As we reported earlier in the summer, Stockholm’s two Michelin star Restaurant Frantzén will be reopening at the end of August after a year-long hiatus.
The restaurant has been relocated from Gamla Stan to the city’s downtown, and will occupy a three level space in a completely renovated 19th century building. The new Frantzén will be five times the size of the old premises, though still serve just 23 covers.
In preparation for the relaunch, chef Björn Frantzén and his team have been sharing a series of videos, and teasers for new dishes on social media.
Operating on different levels is a new challenge for the team they admit, with guests being led from lounge to restaurant to lounge, though food-wise they won’t be straying from the Nordic-Japanese blueprint that has won them so many fans.
Dishes teased include rice milk soufflé and five-day cooked clementines stuffed with sea buckthorn and crystallised seaweed. They’re also going to be brewing their own beer.
Watch interviews with Frantzén and the team, and take a peek at some of the new dishes, crockery and furniture below.
The restaurant opens 30 August.
A post shared by F R A N T Z É N (@restaurantfrantzen) on May 30, 2017 at 1:33am PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 4, 2017 at 11:29pm PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 14, 2017 at 11:55pm PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 7, 2017 at 10:46pm PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Feb 1, 2017 at 5:48am PST
Live scallops, final tasting - Restaurant Frantzén
A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on Jul 26, 2017 at 4:59am PDT
Yes, that is the top floor/ceiling on our restaurant. #NewFrantzen
A post shared by F R A N T Z É N (@restaurantfrantzen) on Mar 5, 2017 at 7:05am PST
A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on Jul 11, 2017 at 11:05pm PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Oct 17, 2016 at 11:43pm PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Apr 3, 2017 at 1:52am PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Nov 15, 2016 at 6:18pm PST
#quail #liquidnitrogen #NewFrantzen #testkitchen
A post shared by F R A N T Z É N (@restaurantfrantzen) on Oct 14, 2016 at 5:49am PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Jul 15, 2017 at 2:12am PDT
Smoked ice cream with tar syrup. New dessert in the making.
A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on Jul 7, 2017 at 3:15am PDT
Working with dried yoghurt in the test kitchen. #NewFrantzen
A post shared by F R A N T Z É N (@restaurantfrantzen) on Apr 6, 2017 at 7:09am PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 26, 2017 at 10:29pm PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Mar 16, 2017 at 12:46am PDT
