Fäviken

Witty, candid, and insightful: Magnus Nilsson's ode to his extraordinary restaurant, Fäviken

In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.

Fäviken: 4015 Days, Beginning to End is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.

The book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book's stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.

A textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.

Magnus Nilsson is the author of Fäviken (2012), The Nordic Cookbook (2015), Nordic: A Photographic Essay of Landscapes (2016), and The Nordic Baking Book (2018), all published with Phaidon.

"Magnus Nilsson has been refining his profoundly seasonal rektun ('real') food since November 2008 and his 12-seater restaurant is becoming legendary among globe-trotting gourmets. Diners make the trek to its location on a hunting estate 750km north of Stockholm curious about cod served with the first foraged vegetables of the year and diced cow's heart with marrowbone extracted at the table by chefs armed with a saw."--http: //www.theworlds50best.com/awards/1-50-winners/faviken-magasi net

"It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken's, of Nilsson's, and more importantly, of the way of life he espouses, one that is passionate but measured." --Eater

"A must-read for anyone obsessed with the past and future of restaurant culture, or exploring a life in better balance." --Food & Wine

"The new volume, his fifth, includes a catalog of every dish prepared at the restaurant... the essays alone -- insightful, provocative, heartwarming -- are worth a read." --Minneapolis Star Tribune

"His thinking differs from those of usual chef-written cookbook. He's open, frank, informative and introspective about the restaurant world and covers the concept of creativity, balancing family life, the 'hypocrisy' of sustainability, social media, imitation vs. plagiarism, hospitality and the importance of craft. It's a trip into the mind of an ingenious chef." --Vancouver Sun

"As idiosyncratic as the restaurant itself." --Code Hospitality

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