Frantzén

• Deep-fried langoustine

  Langoustine on crispy Koshihikari rice, finished with clarified-butter emulsion, ginger and chives.

• Satio Tempestas

  A changing composition of seasonal vegetables, herbs and contrasting textures, historically associated with Frantzén since 2009.

• Barbecued aged quail

  Aged quail cooked over open flames, lacquered with sauce à la presse and served with crisp endive.

• Swedish and Japanese beef

  Mature Swedish beef and Japanese Wagyu paired with Bordelaise jus and Alba truffle.

• French toast with truffle and aged cheese

  A luxurious savoury French-toast preparation with truffle and mature cheese, documented as one of the restaurant's landmark dishes.

Curated by the venue