The Swedish designer dreamt up the chair while he was a student in the early ’70s.
Now that’s a bounty.
The eye-catching lodge sits on top of a river in the summer and freezes into the ice in the winter.
Erik Torstensson and Jens Grede know a thing or two about cool.
Get in touch with nature.
Before Magnus Nilsson revealed he was closing Faviken, he shared some concerns about restaurants and diners.
The powder is untouched, the season is long, and the terrain is wide open.
Magnus Nilsson’s preparation of five-month-aged beef is a study in umami.
Swedish Chef Magnus Nilsson on Why No One Understands Nordic Food—and What the Slow Food Movement Gets Wrong
An in-depth interview with the chef behind Fäviken.