|The atmospheric Fäviken Magasinet is housed in an old grain barn.|
But I shouldn't have worried, because this time the food was - if possible - even more exquisite.
Magnus approach to cooking is twofold: firstly, apart from salt and vinegar, he will only use locally grown and sourced foodstuffs; secondly, he puts his imagination and great talent as a chef towards utilising as much of the fauna and flora at his disposal in the grounds of the restaurant and the surrounding forests, waters and farms, as possible.
The result is the purest and cleanest tasting food you can ever imagine you could eat. Magnus calls it Rektun Food (Rektun means real in the local Jämtland dialect).
Saturday before last, when we visited the Fäviken Magasinet, the evening started with little amuse-bouche including wild trout roe served on top of a biscuit made of dried pigs blood, something which sounds strange but was incredibly tasty. We also had thin slivers of cured bacon which just melted in the mouth.
Then it was time to go upstairs to the restaurant proper, which is housed in an old grain store with low ceilings. Dried herbs, hams and fish adorn the walls. This is where the theatre that is the Rektun meal begins in earnest.
Each course is brought to the table by Magnus and his staff and the chef himself explains what we are about to have and how we should consume it to best enjoy the dish. There are eight small dishes, served to a maximum of twelve guests, with each dish wilder than the previous one, followed by four puddings.
|Magnus preparing a dish for us.|
|The atmospheric surroundings greatly add to the magical Fäviken experience.|
|The scallops, served in their shell, on a bed of smoked hay and sprigs of juniper.|
|The juice inside the scallop was divine.|
|Langoustine rolled in dried malted vinegar.|
|Trout, served with sauce of roasted oats and grated carrot.|
|This dish of pickled vegetables was so pretty you hardly wanted to touch it to spoil the effect.|
|Cow's heart with marrow (which was cut in half in front of the diners) and grated root vegetables.|
|Toasted sourdough bread served with herb salt.|
|Steak from 'an old pensioned-off milking cow' was the most delicious piece of meat I've ever tasted.|
|To move from the savoury to the sweet we were served wild raspberry sorbet, water lingonberry with thick cream and sugar.|
|Cake made from pine bark with frozen buttermilk.|
|Milk ice-cream, whipped duck egg and raspberry jam.|
When the meal came to an end we were invited to return to the downstairs bar/reception area for coffee and home-made liqueurs. Even though I was thoroughly satisfied, I'd enjoyed such wonderful tastes I didn't really want to leave the restaurant. Especially as I knew it'll be a long time before I can make a return visit.
|The inevitable me-with-the-chef picture. (I just had to...)|
830 05 Järpen
Tel: +46 (0)647 40177, Fax: +46 (0)647 40147