Great food, lively atmosphere in a warm cozy lodge setting. Nice to have an open view into the…read morekitchen and have Markus Aujalay come and serve my dish. Two in our party had the chili they really liked. I went for the Char that was beautifully prepared and paired with soft shredded potatoes.

I have some friends that have been following Magnus Nilsson for a while now. After meeting him on…read morethe food conference circuit, they finally made the trip up to the remote flings of Sweden to eat there, and were blown away. Apparently some guy named Rene Redzepi happened to be there too : As they recounted these tales and told me over the course of time of the magnificence, I had plotted in my head my visit to this remote destination. Would I fly into Stockholm eat well there and find a small plane or car to head north? Would I go into Oslo, take a boat around the coast of Norway, reaching Trondheim then being shuttled over? Luckily Chef Nilsson has come to me, in a collaboration with Daniel Patterson of Coi, and I now recount this epic cooking. An acquaintance was at the same dinner, though much earlier had given a sneak peek, saying that the food speaks much of the chef's locality, the heritage, and the traditional ways of the wild where it comes from. We were excited. And with no further ado the night went as follows: Crackers and Dip - flax and mussel / brown rice and kale Earth & Sea - tofu coagulated with sea water, cherry tomato, fresh seaweed 2011 Txomin Extonuz Txakolina, San Sebastian/Getariako Oyster - smoldering redwood 2010 Claude Branger, Muscadet Sevre-et-Maine, Loire, France Young Turnip Cooked Under Decomposed Leaves - cultured butter 2006 Domaine Dujac, Chardonnay,Morey St. Denis, France Kohlrabi - tobacco, pomegranate, shavings and herbs 2006 Disznoko, Dry Tokajji, Furmint, Hungary Chantrelle - peas, meyer lemon, lovage salt 2010 Les Binner'Sauvers', Alsace, France Abalone - nettle-dandelion salsa verde, spicy breadcrumbs 2010 Rosesse, Feipu Dei Massaretti, Ligurie di Ponente (Riviera), Italy Cauliflower Cooked With White Soy and Vinegar - Whipped Cream and dark beer NV North Coast Brewing Co. 'Pranqster', Belgian Ale, Ft Bragg, California Emigh Ranch Lamb - chard leaves and stems, garum, rosemary 2007 Cabot Vineyards, Syrah, Klamath River, Humbolt, California Almond Ice Cream - wild bay, almond in various forms Passion Fruit Baba - honeycomb, shiso, white chocolate NV Bermejo, Malvasia Dulce, Lanzarote, Spain Candied Raspberries 2011 Cascina Ca'Rossa Brachetto, Birbet, Italy As predicted, the meal was completely unique. Now I've had a lot of cooking in Denmark, and that maybe the closest point of reference I had to the food. The French use the term "terroir" to describe something that expresses geography, geology and climate of a certain place. I can only say that chef Nilsson's food does exactly that. it is very personal to him,where and how he grew up and how he chooses to continue and interpret it. Im guessing that making your way to Faviken or vice versa is not an easy tastk but if you should make it happen, it promises to be a great experience.

Review of day 2 Breakfast:…read more Waking up early, memories of the Meal which ended just five hours prior still fresh, it was with GPS in hand that a lengthy jog around the Fäviken Estate got started, Järpen's landscape in full bloom during a time of year when the sun never really sets and nearly fifteen miles of gravel paths with a view of the mountains in Åre helping to build-up quite an appetite for what many traveling gourmands consider to be one of the World's great Breakfasts. Returning to the hotel for a warm shower and packing, the 09h00 meal followed by 11h00 check-out and a lengthy drive, it was once again upon arrival to the lounge that guests were led up to the same table they'd occupied the previous night, several familiar faces both amongst the guests and staff present with many items already in place forming quite a spread. Priced at a modest 250 SEK per person, this in addition to the 2000 SEK overnight accommodations actually a deal considering both location and what is offered, it was with complimentary Coffee poured that servers explained each item as light instrumental music played overhead, everything save for Honey-sweetened Juice made on-site and encouragement provided to start with a soft boiled Egg that was still warm. Moving next to a collection of Charcuterie and Spreads, the Trout Rillettes particularly memorable given initial sweetness that smoothly transitions to smoke, it was atop housemade Rye Bread that this as well as creamy Liver was spread while slices of Ham, Moose Heart and Cheese stacked better on Fäviken's Sourdough, though in reality all were probably best consumed on their own so that Bread could instead be saved for every last smear of Butter. Introducing two additional items after a Coffee Refill, tangy Yogurt with a thin skin on top nicely paired to chunky Cloudberry Jam, it was without finding much use for a lump of cured Fish Eggs nor Salt fortified with Seaweed that thick Porridge was plopped in a bowl, the lack of sweetness relieved by lots of Butter and nuttiness while warm Thumbprint Cookies offered a crispy rim and jammy center to finish.

Delicious reindeer filet…read more This place is really a pizzeria but they also have some really nice local dishes like reindeer meat. I ordered the reindeer filet and it was just excellent !

These crepes were great! Lots of choice! I had the white chocolate and lingonberry pancake! At…read morefirst they forgot the white chocolate but made me a fresh pancake when I mentioned it! Cool vibes and great location! Great for dessert and also for savoury pancakes!

Relatively new place in Åre, laidback atmosphere with young, friendly waitresses. Fast service:…read morefresh crêpes with healthy alternatives baked with durum grains - gluten free. Perfect family dinner and they have thought about kids, there is coloring books etc. Thumbs up!

Absolutely delicious food! A must try! A lot of choice so there is definitely something for…read moreeveryone! Food is very well presented and tasty! I had the aged lamb and it was so tasty! The mushrooms and the cep emulsion and foam really brought the meal together! Would definitely go back!

Good food and service. However, kitchen messed up order, adults were finished with meal before the…read morechildrens pizza arrived. Dimmed lighting. High background noise. Varied menu with pizza and a la carte.

I had a really lovely dinner experience here. The plates are all pretty small as they serve…read more"tapas." It was an interesting mix of cuisines from around the world with a focus on Spain and other Spanish speaking countries in the America's. I wouldn't say it's authentic tapas, which is from Spain, but everything was tasty. My favorite dish was the seared tuna tartar. It was prepared with a thick homemade salsa. My mouth is watering just thinking about it. The spicy shrimp (gambas) was great as well as the broccoli and edamame. I had an amazing cocktail, the fashioning, that I wish was a more widespread recipe so that 9 could have it more often. The service was lovely, they seem to all work together so you don't have only one server. The ambience is chic and intimate. The tables are close together but it still feels private.

This was absolutely delicious! Such a cool vibe! Dishes were delicious too! Great to share a few!…read moreQuite expensive but that is what you would expect for this area! Definitely try the supper hot dogs! Cocktails were also fab!

With check-in at Fäviken beginning at 16h00 it was in Åre that several hours were spent on Friday…read moreafternoon, the ciiy best-known for its ski resort fairly quiet on the first day of June but Magnus Nilsson's Krus fully operational and no longer a pop-up but instead an all-day eatery focused on traditional Swedish dishes plus Bread, Charcuterie and Fika. Originally opened late 2017 but quickly making an impact, Nilsson's The Nordic Cookbook forming a backbone of recipes executed with local Meats and Produce, guests entering Krus will quickly find themselves greeted by ladies behind a long counter, the low ceilings making everything about the place feel intimate while a comfortable dining room with toasters on each table beckons to the left. Assembled for counter-ordering during the day with a broader menu and table service at Dinner, reservations apparently strongly recommended during busier seasons, it was after being informed that Pate had already sold out for the day that an order was assembled, the balance between tasting a lot and not being full at dinner initially a bit difficult to gauge but portions thankfully small and generally offering good value. Beginning each table with complimentary Housemade Bread and the same golden Butter gracing tables at Nilsson's Michelin two-star Magasinet, the ability to warm each slice well-advised, it was with two morning Pastries including a Parisian-quality Almond Croissant both showing well that Charcuterie and Sausage arrived, the former a product of Fäviken's partnership with nearby Underaker and the Isterband rich and texturally compelling with a particularly snappy Casing. Waiting a bit longer for fried bits of Cod caught nearby, this appetizer and a side of boiled Potatoes faultlessly executed though certainly not a revelation, it was in follow-up that a brined and grilled Chicken in its Juices was delivered, the fact that it was still too hot to touch almost cruel as guests risked burned hands and mouth to get to crispy Skin and supple Flesh as quickly as possible. Rounding out the visit with two Desserts, a Rhubarb Clafoutis nicely flavored but not baking up as custard-y in porcelain as it tends to in cast iron, it seemed rather "hipster" that Krus offers Soft Serve as an option but immediately upon tasting one bite the reason and menu's description are both evident thanks to restrained sweetness and a palate-coating texture.

Skiing or boarding in the world class slopes of åre for the 2019 championships? Or headed to…read moreFäviken for a world class meal? Maybe both? Well before either you can get a rocking breakfast at Krus run by Magnus' talented baker from Fäviken. Superb Swedish/French pastries, charcuterie from Magnus' butcher shop and simple cooking to get you through the cold winter day. Simple excellence all around in a friendly environment from the Fäviken family

Capo (pronounced Caye-Poo) is perhaps the best Swedish restaurant I have been to in my young life…read more It is also the ONLY Swedish restaurant I have been to (unless the food court at IKEA counts. In which case I have been to one). This restaurant was way better then the IKEA food court and guess what... Swedish Meatballs are a lie! They don't really eat them here like at IKEA - scarfing them down while picking out cheap, forest depleting furniture (or "nure" as they call it in fake IKEA Swedish). No, Capo was different. It had a menu mostly composed of Baltic Sea fish and game fowl which is rare to see on US menus. We ordered the herring as an appetizer and it was unfuckingbelievable. Imagine the sweetness and texture of pulled pork meshed with the salty fishy taste of fish. It was godly. They also put like a crunchy moon cake crouton around the edges to contrast with the delectable squish of the herr. Next up was our mains which were baked Arctic char and grilled wilderbeast fowl. The former was doused in buttery butter sauce while the latter was smoked to perfection with a crunchy batter that battered my mouths strongest defenses. We even ordered French fries to use as sponge napkins so that we didn't have to lick the bowls at the end like I have to do at TGI Friday's (endless apps don't come with bread). Speaking of TGI Friday's - I told the waiter that it was Erin's birthday (while she was in the bathroom) and she just kind of said "oh nice that's wonderful" and I was expecting some kind of bag where you tell the staff it's someone's birthday and the staff comes out and sings some ridiculous song for them like at TGI Friday's but this apparently is not customary in Scandinavia. It's okay. I blame myself for not considering that fact so we just ordered dessert like normal and pretended there was a mariachi band playing Feliz cumpleoneos while a candle lit cake was being lowered down in front of us. But I digress. For dessert we ended up ordering the salted caramel ice cream which the waiter said would only be like one scoop but we didn't care because Erin needs at least SOMETHING sweet and if she doesn't get it she's just going to ask me to get ice cream from the store later so we (I) insisted we get it. Very good. The caramel was extra salty which I like and since we were out of fries I licked the bowl. The End.