With his puckish features and goat-like beard, Fredrik Andersson looks like someone you might find on a mountaintop. Fortunately, you can track him down at ground level, in Enskededalen, a leafy suburb of Stockholm. This is where he and his partner moved their restaurant, Mistral, a few years ago, in order to be closer to the source of their biodynamic products. (While in Stockholm, they had a Michelin star.) He builds his menus from the best-quality local ingredients of the moment, furnished by three nearby farms and the woods where he forages: herbs and flowers, wild fish, game and birds. His minimalist and vegetable-driven cooking reflects the current Nordic sensibility, while the unforgiving local climate only juices his creativity.