No. 12 in the world · November 2026
Ekstedt
No. 12The one to order off the fire
The tasting menu, every course through the fire; watch for the oyster basted with burning fat from a flambadou
What it burns: Birch wood: a wood oven, a fire pit and cast iron, with no gas or electricity for the cooking
Niklas Ekstedt cooks old Nordic open-fire techniques at a Michelin-starred level; Falstaff named it Sweden's service of the year for 2026.
Cook it at home
Whole grilled fish with garlic and chili oil (a la bilbaína)
45 min, 30 min hands-on · 2 to 3 people. The Getaria turbot, at home: a whole fish grilled on the bone stays juicy, and the sizzling garlic, chili and vinegar oil poured over at the end is the Basque finish. Turbot, branzino, sea bream or snapper all work; a fish basket makes turning easy.
Is this your place?
You're No. 12 on the Fire 50. Make your card above (it downloads, or opens your share sheet on a phone), post it, and tag @chefamazing. Here's your badge for your site; it always shows this month's rank:
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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