Faviken

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

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.

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 19^th 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.

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.

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.