Opened as Frantzen/Lindeberg in 2008, the bistro-sized restaurant has garnered two Michelin stars and is ranked No. “Keeping it small and intimate gives me great opportunity to create unique opportunities for my guests,” Frantzen said, adding that it’s all about the ingredients. In his cookbook, “World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm’s Most Celebrated Restaurants,” which he wrote with his former pastry chef and former co-owner Daniel Lindeberg, Frantzen weaves together their recipes, culinary theory and personal history. Head chef and owner Bjorn Frantzen wouldn’t have it any other way. Feb 25 (Reuters) - Everything about the Stockholm restaurant Frantzen, which serves just 120 diners per week from menus created daily, is personal.
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