
Food Planet Prize
Magnus Nilsson: ‘The world doesn’t need another Fäviken’
A bakery is also in the making, something you have to have if you run a hotel with a great breakfast, according to Nilsson who’s also author of The Nordic Baking Book, published by Phaidon in 2018. He’s teamed up with Felicia Garellick, who’ll be Furuhem’s head baker and also join as a third partner.
Furuhem will be able to host 32 guests with its 16 hotel rooms.
“It’s a place open for everyone, the local people of Båstad will come in and do lunches with us. I’m now more interested in a restaurant that’s part of the local community than with Fäviken for instance, that was very excluding to a lot of people. I mean, how many people from county Jämtland did we have as guests? Ok, there were some locals through the years, but how often could they come and have a tasting menu?”
Will this new concept be confusing for your regulars who’re Michelin Guide-loving ultra foodies, I ask him?
“I think so, yes. But that only confirms to me I’m doing the right thing. I don’t feel for fine dining any longer. The idea of having many restaurants with my name on them, scattered across the globe doesn’t excite me. I’m more interested in qualitative craftsmanship."
Does that mean you’ll never go back to fine dining?
“I’m never closing that door. But it won’t happen at this address, that’s for sure.”