Magnus Nilsson’s Arctic Cuisine

Magnus Nilsson’s Arctic Cuisine

Magnus Nilsson’s Arctic Cuisine

Magnus Nilsson’s Arctic Cuisine

Magnus Nilsson’s Arctic Cuisine

I may not be the most travelled person, but I’d say I’m rather adventurous when it comes to food. One of the best shows I watched in the last year was Bizarre Foods with Andrew Zimmern, which without a doubt has some of the craziest foods I’ve ever seen. I’d totally imagine you’d find Magnus Nilsson’s restaurant on Andrew Zimmern’s list.

Started in 2008, his restaurant is called Fäviken Magasinet, which features a menu of sustainable, locally harvested foods from northern Sweden. The menu features items you probably won’t find anywhere else, things like unseasoned scallops cooked over burning juniper branches, lightly salted wild trout roe in a warm crust of dried pigs blood and black grouse gently cooked in a pot of dried herbs collected in the meadows surrounding the restaurant.

The menu at Fäviken is changeable, as when one ingredient runs out, it needs to be replaced by another. We never replace dishes ”just because”, instead we would rather wait for a new ingredient, idea or dish that is actually better than the one being replaced. Much of what we serve has its own life and remain on the menu for a long time, slowly evolving into something entirely different to the original, despite having the same name throughout its life.

The crew at Nowness commissioned Howard Sooley to photograph the spirit of Fäviken Magasinet, and I thought the photos were rather beautiful. I would love to be able to visit there one day, but for now these photos will do.

Bobby Solomon

January 9, 2012 / By

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