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 doesn’t have much flavour, 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 flavours.