Nowness takes a look at what is perhaps the most fiercely local restaurant in the world, chef Magnus Nilsson's Fäviken Magasinet in northern Sweden. Included: the restaurant goes through 1,600 grains of trout roe and sixteen tablespoons of fresh blood on an average night. For more on Nilsson and the things he does at his restaurant, see his presentation at last summer's MAD Foodcamp. [Nowness]
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Inside Fäviken
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