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Frantzën Lindeberg

Frantzën Lindeberg Review

Simple modernity reaches an art form at this tiny restaurant. The interior marries warm-gray walls with oiled oak and crisp white linens to achieve understated elegance. Chefs Björn Frantzën and Daniel Lindeberg create exquisite dishes using imagination, passion, and a little science. Dishes include mind-blowing creations such as lightly seared diver scallops with hay ashes and burned bread pudding, and a knuckle of pork cooked in its own fat for three days. The 17-course tasting menu, which is changes daily is the only option, so eating here is extremely expensive. It's also unforgettable.

    Restaurant Details

  • Reservations essential
  • Credit cards accepted.
  • Lunch on Sat. only. Closed Sun. and Mon.
Updated: 11-14-2013

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