In 2019, Chef Magnus Nilsson closed Fäviken, his one-of-a-kind Michelin-starred restaurant in remote Sweden at the peak of its success. He shares how Fäviken became one of the top restaurants in the world, how the industry it was a part of has changed, and why he eventually elected to pursue new projects. He talks about his reliance on fresh local seasonal ingredients, the difference between great produce and “exceptional produce,” and why he’d rather eat an exceptional carrot than imported kobe
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