An exclusive insight into one of the world’s most interesting restaurants, Fäviken Magasinet, and its remarkable head chef Magnus Nilsson. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them.
Magnus runs the restaurant with the same ethos as the farm that the restaurant building once housed. The small team of chefs harvests and preserves all the food for the restaurant by hand using the most natural methods possible. They reject the popular contemporary cooking equipment such as low-temperature water baths and liquid nitrogen in favour of simple cooking methods of grilling and roasting over open coals, relying on the chefs’ innate skills and knowledge of the product to get the perfect result.
This approach results in the highly creative food they serve in the restaurant, the pure, intense flavours of which, far from seeming traditional, are remarkable.