Fäviken Magasinet

There are good restaurants, very good restaurants and then there is the absolutely magnificent Fäviken. It is hard to find the words to describe how good Fäviken is. I don’t think I have ever had so high expectations for a dinner as I had when I arrived at Fäviken. Having high expectations is most often not very good and I was actually a bit afraid that my expectations were too high. But Magnus Nilsson and team delivered an absolutely stunning experience which exceeded my expectations.

The food is unique, innovative and interesting but never at the expense of deliciousness as food can be at a couple of other highly ranked restaurants. The quality of produce is great and cooking perfect. The wine program is also very good. We made it a Clos Rougeard night, having a bottle of Brézé and a bottle of Le Bourg. Both were wonderful. It is not just the food that is exceptional. The environment is truly magical and the front of house team delivers one of the very best service experiences in the world. Probably the best I have encountered. Thank you very much! I have to go back to Fäviken very soon.

Lacto fermented turnip and cognacsmedvurst

Mjölksyrad kålrot och cognacsmedvurst

 

Crisps made of flaxseed and ättika, mussel cream

Kex av linfrö och ättika. musseldipp

 

Barley Soup

Amylasvälling av korn, purjolök och gammelost

 

Wild trout’s roe in a warm shell made of dried pig’s blood

Vild öringrom i ett varmt skal av torkat grisblod

 

Fried pig’s head, pickled gooseberries and tarragon salt 

Flottyrkokt grishuvud, picklat krusbär, dragonsalt

 

Herring salted for three years, fresh cheese and crumbles

Saltsill lagrad i tre år, färskost och skorpor

 

Bird liver custard, rosehip, malted cabbage and herbsalt

Fågelleverpastej, nypon, rönnbär, mältad kål och örtsalt

 

Cured Pork

Saltad sugga

 

Scallop ”i skalet ur elden” cooked over birch coal and juniper wood

Pilgrimsmussla ”i skalet ur elden” tillagad över björkkål och enekvistar

 

King Crab and almost burned cream

Kungskrabba och nästan bränd grädde

 

Carefully boiled trout

Försiktigt kokt öring, myrsmör och gröt av lutade larver

 

Barley pancake filled with sour onion and sprouted barley

Kornplätt fylld med sur lök och groddat korn

 

Potatoes cooked with molded fall leaves and good butter

Potatis kokt med multna höstlöv, gott smör

An egg preserved in sheep shit’s ash, sauce made of dried trout and pickled marigold

Ett ägg konserverat i fårskitsaska, sås av torkad öring och picklad ringblomma

 

A pie shell filled with fresh cottage cheese pie and preserved mushrooms

Ett pajskal fyllt med nygjord keso och konserverade svampar

 

A cabbage leaf marinated in a juice of mushrooms, vegetables, oat, onion and heavy cream

Ett blad av kål marinerat i en juice av svamp och grönsaker, havre, lök och tjock grädde

 

Wild duck and tasty paste

Vildand och tasty paste

 

Kalvdans

Kalvdans

 

Raw Jerusalem artichoke, grains prepared like chocolate but tastes like coffee 

Rå jordärtstkocka, spannmål berett som choklad som smakar kaffe

Still fermenting yoghurt, ice and raspberry juice

Fermenterande yoghurt, is och hallonjuice

An egg yolk preserved in syrup and crumbles

En äggula konserverad i sockerlag, en hög av smulor

Spruce ice cream

Glass smaksatt med gran

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