SNACKS

POACHED 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. 125

BONE MARROW: caviar, chestnut & thyme. 95

 

TO BEGIN…

PUMPKIN, BROCCOLI, TRUFFLE: pumpkin & hazelnut granola, truffle vinaigrette & Västerbotten cheese. 180

 SEA OF JAPAN ROASTED SCALLOP, fermented parsnip purée, stewed onions & Alba truffle. 255

COLD POACHED KING CRAB with tomato & peach ”ceviche”, black pepper, almond emulsion, wasabi & ginger. 235

VELOUTÉ: white onion, liquorice & smoked Marcona almonds. 140

TARTAR OF TE MANA LAMB, black garlic, cucumber & pistou. 225

 

CONTINUED

BAKED NORTH ATLANTIC COD, yuzu kosho emulsion, fingerlime, pickled daikon & Dashi. 235

ARTIC CHAR, goats beurre blanc, rosemary, trout roe, pickled turnip & seaweed. 255

“HOT-POT”of venison, 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

RASBERRY & LIQUORICE CREAM BRULÉE, crystalized violet & tarragon. 95

MATCHA GREEN TEA SORBET, oolong mousse, mandarin compote, cloudberry & earl gray granita, meringue & sea buckthorn oil. 115

TOASTED SESAME ICE CREAM, grilled marshmallows & salted plum sauce. 125

Follow us on Instagram @frantzenskitchen
 

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