Frantzén

Here are three unique and unconventional aspects of the Michelin three-star restaurant Frantzén in Stockholm, highlighted by their titles:

1. "A Gastronomic Playground with a Multi-Room, Multi-Floor Experience"
Frantzén offers a unique dining concept where each sitting involves 23 guests moving between different rooms and floors of a three-storey townhouse. This experiential journey through a ten-course menu blends Nordic and Asian influences with modern techniques, making the meal an immersive and dynamic event rather than a static one.

2. "Open Kitchen at the Center with Full Visibility from All Tables"
The main dining area is designed so that the open kitchen is centrally located, and all dining tables have a clear view of the chefs preparing the food. This setup allows guests to enjoy their meal while watching the cooking process, blending the front and back of house into a seamless experience where the distinction between kitchen staff and servers is blurred.

3. "Seamless Integration of Front and Back of House with Unified Staff Uniforms"
At Frantzén, both kitchen and service staff wear the same uniforms, creating a unified team presence. Many courses are served directly from the kitchen by the chefs themselves, enhancing the intimate and flawless dining experience where guests cannot easily distinguish between front-of-house and back-of-house personnel.

These elements combine to make Frantzén a highly innovative and immersive Michelin-starred restaurant.

• Norwegian Salmon (House-smoked): Used in a signature dish featuring house-smoked salmon, often paired with salmon roe, Smetana sour cream, cucumbers, and dill. The salmon is preserved using Nordic techniques like smoking and pickling, refined with Japanese influences.
• Vendace Roe: Featured in the signature "Raraka" dish, which includes crispy potato, sour cream, lemon zest, pickled red onion, and chives. The vendace roe adds a delicate, briny note and textural contrast.
• Norwegian Cod: Served with N25 caviar, atop a salad of peas and razor clams, and a pea-based miso ("piso"). The cod is highlighted for its freshness and is complemented by the umami of the miso and the salinity of the caviar.
• Seasonal Vegetables (e.g., Anya potato, carrot, beetroot, celeriac, Jerusalem artichoke): Used in the iconic "Satio Tempestas" dish, which changes daily and may include up to 43 ingredients from the restaurant’s gardens. The vegetables are prepared using a variety of techniques (fried, roasted, marinated, steamed, dried, pureed) for complex textures and flavors.
• Smetana Sour Cream: Frequently used as a base or accompaniment in several signature dishes, such as with house-smoked salmon or in "Raraka," providing a rich, tangy counterpoint to the fish and roe.