If you are craving a Christmas meal with an authentic flavor, then book your reservation for Sweden’s Fäviken Magasine a restaurant set on 24,000 acres of pristine farmland where chef Magnus Nilsson creates his version of Scandinavian locavore cuisine using seasonal produce and sourcing ingredients locally. With Fäviken’s grounds covered in snow for six months out of the year, Nilsson relies on pickling, fermenting, curing and other old-fashioned preservation techniques through winter.
Check out one of the 50 greatest restaurants in the world, and one of the greatest chefs, too.
Chef Magnus Nilsson. All Photos: Howard Sooley
Fäviken Sweden
Fäviken estate
Scallops on bed of moss & juniper
Brown trout roe in pigs blood “baskets”
Raw milk and sugar for coffee with meadow sweat candy and dried berries
Cured meats and onion display in the dining room.
Wolfskin coat
Chef Magnus Nilsson. All Photos: Howard Sooley
Fäviken Sweden
Fäviken estate
Scallops on bed of moss & juniper
Brown trout roe in pigs blood “baskets”
Raw milk and sugar for coffee with meadow sweat candy and dried berries
Cured meats and onion display in the dining room.
Wolfskin coat
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