Frantzén

My first time at Frantzén was in 2012 when it was still called Frantzén/Lindeberg. Cutting edge “New Nordic” cuisine was at its peak back then, but Bjorn Frantzén was one of the few Scandinavian chefs who didn’t follows the fashionable trends religiously, instead,he always focused on what was the most important, that is, the “oishi”. I remember how he would use truffles from France or Italy and not from Gotland, which don’t have much flavor to be honest. This October was my fourth at Frantzén; it had just reopened in a new location in September. The location is stunning, the service- flawless and the cooking – some of the best you will have in Europe. While Bjorn has maintained the strong Japanese influence, the focus remains on Swedish ingredients and flavors…

Frantzén: Klara Norra kyrkogata 26, 111 22 Stockholm, Sweden; tel. +46 8 20 85 80

Some of the most memorable dishes…

Caviar paired  with vodka
Macaron:pumpkin,foie gras orange,sea buckthorn,toasted oats and green peppercorns
Crudo:scallop with acidulated turnip,horseradish,ginger oil&nobis dressing of the roe
Baked wild turbot,fermented white asparagus juice,Frantzén “reserve caviar”& beurre noisette with toasted seaweed
French toast with aged cheese,truffle and 100 year old vinegar
King crab grilled over birch embers,”hot sauce”,sea urchin,finger lime,chrysanthemum
Sichuan pepper glazed wild strawberries,dried yoghurt meringue,birch tree oil&raw buffalo milk ice cream
Sichuan pepper glazed wild strawberries,dried yoghurt meringue,birch tree oil&raw buffalo milk ice cream
Melon from France
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