Fäviken

"For the ultimate in locavore, freshly foraged Nordic food, head north to the wilderness region of Jämtland.Although it's in the middle of nowhere—roughly seven hours north from Stockholm, in the most sparsely populated part of mainland Sweden —chef Magnus Nilsson has created a restaurant that is regularly listed among the best in the world. There are only 16 seats, and guests overnight in cabins on the 20,000-acre estate. Despite its location and the fact that dinner (food only) costs around $350, which must be paid in full at the time of reservation, it’s still a challenge to book a table as the experience is so remarkable."

"Fäviken is a famed restaurant where chef Karyn Tomlinson spent an entire winter cooking." - Joy Summers

"It took Barzelay three years to find the right space, where he wanted guests to feel transported, similar to restaurants like Blue Hill in New York or Fäviken Magasinet in Järpen, Sweden." - Mary Holland

"At this lodge-like fine dining restaurant, chef Magnus Nilsson puts a modern spin on Sweden’s old-world recipes. In the past, Nilsson has served dishes like: pig’s head in sourdough with pickled gooseberry; a cottage cheese pie with preserved mushrooms; blood bread with moose broth, back-fat, and onions; and cured reindeer meat pie. The restaurant also has accommodations for guests who wish to stay the night. Read a full recap of Magnus Nilsson’s Chef’s Table episode here." - Greg Morabito

"Acclaimed Swedish chef Magnus Nilsson of two-Michelin-starred Fäviken fame explores the baking traditions of the Nordic region in his latest cookbook." - Abbe Baker