Yesterday Faviken, a staple of best restaurant lists, closed for good. Find out why:
a home cooking encyclopedia the size of the King James Bible that he researched, wrote and photographed himself. It’s easy to forget that he’s only 35 years old, and that Fäviken was his first try at running a restaurant.
So Nilsson is engineering the end of his restaurant with the same kind of precision that he runs his kitchen. He purposefully waited to announce the closing until Fäviken was fully booked for the rest of the year — reservations were open on April 1, and filled up within hours — because he didn’t want the remaining months to operate like a wake, with diners coming to mourn or to gawk. “You don’t want people to be all crazy.
A saddle of veal is cranked over the flames like a car’s chassis. Giant grilled oysters are cut deftly in half, then bestowed upon dishes circled with nested mussel shells like jewelry. An intricate dish of lupin bean tofu fills tiny bowls. Outside the panoramic kitchen windows, the trees are turning black under a darkening sky as sparks fly up from the charcoal against the jagged horizon.
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