Came in for lunch since this is the #3 restaurant in Stjordal on tripadvisor. Was definitely not…read moredisappointed. This place is the local coffee shop where friends can sit and be or couples can sneak away for bit. Families can talk over amazing desserts or you can get away to be alone and just watch it all unfold. So for food, I came in on an empty stomach so I got the salmon and egg sandwich, the bacon and Brie sandwich, and a gluten free lactose free chocolate chip banana muffin. Like I said, empty stomach. Now the sandwiches were cold, but definitely gourmet. I most enjoyed the salmon and eggs; the fish in this country has been awesome and the sandwich had just the right amount of salty and savory. The bacon sandwich was pretty good too, but it was only one slice of bacon and the Brie kept sticking to the roof of my mouth. As for the muffin, I normally don't like anything "free". I like my gluten and lactose and fat, thank you very much. But it really had this rich sweet taste and the banana wasn't overbearing so I'll admit that I really enjoyed it. If you're ever in the area for lunch, you should stop in and take a load off. You're welcome

For the Americans visiting LET ME TELL YOU HOW GREAT THIS…read morePLACE IS. You like Panera? Wrong. YOU LIKE HOSSOSS. You think Starbucks is pretty nice? WRONG. HossOss. That cute local bubble tea place outside Camp Lejeune? Wrong. HossOss. Do you like an entire village's worth of local women knittingtogether, delicious treats, the best sandwiches around, coffee better than any in the states, and alcohol you can mix in or enjoy with your amazing chocolate cake decorated with delicious local raspberries? Congrats. You like HossOss. There is nothing to dislike about this place. Their bathroom has skeleton keys. You want to feel like you've been transported to a storybook and lived all your wildest travel hipster poetry dreams? HossOss. Everything is HossOss. This place is a gift from the gods. You want to be here. Trust me. HossOss.

I have some friends that have been following Magnus Nilsson for a while now. After meeting him on…read morethe food conference circuit, they finally made the trip up to the remote flings of Sweden to eat there, and were blown away. Apparently some guy named Rene Redzepi happened to be there too : As they recounted these tales and told me over the course of time of the magnificence, I had plotted in my head my visit to this remote destination. Would I fly into Stockholm eat well there and find a small plane or car to head north? Would I go into Oslo, take a boat around the coast of Norway, reaching Trondheim then being shuttled over? Luckily Chef Nilsson has come to me, in a collaboration with Daniel Patterson of Coi, and I now recount this epic cooking. An acquaintance was at the same dinner, though much earlier had given a sneak peek, saying that the food speaks much of the chef's locality, the heritage, and the traditional ways of the wild where it comes from. We were excited. And with no further ado the night went as follows: Crackers and Dip - flax and mussel / brown rice and kale Earth & Sea - tofu coagulated with sea water, cherry tomato, fresh seaweed 2011 Txomin Extonuz Txakolina, San Sebastian/Getariako Oyster - smoldering redwood 2010 Claude Branger, Muscadet Sevre-et-Maine, Loire, France Young Turnip Cooked Under Decomposed Leaves - cultured butter 2006 Domaine Dujac, Chardonnay,Morey St. Denis, France Kohlrabi - tobacco, pomegranate, shavings and herbs 2006 Disznoko, Dry Tokajji, Furmint, Hungary Chantrelle - peas, meyer lemon, lovage salt 2010 Les Binner'Sauvers', Alsace, France Abalone - nettle-dandelion salsa verde, spicy breadcrumbs 2010 Rosesse, Feipu Dei Massaretti, Ligurie di Ponente (Riviera), Italy Cauliflower Cooked With White Soy and Vinegar - Whipped Cream and dark beer NV North Coast Brewing Co. 'Pranqster', Belgian Ale, Ft Bragg, California Emigh Ranch Lamb - chard leaves and stems, garum, rosemary 2007 Cabot Vineyards, Syrah, Klamath River, Humbolt, California Almond Ice Cream - wild bay, almond in various forms Passion Fruit Baba - honeycomb, shiso, white chocolate NV Bermejo, Malvasia Dulce, Lanzarote, Spain Candied Raspberries 2011 Cascina Ca'Rossa Brachetto, Birbet, Italy As predicted, the meal was completely unique. Now I've had a lot of cooking in Denmark, and that maybe the closest point of reference I had to the food. The French use the term "terroir" to describe something that expresses geography, geology and climate of a certain place. I can only say that chef Nilsson's food does exactly that. it is very personal to him,where and how he grew up and how he chooses to continue and interpret it. Im guessing that making your way to Faviken or vice versa is not an easy tastk but if you should make it happen, it promises to be a great experience.

Review of day 2 Breakfast:…read more Waking up early, memories of the Meal which ended just five hours prior still fresh, it was with GPS in hand that a lengthy jog around the Fäviken Estate got started, Järpen's landscape in full bloom during a time of year when the sun never really sets and nearly fifteen miles of gravel paths with a view of the mountains in Åre helping to build-up quite an appetite for what many traveling gourmands consider to be one of the World's great Breakfasts. Returning to the hotel for a warm shower and packing, the 09h00 meal followed by 11h00 check-out and a lengthy drive, it was once again upon arrival to the lounge that guests were led up to the same table they'd occupied the previous night, several familiar faces both amongst the guests and staff present with many items already in place forming quite a spread. Priced at a modest 250 SEK per person, this in addition to the 2000 SEK overnight accommodations actually a deal considering both location and what is offered, it was with complimentary Coffee poured that servers explained each item as light instrumental music played overhead, everything save for Honey-sweetened Juice made on-site and encouragement provided to start with a soft boiled Egg that was still warm. Moving next to a collection of Charcuterie and Spreads, the Trout Rillettes particularly memorable given initial sweetness that smoothly transitions to smoke, it was atop housemade Rye Bread that this as well as creamy Liver was spread while slices of Ham, Moose Heart and Cheese stacked better on Fäviken's Sourdough, though in reality all were probably best consumed on their own so that Bread could instead be saved for every last smear of Butter. Introducing two additional items after a Coffee Refill, tangy Yogurt with a thin skin on top nicely paired to chunky Cloudberry Jam, it was without finding much use for a lump of cured Fish Eggs nor Salt fortified with Seaweed that thick Porridge was plopped in a bowl, the lack of sweetness relieved by lots of Butter and nuttiness while warm Thumbprint Cookies offered a crispy rim and jammy center to finish.

These crepes were great! Lots of choice! I had the white chocolate and lingonberry pancake! At…read morefirst they forgot the white chocolate but made me a fresh pancake when I mentioned it! Cool vibes and great location! Great for dessert and also for savoury pancakes!

Relatively new place in Åre, laidback atmosphere with young, friendly waitresses. Fast service:…read morefresh crêpes with healthy alternatives baked with durum grains - gluten free. Perfect family dinner and they have thought about kids, there is coloring books etc. Thumbs up!

This is a lovely place to have a drink apres ski. I didn't have dinner here but could see many…read morepeople enjoying dinner as well. It seemed like it would be good to have a reservation since many people were turned away who didn't on the Friday that I was there. The bartenders were all really friendly. I liked the matching Parkvillan jerseys that they wore as uniforms.

Visiting family and we had a great meal here. Emma was lovely hostess and the food was fabulous.read more

The food is very god but my mum ordered a burger and eit it but the burger had Bon I it so she brok…read moreher tote The service is very good The Ambiance is very interesting