Casual elegance is how Björn Frantzén and Daniel Lindeberg describe their eponymous Stockholm restaurant, which has become one of Scandinavia’s leading lights in food. It’s a description that encompasses the cooking style, ingredients and the pace of the meal, as well as the dining room itself. While many ingredients are plucked from the restaurant’s own garden or sourced from local suppliers, the pair’s intention is to create a meeting between the Nordic countries and Asia.
Frantzén Lindeberg have 2 stars Michelin and it is the first restaurant in Sweden and 20th in the world by theworlds50best.com.
A gastronomic journey led by the needs of each ingrédient and with the freedom for our creativity
Beef (Annei 47 months) with Lichens and ash.
« Vichyssoise » with ummer Truffle
Carrot and foie gras.
Peas and beans, feta cheese of goats milk (Vilhelmdals dairy) and Mint.
Oyster, frozen rhubarB, oil and simmenthal cream flavored with junider berries
Bonemarrow with smoked parsley, sevrliga caviar and smetana.
Coal flamed veal « tartar », tallow from 11years old milk cow (Stina) smokef EEL, vendace roe.
Satio tempestas (39 ingrédients).
Bread baked over open fire. Just churned butter.
Yellow onion, goat’s milk, almond and liqourice.
Butter poched lobster with « Janssons temptation » and vendace roe (Persson brothers).
Whole turbot baked for 4 hours. White aspargus baked for 3 hours with pine, lemongrass and mint.
Frozen lemon verbena.
4- Weeks old sping chicken from Bretagne
Beer, yeast and yolk from the first egg the hen lays.
Buttermilk and roses. Hibiscus, flowers and Jasmine tea.
Chef de cuisine: Bjorn Frantzén
Chef patissier: Daniel LINDEBERG
Maitre d: Jon Lacotte
Sommelier: Niklas Lofgren
Doorman: Roland P
Lilla Nygatan 21
111 28 Stockholm
Phone: +46 (0)8 20 85 80
BOOK A TABLE
For groups of more than five people, please contact us: +46 (0)8 20 85 80
The table reservation is open:
Tuesday – Saturday
14.00 – 18.00
Crédit photos Bienvenue à ma table © Bienvenue à ma table
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