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Swedish chef Magnus Nilsson to close his world-famous restaurant Fäviken for good

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Swedish chef Magnus Nilsson to close his world-famous restaurant Fäviken for good
Chef Magnus Nilsson outside the world-famous Fäviken Magasinet. Photo: Robert Henriksson/TT
07:49 CEST+02:00
If you hadn't yet been to the remote Swedish restaurant that has attracted guests from around the world, you just missed your chance.

Located some 600 kilometres north of Stockholm near the Åre ski resort, Fäviken is often billed as the world's most isolated restaurant, but is nonetheless always fully booked months in advance.

In 2016 it became Sweden's first restaurant outside the capital to claim two Michelin stars, and it has received a long list of accolades and made a number of rankings of the world's best eateries.

But chef Magnus Nilsson has now announced the restaurant will soon be closing for good, after he decided to leave the job, a decision he described as hard "but one that I believe is the right one".

"When I am done here I am going to spend time with my family, reflect, fish, garden, write, rest and get fit, both physically and mentally. I am not going to lie, I am a little bit tired after all this time pushing the development of the restaurant forward," Nilsson wrote on Instagram.

Fäviken serves food that is largely locally sourced, grown or caught by Nilsson's team, with dishes having included a raw cow's heart with marrow, and wild trout roe in dried pig's blood.

The 35-year-old chef came to Jämtland around ten years ago after working in Paris for three years. Having first intended to become a wine writer, Fäviken was his first try at running a restaurant.

Nilsson said the evening of December 14th would be his last. But don't even think about making a reservation – the restaurant with its 3,300 kronor ($345) tasting menu is fully booked until then.

"I wanted to share this news now when the coming season is already fully booked, as to not motivate guests to come here just because of the news itself," wrote Nilsson. "I hope that my last half-year at Fäviken is going to be business as usual, and that the people come here to enjoy Fäviken and what we have to offer, not because it will end soon, but because it is a magnificent restaurant experience right now."

Scroll down for a Swedish vocabulary guide to this article.

 
 
 
 
 
 
 
 
 
 
 
 
 

Fäviken to close at the end of the year. Dear Friends, With this note I would like to tell you that this coming season will be my last at Fäviken Magasinet. I have been the chef here for more than ten years now and it has been amazing. Unusually early in my career I was presented with the opportunity to develop and operate an ambitious restaurant in a way that most chefs can only dream about. I have had the chance to work alongside the best team I could have wished for, cooking for the most fantastic guests (mostly). Fäviken has been a project where I have enjoyed tremendous support from the Brummer family who are Fäviken's owners and my business partners. I have been allowed to grow and develop, and I have enjoyed complete creative freedom. It has been a hard decision, but one that I believe is the right one. The evening of the 14th of December 2019 will be my last. I wanted to share this news now when the coming season is already fully booked, as to not motivate guests to come here just because of the news itself. I hope that my last half-year at Fäviken is going to be business as usual, and that the people come here to enjoy Fäviken and what we have to offer, not because it will end soon, but because it is a magnificent restaurant experience right now. We have truly never been better. When I am done here I am going to spend time with my family, reflect, fish, garden, write, rest and get fit, both physically and mentally. I am not going to lie, I am a little bit tired after all this time pushing the development of the restaurant forward. I would like to thank you all for coming here to work, eat, share, and to be a part of what Fäviken has been and will be for a while longer. I have given one interview on this matter, (with the LA Times) to provide a little bit more depth. For those who are interested, link in bio. To my friends out there working in media: I want to spend my last half-year at Fäviken enjoying my work in the restaurant, not talking about what has been and what is coming. I am very sorry for not making myself available for any more interviews at this time. I hope you understand. Thank you all! Magnus Nilsson

A post shared by Magnus Nilsson (@magnusfaviken) on

Vocabulary

chef – kock

the capital – huvudstaden

food – mat

restaurant – restaurang

Michelin stars – Michelinstjärnor

We're aiming to help our readers improve their Swedish by translating vocabulary from some of our news stories. Did you find this article useful? Do you have any suggestions? Let us know.

 

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