The process of creating these exceptional dishes, Nilsson explained earlier that afternoon, is like any other profession involving craftsmanship. “You must first perfect your techniques so they don’t get in the way of your ability to create things,” he says. At this point, he says, creation comes to him intuitively—“It just happens, I just cook”—though he is always looking to innovate and improve. In his book, he elaborates: “Throughout my career so far, and I hope for the rest of my life, I have always tried to become a little bit better at what I do every time I do it.”
As such, after the meal Nilsson stops by each table, asking his patrons to comment on dishes they did or did not like. The dishes, he says, may evolve significantly on a day-to-day basis or may remain static for months or years on end. It all depends on the season, the produce and “the mood of us all, and what we do here.” For now, Fäviken is a dynamic work in progress, though this unique project in the Swedish woods is by no means indefinite.
“I’m sure it will be very definite when we run out of interesting things to do,” Nilsson says. “But there’s no end date, it’s just something you feel when it’s done.”
Fäviken accepts dinner reservations for up to six people, which can be booked online three months in advance. Dinner is served Tuesday to Saturday, and hotel reservations can be made at the time of booking. Price per person for food is SEK 1,750 (approximately $268 USD); for drinks, including aperitifs and digestifs, SEK 1,750 ($268); and SEK 2,000 ($307) for accommodation for two, including breakfast.