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Fäviken Magasinet, Jämtland
Fäviken Magasinet is situated in the forests of Jämtland and is run by Swedish star chef Magnus Nilsson.
Photo credit: Erik Olsson/Fäviken Magasinet

Meet Magnus Nilsson and Sweden’s best chefs

As one of the 100 best restaurants in the world, Magnus Nilsson’s Faviken deserves all the hype it gets. But Nilsson is not alone. Meet Sweden’s top five chefs.

Magnus Nilsson

Second perhaps only to the Swedish chef on the Muppet Show, Magnus Nilsson is Sweden’s number one celebrity chef. In an age when chefs are becoming more and more like rock stars, Nilsson very much looks the part, with his long, blonde hair and beard. 

Having worked at L’Astrance and L’Arpège (both French, each with three Michelin stars) Magnus Nilsson took over the reins at Faviken (Fäviken in Swedish) in 2008. In 2012, the restaurant, remotely situated in Jämtland, in northwest Sweden, placed among The World’s 50 Best Restaurants. Nilsson has since earned two Michelin stars and starred in two Netflix series; "Chef's Table" and Anthony Bourdain's "Mind of a chef".

In an interview with Los Angeles Time in May 2019, Magnus Nilsson announced that he was going to leave the restaurant. With Magnus leaving, the world-renowned restaurant Fäviken closed its doors at the end of 2019.

Mathias Dahlgren

Rising to fame after winning the prestigious Bocuse d’Or Award in 1997, Mathias Dahlgren has been named Swedish Chef of the Year four times. In 2007, he opened his Mathias Dahlgren – Matsalen (or dining room) restaurant in the Stockholm Grand Hotel and, in 2009, it became the second Swedish restaurant ever to be awarded two Michelin stars.

Chef Mathias Dahlgren
Mathias Dahlgren has been awarded 'Swedish Chef of the Year' four times and have several renowned restaurants in Stockholm. Photo: Måns Dohns

These days, Dahlgren has diversified. He currently heads up two additional restaurants, both housed within the sumptuous Stockholm Grand Hotel: Matbaren, an informal, modern bistro with one Michelin star that specialises in food and wine pairings, and Rutabaga, which its distinctive focus on developing the next generation of lacto-ovo-vegetarian cuisine. Dahlgren’s third venture, the Green Rabbit rye bread bakery, is situated nearby in downtown Stockholm. 

Marcus Samuelsson

Ethiopian-born, Swedish-raised Marcus Samuelsson left Sweden for New York in 1991 to work as an apprentice at Restaurant Aquavit. By the age of 24, Samuelsson was Aquavit’s Executive Chef and, since then, his career has sky rocketed. Highlights include cooking for Barack Obama at a 2009 State Dinner and being named the “Best Chef in New York City” in 2003. He currently heads up numerous prestigious eateries, including the famous Red Rooster in Harlem, as well as the 'Kitchen and Table' chain in various locations across Stockholm and the Nordics, among others.

Daniel Berlin

Daniel Berlin’s eponymous one-Michelin star restaurant closed in September 2020. It was situated well off the beaten track, in Skåne-Tranås, a village in the ruggedly enchanting Österlen area on Sweden’s southeast coast. Berlin puts you in mind of an old-school Viking, as many of his dishes are based on fresh, local ingredients that he has grown, foraged or hunted with his own hands. This is why his breath-taking, exquisitely executed creations focus mainly on vegetables, with meat typically only served during hunting season. 

Restaurant Daniel Berlin, Skåne
Daniel Berlin is a Michelin Star restaurant in Skåne. Photo: Miriam Preis

Niklas Ekstedt

The man behind the hugely successful EKSTEDT concept in Stockholm is Niklas Ekstedt, a chef who has made his name by creating a unique fusion of traditional Swedish and new Nordic cuisine. Ekstedt’s food is all prepared over live flames in a pit fire, resulting in a spectacular selection of three- and five-course tasting menus that feature standout dishes such as reindeer baked on glowing embers with smoked ox marrow and chimney-smoked lobster with toasted almonds and tomatoes. 

Niklas Ekstedt at Ekstedt, Stockholm
Niklas Ekstedt at his restaurant Ekstedt in Stockholm. Photo: Helen Pe

Article sponsored by

EU and Swedish Board of Agriculture