Faviken

Location: Stockholm & Central Sweden | Sweden

Price guide: £££££ £100-£200 per person per night

Don’t be fooled - this is most definitely a restaurant with accommodation rather than accommodation with a restaurant. But with tantalizing dishes of cockles injected with beer and giant scallops cooked over burning juniper branches, it’s Faviken’s outstanding 32-course menu that is the real reason most come to this part of Sweden. Run by pioneering chef Magnus Nilsson, an adventure to this remote old barn offers THE meal of a lifetime, along with six bedrooms to digest them in.
Perfect forAn aficionado of fine food, whose life would be complete after eating at this restaurant.
In the know
  • Closes each year between February 28th and July 1st
  • Ranked number 19 on the World’s 50 Best Restaurants list. 
  • Located in a remote hunting estate.

Recommended for...

  • Food & Wine
  • Seriously special
  • Cultural Immersion
  • Off the Beaten Track

Hotel Overview

Sense of place

Hidden in the trees of a 20,000 acre hunting estate – 200 miles south of the Arctic Circle.

Rooms at Faviken

There are six double bedrooms with shared bathrooms, all stylish in a restrained, Scandinavian way. Each one hosts two people and has a radio, a day bed and faux fur blankets for additional warmth.

Food and drink

The meals are served in an old grain store, which still has original pine beams and floorboards and evidence of records of grain stock levels from the 19th century.
Accompanied by minimalist strings of Jamtland folk music, sit on the lamb skin-draped chair and wait for your meal to begin. Influenced by Nordic cuisine, the 32-courses come in a series of waves throughout the night, each more fascinating than the previous one. The vegetables are foraged from the estate in summer, the adornments are harvested in autumn and the fish is caught by Nilsson himself in the local pond. The menu changes depending on what’s in the cellar or what was on the end of Nilsson’s hook but all of the ingredients are localised to the estates around the restaurant, with only a few exceptions.
For an idea of what you’re getting yourself into, expect courses of : boiled trout with an earthy lichen-lined ‘bog butter’ buried in peat; crisp-textured pig’s blood croustades filled with pig’s blood custard and topped with wild trout roe; and egg yolk preserved in sugar syrup on a bed of pine-tree bark crumbs and spruce ice cream.

Facilities

During the day, you can have a bit of a detox in the sauna or relax by the open fire with a good book, and in the evening relax in the bar with a glass of Faviken’s own mead, reflecting on the experience you’ve just had.

Activities

Eat, drink, sleep, repeat. Or when you are not eating or thinking about what’s being created in the kitchen, you can walk around the estate, enjoying the peaceful rivers in spring and summer, or marvelling at the stark landscape in autumn and winter. Whatever you do, make sure you are ready at 7pm to meet Nilsson and his team in the restaurant as he likes things to start on time.

Best time to go

Best time to travel

Good time to travel (but some limitations)

Travel is possible (but it’s not the best time)

Travel is not recommended

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec
Best time to go

Hotel location

750 kilometres north of Stockholm and a 15-minute drive from Jarpen.

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