Fäviken
| Fäviken | |
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The exterior of the Fäviken estate
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 Fäviken's location in Jämtland, Sweden
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| Restaurant information | |
| Head chef | Magnus Nilsson |
| Food type | Nordic cuisine |
| Street address | Fäviken Egendom |
| City | Järpen |
| Postal/ZIP code | 83005 |
| Country | Sweden |
| Coordinates | 63°26′07″N 13°17′35″E / 63.435256°N 13.293039°E |
| Seating capacity | 16 |
| Website | www |
Fäviken is a restaurant located in Åre Municipality, Sweden. It has been run by chef Magnus Nilsson since 2008. The food served at the restaurant is localised to the estates around the restaurant, with only a handful of exceptions. Fäviken was placed in The World's 50 Best Restaurants in 2012, and named as one of the top ten restaurants in the world by the Zagat guide in 2013.
The restaurant is located on the 19th century Fäviken Egendom estate, which consists of 20,000 acres of farmland, and is located around 750 kilometres (470 mi) north of , and 25 kilometres (16 mi) by road from the Åre ski resort. The current owners purchased the property in 2003, and hired chef turned sommelier Magnus Nilsson in 2008 to oversee the wine cellars. He moved into the kitchen after being unable to find someone else to do so and became head chef. Nilsson described its former operation as a "moose fondue restaurant".
The restaurant has 16 seats, and lunch is only served to customers who stay overnight in one of the six rooms. There are three chefs at the restaurant, including Nilsson, and a total of seven staff overall including the gardener who is shared with the estate.
Nilson released a cookbook named after the restaurant on 1 October 2012. The foreword was supplied by food writer Mattias Kroon.
The cuisine served at Fäviken is influenced by Nordic cuisine, and uses local ingredients that come from either the estate or very close nearby. The exceptions to this localisation of the cuisine are sugar, salt, and alcoholic vinegar. Fish are caught by the chef himself in a local pond, with the dishes changing depending on what is caught. Nilsson has explained that he does not believe that New Nordic cuisine exists, but instead the catch-all description allows individual Scandinavian restaurants to create their own styles of food. Diners at Fäviken are typically served fourteen courses in addition to appetisers.
The dishes on the menu include warm marrowbone which is extracted from a cow's shinbone using a two-man saw in the middle of the dining room itself. That dish in particular is accompanied by diced cubes of raw beef heart, shaved carrot and green sage salt. Other theatrical dishes include an ice cream maker which Nilsson purposely does not maintain: "I deliberately don't take care of my ice cream maker so it will make a lot of eeer-awww, eeeeh-errrkk sounds" he explained.
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Wikipedia