Restaurant Frantzén

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With two Michelin stars under the belt and consistently rated among the World’s 50 Best Restaurants, Björn Frantzén’s elegant establishment is one of the best in Scandinavia and one of my personal favorites. On my third and most recent visit, I was once again impressed by the quality of the ingredients and the talent of the chef.

Frantzén’s tasting menu is a symphony for the senses: each dish is a colourful juxtaposition of top notch seasonal ingredients. The Japanese cooking inspiration and influence can be felt all along the dinner. It’s not only about Japan though, but Sweden and its beautiful ingredients.

For a time, Frantzén replaced its iconic sourdough bread with a rye soup course, but bread was back on the menu this time, paired with smoked butter churned right in front of me. Other memorable dishes included Norwegian scallops served with a medley of dashi, finger lime and spruce tips, and pressed creamed potato with a crown of  caviar, bacon butter and vichyssoise. The dish that stayed with me long after the dinner finished was the deep fried langoustine with dried rice and clarified butter. It’s been a pleasure to see Frantzén evolve and improve over the years, and that dish alone convinced me that the restaurant deserves all the accolades it receives.

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Pressed and creamed potato with oscietra caviar, smoked bacon butter and vichyssoise
Poached king crab,sproated dill,white beer,aspic and wild trout roe
Poached king crab,sproated dill,white beer,aspic and wild trout roe
Seared live scallop in "dashi" with finger lime and spruce tips
Deep fried langoustine,dried rice,clarified butter and spruce tips
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Seared live scallop in "dashi" with finger lime and spruce tips
Seared live scallop in “dashi” with finger lime and spruce tips
"Satio tempestas" with chicken skin and goat's creme fraiche (46 ingredients)
“Satio tempestas” with chicken skin and goat’s creme fraiche (46 ingredients)
Bread dough (the grilled bread pictured in the very first image)
Bread dough (the grilled bread pictured in the very first image)
Freshly churned butter
Smoked beurre noisette
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Chawanmushi,yellow onion,liquorice and almond
Chawanmushi,yellow onion,liquorice and almond
Slow baked turbot,toasted creme of brown algae,carp scales and just churned butter with bouillon of the bones
Slow baked turbot,toasted creme of brown algae,carp scales and just churned butter with bouillon of the bones
Binchotan grilled sweatbreads,burnt bechamel,mastutake, raw onion and fresh hazelnut
Binchotan grilled sweatbreads,burnt bechamel,mastutake, raw onion and fresh hazelnut
Kagoshima vs beef from Sweden with truffle ponzu,dried ramson and truffle in jus of grilled beef, fermented mushrooms
Kagoshima vs beef from Sweden with truffle ponzu,dried ramson and truffle in jus of grilled beef, fermented mushrooms
Oven baked yeast ice cream with dried egg yolk,milk stout,salted egg white and raisin syrup
Oven baked yeast ice cream with dried egg yolk,milk stout,salted egg white and raisin syrup
Wild strawberries,woodland strawberries and black raspberrieswith whipped roses tonka beans cookie, sweet tomato
Wild strawberries,woodland strawberries and black raspberrieswith whipped roses tonka beans cookie, sweet tomato
Bento box with "fika"
Bento box with “fika”
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