Snacks

APPLE & LINGONBERRY MACARON with foie gras parfait. 75

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

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

FRENCH TOAST with truffle, Balsamic vinegar, aged cheese & truffle tea. 125

CHAWANMUSHI: cauliflower, herring caviar, fermented mushroom juice & thyme. 70

 

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 Salmon roe, cress, avocado, horseradish & sour cucumber. 215

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

VEAL TARTAR, smoked eel, vendace roe, chives, crême fraiche & shallots. 215

 

Continued

COD WITH GOAT’S BEURRE BLANC, rosemary, spinach, trout roe, pickled turnip & seaweed oil. 230

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

ROASTED PORK BELLY “Omega-3”  with roasted langoustines, ”Frantzén’s curry”, pistachios, saffron & langoustine velouté. 255

“HOT- POT” of Te Mana lamb, variation of cabbage, cauliflower bouillon & truffle. 245

 

The finish

SPICY ORANGE, rose hip curd, sea buckthorn sorbet, cloudberry compote & carrot foam infused with Szechuan pepper. 115

SMOKED ICE CREAM “2.0”, toasted hickory pecan nuts, bitter cacao nibs, tar syrup & salted fudge with cloves. 115

“LÖRDAGSGODIS”: French nougat, pine fudge, black garlic marmelade, durian “dumle” & lavender lollipop. 85

Follow us on Instagram @frantzenskitchen
 

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