What will be the restaurants of the future
Every year in February, one of the most important gastronomic events of the world Gourmet Abu Dhabi starts in the largest emirate of the UAE. The peculiarity of this event…

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Corporate Christmas Party Entertainment ideas
“Arka” is a trendy bar & grill restaurant, elegantly inscribed in the real arch space of a St. Petersburg house.
The fashionable St. Petersburg restaurant “Arka” is a truly unusual place, elegantly inscribed by the architect in the space of the arch and courtyard of a historic building in the…

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Lorenzo Whom: “The kitchen of the future is Mexican cuisine”
Lorenzo Kogo is a virtuoso chef who became the owner of the Michelin star at the age of 25. His restaurant El Coq in Marano Vicentino Northern Italy is famous…

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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.

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