Fresh scallop cooked in the shell over burning juniper branches. At Faviken Restaurant - Magnus Nilsson.
Magnus Nilsson - chef/patron of Faviken in Sweden
Scandi spuds: potato recipes from Magnus Nilsson's The Nordic Cookbook | Life and style | The Guardian
This beloved Swedish cake from chef Magnus Nilsson's wife is similar to a fudgy brownie, chilled, but it's just as good piping hot from the pan with ice cream.
The fridge of Magnus Nilsson, chef at one of the most innovative restaurants in the world Faviken in Sweden
Recipe: Magnus Nilsson's Mushroom Gratin - Condé Nast Traveler
A Recipe by Magnus Nilsson | FOUR Magazine. tiny slice of top blade from a retired dairy cow, dry aged for nine months, crispy reindeer lichen, fermented green gooseberries & fennel salt
Chef Magnus Nilsson Mind of a Chef
Chef Magnus Nilsson from Faviken Magasinet. The scallops cooked over burning juniper branches was my favorite dish.