Fäviken Magasinet - a kitchen unlike most others
Jump in your car and drive some six hours northwest of Stockholm to Åre - the most exclusive of the Swedish ski resorts. Then turn right and carry on over the mountain for another 50 kilometres until you reach your final destination - Fäviken Magasinet (Fäviken grain store).
Essentially in the middle of nowhere, in the old grain store is an unusual restaurant. Its chef, Magnus Nilsson, is one of the hottest names in the profession.
His kitchen philosophy is unlike most others in doing things as they have always been done in the area’s mountain farms.
The menu at Fäviken changes: when one ingredient runs out, it is simply replaced by another.
A dish is however never replaced “just because”, instead they rather wait for a new ingredient, idea or dish that is actually better than the one being replaced.
The ingredients at Fäviken are mostly from the Fäviken Estate. Magnus Nilsson cooks what is called ”rektún” food.
It demands respect for the raw ingredients, for what they are, what they look like and where they come from. He strives to monitor the production of each ingredient from seed to plate, accepting nature’s own choices as the primary factor and applying his own knowledge in order to maximise every product’s potential.
Every single ingredient is presented in a manner that conveys the feelings that arise in the process of creating rektún food.
After an exclusive dinner for a select group of Chaîne members we can
vouch for the validity of this to 100%. The menu was fantastic and well
worth the long journey.
If you would like an outstanding dining experience in Sweden and have time to spare when it comes to travelling, this is where you should go. However, be sure to book well in advance as most days of the year the restaurant is fully booked with Fäviken “addicts” like me!
Carl Wachtmeister, Bailli Délégué Fäviken Magasinet website: http://favikenmagasinet.se/
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Here is a gallery of selected images from the dinner . . .
