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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 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 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