Wild raspberries ice

"An opening in the late summer forest" Dices of raw moose meat, forrest herbs, breadcrumbs, vinegarjelly and drops of sour milk, eggyolks and concentrated birchsap

lightly salted wild trout roe in a warm crust of dried pigsblood.

Preserved leek, sheeps cream whisked with vinegarfermented beer, grated cods roe.

Unseasoned scallops "i skalet ur elden" cooked over burning juniper branches

Black Grouse gently cooking in a pot of dried herbs collected in the meadows surrounding Faviken.

Grilled Goat kid, steamed broccoli, potatoes slowly fried in lightly rancid lard, a cream of ducks eggs and mature cheese

Crispy lichens seasoned with cured eggs or shavings of smoked char, to dip in thick cream and fresh garlic.

Food

The menu at Fäviken is changeable, as when one ingredient runs out, it needs to be replaced by another. We never replace dishes ”just because”, instead we would rather wait for a new ingredient, idea or dish that is actually better than the one being replaced. Much of what we serve has its own life and remain on the menu for a long time, slowly evolving into something entirely different to the original, despite having the same name throughout its life.

The first time you visit Fäviken Magasinet, you cannot choose your own menu; we present a number of different dishes that we believe are a good representation of us and the current season. However, if you visit us regularly, you have more influence over your evening. You are often presented with ingredients that are very unusual and that not even we can obtain in a quantity that is enough for all twelve guests.