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2020-10-30
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Frantzen’s Kitchen is a modern Nordic restaurant serving medium-sized dishes with Asian influences, all set in a casual and relaxed environment. It is the little sister of Frantzen, the only three Michelin starred restaurant in Sweden.On our visit, we chose to sit at the kitchen counter and watched the truffle flying while the toast was being made😆. Chef Jim was telling us about Swedish cheeses which made this dining experience even more interesting! The toast was cooked in a batter with balsam
On our visit, we chose to sit at the kitchen counter and watched the truffle flying while the toast was being made😆. Chef Jim was telling us about Swedish cheeses which made this dining experience even more interesting!
The toast was cooked in a batter with balsamic and truffle. Between the toast was caramelised white onion, and it was topped with an aged Parmesan cream. Finally, a generous amount of autumn truffle from France was placed on top. We enjoyed this toast with aged balsamic vinegar, and the vinegar cut through the richness of the cheese and lifted the earthiness of the truffle😍. This was served with a small cap of truffle veloute. You have a small bite of this toast and then have a little sip of the warm truffle veloute - that’s what I call heaven 👼
Truffle French Toast
$125
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Swedish sushi was one of my favourite dishes at this restaurant😍 I love Frantzen’s version of sushi - instead of rice, this sushi was made withcrispy white moss, topped with creamy cep mayonnaise, a tender slice of venison, frozen foie gras and little bit of hay ash. This was such a creative combination of flavours and textures!
Swedish Sushi
$80
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I have also had the chawanmushi (Japanese steamed egg) with cauliflower, herring caviars, and fermented mushroom jus. This was a served cold. The caviars had a mild flavour and this was a lighter dish compared with all others.
chawanmushi
$85
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During this visit, we ordered the 7 courses tasting lunch menu. I have starred ⭐️ my favourites below:
⭐️🐟 House smoked Norwegian salmon. The salmon was smoked with apple wood, and had a very tender texture. It was served with pink peppercorn, cream fraiche, trout roe and cumcumber.
House smoked Norwegian salmon
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🥦 Broccolini, served with pumpkin, hazelnut granola, truffle vinaigrette, and vasterbotten cheese.
Broccolini
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⭐️🍚 risottos with soya pickled shimeji, scallion, Swedish cheese and granola. Pickles and granola are unusual ingredients in risotto. Tangy pickled mushroom and the rich Swedish cheese went very well together, while the granola added some crunchy texture to the dish🤩
risottos with pickled mushroom and Swedish cheese
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⭐️🐚 Roasted scallop with caramelised onion veloute, liquorice, and smoked marcona almond. The sauce was creamy, sweet and comforting😋
Roasted scallop with caramelised onion veloute
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🍗 Hay poached chicken, with scramble egg, smoked soy, brown butter and truffle.
Hay poached chicken
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For desserts, we had Yuzu sorbet topped with pickled fennel and sancho pepper meringue. This sorbet was refreshing, and the sancho pepper gave this dessert some complexity and made this dessert surprisingly interesting🍋🍨
Yuzu sorbet
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The second dessert was smoked ice cream, with ginger creme, birch tree oil, tar syrup, and ginger cookies. The ginger ice cream was smoky and ultra creamy, while the tar syrup was smoky and sweet. I liked this combination of smokiness, creaminess and spicy gingery taste 🍦
smoked ice cream, with ginger creme
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Here is the menu that we had:
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