Magnus Nilsson Dining Highlight
Renowned Swedish Chef
Chef Magnus Nilsson, from the Sweden’s world famous restaurant Faviken Magasinet, will delight Six Senses guests with a once-in-lifetime dining experience on October 31 at the Dining Room.
Renowned Swedish Chef Magnus Nilsson from the world famous restaurant Faviken Magasinet will delight Six Senses guests with a once-in-lifetime dining experience on October 31 at the Dining Room. The sustainable and organic approach of the resort combined with Chef Magnus’ expertise will be showcased in a special dinner, where his interpretation of local produce found in the resort’s organic gardens and the surrounding area will make for a truly unique and memorable experience.
The singular event will take place on Friday, October 31 – Guests will enjoy a special multiple-course degustation dinner in the Dining Room created by the Six Senses kitchen team under the direction of Chef Magnus. The dinner is limited to 26 people. The multiple-course degustation menu is THB 3,000 net per person. If skillfully paired with wine selected by our sommelier, the menu is THB 5,000 net per person.
The accolades bestowed upon Chef Magnus are numerous, but perhaps the one best summarizing the culinary impact he has made comes from a quote of Rene Redzepi, chef/owner of Noma, the world’s top rated restaurant in Copenhagen by Restaurant Magazine. Rene Redzepi said, “If I had the chance to eat in one restaurant in the world right now, I would go to Faviken.” Faviken presents unlike any other dining experience.
Chef Magnus’ restaurant, situated on an 32 square miles (8,400 hectare) estate, 435 miles (700 kilometers) north of Stockholm, seats less than 20 guests and focuses on using the produce from the estate and local region. As the area is snowbound for the entire winter, Chef Magnus and his team have developed preserving techniques to provide sufficient food for guests during this period. Guests have the opportunity to taste foods they’ll never taste anywhere else in the world as a result of these preserving and pickling techniques.
At only 29 years of age, Magnus has firmly established himself in a culinary world, reflected by being awarded the San Pellegrino’s No. 13 best restaurant in the world 2014. At the edge of the Arctic Circle and parallel with the south of Greenland, the challenge of having suppliers deliver was resolved by Chef Magnus taking the decision to only serve what is available from the farm and local area. Undoubtedly, of all the chefs in the world, Magnus has captured “soul of food” at its most vivid and explicit form at its natural source in the world. In summary, sustainable, wholesome, additive-free food with consummate respect for the local environment.
Please contact reservations department at email@example.com for more information