Top 5 roof bars in Bangkok
Bars on the roofs of Bangkok - a great idea. Like and walk, relax, but also enjoy the amazing views of the night city. And Bangkok is the very city…

Continue reading →

Salt, fire and gaucho: what a traditional Brazilian restaurant looks like
Brazilian feast, like carnival, means a lot of passion. The restaurateur Gennady Medvedev explains what this means from a gastronomic point of view. Salt, fire and gaucho: what a traditional…

...

The most delicious and expensive dinners in 5-star restaurants
Food culture has now become an exciting activity for many people, especially among the rich and famous, and tasting expensive dishes in trendy high-end restaurants is a kind of hobby…

Continue reading →

Chef Matt Orlando: "There are no chefs without suppliers"
I decided to open a restaurant in Copenhagen long before I returned to Denmark from the States. I wanted to move to the North Sea, to local farmers with their…

Continue reading →

Faviken Magazine

Michelin has released a list of the best restaurants in Scandinavia Michelin Nordic Guide 2016. The highest marks – three stars each – received Maaemo in Oslo and Geranium in Copenhagen. But the true winner was, of course, the Swedish restaurant Faviken: from a little-known provincial establishment, it became the owner of two Michelin stars at once.

Forbes carefully looked at the trend culinary direction and found out that it was so highly appreciated by Michelin experts.

This restaurant can, perhaps, be considered the most provincial establishment, marked by Michelin stars. It is located 750 km north of Stockholm. The nearest airport in Åre is about an hour and a half drive away. However, all the tables here are booked until May, which is not surprising, considering that the establishment had just received two Michelin stars at once.

Faviken is located in a traditional Swedish house nearby and is furnished in a rustic style – wooden furniture hanging from the ceiling an armful of dried herbs and candles. For those who want to stay overnight on the second floor there are six bedrooms. Near the house – the forest. In fact, the food from the products extracted in it (as well as in the neighboring villages) is the main feature of the restaurant. The cook and his team personally go fishing and hunting.

The restaurant’s specialties include steam trout with peat-based oil, elk broth, scallops cooked over fir branches, ice cream and ice-cream and egg yolk in sugar. But the most unusual of them is a raw cow heart with carrot chips and salt.

Chef Magnus Nilsson is not afraid of bold decisions not only in the kitchen. He said that every year he would close the restaurant for 20 weeks to give time to himself and his subordinates to rest. From 19 years old he worked in one of the best restaurants in Paris, then returned to his homeland and decided to work as a sommelier in Faviken. Owners of the restaurant for a long time could not find a chef who wanted to work in such a remote place until 32-year-old Nilsson agreed to this role. Then it was a modest restaurant, which, basically, fed local hunters.

Now a tasting dinner at Faviken costs $ 200 per person. You need to pay the same amount for drinks specially selected for each dish. By the way, they are also locally produced. Interestingly, food must be ordered and paid at the stage of booking a place in a restaurant, so the ingredients are prepared specially for the arrival of the guest.

Seasonal fashion
In the kitchen, as in fashion, the vector of development is set by trends. To understand what trend determines our gastronomic preferences today, just look at the ranking of the…

...

15 of the most delicious restaurants in Europe from the Michelin Red Guide
Three stars from Michelin mean only one thing: for the sake of this restaurant you should go on a European journey. Where exactly? Now we will tell you. In the…

...