Fäviken

Fäviken is a settlement in the municipality Kall at the Swedish Krokom - Åre Strömsund Church Circle, the belongs to the diocese Härnösand. To the group of houses are about six buildings. Nearest place is the Järpen 20 km away, Stockholm is located about 520 kilometers south.

Gained fame Fäviken from 2008 with the opening of a restaurant by the Swedish chef Magnus Nilsson ( b. 1983 ): it is now one of the world's 50 best restaurants. The name of the district is now used synonymously with the lace restaurant.

History

Built as a farm wooden building Fäviken Egindom from 1745: S. 33 had served under the holder Patrik Brummer as a restaurant before Nilsson's takeover. There, " hunting companies with outstanding Elchfondue " met. S. 246 The property includes about 20,000 acres of forest, field and meadow area and a coastal strip of the lake Kallsjön.

The walls are made of rough wooden boards are hung with plenty Elchfellen, dried herbs and other decorations. All rooms are heated with open fires.

Restaurant Fäviken Magasinet

From the beginning, so Nilsson describes in chapter Fäviken and I: p 243-248 the situation, he was anxious to take advantage of local ingredients for its food, as far imported ingredients such as lemon, parmesan, herbs de Provence and many others for one is expensive and the long duration of transport having only average quality, on the other hand were these ingredients for the discerning visitor gastronomy " usually ". The short growing season of northern latitudes Jämtland allow fresh products only for about half a year. In the remaining time, even canned food and plants such as lichens, mosses and tree bark are prepared. Foods are dried, salted, gels, salted and boiled. The published by Koch in 2012 book about Fäviken contains some of his special recipes: in front of a cook at he specifically warns.

As a figurehead of the culinary arts Nilsson applies:

The standard repertoire include:

By Nilsson experimentation also arise recipes like:

With this dairy recipe, he points out that our current understanding of meat consumption and the associated factory farming does not necessarily serve to satisfy. S. 50-54

This has created a regional cuisine, but only partially corresponds to the Swedish cuisine. The thorough school that has experienced for many years, especially in Paris, the chef Nilsson, the type of work and the choice of ingredients in addition influence.

The restaurant has 12 seats. All guests will be served at the same time and with the same food. Therefore, guests who are late more than half an hour, dismissed. Each of the up to 20 courses of a dinner is served from Nilsson personally and commented that it "extremely important": p 33. Six double rooms provide for a subsequent overnight stay for the predominantly international guests. Per person dinner costs about 200 euros, drink an additional 100 euros.