OYSTER ”63.4°C”, ”Frantzén hot sauce”, smoked cream, fingerlime & sea buckthorn oil. 85

“SWEDISH SUSHI”: crispy lichens, roe deer, cep mayonnaise & frozen bird´s liver. 80

FRENCH TOAST with Summer truffle, Balsamic vinegar, aged cheese & truffle tea. 115

CHAWANMUSHI: cauliflower, herring caviar, fermented mushroom juice & thyme. 75


To begin…

PUMPKIN, BROCCOLI, TRUFFLE: pumpkin- & hazelnut granola, truffle vinaigrette, västerbotten cheese. 160

ROASTED SCALLOP FROM SEA OF JAPAN Celeriac, chestnuts, truffle. 220

ARCTIC CHAR ”GRAVLAX”, sweet miso- mustard, rye crisp, dill. 185

VELOUTÉ: white onion, liquorice & smoked Marcona almonds. 130

VEAL TARTAR, smoked parsley, smetana, preserved lemon, vendace roe. 225



COD, MORELS, smoked beurre blanc sauce, hazelnut oil, spinach & peas. 255

STEAMED TURBOT, fermented asparagus sauce, pine shoots, citrus herbs, green asparagus with mint & peas. 240

SWEDISH PORK BELLY  “Omega-3” with Blue Lobster, ”Frantzén curry”, pistachios, saffron & Lobster Velouté. 255

HAY-POACHED CHICKEN, scrambled eggs, truffle, Wild mushrooms, toasted chicken skins, white soy. 225



The Finish

SORBET FROM FROZEN & DRIED HERBS, pineshoot oil, matcha & lemongrass. 65

THYME ICE CREAM with tomato jam, bee pollen & Birch tree oil. 120

”SPICY RED”, preserved strawberries, pink peppercorn, vanilla. 120

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