Studio Frantzén is the test kitchen and food studio of two Michelin-starred restaurant Frantzén, located just across the street, in Old Town, Stockholm. I haven’t yet had the pleasure to dine at Frantzén (insane, I know), so this was my first acquaintance with the Frantzén kitchen.
I got a warm welcome by the waitress, Sanna, who also gave me some great wine recommendations to go with the food.
I was placed by the chef’s table with tree other couples. It’s kind of fun when you’re dining alone, you just sit there quietly and get a glint of other peoples dining experiences. 🙂
The chefs prepare all the food in the kitchen next to you, and you create your own food adventure by choosing between small dishes from the à la carte menu.
I kicked dinner off with three snacks. From left: crunchy cod skin, smoked cod tartare, horseradish and home made apple vinegar. Liqourice and almond macaron with onion cream, crispy almond, atsina cress and 100-year-old vinegar. Horse “sushi” with crispy moss and frozen, grated foie gras. Wonderful textures and flavours.
This evening, the studio had Claes Grännsjö from the restaurant Nook as guest chef. A happy surprise since I am a big fan of Nook’s Asian fusion. One of his contributions to the menu was a deep-fried bun with vendace roe from Kalix. Simply amazing.
This was followed by a chicken dish that made me smile of pure joy. French country chicken poached in hay broth with truffled scrambled eggs, roasted chicken gravy flavored with kombu and roasted garlic. Served with crispy skin, butter-fried bread seasoned with dried seaweed and Périgord truffle. The chicken was beautifully cooked, moist and tender. With this, I had a glass of 2013 La Torre, Rosso di Montalcino.
To satisfy my sweet tooth I ordered two desserts. The first one was an old classic at Frantzén: sticky beetroots with liqourice, blackberries and 100-year-old-vinegar. Exciting combination of flavours and textures. Really loved the stickiness of the beetroots. With the desserts, I enjoyed a glass of 2009 Kiralyudvar Tokaji Cuvée.
The second dessert was a yuzu sorbet with black pepper meringue, dried marjoram and marjoram oil, grapefruit confit and pickled fennel. So much freshness.
I had a splendid evening and could not have asked for a better dining experience on my own. Everything was on spot and I’m really looking forward to the next time I will enjoy chef Björn Frantzén’s culinary skills. Thank you Studio Frantzén for taking such a good care of your ingredients, and me!
Where: Lilla Nygatan 16, Stockholm
Find online: www.studiofrantzen.com
When: April 2016