Magnus Nilsson Archives

We flew from the States and committed 2 days out of our 10 days in Scandinavia for this experience. We had 6 months of anticipation after the initial booking to begin our journey. This was my second visit to Fäviken. With very scenic drive through the countryside, we arrived Fäviken around 5pm.

In June the weather here was still cold. It was snowing for about 5 minutes after we arrived. You can’t tell! The sky looks so blue!

At dinner time all guest gathered outside and inside the restaurants lower level to start the dinner at 7pm. Didn’t get to see chef Nilsson at the door this time. We were seated downstairs to share a big table (8 people total) where the appetizers and the rest of the dinner was served.

All ingredients came from this region of Sweden or Norway. The scallop is the dish chef Nilsson is most famous for. It had been cooked in its own shell without any seasoning over burning juniper branches. The texture of the scallop was so good not to mention its delicate sweetness.

The food came with exciting flavors and big contrasts in modern presentations meeting traditional ingredients. I felt it was like the future of food steeped in the past.

From a bone marrow brulée, a savory meat pie (so good!!!) , a box of candy, to duck egg liqueur and homemade snus. These will be an experience I will not forget!

Outside, there is a tipi complete with a bonfire burning inside. At the end of dinner, you are offered cigars that you can smoke in a fire lit tipi. It was my first time to smoke cigar inside a Tipi. What a special night!

People said this was a “once-in-a-lifetime” trip, and we were lucky enough to experience it twice! I would have loved to have done it all over again, will have to wait for another season for different ingredients.