FZN Dubai

𝘗𝘦𝘳𝘧𝘦𝘤𝘵𝘪𝘰𝘯 𝘣𝘦𝘨𝘪𝘯𝘴 𝘭𝘰𝘯𝘨 𝘣𝘦𝘧𝘰𝘳𝘦 𝘪𝘵 𝘳𝘦𝘢𝘤𝘩𝘦𝘴 𝘵𝘩𝘦 𝘱𝘭𝘢𝘵𝘦.

𝘈𝘵 𝘍𝘡𝘕, 𝘦𝘢𝘤𝘩 @dundrunseafood 𝘴𝘤𝘢𝘭𝘭𝘰𝘱 𝘪𝘴 𝘰𝘱𝘦𝘯𝘦𝘥, 𝘤𝘭𝘦𝘢𝘯𝘦𝘥 𝘢𝘯𝘥 𝘱𝘳𝘦𝘱𝘢𝘳𝘦𝘥 𝘣𝘺 𝘩𝘢𝘯𝘥 — 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘱𝘳𝘦𝘤𝘪𝘴𝘪𝘰𝘯 𝘵𝘩𝘢𝘵 𝘥𝘦𝘧𝘪𝘯𝘦𝘴 𝘦𝘷𝘦𝘳𝘺 𝘮𝘰𝘮𝘦𝘯𝘵 𝘩𝘦𝘳𝘦.

𝘞𝘦 𝘰𝘣𝘴𝘦𝘳𝘷𝘦. 𝘞𝘦 𝘭𝘦𝘢𝘳𝘯. 𝘈𝘯𝘥, 𝘪𝘯 𝘵𝘩𝘦 𝘦𝘯𝘥, 𝘸𝘦 𝘵𝘢𝘴𝘵𝘦.
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A perfeição começa muito antes do prato.

No FZN, cada vieira da @dundrunseafood é aberta à mão, limpa e preparada com a mesma precisão que define toda a casa.

Nós observamos. Aprendemos. E, no final, provamos.

#flavorsandsenses #theartofplating #mystorywithmichelin #finedining #foodreels #scallops #dubai #fznrestaurant #bjornfrantzen #dundrun Less

@restaurantfzn

𝘚𝘰𝘮𝘦 𝘤𝘩𝘦𝘧𝘴 𝘣𝘶𝘪𝘭𝘥 𝘥𝘪𝘴𝘩𝘦𝘴. 𝘖𝘵𝘩𝘦𝘳𝘴 𝘣𝘶𝘪𝘭𝘥 𝘸𝘰𝘳𝘭𝘥𝘴.
𝘐𝘯 𝘋𝘶𝘣𝘢𝘪, 𝘉𝑗ö𝘳𝘯 𝘍𝘳𝘢𝘯𝘵𝘻é𝘯 𝘢𝘯𝘥 𝘛𝘰𝘳𝘴𝘵𝘦𝘯 𝘝𝘪𝘭𝘥𝘨𝘢𝘢𝘳𝘥 𝘣𝘶𝘪𝘭𝘵 𝘢 𝘴𝘺𝘴𝘵𝘦𝘮 — 𝘰𝘯𝘦 𝘸𝘩𝘦𝘳𝘦 𝘱𝘳𝘦𝘤𝘪𝘴𝘪𝘰𝘯 𝘥𝘰𝘦𝘴𝘯’𝘵 𝘬𝘪𝘭𝘭 𝘱𝘭𝘦𝘢𝘴𝘶𝘳𝘦, 𝘢𝘯𝘥 𝘸𝘩𝘦𝘳𝘦 𝘳𝘦𝘴𝘵𝘳𝘢𝘪𝘯𝘵 𝘪𝘴 𝘵𝘩𝘦 𝘩𝘪𝘨𝘩𝘦𝘴𝘵 𝘧𝘰𝘳𝘮 𝘰𝘧 𝘣𝘦𝘢𝘶𝘵𝘺.

𝘕𝘰𝘵 𝘢 𝘤𝘰𝘱𝘺. 𝘈 𝘧𝘳𝘦𝘦 𝘵𝘳𝘢𝘯𝘴𝘭𝘢𝘵𝘪𝘰𝘯.
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Alguns chefs constroem pratos. Outros constroem mundos.

No Dubai, Björn Frantzén e Torsten Vildgaard construíram um sistema — onde a precisão não mata o prazer, e onde a contenção é a forma mais elevada de beleza.

Não é uma cópia. É uma tradução livre.

@torstenvildgaard
@karinagren
@bjornfrantzen

#Restaurantfzn #dubai #bjornfrantzen #mystorywithmichelin #50bestrestaurants #worlds50best #visitdubai #atlantisthepalm #fzn #finedininglovers #theartofplating Less

.Here's a quick rundown on my recent enjoyable trip to Dubai. I was hosted by @atlantistheroyal to attend a dinner cooked by @bjornfrantzen at his new restaurant @restaurantfzn. and to try some of their multiple others. Björn's dinner had more "Wows" than Bow Wow Wow, with luxury ingredients in creative dishes, served with warmth and in a dramatic restaurant housed over two floors. It was a gastronomic triumph that included dishes such as Langoustine, Koshihikari rice & "choron"; Chawanmushi, smoked-beef broth, razor clam and bafun uni. (I posted about the dinner earlier this week, so here I am going to move right along!) Among my other meals, I enjoyed @hakkasandubai the most. It was a match for many Hakkasan meals I have eaten in London, just ahead of Abu Dhabi, and let's just say Doha didn't have an alcohol licence when I was there years ago. There were also strong showings by @dinnerbyhbdubai and @christophe_devoille at The Royal Tearoom; The settings of @nobubythebeach and the infinity-pool luxury of Dolce & Gabbana x Ounass by Cloud 22 were stunning, the latter features luxury cabanas, overlooking an infinity pool. The huge breakfast offering at Gastronomy is the stuff of social-media legend: "1,000 covers, 96 chefs & 17 live stations". It certainly didn't disappoint , and the service is a match for the food . I had one of the best cups of coffee in my life there, and a very decent Bloody Mary. Over the choice of Moët & Chandon as house Champagne, we shall draw a veil. I absolutely loved the hotel --- the service, the public areas and my room. But I know the fact I was invited might arouse scepticism. I really do want to go back. I've toned down my enthusiasm for fear of sounding like those dreadful "influencers", whose rubbish prose is bloated as Botox lips. Thank you to the hotel for a very fine trip.. #rvinesdines #dubai #dubaidinng6 Less

I am just back from Dubai, where I was invited by @atlantistheroyal to a dinner cooked by @bjornfrantzen at his new restaurant @restaurantfzn in @atlantisthepalm. Here, the Swedish chef and his team serve creative dishes that combine Scandinavian ingredients and contemporary techniques with Japanese influences. It's a 27-seat restaurant over two floors, where the kitchen is an integral part of the dining room. Featuring luxury ingredients from across the globe, the menu also highlights locally sourced herbs, dairy, vegetables, and flowers. Norwegian king crab, langoustines, Wagyu beef, truffle, caviar anyone? It was a great dinner, with modern presentation and a lightness of touch in the cooking, with a focus on the flavour of the ingredients that was never compromised by any ego of the chef. The night we dined, the menu included Taco, crustacean, celeriac & orange; Blini, shima-aji, pomelo & jalapeño råraka; Truffle Maxim, sunchoke and apple; Crudo, scallop, fermented apricot and turnip; Langoustine, Koshihikari rice & "choron"; Chawanmushi, smoked-beef broth, razor clam and bafun uni; Turbot, whey, walnuts & "Frantzén selection" caviar; French toast "grand tradition 2008"; truffle, "vache rosse" & aged balsamic vinegar; Onion, liquorice, almond; Wagyu "bbq", maitake, brisket & Sichuan pepper; Frozen lingonberry marshmallow, blackcurrant & spruce; Rhubarb, rooibos, yoghurt & tagetes; Petit fours, miso madeleines. (I'm not going to list the cocktails and wines, but they were a thoughtful match.) Service was friendly and en pointe. Unfortunately, I can't find the regular restaurant menu online, though if it's similar to ours, the AED 2,000 (£432) price-tag should not come as a surprise. But thank you to Atlantis, and to Björn, for inviting me. #rvinesdines #björnfrantzen #dubaidining #fzndubai #atlantistheroyal #[instagram] Less

What if the most unexpected flavor experience was waiting for you… in the heart of Dubai?

At FZN, the visionary chefs Thorsten Vildgaard and Björn Frantzén fuse the essence of Nordic innovation with the rich traditions of Middle Eastern cuisine. Each dish is a journey — crafted with precision, passion, and a dash of daring creativity. But there’s one creation on the menu that breaks all the rules… Can you guess which one? 🍴

#FZNDubai #BjörnFrantzén #ThorstenVildgaard #DubaiDining #NordicCuisine #MiddleEasternFlavors #CulinaryInnovation #FineDiningDubai #FoodWithAStory #ChefLife #Gastronomy #thechefsstories #thechefsstoriesontour Less

Maybe it was the langoustine with koshihikari rice underneath (puffed?) and ginger.
Or the otoro crudo with Japanese turnip, raw and in the shape of a flower, with fermented strawberry and coffee oil.
Or the turbot “barigoule” with shio kombu & pine.
Or the most perfect Chawanmushi with smoked beef broth and caviar.
Or the king crab with saffron beurre blanc, sea buckthorn and ikura.
Or the duck. Ohhhhh! The duck! With foie gras, kampot pepper & wasabi (and some stunning lemon condiment - I have to ask them what it was) in that fabulous sauce you want to soak your bread in until there’s no bread left.
Or perhaps it was the impeccable Nordic design of the dining room. The fire cooking in the open-plan kitchen (flawless extraction, by the way).
And the wine pairing. The clever mixing of wines and non-alcoholic drinks on a single pairing.
And the little things like the “old style”, very welcome, table-side finishing and plating.
And of course, the playlist. The “Sultons of Swing”, the “I was made to lovin’you”, the Rick James’ “Super Freak”…
Or was it the party I was fortunate enough to share a table with?
I don’t know.
I do know that I had such a good time at @restaurantfzn a few days before it officially opened last Friday at @atlantisthepalm
The way @bjornfrantzen and @torstenvildgaard combine Nordic, French and Asian cuisine is superbly balanced and utterly delicious.
The way they combine fine dining with a sense of playfulness and casualness is sure to make @restaurantfzn a special place indeed. Less