In Stockholm, Sweden, Adam is inside the daring kitchen of chef Niklas Ekstedt’s Michelin restaurant (and namesake) Ekstedt. Here, Niklas shows Adam his rustic pre-electricity style of cooking using only using fire, wood and hay to cook his fine dining dishes. Adam meets chef and restaurateur Mathias Pilblad who’s opened the only Swedish meatball restaurant in Sweden, and cooks up a classic Swedish meatballs dish before travelling to the famous Skåne region to meet the largest wild boar producer in Sweden and makes a delicious roast boar leg.