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Inside the New Restaurant Frantzén

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Inside the New Restaurant Frantzén

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

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.

 

Selection of Champagne snacks at the new @restaurantfrantzen 🥂🍾 Swipe ⏪ for more.

A post shared by Foodie Stories by Anders Husa (@andershusa) on

 

Rose of scallops and radish by @bjornfrantzen 🌹 at @restaurantfrantzen

A post shared by Foodie Stories by Anders Husa (@andershusa) on

 

Barbecue of corn fed Swedish Yellow duck cooked over the the open 🔥 - Served with truffled endive and "Sauce à la presse", Frantzén

A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen) on

 

Turbot & caviar. Oh yes!!

A post shared by Mikael Einarsson (@einarsson1) on

 

Made from Arctic bramble that you can find 60 degrees north in Sweden. #frantzen #thefrantzencube

A post shared by F R A N T Z É N (@restaurantfrantzen) on

 

Gold Selection Caviar at @restaurantfrantzen 🌘🌗🌑

A post shared by Foodie Stories by Anders Husa (@andershusa) on

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