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 favourites. 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 with 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.
