The restaurant is located on the 19th century Fäviken Egendom estate, which consists of 20,000 acres of farmland, and is located around 750 kilometres (470 mi) north of Stockholm, and 25 kilometres (16 mi) by road from the Åre ski resort.
The current owners purchased the property in 2003, and hired chef turned sommelier Magnus Nilsson in 2008 to oversee the wine cellars.
He moved into the kitchen after being unable to find someone else to do so and became head chef.
Nilsson described its former operation as a "moose fondue restaurant".

The restaurant has 16 seats, that includes a communal table.
Breakfast is only served to customers who stay overnight in one of the six rooms.
There are three chefs at the restaurant, including Nilsson, and a total of seven staff overall including the gardener who is shared with the estate.

Nilson released a cookbook named after the restaurant on 1 October 2012.
The foreword was supplied by food writer Mattias Kroon.
The restaurant is located on the 19th century Fäviken Egendom estate, which consists of 20,000 acres of farmland, and is located around 750 kilometres (470 mi) north of Stockholm, and 25 kilometres (16 mi) by road from the Åre ski resort. The current owners purchased the property in 2003, and hired chef turned sommelier Magnus Nilsson in 2008 to oversee the wine cellars. He moved into the kitchen after being unable to find someone else to do so and became head chef. Nilsson described its former operation as a "moose fondue restaurant".
The restaurant has 16 seats, that includes a communal table. Breakfast is only served to customers who stay overnight in one of the six rooms. There are three chefs at the restaurant, including Nilsson, and a total of seven staff overall including the gardener who is shared with the estate.
Nilson released a cookbook named after the restaurant on 1 October 2012. The foreword was supplied by food writer Mattias Kroon.
Fäviken