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Fäviken Magasinet’s Fine Dining Team Is Opening Three New Pop-Ups

The temporary restaurants allow Fäviken’s staff to try out their own concepts

Chef Magnus Nilsson speaks at the Electrolux Grand Cuisine Workshop with Paolo Pettenuzzo and Magnus Nilsson at Electrolux Agora Pavilion on May 17, 2013 in Cannes, France.
Magnus Nilsson
Photo: Vittorio Zunino Celotto / WireImage
Monica Burton is the deputy editor of

Chef Magnus Nilsson’s Fäviken Magasinet is making a business out of pop-ups. For the past year, the Fäviken team has been running a series of pop-ups in Åre, a ski town near the restaurant’s home in Järpen, Sweden. In June, they opened Hoon’s Chinese, a Singaporean food pop-up, that ran until September, and now the people behind the exclusive fine dining restaurant have announced three new temporary concepts to keep things interesting through winter.

“The idea was to try to let the long-term staff at Fäviken do pop-ups with our help," Nilsson tells Eater. “Essentially, we have a whole bunch of creative and ambitious individuals with visions of their own working with us. In a place like Fäviken there is not always space for those visions to become part of the creative process, which is a bit of a waste.”

According to a press release, the winter pop-ups, run by sous chefs and other staffers, will cover a variety of dining formats. Svartklubb, the name of Nilsson’s dinner club, also Fäviken’s first pop-up, will open again as a cocktail bar from “booze-monger” Hampus Thunholm; Uvisan, named for Fäviken sous chef Uvis Janicenko, will offer a set dinner menu of Japanese home cooking; and Krus is a cafe and bakery run by Fäviken’s head baker Helena Bjernekull.

Each of these pop-ups has the benefit of the support and infrastructure behind Fäviken, including its R&D department, reservations system, and accounting, marketing, and staff management systems. “You could see it a bit like a limited time restaurant with training wheels that lets the person who develops the concept focus 100 percent on the product rather than to build the supporting structure,” Nilsson says.

Uvisan and Svartklubb will open November 30, while Krus is already slinging bread, pastries, homemade yogurt, porridge, and more for breakfast and lunch. According to Nilsson, when the lease runs out next year, the team will decide whether to keep doing pop-ups, turn one of their previous pop-ups into a permanent restaurant, or close down the experiment altogether. But, before that happens, Fäviken fans can look forward to three more pop-ups in 2018.

Svartklubb [Official]
Uvisan [Official]
Krus [Official]