After a long and fragmented journey from Toronto via Warsaw and Stockholm we found ourselves waiting outside a remote railway station in Järpen, Jämtland, Northern Sweden. And it truly is remote. In this faraway province bordering upon Lapland the population is a mere two persons per square kilometre.
We stood there, weary from our travels but shaking and giggling with nervous anticipation, awaiting the prearranged taxi that would drive us through the winding country roads to what is, right at this moment, the most talked about restaurant in the world.
Fäviken is an establishment that has been christened “the world’s most daring restaurant” by Bon Appetit magazine, and we had trekked all the way there to experience a meal cooked by a young Swedish Chef who Rene Redzepi of Copenhagen’s NOMA describes as his “successor.”
But I also had an ulterior motive…
I was on a mission of sorts.
A mission that I am extremely pleased to report was completed successfully,
Contained in the following video are exclusive interviews with both Chef Magnus Nilsson and his business partner Manager/Sommelier Johan Agrell as well as a full photomontage of the stunning dinner we experienced.
If you are having trouble viewing this video please click here.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he’s just hoping and praying that his meal at Fäviken was not a once-in-a-lifetime experience.