The arrival of superstar Swedish chef Björn Frantzén to the Gulf has been a key part in raising the level of the region’s dining scene right to the very top.
Renowned for his innovative approach to Nordic cuisine, his award-hoarding flagship restaurants (Frantzén in Stockholm and Zen in Singapore) are celebrated for their unique multi-sensory dining experiences. Known for his commitment to quality local ingredients and groundbreaking techniques, the opening of two Björn Frantzén restaurants in Dubai (FZN by Björn Frantzén, and Studio Frantzén) and has significantly influenced the landscape of the city’s dining scene creating a distinctive modern culinary style that blends tradition with avant-garde artistry.
Following his hugely lauded restaurants but here, he shares the dishes that helped take him to the pinnacle
1. Steak Frites
One of my earliest food memories is a Steak Frites I had at a restaurant in Stockholm. I was in fifth grade, 12 years old, and it was the best thing I had ever eaten: grilled steak, homemade béarnaise sauce, crispy fries, and a tomato salad. That’s when I decided to become a chef so I could make that dish every day.
2. Satio Tempestas
Satio Tempestas really marked a turning point in my career. It’s a dish from the early days of Frantzén, completely vegetarian and became a classic at the restaurant and always a guest favourite. It opened my eyes to how much you can do with plant-based ingredients. The version in the picture has 51 components and 13 techniques, all focused on bringing out the best of seasonal flavours.
3. French cuisine at Quintessence
I visited Quintessence, a three-star French-Japanese restaurant in Tokyo. The chef knew who I was but didn’t overwhelm like most places do. Everything was razor-sharp—just three or four things on the plate, perfectly executed. It was so confident and restrained. We spent about an hour and forty minutes eating, then stepped outside, completely stunned. That experience made me start cutting down the number of dishes we served.
4. Grand Tradition 2008 French Toast
One of my signatures and a favourite of mine—a twist on French Toast, topped with truffle, vacche rosse, and vinegar aged on juniper wood. It first appeared on the menu at Frantzén in 2008 and still makes a comeback now and then. This dish takes me back to the early days of Frantzén. It’s been with me through the journey to my first three Michelin stars and feels like a piece of my story on a plate—nostalgic and very much me.
5. Spaghetti med Köttfärsås (Swedish Meat Sauce)
This one holds a special place in my heart—because it’s true Swedish comfort food. When I started cooking professionally, I realised how much there is to learn from simple dishes. I began refining it with better meat, fresh herbs, and a richer sauce. I learnt that even the most familiar dishes can be elevated with the right care and techniques. I have so many memories tied to this dish, something I’ve loved for years and will continue to enjoy for the rest of my life—perfect for any occasion.
FZN by Björn Frantzén, and Studio Frantzén, Atlantis The Palm Dubai. Tel: +971 50 107 6322
