An interview with Chef Magnus Nilsson on the grounds of his restaurant Faviken in Northern Sweden.Nilsson explains how he keeps his menu creative using only local products from the state.
This content is for members only. Register for free to enjoy unlimited access to FDL.
JOIN NOW or LOG IN
Don’t miss out! Register now to get unlimited access to FDL’s curated stories.
This is your last story for now. Register to get unlimited access to all of FDL’s curated content.
This is your last story for now
Register to get unlimited access to all of FDL’s curated content.
Already a member? LOG IN
You’ve reached your story limit. Unlock full access to all FDL content by becoming a member.
