Frantzén

Stay warm this winter! 100% organic cotton and rib-knitted. https://www.frantzengroup.com//the-frantzen-organic-beanie/

Japanese dried Persimmon fruit or hoshigaki served with sticky toffee, créme cru & roasted sesame.

A combination that has been with us since the beginning of time, onion, liquorice, almond...

(From the Frantzén book, link in bio) E R I K M O S S N E L I D Musical woodworks... "Renskalla Gård is a family farm in northern Sweden. Erik Mossnelid is the thirteenth generation in his family to take care of the house and the surrounding forests. In my work, as a wood artist, I look for simplicity. Clean and direct, never any unnecessary ornamental design for the sake of impressing.

Monkfish, cauliflower, frantzén selection caviar & aged pork dashi

We have tweaked our serving with langoustine, new one is with nishiki rice, choron & butter emulsion.

Lets start of this week with a dessert: pear tatin, woodruff & lingonberry caramel.

White Alba truffle is on the menu: ondaikon, white truffle dashi, sudachi & black radish.

The first part of the journey, our loft.

This one just entered the menu: macaron, foie gras, cherry compote, corn & shiso. If you are more interested in the process and the recipe you can find it in our book. Available for purchases in the link in our bio.

When we started Frantzén we created a clean functional iPad solution for the wine list. A couple of years in we go old school with a physical wine list. Hand crafted cover with leather from @tarnsjogarveri copper foiled logotype, blind embossed type and custom copper plated mechanism.

Björn, Daniel and Charlie are developing new dishes for Frantzén and Zén.