Fäviken Magasinet | Jämtland, Sweden

Fäviken Magasinet | Jämtland, Sweden


Most exciting and unique food experience

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. 

Östersund airport to Fäviken

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!

Complimentary drinks & reindeer sausage while you relax in sauna before dinner

Pig’s head, dipped in sourdough & deep fried, gooseberry, tarragon salt

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. 

flaxseed and vinegar crisps





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.

King Crab



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.





What was him making?


Ice cream



cream brulee

meat pie


duck egg drink


The box of snus marks the end of the meal

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!

Tipi & Fire & Cigar

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!

It was 11:48pm! June, the month of endless days

Good morning! Time for breakfast 🙂

Happily arrived our breakfast table



Warm yogurt/grains


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.

Bye Fäviken! See you next time!

Fäviken Magasinet 2014

Fäviken Magasinet 2014


Driving to Faviken from Östersund Airport

Its location is in the middle of nowhere. Driving there made me felt more and more curious that anything great can originate from these rural areas?


There are only five tables per night. The dinner starts with several appetizers which are served in the downstairs lounge, after that we were invited to our table in the upstairs dining room where the rest of the dinner was served. 

flaxseed and vinegar crisps / mussel dip

Jamtlandian broth / wild trout's roe served in a crust of dried pig's blood

a slice of pickled gooseberry, pine salt / pig's head, dipped in sourdough and deep-fried

shavings of cured sow / salted herring aged for three years, sour cream and rusks

scallop cooked over burning juniper branches

Fish and Crab

poached turbot and sunflower / king crab and almost burnt cream

brussels sprouts and lupin / barley pancake filled wit sour onions

cockles injected with beer

a small egg coated in ash, sauce made from dried trout and pickled marigold

fermented carrots / blood bread, moose broth, backfat and onions

porridge of grains and seeds from Jamtland finished with a lump of salty butter, meat broth filtered through moss

pork chop and bird cherries

Endless Desserts Began!!!

colostrum and blueberries

fermented lingonberries, thick cream, sugar, blueberry ice

ice cream seasoned with spruce / an egg yolk preserved in sugar syrup served on a pile of crumbs made from pine tree bark

sour milk sorbet, raspberry jam and whisked ducks eggs

a wooden box filled with meat pies, raspberries ice, tar pastilles, meadowsweet candy, dried berries, sunflower seed nougat, anise seeds coated in honey and bees wax, smoked toffee, pine resin, cake

After desserts, we returned to the lounge for coffees and teas. It was a great chance to review and compare experiences. I'd skip the pine resin "chewing gum" after dinner unless you want a story to tell. 


The breakfast was just as exciting as the dinner. Fresh bread, cheese, cold meats, wild bird pate, smoked trout, etc. 🙂

It was not the same as other 'fine dining' experiences I have ever had.  The whole experience felt quite intimate, from the greeting by Magnus Nilsson and his staffs when you arrived, to the service, right through to the departure. We left with the longing to go back. 

We made our way to Faviken via Östersund Airport, where we rented a car for the 1.5 hour or so drive which was an scenic drive during the day.