Get the Lowdown on the New Restaurant Frantzén

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. 

 

#Frantzen

A post shared by F R A N T Z É N (@restaurantfrantzen) on May 30, 2017 at 1:33am PDT

 

Björn Frantzén on opening up the new Frantzén on August 30, 2017. - For more information on reservations please visit our website. Link in bio. - #frantzen #iamfrantzen

A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 4, 2017 at 11:29pm PDT

 

@v_westerlind talks about the importance of keeping the identity of the gastronomy in the new restaurant. - For more information on reservations please visit our website. #frantzen #iamfrantzen

A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 14, 2017 at 11:55pm PDT

 

Our Head Sommelier Anna Rönngren @annaronngren talks about how sake works perfect with the gastronomy of Frantzén. More information on reservations please visit our website, link in bio. #frantzen #iamfrantzen #ilovewine

A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 7, 2017 at 10:46pm PDT

 

Clementines cooked for 5 days and then filled with sea buckthorn & crystallised seaweed. #NewFrantzen

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

 

Working on "mother- of- pearl" turbot. To go with butter churned "a'la minute", fermented white asparagus juice and Frantzén reserve caviar grilled in konbu. #Frantzen

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

 

This week we are testing different cuts, breeds and ages of pigs. This is a Swedish heritage breed called linderödsgris. #NewFrantzen

A post shared by F R A N T Z É N (@restaurantfrantzen) on Oct 17, 2016 at 11:43pm PDT

 

More and more parts of the new restaurant is getting ready. This is a new batch of plates that just arrived from Leksand and our potter @potterstefanandersson #NewFrantzen

A post shared by F R A N T Z É N (@restaurantfrantzen) on Apr 3, 2017 at 1:52am PDT

 

New dishes for new Frantzén in the making. Frozen rice milk sufflé with smoked ice cream and dried brown rice. #NewFrantzen

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 short film from when we were down at @qvanum to brew our beer. It's gonna be a Japanese inspired lager, very light and dry with a fresh hint of citrus. Big thanks to Claes that have been helping us out. #frantzen #qvänummatochmalt #kumalager #brewery #brewing @stefanvdkg @carl_frosterud

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 short roadtrip down to Tibro in the south of Sweden for a final look at our chair before it goes in to production. The chair is designed with JOYN Studio and produced by Tre Sekel. - For more information on reservations, please visit our website. #frantzen #joynstudio #tresekel #chair #chairdesign #productdesign #interiordesign #restaurantinterior #tibro #scandinaviandesign

A post shared by F R A N T Z É N (@restaurantfrantzen) on Jun 26, 2017 at 10:29pm PDT

 

A lot of effort in the planning stage of the beverage program at New Frantzén goes into the non alcoholic beverages. - The search goes in to different flavor combinations and food pairing possibilities but also into different techniques. - Right now I'm into fermenting - for the health benefits off course but mainly for the flavor. At the moment I'm trying out two different fermentation starters - a kombucha scoby and a ginger bug. The scoby (acronym for Symbiotic Culture of Bacteria and Yeast) is a fungi that mixed with sweet tea and patience gives you this highly acidic and insanely healthy Kombucha that can be flavored with fruit, berries, herbs, spices and extracts during a second fermentation. The ginger bug on the other hand relies on the natural yeast on the skin of organic ginger. I feed it with sugar everyday until it's slightly fizzy and the yeast has consumed all the sugar - at this point you bottle it with sweet tea or juice to start a second fermentation in the bottle. - @annaronngren – Head Sommelier #NewFrantzen

A post shared by F R A N T Z É N (@restaurantfrantzen) on Mar 16, 2017 at 12:46am PDT

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