Mag­nus Nils­son

Fäviken Jär­pen, Swe­den

Hong Kong Tatler - - Features -

Fäviken is prob­a­bly the most re­mote fine-din­ing restau­rant in the world. Lo­cated on a pri­vate es­tate in the far north­west of Swe­den, culi­nary tourists travel for days and brave sub-zero tem­per­a­tures to taste Nils­son’s ex­otic north­ern flavours. One ben­e­fit of liv­ing just south of the Arc­tic Cir­cle is that you don’t ac­tu­ally need a fridge—in lieu of one, Nils­son has a root cel­lar, a pre­cur­sor to the mod­ern fridge that uses the earth to keep the tem­per­a­ture low. In his “fridge” you’ll find an im­pres­sive ar­ray of lo­cal pro­duce—un­sur­pris­ingly, given that there aren’t many su­per­mar­kets on his doorstep. From fer­mented cu­cum­bers and crow­ber­ries in wa­ter to black­cur­rant liqueur and pick­led marigold flow­ers, there’s a heavy em­pha­sis on all things pick­led, mainly be­cause Nils­son spends much of his free time for­ag­ing in the es­tate’s woods for un­usual pro­duce. “Cu­rios­ity is so im­por­tant,” he says. “Dis­cov­ery is a part of your life.”

all the farm­ers have root cel­lars here, and it’s the most ef­fi­cient way of stor­ing things as the tem­per­a­ture re­mains con­stant through­out the year

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