Restaurant Frantzén opened in 2008 and is one of the best examples of Nordic cuisine made with culinary intelligence and integrity. Björn Frantzén belongs to the fresh wave of Nordic star chefs offering top international dining with strong focus on the nature and what it offers at the given season. The chef had a culinary education and initially was a chef in the Swedish army. He gained experience at Chez Nico in London and worked at nationally famous Edsbacka krog, before deciding on opening his own restaurant. The chef cooks with a lovely intelligent twist, making Restaurant Frantzén a must when you are visiting Stockholm.
The restaurant was previously located in a small 19 seats counter restaurant in Gamla Stan in Stockholm. In 2017, the restaurant moved to a new location in Klara Norra kyrkogata 26. The chef spent 75 million Swedish Kronen to create a unique restaurant, divided over three levels. They are now situated in beautiful 19th century building still in the centre of Stockholm. The outside is very discreet, and when you ring the doorbell to enter you are welcomed in a modest room. You enter a nice hallway and then take the elevator up to a beautiful top floor where to start and outstanding dinner. In the comfortable lounge environment, you will have some small appetizers while the chef will present the excellent ingredients for the actual dinner.
It becomes immediately clear that the very best quality is the standard here. Afterwards guests move to the dining room downstairs, which offers room for only 23 seats – around 15 people bar counter style or 8 on a table. All places are placed around the kitchen so you will be able to follow the chefs all evening. The room is large enough and with good acoustics so you will not be disturbed by the kitchen just thrilled by its closeness. A lot of the plating will also be done table side. Coffee and mignardises are served in the upstairs lounge again. There’s also an outdoor terrace when you can have a drink when the weather permits.
At his restaurant, Björn Frantzén serves a 100 percent eco experience with French influences and the very best ingredients. There is only one set menu and guests get the opportunity to see the raw ingredients before they are cooked. What is created from these ingredients is presented to you over the course of your dinner. Highlights of the menu include langoustine tail fried with puffed rice, wild turbot with gold selection caviar, and the already famous Fattiga riddare, or the fried toast with truffle, cheese and a 100 years old balsamic vinegar. A stunning dish.
The cooking is modern but has a lot of classical techniques and ingredients. It is not Nordic dining but you will find Swedish influences and inspiration in the dishes. The ingredients are top-class like truffles in season from Australia or France, lemon from France but also excellent Swedish fish and meat. Chef Björn Frantzén runs the kitchen together with Head Chef Marcus Jernmark, who was before at New York City’s Aquavit.
The wine list is extensive but – as everywhere in the Nordics – also expensive. The pairing wines are a great way to sample some of the nice bottles and offer a nice walk through the list. The non-alcoholic pairing are highly recommended, too. Service is top notch and because of the counter seating, interaction with the chefs is guaranteed.
The new Frantzen simply is an amazing restaurant. Björn Frantzén succeeded in creating a contemporary counter restaurant where he serves delicious food in a laid-back setting, focused on the very best products prepared in the technically best ways. Superiority is in the details, and Björn Frantzén clearly is a master of culinary details. A delicious and must-do experience in The Nordics!
Tasting Menu August 2018
The Chef And The Team
Previous Visit – 2011
Written by Sven, Frank & Joakim