It took us ten years to find it after numerous viewings and estate agents. Three years ago we entered a space which had previously been a restaurant – a space with 19 seats and an open kitchenette. We realised immediately that it was exactly what we’d been looking for, for so long.
The stage is consistent with the hospitality we are seeking. That’s the whole idea behind Frantzén/Lindeberg – that cooking, raw ingredients, rhythm, space, time, speed, movement and taste are all linked.
We like to call it “a casual elegance”.
In autumn 2010, the restaurant’s own garden is fully developed, and other commodity producers have fully understood our thinking – to create a cognitive dissonance in a meeting between the Nordic countries and Asia. A little tone that breaks in and complements, an ingredient that guides a dish or taste concept, refined but without sacrificing the clarity and purity that have become symbolic for the taste register at Frantzén/Lindeberg.
After three years, the stage is to get a substantial facelift for the autumn. It is never our intention that guests should see the same show over and over again. Improvements are always self-generated in a restaurant with a focus – as with everything at Frantzén/Lindeberg. Therefore, a large section of the porcelain will be replaced, and the space itself will be refurbished. Improvements that are not in direct view will be upgrades to equipment in the kitchen. Nothing major – but necessary for what we require to work with in the future.
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