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.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.