SNACKS

OYSTER ”63.4°C”, frozen gooseberries, seaweed powder with walnut & Hernö Gin. 85

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

FRENCH TOAST with truffle, Balsamic vinegar, aged cheese & truffle tea. 120

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

 

TO BEGIN…

WHITE ASPARAGUS, walnut beurre blanc, morels, parsley & green onions. 175 

ROASTED HOKKAIDO SCALLOP, fermented parsnip purée, stewed onions & truffle. 225

COLD POACHED BLUE-LOBSTER with tomato & peach ”ceviche”, black pepper, almond oil, mint & herbs. 225

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

VEAL TARTAR miso & hazelnut mayonnaise, deep fried brisket, chives & caviar. 225

 

CONTINUED

CARAMELIZED COD, chicken reduction, yellow wine velouté, miso, ceps & hazelnut. 255

OVEN BAKED TURBOT with blue mussel velouté, seaweed & lemon butter, dill. 235 

”HOT-POT” of Te mana lamb, variation of cabbage, cauliflower bouillon & truffle. 255

GRILLED SWEDISH BEEF TENDERLOIN with smoked shiitake, sauce Périgueux, chanterelle aioli, enoki & dried wood garlic. 245

 

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

Follow us on Instagram @frantzenskitchen
 

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