Fäviken

I have some friends that have been following Magnus Nilsson for a while now. After meeting him on the food conference circuit, they finally made the trip up to the remote flings of Sweden to eat there, and were blown away. Apparently some guy named Rene Redzepi happened to be there too : As they recounted these tales and told me over the course of time of the magnificence, I had plotted in my head my visit to this remote destination. Would I fly into Stockholm eat well there and find a small plane or car to head north? Would I go into Oslo, take a boat around the coast of Norway, reaching Trondheim then being shuttled over? Luckily Chef Nilsson has come to me, in a collaboration with Daniel Patterson of Coi, and I now recount this epic cooking. An acquaintance was at the same dinner, though much earlier had given a sneak peek, saying that the food speaks much of the chef's locality, the heritage, and the traditional ways of the wild where it comes from. We were excited. And with no further ado the night went as follows: Crackers and Dip - flax and mussel / brown rice and kale Earth & Sea - tofu coagulated with sea water, cherry tomato, fresh seaweed 2011 Txomin Extonuz Txakolina, San Sebastian/Getariako Oyster - smoldering redwood 2010 Claude Branger, Muscadet Sevre-et-Maine, Loire, France Young Turnip Cooked Under Decomposed Leaves - cultured butter 2006 Domaine Dujac, Chardonnay,Morey St. Denis, France Kohlrabi - tobacco, pomegranate, shavings and herbs 2006 Disznoko, Dry Tokajji, Furmint, Hungary Chantrelle - peas, meyer lemon, lovage salt 2010 Les Binner'Sauvers', Alsace, France Abalone - nettle-dandelion salsa verde, spicy breadcrumbs 2010 Rosesse, Feipu Dei Massaretti, Ligurie di Ponente (Riviera), Italy Cauliflower Cooked With White Soy and Vinegar - Whipped Cream and dark beer NV North Coast Brewing Co. 'Pranqster', Belgian Ale, Ft Bragg, California Emigh Ranch Lamb - chard leaves and stems, garum, rosemary 2007 Cabot Vineyards, Syrah, Klamath River, Humbolt, California Almond Ice Cream - wild bay, almond in various forms Passion Fruit Baba - honeycomb, shiso, white chocolate NV Bermejo, Malvasia Dulce, Lanzarote, Spain Candied Raspberries 2011 Cascina Ca'Rossa Brachetto, Birbet, Italy As predicted, the meal was completely unique. Now I've had a lot of cooking in Denmark, and that maybe the closest point of reference I had to the food. The French use the term "terroir" to describe something that expresses geography, geology and climate of a certain place. I can only say that chef Nilsson's food does exactly that. it is very personal to him,where and how he grew up and how he chooses to continue and interpret it. Im guessing that making your way to Faviken or vice versa is not an easy tastk but if you should make it happen, it promises to be a great experience.

Review of day 2 Breakfast: Waking up early, memories of the Meal which ended just five hours prior still fresh, it was with GPS in hand that a lengthy jog around the Fäviken Estate got started, Järpen's landscape in full bloom during a time of year when the sun never really sets and nearly fifteen miles of gravel paths with a view of the mountains in Åre helping to build-up quite an appetite for what many traveling gourmands consider to be one of the World's great Breakfasts. Returning to the hotel for a warm shower and packing, the 09h00 meal followed by 11h00 check-out and a lengthy drive, it was once again upon arrival to the lounge that guests were led up to the same table they'd occupied the previous night, several familiar faces both amongst the guests and staff present with many items already in place forming quite a spread. Priced at a modest 250 SEK per person, this in addition to the 2000 SEK overnight accommodations actually a deal considering both location and what is offered, it was with complimentary Coffee poured that servers explained each item as light instrumental music played overhead, everything save for Honey-sweetened Juice made on-site and encouragement provided to start with a soft boiled Egg that was still warm. Moving next to a collection of Charcuterie and Spreads, the Trout Rillettes particularly memorable given initial sweetness that smoothly transitions to smoke, it was atop housemade Rye Bread that this as well as creamy Liver was spread while slices of Ham, Moose Heart and Cheese stacked better on Fäviken's Sourdough, though in reality all were probably best consumed on their own so that Bread could instead be saved for every last smear of Butter. Introducing two additional items after a Coffee Refill, tangy Yogurt with a thin skin on top nicely paired to chunky Cloudberry Jam, it was without finding much use for a lump of cured Fish Eggs nor Salt fortified with Seaweed that thick Porridge was plopped in a bowl, the lack of sweetness relieved by lots of Butter and nuttiness while warm Thumbprint Cookies offered a crispy rim and jammy center to finish.

I expected a lot. I got more than I expected. I am still somewhat in shock. This was an outstanding dining experience. Update: Visit number 6. Given that Fäviken was already an amazing restaurant they have managed to improve. Astonishing place.

This is the best meal of my life. For all the foodies out there that want to know "What are you comparing this to? What other michelin starred restaurants have you frequented" Well, I have been to Benu, Gary D, French Laundry, Eleven Madison, etc etc. We were first introduced to Faviken through Netflix, Chef's table (as probably most people). My bf and I decided we would plan a trip around our meal at Faviken visiting both Norway and Sweden. There are no short of hoops to jump through when the starting point is in San Francisco. First you have to book the room at their inn, then make the reservation at the restaurant (in that order). Then you book your flights, trains, car rentals, to get to Faviken. I'm not going to show you all the pics from my meal or describe them individually. What I will share with you is that it was the best meal I've had. I am also something that feels that when you really work hard for something that it makes it just that much sweeter when you get to taste victory. It was a really nice touch that they had some one welcome you at the front, had free booze and charcuterie at the sauna. When you walk to dinner, Magnus Nilsson and the chef team greets you at the front door before you are seated. It was cozy, elegant, simple, and very sophisticated all at the same time.

This could be the greatest dining/travel experiences in the world at this moment. The remote rustic grounds and the cozy hotel where guests sleep with dreams of the delicious food to come is so encompassing. Magnus Nillson is offering one of the most incredible culinary experiences. He is amazingly welcoming and down to earth. A man who truly is doing his life's work at the highest level and wants to share that with everyone. When dinner is called, you start in the foyer with hors d'oeuvres. The staff set the pace and various morsels are brought to kick start your appetite. Magnus himself welcomes everyone. Highlights include trout roe and crispy lichen. Uniquely raw and tasty. Next you head upstairs to the dining tables where the whole team and Magnus orchestrate a series of dishes, constructed on a larger serving table. Fascinating to watch. A perfection cooked scallop in the shell and tender skate wing just a few of the best of series of non-stop delicious offerings. His homemade butter is the best butter I've ever tasted. Afterwards is also treat as we retire to the downstairs foyer again and a series of teas and spirits can be had with sweets. Meanwhile the staff and Magnus sit and chat with the guests. It was great to chat with him about his start and what he hopes to continue to build in this remote place of his roots. Sunset and a glass of brandy capped a great night of dining. Unforgettable.

holdy carp it was a dingy to get all way out here - this place brings "hole in the wall" doesnt have anything to do with that really but not many people live around here. recommended i come here by the same tire company Dale buys his tractor wheels from. I thoguht "huh, okay..?' . I came here EXPECTED food and wasn't disappointed because ripley believe it or no believe it, i recieved it on several different - though arguabingly small - plates. felt like my fork was a little hard to hold but could have just been my hands (very shaky sweats). Thought i got a text from my ex gf christina - felt happy for a moment - when the burnt cream arrived but it was just my pill alarm on my phone, no problem only complain is from my boy Dale who can't find his tires 5stars

Stumbled across this little 12 seat restaurant in Jämtland. Ha! Who am I kidding? I flew 14 hours and drove 3 days from western Canada after waiting 229 days for my reservation date to arrive. Showed up an hour early and enjoyed the entire experience. I was excited and that's often a recipe for let down. But it wasn't a let down at all! It was awesome boarding on amazing (I appreciate those words mean the same thing). Anyway, the Netflix star was off selling cookbooks in some far away lands and we were instead left in the very capable hands of Jesper, our Magnus stand in. I won't bother detailing the menu because the food is as expected. You go for the whole experience and that doesn't let you down. It's my first tasting menu meal and 25 to 30 courses later (I lost count) you are left in disbelief and utter satisfaction. It's an experience I'll happily arrange again! Do I recommend this tiny 12 seater? Yes. Go, if you can find it.

We just got home from a whirlwind trip to Sweden to fulfill our dream of eating dinner at Fäviken. It was the experience of a lifetime! We stayed at the Holiday Resort in Åre nearby. The restaurant helped us with transportation back and forth. One word of advice: you probably won't be able to put your tickets up for the waiting list even though the website says you will. But really at the end of the day we didn't care. We had purchased 6 tickets and 4 of our friends backed out but we were able to find some friends to meet us there and we couldn't have had a better time!! Not only is the countryside absolutely glorious, the experience of eating at this restaurant is beyond words. We traveled from California to Sweden for this. From Stockholm to Ostersund to Åre and it was the best trip of our lives. If you can make it, you won't regret it. The food, the experience, the beauty and the intricacies of the whole menu are mind blowing. Get there at least 10 minutes early. Be prepared to eat food you've never eaten. Take the advice of the chef and put aside any normal preferences and just eat. Nothing on the menu tasted like it's description. We were literally blown away!!!

Best food and stay I've ever had! Worth every penny! Words cannot describe the taste, feelings, smell ... It was the best experience!