So, I pottered in to have a look around and meet Djursholm-born and raised Elisabet and chefs Niclas Loom and Calle Danell.
The restaurant's style is a paired-down version of Italian fine dining glamour and sophistication. Beautiful chandeliers hang alongside polished industrial bar lighting. Plush velvet cushions sit along a simple bench lining one wall. The dark wood floor is covered, in places, with interesting rugs. Those who remember the previous layout will be surprised to see how much more space there is now, with room for at least 50 diners inside.
The bar is designed for sitting, eating and chatting at. It is open until 11pm and has all manner of tipples, including wine from local Djursholm importer's Winepartners.
I asked Elisabet about the food. I watched as work continued on the wood-fired pizza oven that will be operational in the next few weeks. Elisabet explained that it consumes two full bags of logs every day and heats to between 250 and 300 degrees celsius, meaning the freshly-made pizza's take just a couple of minutes to cook. The oven will also be used to make their own bread and some of the other dishes too.
The menu is on the restaurant's website here and it will be available in English soon. The chefs will choose a daily meat dish. Elisabet told me that she hopes diners will choose several of smaller dishes to eat with their fresh, wood-oven-baked bread. Perfect for sitting at the bar and snacking on too. I spotted some favourites - calamari (calamare), scallops (pilgrimsmusslor) and wonder when I'll try the oyster 'shot' vigrin mary...
There is most definitely room for another higher-end restaurant on Djursholm's high street and by offering quite different choices, we'll all just eat out more. I've started a list of things from the menu already.