It lies 400 miles north of Stockholm, in forested wilds where only three people live per square mile, yet Faviken has become one of Scandinavia’s most prized restaurants. In a candlelit barn, chef Magnus Nilsson serves a 32-course tasting menu that represents the apogee of New Nordic cuisine.
Foraging, fishing, hunting and preserving, he transforms ingredients from the surrounding land and lakes into works of beauty: dishes such as spruce ice cream and scallops served atop a smoking bed of juniper. You can also sleep here in rooms named after animals and made cosy with fur throws.
