Author Archives: Stefan van Der Kwast Gissberg

Björn Frantzén at Dan Barber’s wastED in London

Björn Frantzén at Dan Barber’s wastED in London

WastED is Dan Barber’s popup-restaurant on the roof of Selfridges in London. Building on the UK’s vibrant food waste movement, wastED London has joined forces with local farmers, fishermen, suppliers and retailers to reimagine by-products at every link in the food chain. On March 28th Björn Frantzén visited the restaurant and brought the signature dish “Satio Tempestas” from Restaurant Frantzén – a dish that is made from the produce available for the day in the restaurant’s own garden back in Stockholm.

The spring menu has reached The Flying Elk

The spring menu has reached The Flying Elk

During the last few days, several new dishes reached the menu at The Flying Elk, and with that spring has officially arrived. Amongst others the celeriac casserole “barbecue” in the picture, with ragout of smoked cauliflower & king oyster mushroom, PX caramel, bee pollen & truffle.

Björn Frantzén opens temporary restaurant in Macao

Björn Frantzén opens temporary restaurant in Macao

Restaurang Frantzén will be making a guest appearance lasting almost three months at the five-star Hotel Altira in Macao. 12 guests per night will be served tasting menus with exclusively Scandinavian ingredients from 1 October to 17 December.

Restaurant Frantzén closed earlier this year in order to open at a new address in Stockholm in spring 2017. In the meantime, some of the staff are moving to Macao in China for a three-month guest appearance at the Hotel Altira. The two different tasting menus that will be served are based on Scandinavian ingredients.

“Our guest appearance in Macao gives us the opportunity to perform in a distant part of the world. It also gives us the opportunity to research and be inspired by the local restaurant culture in the region”, says chef and restaurateur Björn Frantzén.

The temporary restaurant in Macao will be run by Restaurant Frantzén’s head chef, Marcus Jernmark. Also present will be Oskar Johansson, who is the head bartender within the Frantzén group. In a bar at the Hotel Altira he will be serving a drinks list he has composed himself, together with small tasters of Frantzén cuisine.

During the guest appearance, Björn Frantzén will also take part in the first gala dinner to be held as part of a new collaboration between Michelin and Robert Parker Wine Advocate. The dinner in Macao will be served to 700 specially invited guests, and Björn Frantzén will be preparing the menu together with Michelin star chefs from Japan and Macao.

Björn Frantzén is also soon to present Frantzén’s Kitchen, a new Scandinavian restaurant which will be opening permanently in Hong Kong in November this year.


For more information, contact:

Stefan van der Kwast Gissberg, Communication Manager Frantzén Group

Photo: Hotel Altira Macau

Björn Frantzén opens a restaurant in Hong Kong

Björn Frantzén opens a restaurant in Hong Kong

In mid-November, chef and restaurateur Björn Frantzén will be opening his first restaurant outside Sweden. Frantzén’s Kitchen in central Hong Kong will be a modern bistro with influences from both Nordic and Asian cuisines.

Frantzén’s Kitchen is a new restaurant experience from Björn Frantzén that will be opening in Hong Kong in November. À la carte dishes with gastronomic ambitions will be served to up to 36 guests in a stylish and relaxed Scandinavian environment.
The restaurant will be located in Sheung Wan; initially a traditional Chinese part of Hong Kong but now one of the world’s trendiest urban areas.

Over recent years, Björn Frantzén has made a number of guest appearances around the world and has also created a pop-up restaurant in Dubai. But Frantzén’s Kitchen will be his first permanent restaurant outside Sweden.

“Opening Frantzén’s Kitchen in Hong Kong is a natural step for us. I have long dreamt of opening a restaurant overseas and Asian cuisine is very close to my heart”, says Björn Frantzén. “Hong Kong is one of the world’s most interesting cities for food and it will be a challenge to create a Nordic food experience with local ingredients and influences there.”

The project is a collaboration with entrepreneurs Arne and Helen Lindman, who have lived in Hong Kong for 10 years and own the property in Sheung Wan.

“There has long been an absence of modern Nordic cuisine in Hong Kong and we are happy to be involved with opening Frantzen’s Kitchen. The restaurant will represent the best of Swedish gastronomy”, say Arne and Helen Lindman.

To ensure a top quality experience in Hong Kong, Jim Löfdahl will be Head Chef for Frantzén’s Kitchen. Jim Löfdahl has previously occupied the same role at Restaurant Frantzén in Gamla Stan in Stockholm and was part of the team that achieved two Michelin stars there.

“After my time at Restaurant Frantzén it will be incredibly exciting to be involved in taking Bjorn’s gastronomic cuisine out into the world. Cooking Nordic food in such a far-off city as Hong Kong is a major step for us within the Frantzén Group”, says Jim Löfdahl.

The address of Frantzén’s Kitchen in Hong Kong will be 11 Upper Station Street in Sheung Wan. The restaurant will be open in the evenings and for lunches at the weekend.

Restaurant Frantzén in Stockholm is temporarily closed and will open at a new address in the same city in early 2017.

For more information, contact:

Stefan van der Kwast Gissberg, Communication Director Frantzén Group

Press images


Frantzén pops up in Dubai

Frantzén pops up in Dubai

The Frantzén Group opens a pop-up restaurant in the 5-star hotel Palazzo Versace in Dubai for two months, from April 20 to June 30, 2016.

The hotel allows its restaurant Enigma to invite world-renowned chefs four times per year.

”It’s a bit of a dream project. They’re building an actual Nordic restaurant inside the hotel”, Björn Frantzén says. Björn himself will be present at the opening, and the restaurant with then be run by Head Chef Jim Löfdal and two other chefs from Restaurant Frantzén.

”We will serve dishes from our early days in Gamla stan back in 2008.”