Trout with sweet flag root, venison tartare with fried reindeer lichen, beaver and nutria smoked in spruce — Björn has been serving new Nordic cuisine using local products for over a decade. Their Scandinavian modus operandi runs through everything: cocktails served in stone and an «anthill», Sauvignon infused with dill and Cabernet Franc with barberries, and an advanced zero-waste eco-platform that includes everything from reusable containers to heat, energy, and water conservation. A warm, tight-knit community has formed among guests around all this: they go on volunteer cleanups and «Wild Dinners» — whether in a snowy forest or a hot-air balloon. Cold Wednesdays bring hygge (candles, blankets, and complimentary herbal tea in a «knitted» mug), while Secret Santa is a feature closer to the holidays.