Juice Pairing: Juice: Cloudberries and Lapsang tea | Pressed gooseberries with lilac syrup | Oxidized apple juice, Tsubu Arare, and Dong Ding tea | Zakura cherry juice, tomatoes, and Arabica beans | Raspberry and tarragon “drinking vinegar”
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Frantzén, Stockholm (Jan 2018)
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Meyer lemon sorbet with verbena
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Caramel, peanuts, foie gras
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Melon with pine and pepper
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Frantzén, Stockholm (Jan 2018)
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Salt baked beetroot, whipped liquorice, griottes cherries and aged violet vinegar
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Frantzén, Stockholm (Jan 2018)
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Parker House Rolls ?
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Frantzén, Stockholm (Jan 2018)
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BBQ of aged quail, truffle endive, sauce périgueux a la royale
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Tea of grilled quail and fermented mushrooms, red seaweed with silken tofu
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Frantzén, Stockholm (Jan 2018)
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Spice roasted fallow deer, blood orange, foie gras butter and jus rôti with two kinds of pepper
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Frantzén, Stockholm (Jan 2018)
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French toast (grand tradition 2008) with vacca rossa, truffle, and 100-year old vinegar
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Frantzén, Stockholm (Jan 2018)
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French toast (grand tradition 2008) with vacca rossa, truffle, and 100-year old vinegar
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Frantzén, Stockholm (Jan 2018)
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Butter and pickled greens, “homage satio tempestas”, crunchy fish scales, warm infusion, whipped butter milk with mortar herbs
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Frantzén, Stockholm (Jan 2018)
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King crab grilled over birch embers, “hot sauce”, sea urchin, finger lime, and chrysanthemum
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Frantzén, Stockholm (Jan 2018)
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Handcrafted beer by Frantzén, Kuma Beer, Japanese inspired lager
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Frantzén, Stockholm (Jan 2018)
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Baked wild turbot, black trumpet mushroom, sprouted walnut, homemade butter with miso and yellow wine
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Frantzén, Stockholm (Jan 2018)
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Chawanmushi, Frantzén “reserve caviar”, and aged pork broth
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Frantzén, Stockholm (Jan 2018)
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Frantzén “reserve caviar”
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Frantzén, Stockholm (Jan 2018)
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Deep fried langoustine, crispy rice (koshihikari), dried green onions, emulsion of butter infused with ginger. ⭐️ Highlight of the meal!!!
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Frantzén, Stockholm (Jan 2018)
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Crudo: scallop with salted Tokyo turnip, myoga, and fermented scallop vinaigrette
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Frantzén, Stockholm (Jan 2018)
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Open Kitchen
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Frantzén, Stockholm (Jan 2018)
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Björn Frantzén and head chef Marcus Jernmark ⭐️?‍???
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Frantzén, Stockholm (Jan 2018)
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Celeriac, preserved truffle, aged cheese
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Frantzén, Stockholm (Jan 2018)
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"Råraka" with vendace roe from Kalix
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Frantzén, Stockholm (Jan 2018)
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Dried yuba, roasted and filled with cauliflower purée, glazed eel, nori
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Frantzén, Stockholm (Jan 2018)
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Macaron: Pumpkin, whipped foie gras, sea buckthorn, green pepper
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Frantzén, Stockholm (Jan 2018)
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Frantzén Prestige Collection Caviar
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Frantzén, Stockholm (Jan 2018)
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A peek at today’s ingredients
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Frantzén, Stockholm (Jan 2018)
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Champagne cart ?
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Frantzén, Stockholm (Jan 2018)
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The main reason for our January trip back to Stockholm is to visit the newly re-opened Frantzén.
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Our first meal there was back in November 2015 when they were located in a tiny space in old town Gamla Stan. After a 14 month hiatus and 75 million SEK in renovations, Frantzén 2.0 was born. “The old Frantzén times 10” is how Chef and Owner Björn Frantzén describes it. The time off was well spent, as the team perfected dishes for the new restaurant in the test kitchen. New techniques are now employed that simply weren't possible before, such as open-fire cooking. Even though the space is 6 times larger than before, the seating capacity remains the same for 23 lucky guests.
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For us, this will go down as one of the top 10 meals we've ever had! We were completely blown away. It was perfection at all levels. Hats off to Björn Frantzén and head chef Marcus Jernmark. ✨?
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Frantzén, Stockholm (Jan 2018)
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