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…

“SEVEN GARDENS” with puffed buckwheat, crispy fish scales & Sancho butter. 195

PAN- SEARED SCALLOP from Sea of Japan, chicken mousseline, sabayon & “Nordic” dashi. 210

NORWEGIAN SALMON, poached king crab, dill, Ikura roe, cress, avocado, horseradish & sour cucumber. 225

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

VEAL TARTAR, smoked eel, vendace roe, chives, sour cream & shallots. 220



SKREI, beurre blanc flavoured with Goat’s cheese, rosemary, spinach, trout roe, pickled turnip & seaweed oil. 230

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

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