Remarkable this in many ways secret place: Restaurant Fäviken Magasinet in northern Sweden located in complete solitude, shortly before nowhere land, 600 km north of Stockholm. If you want to have dinner here, like in a fairy tale you have to make a long trip first. Chef Magnus Nilsson acclaimed two Michelin stars, his restaurant is fully booked several months in advance, he cooks for max. 16 persons. His food philosophy deserves attention:
Being tired of his life in Pairs, he decided to stop cooking and went back to where he comes from. By accident he returned to the kitchen in an apparently inhostible area: Faviken stands on a 20,000-acre hunting estate and nature reserve in Jamtland with long white winters. The challenge Magnus Nilsson imposes on himself and his team is: the surrounding nature decides what comes on the table and this even in winter. Incredible how this task elicits Magnus Nilsson’s creativity in his own little universe, impressive the many different methods of conserving food in summer he developed for the long winter months. Magnus cooks for just a few people about 30 courses in the evening.
At Fäviken they do things as they have always been done at Jämtland, they follow seasonal variations and traditions. During summer and autumn, they harvest what grows on their land and prepare it using rediscovered rich traditions, or with methods they have created through their own research to maintain the highest quality of the end product. Magnus Nilsson: “We build up our stores ahead of the dark winter months. We dry, salt, jelly, pickle and bottle. The hunting season starts after the harvest and is an important time, when we take advantage of the exceptional bounty with which the mountains provide us. By the time spring and summer return to Jämtland, the cupboard is bare and the cycle begins again.”
© all pictures: Erik Olsson with kind permission
Magnus Nilsson saves nearly lost and secret recipes and transforms them in something new. His important message for us all: Magnus Nilsson is following his own path, always seeking development. I bought his new cookbook lately with the title “The Nordic Cookbook”. It seems like an outstanding and very giant bible of northern cooking with stunning images, wonderfully written, and it really is a kind of bible. What I like most of this book is that Magnus Nilsson reflects the cultural background of the recipes and poses the historical question of how a recipe develops this way and not another one. It is not an idealization of a dreamed nordic kitchen, he documents things as they are. He started with a collection of recipes people all over the nordic region sent to him and so this book has a historic and cultural character. Then he started traveling meeting the people of the recipes, eating with them and saving the recipes. This huge book is a beautiful Christmas gift, as you may guess, for interested persons in this subject. I love this book and gave it as a birthday present to my husband. It’s such a treasure to learn from day by day….
Thanks Magnus Nilsson & Fäviken for the kind cooperation!
More about an adventurous dinner at Fäviken & booking information here.
A wonderful week and weekend dear followers! See you here in about two weeks! Take good care of yourself!