Situated on the exclusive 19th century Fäviken Egendom hunting estate and nature reserve, Fäviken Magasinet is unlike any other dining experience. The estate consists of 20,000 acres of farmland within Jamtland province, a region with attributes more comparable to those of Iceland than Sweden. Consistently gracing the list of the top restaurants in the world, Fäviken offers diners an authentic Swedish primitive fine-dining experience; the food, the serene pastoral surroundings right down to the back-to-basic décor.

Sweden’s Primitive Fine-Dining Experience | Fäviken

Sweden’s Primitive Fine-Dining Experience | Fäviken

The culinary delights are masterfully created by Swedish head chef, Magnus Nilsson. Prior to working at Fäviken, Nilsson honed his skills whilst working for many world class restaurants including Michelin-starred L’Astrance in Paris. Nilsson was appointed the role of head chef at Fäviken in 2008 and ever since then has turned the restaurant into a must visit destination on any foodie’s bucket list. Nilsson feels a deep connection with the surroundings and his roots are deeply grounded within Jamtland. Foraging and hunting for ingredients is ingrained in his DNA and the visible passion for cooking can be seen and sampled in the dishes he produces.

Sweden’s Primitive Fine-Dining Experience | Faviiken

Sweden’s Primitive Fine-Dining Experience | Faviken

Although the remote location makes this the idyllic setting for a romantic gourmet meal, it isn’t the easiest place to get to; in fact that is an understatement. Östersund airport is situated roughly 50 miles from Fäviken and has daily flights from Stockholm. This may not sound like to easiest route but there is a reason why this is named as one of the most exclusive restaurants in the world. Thankfully, Fäviken can help to arrange airport transfers to the restaurant. Due to the success, intrigue and popularity that surrounds Fäviken, booking is essential.

With only 12 covers a night, Fäviken exudes exclusivity. Following the seasonal variations and sourcing local produce is of utmost importance to the team at Fäviken. Living harmoniously with nature and the local communities has helped to mould this spectacular restaurant. During the summer and autumn months they harvest the land and prepare the produce using traditional methods in order to maintain the highest quality. Almost all ingredients used on the menu at Fäviken are foraged and hunted from the isolated local estate. In preparation for the dark winter months that quickly draw in, the team at Fäviken build up their stores by using a variation of techniques including drying, salt, jelly, pickling and bottling the harvested ingredients. Not long after the harvest season the time to hunt creeps in. The mountains provide a remarkable bounty and they take full advantage, being sure to only take what they need. By the time the spring and summer month’s descend upon Jamtland, the beautiful cycle begins again. Nilsson adapts the dishes to suit the seasonal ingredients. It is not unusual to expect a 15 course meal at Fäviken so try not to get too carried away at the beginning- you are in it for the long haul. Nilsson has adopted a few theatrical and unconventional techniques for example, vegetables are smoked using leaves which have been decomposing for a year and left outside- not everybody’s cup of tea but by pushing the culinary boundaries, Fäviken becomes an even more interesting place to visit.

Sweden’s Primitive Fine-Dining Experience | Faviiken

Sweden’s Primitive Fine-Dining Experience | Faviken

You would be forgiven for being shocked by the sparse décor inside Fäviken but the rustic interior is all part of the charm. The history of the building is clearly visible in the original pine beams and beautifully worn floorboards. Lambs skin adorn the backs of chairs and hang from the rafters along with fragrant bouquets of herbs. The primitive ambience is softened by candlelight to create a traditional way of dining that seems so old fashioned that it has gone full circle and has become chic and contemporary.

For those of you who plan to travel a great distance to visit Fäviken it is definitely worth while booking yourself into their overnight accommodation before heading home. Diners can reserve a room for one night only and this includes shared bathrooms and a sauna; a highlight on a chilly evening. All rooms are for two people and cost SEK 2,500 per night, including breakfast. People travel far and wide to have this once in a lifetime experience and here at Hero & Leander we definitely think it is worth going the extra mile for. Romance is in the eye of the beholder and immersing yourself together into the traditional realm of Swedish cooking is sure to be memorable and utterly charming.

 

For information on prices, reservations and travel please visit –

favikenmagasinet.se/en/ or www.visitsweden.com/sweden/

Sweden’s Primitive Fine-Dining Experience | Fäviken chef Magnus Nilsson

Sweden’s Primitive Fine-Dining Experience | Fäviken chef Magnus Nilsson