Fäviken Magasinet, Järpen, 6/22/16

hsnixon

10 years ago

Structure. 3 level dining is on left, Tepee in front of it. right side of building is guest rooms

Fäviken is a 2 1/2 hour drive out of Trondheim, Norway, with Åre being the closest town and also where many of the staff live. There really isn’t much out there but the restaurant and all the associated buildings on the property. I highly recommend trying to get one of the rooms on the property to stay in when you go. They are small and use a community bath but there is a sink in your room and it is nice to be able to hang out with your dinner companions, other diners and some of the staff after the meal is over.

There are 3 levels in the building where dinner is served and we had hoped for a 2 top on the middle level but got a place at the shared table for 8. That turned out to be great. Ours was the only table on the first floor and we were attended to by the head chef, Jasper Karlsson. Additional positives about the first floor are that the bathroom is on that level and it is cooler on the lower floors. The second and third levels have other seating configurations but the size of our group allowed us to talk and comment and generally have a wonderful time. They offer drink pairings which are generous pours however drinks before and after dinner are an additional charge, but once again they are generous. Pacing is good but it did give you time between so you didn’t feel rushed. Great explanations are given and questions are welcomed. It is a incredible experience if you get a chance to participate. Also if you stay you are given breakfast before you get on your way. The meal started with small bites, with your drink of choice from the bar, and all of the guests enjoy these on the first floor. When the hand food is over the other guests are moved to their respective floor. Here was our dinner and some pictures of the interior.

2nd and 3rd floor guests have their snacks on 1st floor

1st floor dining table and bar with lounge chairs on the right

Frankie checked out the first floor dining table

Feremented turnip – ok. Meat infused from their house charcuterie – good.

Wholegrain wheat cracker with carrot salad. Buttery and nice textures. Yum!

Broth of smoked and dried reindeer, decomposing leaves, very fresh curds and crowberries

Wild trout roe served in a crust of dried pig’s blood. Good.

Pig’s head, dipped in sourdough and deep-fried, rhubarb, tarragon salt

Bird’s liver custard, gooseberries, malted cabbage and sheep sorrel. Nice tastes of fried onion – Delicious!

Slices of cured pork. From an old sow and aged one year.

Scallop “i skalet ur elden” cooked over burning juniper branches

King crab and almost burnt cream. Eat cream with every bite. Outstanding!

Lamb tongue according to Cajsa Warg, brined dandelion. Served with mead and caramelized for 6 hours.

Frankie thought we should lick our bowls

Burdot(fish) stew and nettles. Sets your tongue on fire, very firm fish, reduced milk is nice!

Frankie was trying to keep up with the beverages

Sourdough pancake, seaweed, beef butter. Grassy tastes and smooth. Not sure-

Lupin curd gratin with fresh flowers and leaves

A small egg coated in ash, sauce made from dried trout and pickled marigold

A steamed asparagus, very good cream and Finnish fish (sturgeon) eggs. Really good.

Frankie found all her favorites in the bathroom

A slice of pork chop with fermented, roasted and very finely ground lupin

Raw jerusalem artichoke, dark roasted cereals (in between). Reminded me of peanut butter.

Meat and birch pie. With frozen reindeer.

A wooden box filled with tar pastilles, meadowsweet candy, dried rowanberries, smoked caramel, sunflower seed nougat, dried black currants

Frankie checks out the flavored drinks. Flavors were rose hips, sour cream, duck egg and black currant.

Breakfast was as shown.

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