14 February 2012
Our cookbook is now available for pre-order!
Follow the link and just add the the word FRALIN as the campaign code before the 19th of April to get 10% discount.
Follow the link and just add the the word FRALIN as the campaign code before the 19th of April to get 10% discount.
Now we have opened up again after the holidays. For the latest updates, follow us on Facebook
From the 23:e Dec to 6:th January we are closed. You can book a table as usual during the time.
Merry Christmas and Happy New Year.
Congratulations to Niklas who won the prestigious ”Best Sommelier Award” in the Restaurant Gala.
The motivation:
“Niklas Löfgren is described as a major asset at Frantzén/Lindeberg where he besides his knowledge contributes to spread joy and team spirit.
Only 24 years old, he is already an extremely qualified and experienced sommelier with experience from Le Rouge, Noma and now Frantzén / Lindeberg”.
Niklas is also a good colleague, which is particularly evidenced when he traveled to the Nordic championship in Denmark to support the Swedish nominee Fredrik Horn.
This year’s Sommelieris a great talent that we are predicting a long and successful career ahead of him. ”
For the first time in our restaurants four year old gastronomy history our cuisine is based to 95% on ingredients from our home country.
It has been a very long, complex and time consuming journey filled with hard work in the search for the very best.
This film is a homage to some of this products and the genuine, passionate people behind them, without them we would not be.
Frantzén/Lindeberg have been awarded the “chefs chioce” award for 2011. An award where Swedish chefs vote for their favorite restaurant.
“Awesome! It is particularly joyful because this in an award to the whole team at F/L”.
Björn Frantzén
Chefs choice is an award based on a poll made by a jury of 60 Swedish chefs who place their votes on the restaurants they think is best in the country.
We close for the summer from the 10:th of July and open again on the 12:th of August. Reservations for August can be made online under “make a reservation” on our website. Have a nice summer!
Is there anything more boring produce to work with in a kitchen than fish that’s almost congealed in its catching position and which is very hard in the flesh. Unfortunately, this is often how fish is delivered to both shops and restaurants in general. Therefore we have adapted a 300-year-old Japanese method of killing fish, a technique known as Ike Jime.
Briefly, the technique means that the fish is instantly paralyzed and drained of its blood; this is done immediately after capture to retain its quality. This is especially important if the fish is served raw. They have also realized that this particular method is the very gentlest way to kill fish.
Now we have done everything in our power to serve daily fresh langoustines. They are kept alive until moments before being served on the plate. It just doesn’t get any fresher than that!
The opportunity has been created through a unique carriageway of the crayfish from the healthy North Sea, a Swedish technology where langoustines are packed in small individual compartments that mimic the natural cavities in which they live during the day on the seafloor. The langoustines we serve has not suffered through a stressful bed of ice, they are almost directly from the sea.
We are extremely proud to have entered on place 57 at ”The S.Pellegrino World’s 50 Best Restaurants 2011” but above all we received the award ”The one to watch”.
Owners Björn Frantzén and Daniel Lindeberg’s rise thus far has been nothing short of meteoric, with their restaurant Frantzén/Lindeberg gaining two Michelin stars within just two years of opening, and the pair are tipped for even greater things.
What makes their Stockholm restaurant so exciting is that there’s no traditional menu – instead they cook ‘free-form’ based on what comes in that day – with many dishes feature intriguing ingredients. The result is a truly magnificent dining experience.
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