Unique Scandinavian cuisine that’s worth the pilgrimage
Chief reason to visit: A meal at Fäviken is about the whole experience – this is not a “let’s swing by” type of establishment; it takes some serious planning. After the flight from Stockholm to Järpen, followed by a drive, diners will find the remote old barn converted into a restaurant with cosy accommodation, sauna and teepee.
Typical dishes: Think traditional Scandinavian food, creatively transformed. Moose, herring, scallops cooked over juniper branches, and for breakfast, a hearty porridge of grains and seeds.
Foraging and fermenting: When local ingredients reach their peak ripeness in summer and autumn time, the team harvests them to be used fresh as well as dried, salted, jellied, pickled and bottled.
Other ventures: Hotdogs! Nilsson is a huge hotdog fan, has launched multiple kiosks (Korviosk) and bought a camper van with plans to convert to a hotdog truck to tour music festivals.
From kitchen to camera: Nilsson spent three years researching his most recent tome, The Nordic Cook Book, examining cuisine in Far North countries and in that time took 8,000 photographs. He has also written a second book, Nordic: A Photographic Essay of Landscapes, Food and People, about the photography experience.