Fviken

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About this book

"Magnus Nilsson has been refining his profoundly seasonal rektún ('real') food since November 2008 and his 12-seater restaurant is becoming legendary among globe-trotting gourmets. Diners make the trek to its location on a hunting estate 750km north of Stockholm curious about cod served with the first foraged vegetables of the year and diced cow's heart with marrowbone extracted at the table by chefs armed with a saw."--http://www.theworlds50best.com/awards/1-50-winners/faviken-magasinet/

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Pacing

—out of 5

Horror / Dark Elements

—out of 5

Romance

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Spice Level

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LGBTQ+ Representation

—out of 5

Social & Political Themes in Stories

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