Restaurant Frantzén, one of Sweden’s most celebrated restaurants and the recipient of two Michelin stars before closing, has now reopened after 14 months at a new site in Stockholm, and we’re giving you a sneak peek into what to expect.
The restaurant, helmed by chef Bjorn Frantzén, now occupies a three storey space in a 19th century building in the downtown area, having relocated from Gamla Stan, the city's old town. Five times the size of the original site, the restaurant will still only serve Japanese stroked Nordic fare to 23 covers a night, as at the previous location.
As well as presenting the team with the challenge of working across multiple floors for the first time, the larger space has allowed for the introduction of new cooking techniques, including over fire. Dishes include barbecue Swedish yellow duck with truffled endive and a pressed duck sauce, and a dried yoghurt meringue served with Sichuan pepper-glazed wild strawberries and buffalo milk ice cream.
The restaurant started life as Frantzén/Lindeberg in 2008, before pastry chef and partner Daniel Lindeberg departed in 2013.
Enjoy some of the dishes below and read more about the reopening here.
Additional images: Martin Botvidsson/Stefan vdKG/Restaurant Frantzén
A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on Sep 6, 2017 at 3:57am PDT
Above: Fermented garlic and lemon peel; arctic bramble; green apple, chamomile, and lemon verbena; black tea and burnt chestnut honey; brown cheese; konbu and liquorice.
Above: Bitter and charred greens with deep fried marigold; warm citrus and herb infusion; whipped butter milk with mortar herbs.
A post shared by Foodie Stories by Anders Husa (@andershusa) on Sep 9, 2017 at 4:34am PDT
A post shared by Foodie Stories by Anders Husa (@andershusa) on Sep 9, 2017 at 9:45am PDT
A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on Sep 4, 2017 at 10:38am PDT
A post shared by Mikael Einarsson (@einarsson1) on Sep 9, 2017 at 11:55am PDT
A post shared by Foodie Stories by Anders Husa (@andershusa) on Sep 10, 2017 at 9:55am PDT
A post shared by F R A N T Z É N (@restaurantfrantzen) on Sep 6, 2017 at 10:14pm PDT
A post shared by Foodie Stories by Anders Husa (@andershusa) on Sep 9, 2017 at 8:09am PDT
Ice cream of raw Swedish buffalo milk with a flower meringue hat at @restaurantfrantzen. Swipe ⏪ to see the side of wild strawberries with sichuan glaze and the most insane pairing of sea buckthorn juice. Could drink a liter of that ????
A post shared by Foodie Stories by Anders Husa (@andershusa) on Sep 11, 2017 at 12:09am PDT