When we got married last September Ang’s sister and her husband gifted us the most incredible thing, dinner at Fäviken. We have admired this restaurant from afar ever since we watched it’s episode on Chef’s Table. This tiny restaurant in Sweden is extremely remote and considered one of the best restaurants in the world. Jeff has always said if he could eat at any restaurant in the world it would be Fäviken. So you can imagine our shock when we opened up this amazing gift! We were so excited we started looking up reservations right away and couldn’t believe our luck when we realized the next round of reservations was opening up the very next day at midnight, Sweden time. As soon as the reservations went live we were ready. We saw that there was for dinner for two and a double room available on Thursday April 6th. The reservations were filling up fast so we had to make a decision fast. We decided to go for it! Once we had our reservations, we planned a trip to Europe and made our way to Sweden near the Arctic Circle for the dinner of a lifetime.
Arriving to Fäviken
We made it! After flying from Stockholm to the tiny airport in Åre-Östersund and a two hour taxi ride we finally arrived. As we pulled onto the beautiful property of Fäviken the long journey seemed to escape us and we realized this experience was now a reality. From our arrival the service was incredible, they want you to relax and induldge. The friendly host who ended up being the sommelier during dinner took care of us the entire night. Our every need was taken care of and we were able to just enjoy the moment. As you can see in the photos we arrived on a beautifully sunny day. The chefs were all outside basking in the sunlight and looked delighted to feel sun warm their skin. They all said it was the first sunny day they have had in weeks, everything in this moment seemed to be perfect and everybody was in high spirits.
This beautiful red farm-style building contains the restaurant, kitchen, guest rooms, and sauna. The huge window into the kitchen allows you to peek inside and see the chefs at work preparing dinner. Everyone who works; the chefs, hosts, servers, and sommeliers play multiple roles throughout the day so you get a chance to interact with everyone. The staff was super attentive and friendly the entire time. We felt like they all genuinely wanted us to have an incredible time and tried to get to know us personally which made the whole experience that much better.
Checking in
We got a quick tour of the property and then were shown our room.
We loved being able to stay on the property. The farm-style decor and design in the barn was cozy and rustic. It was also nice being able to sleep steps away from the restaurant. Since Fäviken is located near the Arctic Circle they endure some really insane winters. The place is adored with furs and blankets everywhere which made us wish we could come back during the snowy season.
Once we got settled into our room we headed to the sauna to unwind before dinner. There was local moose sausage, charcuterie, cider, beer, and wine for us to enjoy while warming our bones. We loved sitting inside the hot sauna and looking out to the Swedish wilderness beyond.
Dinner is Served
After the sauna we got ready for dinner. When we entered the restaurant we greeted and escorted to two seats near the fire. We were asked if we wanted the wine pairing along with dinner, which we clearly answered YES! Immediately we were poured a glass of champagne to start what would be the most incredible meal of our lives.
Everyone started to arrive and the bottom floor of the restaurant filled up with the 15 guests who would be dining. Some sat at a long farm table and others on couches and small chairs around the room. Then it began. Every course was timed perfectly. All the dishes were delivered simultaneously and then the hostess or chef would clap their hands twice to get everyone’s attention. They would then describe the dish and explain the best way to eat it.
The courses just kept coming. One after another the most intricate and exciting dishes we’ve ever tasted were served. Things like eggs covered in ash, bone marrow pudding, giant clams, local porridge and scallops cooked over juniper branches. Every ingredient is locally sourced to the extreme and most ingredients come from right here on the farm.
After about 10 smaller appetizer courses we were moved into the upper dining room for the remainder of the meal. The dark lighting and ambiance in the dining room made the perfect setting for the meal. The inside of this building has to be one of the most beautiful spaces we have ever been in. The dark lit interior pops to life with massive warm toned spot lights that illuminate very focused areas.
Our favorite dish of the night was the King Crab with almost burnt cream. (Pictured below) It was simple and perfectly executed. One of the best bites of food we’ve ever had.
Another highlights was the butter which has hand churned and sat on a hot stone. It was smeared over homemade bread and melted in your mouth. We couldn’t get enough.
After the first 15 courses things started to slow down a bit. We sipped on wine and chatted with the staff. Wine was poured freely throughout the evening and we had extra glasses of the orange natural wine that came with the giant clam dish. Ben, our sommelier was wonderful. He was super knowledgeable about all the different wines and poured us some amazing glasses.
We also loved how interactive the chefs were with the guests. They all served us at different times, cooked in front of us, and explained the dishes. It was incredible to see the teamwork between the entire staff throughout the night. It was a flawlessly executed dinner!
After the 30th course we were escorted back downstairs to our seats by the fire.
After Dinner Delights
Seated back by the fire we were feeling full and happy. We just had just finished the most incredible meal and had drank plenty of wine. What was next? Was there more? The answer is YES! After we got comfortable the staff brought out a wooden box filled with homemade treats like nougats, caramels, candies, and dried fruit. We were offered more wine, coffee and were able to try some homemade egg-nog style cocktails. Rich, creamy, and radically different, they were an insanely fun treat. Then we were brought a box of Chef Magnus’ homemade snuff which has been lightly fermented in bitters barrels. It’s a traditional after-meals here in Sweden. We both were ready to try anything and the snuff was a fun, unexpected end to the meal.
After sitting around the fire inside the restaurant we asked if we could take a tour of the root cellar and kitchen. The head chef personally took us outside in the dark to the root cellar. We climbed through the little wooden door and stepped into the tiny room. Different sized jars adored the shelves labeled with different vegetables and things inside. The root cellar helps preserve ingredients over the winter months by using natural fermentation processes. After that we headed into the butcher room and saw the hanging meats and walked through the kitchen. We loved getting a behind the scenes peek at where this magical food is created.
After our tour we headed into the teepee where a bonfire had been lit. We sat with other guests, sipped on lingonberry Negronis, puffed on fancy cigars and told stories around the fire. The perfect ending to a perfect evening. After the fire went out we stumbled upstairs to our room, fell onto our beds, and slept with full bellies under warm fur blankets.
Breakfast
When we woke up the next morning we hustled back down to the dining room for breakfast. The coffee was delicious and basically everything served at breakfast was made on the farm. We had more of the delicious butter, homemade local jams on homemade breads, and farm fresh eggs. The presentation was gorgeous and was a great final experience before we had to leave.
Goodbye & Thank You
After less than 24 hours our time at Faviken came to an end. We packed our bags and were given a goodie bag with some treats for the journey home.
We just heard that Chef Magnus is leaving Faviken and that this winter (2019) will be his final season. We feel extremely lucky that we were able to come to Faviken and have this once in a lifetime experience. Thank you Faviken for making us feel right at home and sharing your incredible food with us.
