These days we eat extremely well in Stockholm. Frantzén is one of those places. Modern, Swedish & European plates rethought. plated, beautified and texturized into a japanese omakase style serving.
Click the pic see the story…
It has been on our list ever since December 2012 when
Trine wrote about Frantzén and this day 2 good years later, I have saved up enough to make a visit.
Having 2 stars by Michelin and a current 23rd spot on the San Pellegrino list of 50 best In The World*, as usual the mood is excellent, expectations are trough the ceiling – we are here to learn and have fun.
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| Dark winter evening, here we enter |
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| As we are seated a herb infusion is cooking. We are at the Chef’s table, a bar table looking into the kitchen |
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| The fixed Menu arrives with the tea |
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| Fittingly bubbles for Princess Anne – We have chosen the wine menu |
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| Råraka – Crispy potato, sour cream & vendace roe |
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| Spice cookie macaron with fois gras, apple and lingon berry |
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| Norwegian king crab, cooked in beer, dill and wild roe of Arctic char |
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| Max at work |
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| 2007 Vouvray -, Francois Chidaine, France |
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| “Poor knights” -sea urchin and white alba truffel |
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| Followed by a beautiful Langoustine, ham and truffle |
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| Kitchen view |
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| Horse sushi on crispy moss and raw grated fois gras |
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| La Bota de Florpower Mas Alla #53 |
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| Baked bone marrow, Osciétra caviar and mushroom juice |
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| 2007 Hameau de Blagny, Puligny-Mantrachet, France |
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| Fermented bread soup, smoked bacon – Fried sourdough and dried butter |
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| Freshly churned butter and herbs |
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| Truffles a plenty |
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| Scallop, eggs & truffle |
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| Chef Frantzén is closely surveying progress |
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| “Dashi” soup |
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| Satio tempestas – Best seasonal beauty |
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| Cod skin and cheek, horseradish and apple |
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| Delicious cod, white soya and compote of braised sweet onion |
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| Cornas by Marcel Juge – Northern Rhone, France |
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| 2009 Bollinger |
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| Deer, Brussels sprout, sauce of roasted cauliflower and truffle |
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| Dove, berries, smoked mushroom |
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| Porto time – 10 Years old – Quinta Do Vallado – Porto, Portugal |
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| Yeast ice cream, Whipped ale, cream of gull eggs, and dried egg yolk |
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| Plum? |
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| Blue and green tea, with sea buck-thorn and crystallized sea lettuce |
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| The team serving our food tonight – Lars Brennwald and Max |
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| Coffee time |
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| With Bento box |
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| crispy berry and beet in front -Soft mulberry and carrot behind |
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| Eclair filled by roasted sesam, glaced with vanilla and miso / Chocolate filled with creme of blackcurrant and cocoa |
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| Apple Tart, caramel and macaroon … happy and time to say goodbye |
The price I knew beforehand and it is not for the faint hearted, but that said:
Excellent, service was better than excellent and the delicious classic wines was flowing soo freely that we left very happy and eventually very tired. Every serving was considered, taste, look and texture impeccable, a really good experience that truly deserves a visit.
3½ hours have passed, we wined and dined… another good experience to look back at.
* (As Jeremy Clarkson would say)
Always
Please comment and correct me below.
I am very interested to hear from those who reads my blog, also with ideas and wishes you might have…
thank you for visiting
What 2 how 2 