There is no doubt that Faviken is on any foodies bucket list today , and the Gagit’s and friends finally made it , was it worth it at the 19th best rated restaurant in the world by Pelligrino ,the Truth will be Told after our last tastings. The Gagit’s arrive at Jarpen after flying from Stockholm to Ostersund, driving from Ostersund to Are and finally driving from our Hotel in Are to Faviken in Jarpen ,whew , made it,as shown above.
We are greeted by Karin who was the perfect hostess for this night but no Magnus Nillson tonight ,as we are taken to the casual downstairs room for drinks and bites. We start the night with a highlight drink, their own Barreled Aged Gin served with an iceball and of course Foraged Juniper Berries, shown,what could be more Faviken? With the drink , we are served Flaxseed and vinegar crisps, with a mussel dip, followed by Jamatlandian broth, neither of these exciting enough to really want more. The next course was out of Bizarre Foods, Wild trout’s roe served in a crust of dried pig’s blood,only Andrew Z. who gets paid to rave about a dish would consider this a treat. The next dish ,slices of cured sausage ,not worth flying to Faviken nor the pickled fruit. The last dish before the dinner , was a very well presented Salted herring aged for three years, sour cream and rusks,we just wondered if three years made it special:)
We are now taken upstairs with the other lucky 10 people that night for our main meal.The highlight of the night is served first Scallop from Norway, cooked over burning juniper branches.This is of course excellent, but no different than almost any other restaurant in the Nordic countries serve,and some with more inventive flavors such as Black Truffle at Franzen in Stockholm. With this dish , we were served the Faviken Light Mead,a perfect match for the Scallop as well the the King crab and burnt cream,zzzzz. The next dish was certainly 0ne to satisfy ,Cod brushed with Honey , sunflower ,finally , a dish to taste the natural flavors of Sweden.That said, we are now introduced to our main course of the night , Goat Kid,by Olaf,see video, below and now I have something to look forward to especially after the Brussel Sprouts and lupin and a slightly more appetizing Barley pancake filled with with sour onions.
The next dish , again right out of Bizarre Foods,small eggs coated in Sheep Shit Ash,, sauce made from dried trout and pickled , tasted no different than any quail egg I have ever had, they did not have to waste the Sheep Shit. I guess the next dish was to cleanse our palates,Porridge local grains lump of salty butter fermented carrots and meat broth filtered through moss , not Kate and not a palate cleanser since it was followed by Blood Bread , moose broth, backfat, and onions that really tasted like onions. Now here it is ,the Goat Kid, served with bird cherries that completely overwhelmed the Kid, and I need to ask where is the rest of the Kid.I was hoping at least to bring a sandwich back to the hotel.
After , the taste of Kid , I really needed to eat something I would taste and enjoy and here is where Magnus outdid him self ,I only wish he was here, so I could tell him myself, Cottage Cheese and chopped carrots and turnips , there is no words to describe this except quoting @BowtieBarrister , BRUTAL . I now know why Magnus did not show up tonight he could not face the customers after serving this.After this we were served three more creative desserts all with no meaning or flavors except for my taste. We were then brought downstairs for the finale , coffee and drinks.
The main finale as shown is a wooden box, with meat pies,rasberry ice, tar, yes tar pastilles, meadoweed candy, we all liked, then dried cherries, sunflower seed nougat, anise seeds coated in honey and beeswax, smoked toffee, and yes ,pine resin of course, and thankfully cake. Just as I was very excited to start the night with the barrel aged Gin , I was just as excited to end it with the home made Duck Egg Liquor , shown,another real taste of Faviken,unfortunely in between these drinks we were not satisfied and in a few dishes dissapointed.
Let the Truth be Told,we were all very impressed with the atmosphere , the foraging,and natural flavors but the fact that Magnus was not there to really explain his dishes,it is not the same , his concept and his dreams was truly missing tonight.In all the blogs I have read on the restaurant it is Magnus and without him there, it was a below average experience. I only think how Massimo Bottura ,made the night at Osteria, and Ferran at El Bulli,and of course Rene, at Noma and the best part of the night besides the drinks is the thought we are eating at Noma tommorow night and get to see Rene again.I can only suggest if one is planning to come to Faviken ,find out if Magnus is there before you make the trip.
Please also view the videos above to get a better feel of the experience at Faviken.