Portfolio: Faviken’s Breakfast, Erik Olsson


UNFORTUNATELY, you can no longer visit the popular restaurant Faviken, even though you felt comfortable traveling in the midst of a pandemic. After more than a decade of success, Chef Magnus Nilsson decided last year to close the restaurant, located in a remote northern corner of Sweden, or, as the subtitle of Nilsson’s new book describes, ‘4015 days, from beginning to end.’

A snapshot of the recipes, inventions and unique thought behind Nilsson’s culinary experiment, which attracted tourists from around the globe, is the latest book, inevitably titled “Faviken,”

A mix of popular delights – bread, butter, hard cheeses, jams – as well as preserved trout and freshly fermented, still-warm yogurt was the breakfast at the restaurant, seen here.

“Nilsson recalls, “People always sat for quite a long time, usually longer than expected, and quite often we had to remind them of the departure time in order to catch their flight.”

Faviken: 4015 Days, Magnus Nilsson’s From Beginning to End, will be released by Phaidon on November 5, priced at £45. Erik Olsson Photography


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