No.21

Frantzén

Stockholm, Sweden

No.21

  • Dish 1
  • Interior
  • Dish 2

The return of Stockholm’s most creative cook sees a brand-new space and experiential menus

What’s the story: Frantzén is back with a bang. From humble origins as a bijou dining room in Stockholm’s old town, Frantzén shut up shop in 2016 to relocate to larger premises. Set across three storeys of a spruced-up 19th-century townhouse in the Norrmalm district, the restaurant re-opened a year later to justified rapture.

The experience: It’s a genuine journey. Each sitting sees 23 guests traverse the rooms and floors of the building as they make their way through an experiential 10-course menu.

Who’s at the pass? Björn Frantzén started out as a chef in the Swedish army before working at Chez Nico in London, Arpège in Paris and Stockholm’s Edsbacka Krog. He launched Frantzén Lindeberg in 2008.

Tasting notes: Frantzén’s food is a unique hybrid of Nordic cuisine that marries classic and modern techniques inspired by local and international tradition with Asian notes. Dishes include the likes of langoustine tail fried with puffed rice and a clarified butter and ginger dip, Japanese egg custard with pork broth, chives and umami seaweed-dusted crisp skin and the iconic Fattiga riddare, a fried toast of sorts with truffle, onions, cheese and 100-year-old balsamic vinegar.

Other projects: Frantzén has his fingers in plenty of pies. His empire extends to sister restaurant Zén in Singapore, a number of casual restaurants, cocktail and wine bars in Sweden and Hong Kong and French-learning Bobergs Matsal also in Stockholm.

Frantzén

On the pass

  • Bjorn Frantzén

Pastry chef

  • Cecilia Tolone

Style of food

  • Nordic with Asian notes

Standout dish

  • French Toast

Contact