Located about 700km north of Stockholm in an old hunting ground, Magasinet seats a maximum of 12 guests and has been ranked among the world’s 50 best restaurants for several years.
A wonderful article by Bruce Palling appeared in Cicero the other day: Nordic Cuisine – The Restaurant at the End of the Wilderness:
Fäviken’s cuisine is neither sparse nor minimalist, and its only imported ingredients are sugar, salt, vinegar and an impressive selection of wines and coffee. “Many expect something similar to Noma. But there aren’t that many similarities. We probably pay even more attention to using top regional products than they do,” says Nilsson. “Our cuisine is simple but precise. And it’s almost part of the ritual not to prepare anything in advance. We hang the meat directly over the grill, and that’s the only thing we do with it. I’d rather take a bigger risk and get – most of the time, anyway – a better result.”
These videos already show some of Magnus Nilsson’s sometimes spectacular creations.
Sawed bone marrow, dices of raw heart and grey pea flowers:
Scallops cooked over burning juniper branches
In this video, Nilsson explains his philosophy and products to René Redzepi, the head of Noma in Copenhagen.
