Magnus Nilsson
Fisher, forager, photographer, writer - and a pretty good cook
Magnus Nilsson
As a boy Magnus Nilsson loved to hunt and forage in the forest surrounding his parents' 50-acre farm. In his teens he wrote out a 20-year plan, which culminated in him running the world's best restaurant. Before he was into his twenties he was already well on the way; working in Alain Passard's L'Arpège and Pascal Barbot's l'Astrance in Paris, before arriving at the remote, rustic Swedish restaurant Fäviken Magasinet as a sommelier. Within a year he had become head chef, and he set about turning what was an essentially tourist style eatery into the most desirable destination restaurant in the world. Incredible drive and determination are just two of his formidable talents.

Everything on the plate at Fäviken has been grown, cured, fermented or shot by Magnus in the Järpen,landscape surrounding the restaurant. More recently, the former straight-A student's talents have found an outlet in writing and photography. Nilsson also features in the Emmy-Award winning US PBS-TV series The Mind of a Chef and the Netflix docu-series Chef's Table. In 2015 he was awarded the White Guide Global Gastronomy Award. He has published 3 books with Phaidon, Fäviken, The Nordic Cookbook and Nordic: A Photographic Essay of Landscapes, Food and People.
Take a trip to Fäviken in these remarkable photos from our best selling book
Faviken Dishes
Marvel at these artistic culinary creations from Nilsson's Fäviken kitchen
Magnus Nilsson in Season 1 of Chef's Table
Magnus Nilsson explains how to cook in the wilderness - Nordic style
Magnus Nilsson on collecting recipes old and new for The Nordic Cookbook
Magnus Nilsson on his love of photography

Fäviken Magasinet
Fävikens Egendom AB
830 05 Järpen

Phone: +46 647 400 37

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Fäviken is an exclusive insight into one of the world's most interesting restaurants: Fäviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them.

Even though not everyone can visit Fäviken, Nilsson’s approach to working with ingredients in the most natural, intuitive way possible, and making the most of each season, will inspire all cooks and food-lovers to think differently about the ingredients that are available to them.

Many of the basic recipes for yoghurt, bread, porridge, vinegar, pickles and preserves are simple and straightforward enough for anyone to attempt at home, and the advice on natural preservation methods can be followed by anyone.

The text in Fäviken will provide inspiration for chefs and food-lovers all over the world and are fully accessible to the general reader.