I didn’t get much sleep the night before traveling to Faviken as with limited flights, and airports quite a distance away, everything had to work out perfectly in order to arrive in time for dinner.  As I was making the very long drive from Trondheim, Norway to Jarpen I was questioning whether any restaurant could meet my expectations after putting forth so much effort to get there.  But the entire experience was even better than I had thought possible.  It was so much fun and  went by far too quickly.  Also a bit surreal to finally be there.

snacks in the gardening shed



linseed and vinegar crisps, mussel dip
mycelium broth
wholegrain wheat cracker with swede salad
wild trout roe served in a crust of dried pig’s blood

pig’s head, dipped in sourdough and deep fried, rhubarb, tarragon salt

bird’s liver custard, malted cabbage and gooseberries

slices of “spickeskinka’

scallop “i skalet ur elden” cooked over burning juniper branches


king crab and almost burnt cream


perch steamed with wild leaves and flowers from around Faviken, a disk of butter flavored with garum, cooking juices

grilled oyster

sourdough pancake, seaweed, beef butter

lupin curd gratin

mahogany clam with frozen lingonberries

a small egg coated in ash, sauce made from dried trout and pickled marigold

steamed swiss chard, oat sauce

pork chop and “tasty paste”

liver toast

colostrum with meadowsweet

raw jerusalem artichoke, darkly roasted cereals

potato dream

silage ice cream

strawberries baked in pearl sugar, very fresh cottage cheese



raspberry ice

bone marrow pudding, frozen milk

pickled semi-dried root vegetables

reindeer and birch pie

a wooden box filled with tar pastilles, meadowsweet candy, dried rowan berries, smoked caramel, sunflower nougat and dried black currants

aromatic seeds


snus fermented in a used bitters barrel

negroni variation

Looking into the kitchen at almost midnight

after dinner views



inside the tent