{"id":69928,"date":"2019-06-21T16:23:12","date_gmt":"2019-06-21T20:23:12","guid":{"rendered":"https:\/\/magazine.tablethotels.com\/en\/?p=69928"},"modified":"2024-07-30T16:35:38","modified_gmt":"2024-07-30T20:35:38","slug":"long-walk-home","status":"publish","type":"post","link":"https:\/\/magazine.tablethotels.com\/en\/2019\/06\/long-walk-home\/","title":{"rendered":"Long Walk Home"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text]\n<p><img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/reindeer.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" \/><\/p>\n<h4><em>What do you do after closing the world&#8217;s most interesting restaurant? If you&#8217;re chef Magnus Nilsson, you go back to where you came from.<\/em><\/h4>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator style=&#8221;dashed&#8221; css=&#8221;&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/12&#8243;]<aside class=\"gap cf\" style=\"height:10px;\"><\/aside><a class=\"image_link\" href=\"https:\/\/magazine.tablethotels.com\/en\/author\/markfedeli\/\" target=\"_blank\" title=\"\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"198\" src=\"https:\/\/magazine.tablethotels.com\/en\/wp-content\/uploads\/2024\/07\/mark-small-circle-2.png\" class=\"thb_image  left  retina_size attachment-full\" alt=\"\" title=\"mark small circle\" \/><\/a><aside class=\"gap cf\" style=\"height:10px;\"><\/aside>[\/vc_column][vc_column width=&#8221;11\/12&#8243;]<aside class=\"gap cf\" style=\"height:10px;\"><\/aside>[vc_column_text css=&#8221;.vc_custom_1720455088433{background-color: #ffffff !important;}&#8221;]\n<p style=\"font-size: 14px;\"><strong>By <a href=\"https:\/\/magazine.tablethotels.com\/en\/author\/markfedeli\/\">Mark Fedeli<\/a><\/strong><br \/>\n<em>Marketing and Editorial Director, Tablet Hotels<\/em><\/p>\n[\/vc_column_text]<aside class=\"gap cf\" style=\"height:10px;\"><\/aside>[\/vc_column][\/vc_row][vc_row][vc_column][vc_separator style=&#8221;dashed&#8221; css=&#8221;&#8221;]<aside class=\"gap cf\" style=\"height:40px;\"><\/aside>[\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<p>When acclaimed chef Magnus Nilsson announced back in May that he would be leaving F\u00e4viken Magasinet at the end of 2019, it was devastating to those of us who are fascinated by unique forms of hospitality.<\/p>\n<p>The restaurant, in a grain house on a centuries-old hunting estate, is one of the world\u2019s most well-regarded \u2014 if not the most interesting \u2014 and despite its remote location in the wilds of Sweden, it&#8217;s one of the world\u2019s most difficult reservations to secure. It might also be the world\u2019s most coveted B&amp;B, with six Nordic-chic bedrooms reserved for dinner guests lucky enough to stay over for breakfast the next morning. As a whole, it&#8217;s exactly the kind of accommodation experience we dream about featuring on Tablet.<\/p>\n<p>For those who were never fortunate enough to make the pilgrimage to F\u00e4viken&#8217;s intimate 16-seat dining room: something essential is going away. We\u2019re losing one of those small, singular places that inspires trips across oceans and continents; long treks to modest locations whose appeal is drawn from the distance that separates them from everyone and everything else. A town, an attraction, a <em>restaurant<\/em> that creates a destination where there wasn\u2019t one before. To visit is to have accomplished something. It is a badge of honor. You are among the brave few.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/3-chef.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" border=\"0\" data-gae=\"Magazine, Clicked, Image\"><\/p>\n<figure style=\"width: 970px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/9780714864709-3.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" border=\"0\" data-gae=\"Magazine, Clicked, Image\"><figcaption class=\"wp-caption-text\">Magnus Nilsson and F\u00e4viken Magasinet, Sweden<\/figcaption><\/figure>\n<p>And now it\u2019s over. The 35-year-old is not leaving the Michelin-starred F\u00e4viken because of any discord or strife. The life of a famous chef is becoming increasingly demanding, and Nilsson simply wants to recharge and restart at home, revealing in a statement that he intends to \u201cspend time with my family, reflect, fish, garden, write, rest and get fit, both physically and mentally.\u201d There&#8217;s something appropriate about a chef who is synonymous with authenticity and traditional techniques returning to those fundamentals for his life&#8217;s next chapter. Getting back to basics makes more sense than opening a 160-seat restaurant in Las Vegas.<\/p>\n<p>Nilsson took over the F\u00e4viken kitchen in 2008. In a few short years he gained global notoriety for impeccable, often spectacular preparations of hyper-local ingredients that his team hunts, grows, forages, and preserves themselves \u2014 the majority sourced directly from the restaurant&#8217;s own 20,000-acre estate. Destination dining should tell the story of the destination, and F\u00e4viken&#8217;s 30-course tasting menu is an immersive guide to the people and history of central Sweden&#8217;s J\u00e4mtland province and the wider Nordic region.<\/p>\n<p>\u201cIn order to have someone travel that distance,&#8221; <a style=\"text-decoration: underline;\" href=\"https:\/\/www.eater.com\/2019\/5\/6\/18531045\/magnus-nilsson-closing-faviken-magasinet-sweden\">Nilsson said<\/a> about the restaurant, &#8220;it needed to be very high quality.\u201d And travel people do, to the tiny town of J\u00e4rpen, some 400 miles north of Stockholm. You don\u2019t have to go too much farther to reach the Arctic Circle.<\/p>\n<figure style=\"width: 970px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/2-shells.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" border=\"0\" data-gae=\"Magazine, Clicked, Image\"><figcaption class=\"wp-caption-text\">Caught wild trout and scallop over burning juniper, F\u00e4viken<\/figcaption><\/figure>\n<p>And you don\u2019t have to go any farther to be in awe of Scandinavia\u2019s breathtaking beauty \u2014 a beauty that Nilsson captured with his camera in the book <em><a style=\"text-decoration: underline;\" href=\"https:\/\/www.phaidon.com\/store\/photography\/nordic-a-photographic-essay-of-landscapes-food-and-people-9780714872377\/\">Nordic: A Photographic Essay of Landscapes, Food and People<\/a><\/em>. (Not sure of the difference between the Nordic countries and Scandinavia? Scandinavia is Sweden, Denmark, and Norway, while the Nordic region is all of those plus Finland, Iceland, Greenland, and the \u00c5land and Faroe Islands.)<\/p>\n<p>Nilsson took the photographs while doing research for <em><a style=\"text-decoration: underline;\" href=\"https:\/\/www.phaidon.com\/store\/food-cook\/the-nordic-cookbook-9780714868721\/\">The Nordic Cookbook<\/a><\/em>, his comprehensive guide to Nordic cuisine and culture. The book is encyclopedic, and does not flinch when it comes to traditional recipes with ingredients that would be deemed controversial by today&#8217;s audiences (like whale meat). &#8220;I don\u2019t think it\u2019s right to censor culture,\u201d he told the <em><a style=\"text-decoration: underline;\" href=\"https:\/\/www.nytimes.com\/2015\/10\/26\/t-magazine\/sweden-chef-faroe-islands.html\">New York Times<\/a><\/em> about photos of a whale slaughter in the Faroe Islands. \u201cI could have made the book look like a fairy-tale version of Nordic cooking, but what point would that be?\u201d<\/p>\n<p>In order to make sure <em>The Nordic Cookbook<\/em> truly reflected its subject, Nilsson eschewed fancy hotels and the more careful ways that writers typically travel for research. Instead, <a style=\"text-decoration: underline;\" href=\"https:\/\/www.foodandwine.com\/blogs\/nordic-home-cooking-chef-magnus-nilsson\">he opted<\/a> to keep himself fully open and available to any opportunities that might arise. &#8220;When I traveled to do my research, \u2028I usually stayed in people\u2019s houses. Quite often I would know one person and go to his town for a specific purpose, and he would introduce me to someone else. And the next thing you know, I\u2019m dangling on a cliff in the Faroe Islands looking for puffin eggs. I slept on a lot of sofas.&#8221;<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/1-puffin.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" border=\"0\" data-gae=\"Magazine, Clicked, Image\"><\/p>\n<figure style=\"width: 970px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/fjord.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" border=\"0\" data-gae=\"Magazine, Clicked, Image\"><figcaption class=\"wp-caption-text\">Faroe Islands<\/figcaption><\/figure>\n<p>Our friends at Phaidon have graciously allowed us to reprint some of his photos here. You might not be able to eat at F\u00e4viken, but it\u2019s not too late to visit the Nordic countries, and Nilsson\u2019s stunning photographs should be all the inspiration you need. (If you do need more, check out our exceptional boutique hotels in <a style=\"text-decoration: underline;\" href=\"https:\/\/www.tablethotels.com\/en\/sweden-hotels\">Sweden<\/a>, <a style=\"text-decoration: underline;\" href=\"https:\/\/www.tablethotels.com\/en\/norway-hotels\">Norway<\/a>, <a style=\"text-decoration: underline;\" href=\"https:\/\/www.tablethotels.com\/en\/finland-hotels\">Finland<\/a>, <a style=\"text-decoration: underline;\" href=\"https:\/\/www.tablethotels.com\/en\/denmark-hotels\">Denmark<\/a>, and <a style=\"text-decoration: underline;\" href=\"https:\/\/www.tablethotels.com\/en\/iceland-hotels\">Iceland<\/a>.)<\/p>\n<p>Through Nilsson&#8217;s lens, just as through his cooking, you can see that things are done a certain way in this part of the world. There&#8217;s a proud simplicity on display, but also a meticulousness and a lack of fear \u2014 long winters and a reliance on the sea combining to create a sort of necessary daring. Overcoming a harsh environment, particularly as it relates to food, requires an ingenuity that Nilsson fully celebrates in his restaurant. The bold and brilliant ways in which he prepares his dishes at F\u00e4viken are a tribute to the resourcefulness of Nordic culture, and not a personal art project.<\/p>\n<p>&#8220;This creative expression is very different from other creative expressions in that it inevitably becomes obsolete if it doesn\u2019t give any pleasure,&#8221; he explained in <em><a style=\"text-decoration: underline;\" href=\"https:\/\/www.interviewmagazine.com\/culture\/three-artists-ponder-the-future-of-food-at-magnus-nilssons-faviken\">Interview<\/a><\/em> magazine. &#8220;I think cooking is closer to craft than art. I\u2019ve never felt an interest to conceptualize too far. I want to see people having a good time.&#8221;<\/p>\n<p>We wish the same to Magnus during his time out of the spotlight. We hope he won&#8217;t be gone too long. \u25aa<\/p>\n<p>&nbsp;<br \/>\n<img decoding=\"async\" src=\"https:\/\/cdn1.tablethotels.com\/media\/ecs\/global\/magazine\/story-images\/062219\/vega2.jpg\" alt=\"Magnus\" width=\"970\" height=\"auto\" border=\"0\" data-gae=\"Magazine, Clicked, Image\"><\/p>\n<div style=\"height:1px;border-top:3px double #ccc;margin-top:30px;margin-bottom:60px;display:block;clear:both\"><\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/6&#8243;]<img decoding=\"async\" class=\"thb_image  left  retina_size \" src=\"https:\/\/magazine.tablethotels.com\/en\/wp-content\/uploads\/2023\/01\/mark-200x250.jpg\" width=\"200\" height=\"250\" alt=\"mark\" title=\"mark\" loading=\"lazy\" \/><aside class=\"gap cf\" style=\"height:20px;\"><\/aside>[\/vc_column][vc_column width=&#8221;5\/6&#8243;][vc_column_text css=&#8221;.vc_custom_1676124357965{background-color: #ffffff !important;}&#8221;]Mark Fedeli is the hotel marketing and editorial director for Tablet and Michelin Guide. He&#8217;s been with Tablet since 2006, and he thinks you should <a style=\"text-decoration: underline;\" href=\"https:\/\/cb.tablethotels.com\/join\/magazine-signup\" target=\"_blank\" rel=\"noopener noreferrer\">subscribe to our newsletter<\/a>.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<div style=\"height:1px;border-top:3px double #ccc;margin-top:30px;margin-bottom:60px;display:block;clear:both\"><\/div>\n[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>What do you do after closing the world&#8217;s most interesting restaurant? If you&#8217;re chef Magnus Nilsson, you go back to where you came from.<\/p>\n","protected":false},"author":53,"featured_media":69996,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3550,3522],"tags":[3639,3586,3109,3600,3588,3587,3481],"thb-sponsors":[],"class_list":["post-69928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-commentary","category-food-drink","tag-commentary","tag-destination-dining","tag-food","tag-food-drink","tag-nordic","tag-scandinavia","tag-sweden"],"acf":{"new_subtitle":"Magnus Nilsson Prepares His Next Steps","property_id":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Magnus Nilsson Prepares His Next Steps \u2014 by Tablet Hotels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.tablethotels.com\/en\/2019\/06\/long-walk-home\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Magnus Nilsson Prepares His Next Steps \u2014 by Tablet Hotels\" \/>\n<meta property=\"og:description\" content=\"What do you do after closing the world&#039;s most interesting restaurant? 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