Paragon of eccentric eco-gastronomy. Mistral is ecological top gastronomy with a streak of fundamentalism about it. Spartan décor. Clean lines. Puristic. And the food follows suit. At this temple to ecological and biodynamically-grown greens and root vegetables, high priest Fredrik Andersson bestows upon these simple root vegetables the same care and worship one would upon the most exclusive of truffles. Potatoes and onions reach new heights. And for two dishes that really stand out? Go monochrome. The red dish is an orgy of beetroots and the white dumpling-like dish consists of super-thin layers of kohlrabi, folded around a juicy lamb tartar with soured yoghurt. Optional seasoning includes two eccentric taste-bombs; small heaps of pulverised lingonberry and pan-fried herring.