PRESERVING THE ROOTS AT FAVIKEN

The most promising chef in Europe might have Viking blood and long hair but he is nothing but a sheep in wolf’s clothing. To demonstrate, the 28-year old Magnus Nilsson of restaurant Faviken puts on his furry wolf’s coat before he heads out in the freezing cold of North-Sweden. Temperatures of minus 30C won’t stop this young chef or his kitchen team to go out foraging. Underneath meters of thick snow they look for fresh juniper branches, still green and aromatic and burried under the icy landscape of Jamtland. We’re talking mid-winter when the sun barely is seen above the horizon and subzero temperatures that make you quickly head for a warm place, preferably next to a roaring fire. Read more »