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Fäviken

£35.00

  • Description

    Fäviken is an exclusive insight into one of the world's most interesting restaurants: Fäviken Magasinet in Sweden. 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.

  • Technical Info

    Hardcover: 272 pages
    Publisher: Phaidon Press Ltd (1 Oct 2012)
    Language: English
    ISBN: 978-0714864709
    Dimensions: 21.4 x 3 x 29 cm
    Weight: 1.5 kg

  • Author
    Magnus Nilsson

    Magnus Nilsson (b.1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L’Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant.

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£35.00
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