On today’s episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it’s just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook by Phaidon. Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway, Sweden, each embody its country’s best cuisine, found in the homes and villages of its people, rebutting the preconceptions that it’s all IKEA meatballs. There’s the humble potato dishes of Jansson’s Temptation, and oven-baked Hasselbacken, to Surstromming (sour herring) and Icelandic Rotten Shark. Through 700+ recipes, Magnus takes us to witness rye breads baked in the thermal active areas, and Faroese Island whale hunts, all while challenging us to learn more about the Nordic countries that have influenced the (food) world over.
On today’s episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it’s just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook by Phaidon. Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway, Sweden, each embody its country’s best cuisine, found in the homes and villages of its people, rebutting the preconceptions that it’s all IKEA meatballs. There’s the humble potato dishes of Jansson’s Temptation, and oven-baked Hasselbacken, to Surstromming (sour herring) and Icelandic Rotten Shark. Through 700+ recipes, Magnus takes us to witness rye breads baked in the thermal active areas, and Faroese Island whale hunts, all while challenging us to learn more about the Nordic countries that have influenced the (food) world over.