A once-in-a-lifetime experience and meal for anyone lucky enough to snag a reservation. Reservations open at 10 am on the first of the month for the following month and will go quickly, within a couple of minutes, so for a restaurant 15 years in, is still a hot spot to be. I planned my whole Stockholm trip around coming here, and was lucky enough to snag a solo reservation for dinner the last night of my trip in May 2025. Truly nothing comes close to the overall service & hospitality experience and quality of the food and drinks. I have dietary restrictions (no red meat), that they could accommodate with no problem and even provide a printed menu that represented my exact substitutions, which rarely happens for me. The night I came, Björn Frabtzén received a third Michelin star at Frantzén's sister restaurant in Dubai, becoming the only chef in the world to helm three 3-Michelin star restaurants simultaneously, and my experience here really shows why they are the best of the best. You enter from a lobby and are greeted by a host who will guide you through the experience. I had the opportunity to use the restroom and then got a peak into some of the meats I'd be enjoying for my meal in the entryway itself. You then go up an elevator to the Lounge, where you get your first look at the drink menu and your first bites. Frantzén was one of the first restaurants to really champion this experience of moving from room to room for different courses and it sets an ambiance almost of eating at someone's home. It's casual but decadent and the chefs walk you through all of the ingredients you're about to enjoy while casually chit chatting and enjoying the best canapés of your life. After the starters, you're taken through the prep kitchen and the wine cellar to the actual restaurant, which is a large open kitchen where you get to watch the chefs work while enjoying your meal. I was celebrating my birthday, and despite getting the NA pairing (which was excellent minus one drink towards the end) had so many additional generous free pours of incredible wines and champagne throughout the night. Well worth it, as their sommelier won best sommelier at the Scandinavia Michelin ceremony one month later in June 2025, and some of the glasses they gave me for free were easily $100 a piece. Come hungry, because you'll leave stuffed beyond belief for a 5-6 hour meal (and can always hang out longer if the restaurant hasn't closed up for the night.) This menu is legendary and best to go in without too many spoilers, but I had the best dish of my life - the tear drop peas chanwamushi - sweet, so tender, unreal. Another guest told me they wait all year for pea season to get this version of the dish. After dinner, you move back into the lounge where you're treated to after dinner drinks, teas, light sweets (that they will box up for you if you're too full) and the famous cardamom, brown butter, and Madeira madeleines. These mini-versions of madeleines come in a set of 9, are made fresh to order, and are refilled for however long you want to sit and enjoy the ambiance and chat at the end of the night. I felt like over the course of this part in particular, I made friends with other diners and the staff and had one of the most memorable and enjoyable experiences of my life. Frantzén is one of the best in the world (and if Reddit is to be believed, the very best) for a reason. read more

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It was good, probably closer to a 4.5. The location is beautiful. Even their bathrooms are nice. However, perhaps it's because I ate at Zen already, but I felt it wasn't as special. I was celebrating my birthday there and there was no recognition of that except on the bill, which we found odd. Service otherwise was great. Lots of attention to detail. They served their famous French toast dish, but I preferred the truffle version instead. read more

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Absolutely incredible meal from start to finish, this experience is of the highest caliber for fine dining. The space, team, hospitality, and of course food - it's all insanely good. There was not a single weakspot throughout our meal; sure some courses are better than others, but the average is still very very high. The space is beautiful, you move around between the canapes and main kitchen/dining room, and then back to the lounge for mignardises and digestifs. The service team is extremely attentive and doesn't miss a beat. Would return any time I fly remotely near Stockholm. read more

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This was the best meal I've ever eaten. There were so many interesting and weird flavor combos that were all delicious. Staff was extremely helpful with wine suggestions and were generally warm and friendly throughout. Though this was extremely expensive, I feel that the cost was well worth the experience. read more

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Wonderful experience here for dinner! We've dined at almost all the Top 50 restaurants in the world, and I think Frantzén has the best service of them all. Practically every staff member we interacted with personally introduced themselves by name and shook our hand, and one of them (Andre) even carries your purse for you as you transition from lounge to dining room, then squats down under the table to hang it on the hook for you! What a gentleman. We definitely felt extremely well-cared for throughout our 4 hour experience by him, Lisa, Charlie, Martin, Justin, Chuck/Carl(?) and the rest of the team. The tasting menu was very strong, serving us creatively delicious items, including the best lamb and langoustine we've EVER had!! I didn't love that they presented the langoustine at the beginning of the meal while it was still alive, but the chefs immediately recognized it made me uncomfortable and at once, they removed it from my sight. Of course, I ate it anyway, and it was unforgettably amazingggg. They definitely honored it well! The elevator music was a nice humorous touch. We came to Stockholm mainly for this, and it was definitely worth it. read more

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Having booked a trip to Stockholm before Björn Frantzén re-opened his eponymous Restaurant it was with good fortune and a bit of planning that a seat was secured for lunch on Saturday, the former two-Michelin-starred space in Gamla Stan giving way to three-stars at Klara Norra Kyrkogata 26 after a substantial outside investment that has many traveling gastronomes suggesting it may just be the best meal available in the world today. Set amidst three stories not far from Central Station, the lower level lobby staffed by a pleasant young woman a somber space of wood and tile with floor-to-ceiling displays of aging Meats, it is after a short discourse that guests are invited to ascend an elevator where AC/DC's Back In Black starts in response to the push of a button, perfect timing seeing the doors open up to Frantzén's "Family Room" just after the opening line and a second round of welcomes soon offered by one of several servers and managers. Designated as a 3,000 SEK Tasting Menu occurring across two floors and nearly four hours, Beverages offered at an additional cost including brisk house Champagne that has been on Frantzén's menu since the beginning, it is seated in one of several custom made chairs that diners begin their experience while peering out on the Stockholm skyline, opening nibbles including a few classics such as Björn's Foie Gras Macaron following shredded King Crab in a crisp Shell followed by bites including Eel, traditional Swedish Vendace Roe and the Guy Savoy-reminiscent Artichoke, Truffle, and Cheese Soup. Rightly proud to offer world class ingredients in a space Chef Frantzén has described as his "dream" Restaurant, a lengthy description of each taking place before guests are led to a dining room built for two-dozen with the majority wrapped around an open kitchen, it was with remaining Champagne inexplicably not transported from one room to the next that a seat was taken and napkin unfolded, the first course quick to arrive featuring pristine Tuna Belly in a crystal bowl topped with cups of Radish and kissed with Ginger and Horseradish. Taking a Japanese approach to the first several dishes of the kitchen menu, a Rice-Flour crusted Langoustine intended to be dipped into a duo of Sauces achieving remarkable results by way of both texture and flavor, it was in follow-up that a toasted Scallop set amidst spicy Sauce, Spruce and Citrus proved more 'interesting' than outstanding, the Egg Custard arriving shortly thereafter expectedly more delicious thanks to a light smokiness beneath the mound of Caviar, though serving a Chicharrón on the side "for texture" seemed an easy way out compared to finding a way to incorporate such into the plate. Not the sort of degustation that ever seems to lag, an ability to watch the kitchen's every move paired with tableside preparations and continuous staff interaction creating a comfortable flow which never seems stuffy or insincere, it was after the second time Still was mistaken for Water with Gas that the hung Guinea Fowl from Frantzén's lobby made an appearance, its preparation over leaping flames yielding crisp Skin and supple Flesh complimented by Morels, Walnuts and umami-heavy Sauce. Stepping back from Proteins to serve two conceptual classics, Björn's version of "a walk through the Garden" or whatever the kitchen chooses to call it a highly aromatic bowl given brightness by Buttermilk, it was in the pairing of Onion, Almonds and Licorice that has not left the menu "since day one" that the day's final savory was set up, local Lamb first presented as a rare Saddle amidst Spring Vegetables and then as a sticky Rib returning to the Asian flavor profile that began the meal. Taking just one Dessert in the kitchen, a large scoop of Earl Grey Ice Cream atop a crisp disk floating on Honey Pudding, it was upon returning to the Family Room that guests were offered digestifs along with "Extra Desserts" and Mignardises as listed on a menu given alongside the check, most simple yet well executed save for Frantzén's Foie Gras "Snickers" paired with a 60 SEK sip of Pedro Ximenez which eats more like Crème Caramel than similar "Candybar" dishes seen elsewhere. Doing away with the Rubik's Cube sited as a copied idea by some, a tableside cart instead delivering more Chocolates and Confections highlighted by Garlic Fudge and a particularly rich Truffle fortified with Pigs Blood, it was along with Coffee that that warm Madelines given a Swedish spin by Cardamom rounded out the afternoon, a "no expense spared" experience that aims for perfection and does not miss by much. read more

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Exceptional dining experience. If you are in Stockholm and looking for something special, Frantzen is the place to go. One of the best read more

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I had eaten at the original Gamla Stan locale years ago. Same number of people during service, 23 but now with five times the space. The experience has changed radically. Expect a four to five hour experience. Block of your day! Lot's of new Japanese influences in the style and cooking as chef Björn has opened a place there too. You start in a lounge with snacks and drinks. Then move to a long multicourse meal in the bar/kitchen watching the performance throughout. As dessert finishes you move back the lounge for more petit fours and other treats, while drinking alcoholic and caffeinated beverages. Some people have been known to stay from lunch through dinner service. That's crazy. It's a marathon but a completely amazing sensory experience even if the main goal is a meal. It is clear the execution and flavors plus creativity is aiming for three star Michelin territory. Perhaps one of the more unique dining experiences in all of Stockholm now.. read more

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Attempting to put the fantastical experience that is Frantzén into words is a rather difficult task. Walking up to the austere, unassuming, three-story Norrmalm storefront, Frantzén gives no indication that it is one of the best restaurants in the world from the outside looking in. The building conceals what surely must be the most exciting gastronomy experience in Sweden, if not Scandinavia. Upon entering the restaurant, you're standing in an austere, brown leather walled room with aging meats and other projects hanging in fridges nestled within one wall. A staff member emerges and begins an introduction, taking you through their dry aging and fermentation projects in the aforementioned fridge and learning a little bit about who you are. At the end of the conversation you're told "I'll see you upstairs," and a hidden door opens, revealing a dark hallway with a single, brightly lit and cleverly designed trail of water with mist on the floor leading you to a single elevator door. Pushing the button for "Restaurant," Metallica's "Enter Sandman" started to play, making this easily the most thrash metal elevator I've ever been in. You step out into a beautiful loft space, with more aging ingredients in jars against the wall, and led to your seats in what can only be described as your most tasteful friends loft apartment who also happens to have a world-class kitchen. Here, you meet your server (though more aptly described as "guide") that gets you started with some champagne and some world class bites, the highlight of which was Frantzén's take on råraka; essentially a Swedish latke. It takes 48 hours to make (so I'm told) and brilliantly exudes the flavor profile of the comfort food in an elegant, complex presentation. Like other tasting menus, to try and opine on each course is simply an exercise in futility. The highlight of this floor is an introduction to all of the raw ingredients forming the menu on a given day. Walking over to kitchen in the loft, a secret compartment is opened to reveal the day's bounty. You can touch, see, and even taste the raw ingredients making up the menu, which is a fun way to generate a relationship with your meal. After bubbly and snacks, you're introduced to more of the restaurant (literally) with your guide's assistance, beginning with stepping out onto the terrace to overlook Stockholm and a tour through the kitchen, where the scallops we met moments were being cleaned for the meal. For the first time in my restaurant experience, we also stopped off at the bathroom to show off the fancy Japanese toilet, featuring the likes of rear spray, rear spray *soft*, and the "lady shower"). I was encouraged to "take advantage of all the amenities" and couldn't help but chuckle childishly to myself. We finally found ourselves in the kitchen/dining room area against the counter overlooking the kitchen (there is no difference between counter and table from what I could tell beyond a better view of the kitchen at the counter). Each course was paired with a wine and non-alcoholic pairing (we opted for one of each), all of which went fantastically with its assigned course. The non-alcoholic pairing was particularly notable, as Frantzén highlights the care wit which they make this "juice." (Juice doesn't seem like a fair word for the level of focus and complexity in each sip). You also get a few off-menu surprise drinks as the meal goes on. I loved each dish served, with the show stopping "French toast" as one of my top picks. Topped with truffles and aged balsamic vinegar, the decadence is paired with a port or a juice made of raisin and maple (I think). The combination is simply indescribable. The scallop dish was likewise brilliant, even causing the staff to urge me to sit back down and forego the restroom (a tough ask) so that I could appreciate the course at the proper temperature (for which I'm thankful). The salted carrot ice cream and flower waffles(?) for lack of a better work hit the spot for the main dessert courses. You're brought back up to the loft to feast on a whole cart of mignardise waiting for you. You can pick one or as many as you can eat (another notable strawberry-black pepper juice was served for dessert). After you're finished, you make your way back to the elevator (which descended to the Rolling Stones' "You can't Always Get What You Want") and are thrown back into the Norrmalm street, like an angel being tossed from heaven. My meal at Frantzén reminded me once more what great food and hospitality can be, and more importantly, cemented in my mind that NYC restaurants can grow lazy and complacent in their focus. It is a very high-priced meal and reservations are very tough to get, but this isn't without reason. For the 4-5 hours you spend at Frantzén, you are made to feel like the most important person in the world, eating the best ingredients available, made by one of the best chefs alive. read more

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Food drama of the highest order!! Very accommodating of American military on travel for reservations. Thank you! Earned every Michelin star by amazing service and incredible courses. read more

Now this place offers serious dinner theater, from enter ring the establishment to going uptown the living room for your snacks and a peek at the show box, showing you all the ingredients you'll be dining on. Then you proceed to the dining room which surrounds the kitchen. The staff here are from around the globe which lends itself to the ambiance of the evening and the food is superb. If traveling to Stockholm, please put this place on your list of must have dining experiences. You won't be sorry. read more

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A top dining experience. The style is a bit more international contemporary fine dining, mixing in lots of ingredients, but the dishes are always balanced and extremely well layered. This style is not that easy to pull off, but they manage to do it with finesse and aplomb. Excellent service from beginning to end, from Carl and the entire staff. Presentation and experience is so smooth - from the champagne cart and amuses in the lounge to then previewing the ingredients/menu, going up to the dining room, the kitchen tour, and ultimately dessert back in the lounge. Kitchen is immaculate and very well-ordered. Had Selosse, Maison Leroy, some Corton-Charlemagne, and a couple of double-pairings for comparison - great wine service. A 3-star Michelin, if that matters, but the food and experience here are a level higher than many others with the same distinction. read more

If it's a modern art you seek, forget Frieze and Art Basel, and head to Frentzen in Stockholm. You'll get to participate in a triumph of human imagination that truly evokes a positive emotional response as all real art should. Atmosphere, sound, look, taste, but above all every single member of team Fratzen that radiates the joy of being part of your most extraordinary experience. read more