Fine dining craftsmanship: the imaginative and distinctive woodwork in Oaxen Krog.

Magnus Ek is a self-taught carpenter (as well as a self-taught cook) who handcrafts everything from spoons and plates to imaginative carts and trolleys that perfectly match his vision.

Several wooden trolleys arrive at the table during dinner, some of which amuse with their elegance – such as a champagne cart with gracefully carved waves.

Other trolleys are designed to give visual spectacles, such as squeezing the juice out of a lobster head or shaving ice for the Japanese-inspired Nordic Kakigori pre-dessert, where the ice is hand-shaved by the tableside with added homemade syrups.

The mandolin trolley is the truly special one, however. According to the chef, it came from the desire to present the dish accurately and maintain the correct balance.

The trolley arrives at the table to create a meditative spectacle in front of the diner. First, a 200-year-old Mahogany clam is sliced using the hand-carved mandolin katsuobushi style, then added to the pike perch sauce. After this, all the cooking and serving processes are masterfully executed using the trolley and its customised wooden gadgets.

When it comes to the latest creations, the truffle season has inspired the chef to create a truffle shaver for use in the restaurant.

As for the material used, according to the chef there is nothing more connected to cooking than wood, an element with a vital historical context and the ability to be worked in multiple ways. In keeping with his eco-credentials, the wood Magnus uses is often 100% recycled oak wood.