Sommaren 2016 stängde kocken och krögaren Björn Frantzén sin tvåstjärniga restaurang i Gamla Stan för att flytta till ny lokal. 30 augusti slår nya Frantzén upp dörrarna på Klara Norra Kyrkogata 26 i centrala Stockholm. I fastigheten för nya Frantzén pågår sedan ett år tillbaka en total ombyggnation av restaurangens totalt tre våningar samt terrass. Trots att ytan blir mer än fem gånger större än den gamla restaurangen behålls de 23 sittplatserna.
I väntan på att ombyggnationen blir klar har tiden utnyttjats maximalt i Frantzéns provlagningskök. Genom ett kreativt och metodiskt arbete har ett flertal nya rätter skapats som får premiär på restaurangen.
– Nya Frantzén har samma gastronomiska inriktning och filosofi som den tidigare restaurangen, säger Björn Frantzén. Den stora skillnaden är tillgången till alla de tekniker vi tidigare saknat på grund av platsbrist i köket, exempelvis matlagning över öppen eld. Vår främsta målsättning med nya Frantzén är dock att skapa en helhetsupplevelse som inte var möjlig i den förra lokalen.
Nya Frantzén har skapats i samarbete med inredningsarkitekterna på Joyn Studio. Restaurangen kommer att drivas av Björn Frantzén samt köksmästaren Marcus Jernmark. Ansvarig förmatsalsarbetet står Carl Frosterud som tidigare arbetade på Operakällaren och chefssommelier är Anna Rönngren.
Bokningen för nya Frantzén öppnar klockan 10.00 den 30:e juni.
Juiceverket (at Mood Gallery – Norrlandsgatan) is definitely one of my favourite hang outs. They now have more than 6 branches around Stockholm. I was there today (just coming back from holiday) and saw that they have a new juice menu!
After having some difficulties to decided I went for
Ginger Green Sumo
Turned out to be an excellent choice. Despite being 70% veggie, it was really tasty. Became my lunch and lasted me all the way to dinner
Service is great, drinks are great, music is loud!
Nowadays you have to search restaurateur at a new address. As of Today he opens his doors to new Restaurant Carousel in Naglos old premises at Gustaf Adolfs Torg 20. With him are childhood friend Christopher Ellert Andersson and his brother Lukas Moderato, which until now has driven Restaurant DeVille on Roslagsgtan. Generous opening hours, coupled with a lively bar and a menu that attracts many kinds of guests is the trio’s concept.
Restaurant Local has gone from a French inspired bistro to a complete Izakaya. Nowadays it is Asian cuisine in focus. The longtime serving Kungsholm-based local restaurant has changed its name to Local Izakaya (and is now run by the same owners as Restaurang Ljunggren at Södermalm).
An izakaya is a form of informal Japanese pub serving snacks to cocktails. The name is an amalgamation of the ”I” (to stay) and ”Sakaya” (Sake shop) which indicates that the original meaning was’ sake vendors with seating where guests could sit down on a glass.
Just as on a traditional Izakaya focuses Local nowadays on the right side dishes. The menu is divided between dishes, maki, gunkan, combo and helportioner and the idea is to share the food:
Local Izakaya is located at Scheelegatan 8 on Kungsholmen and is open for both lunch and dinner.
The four chefs have until September 22 to prepare the meat dish and train with the pre-specified raw materials. Swedish Bocuse d’Or Academy, where, among others, Mathias Dahlgren, Henrik Norström, Tommy Myllymäki and Fredrik Eriksson included, have on application designated the four renowned chefs competing for the place as Sweden’s representative in Bocuse d’Or Europe 2016. The placement of the EM is then crucial to get a seat to the World Cup in Lyon where the Bocuse d’Or will take place in January 2017.
The contestants and their dishes judged on composition, taste, presentation and technology. We need weighed individual interviews in the assessment.
Klas Lindberg, Chef of the Year in 2012, will open his first own restaurant. At the beginning of 2016 hit the gates up restaurant Portal in the middle of the St. Eriksplan. The chef himself describes his forthcoming restaurant as ”Aware simplicity with a lot of heart and passion for food,” . Having his own restaurant has been his aim for a long time. Klas wants to get the opportunity to show his version of a contemporary food and beverage craftsmanship. The food is tasty but uncomplicated, and all the time with taste in mind.
The premises where the restaurant is located was formerly a Chinese restaurant, but now awaits an extensive renovation work. Portal is expected to open during the first quarter in 2016.
Fredrik Berselius, a scandinavian chef whose Michelin-starred work at Aska in Brooklyn reflected his passion for the Swedish countryside of his childhood. However last year in march he unexpectedly decided to close the restaurant (more info)
But now, Fredrik, has signed the lease on a space at 47 South Fifth Street in Brooklyn, in the shadow of the Williamsburg Bridge. Apparently the space looks like something you might come across on the streets of Stockholm with the ambitions to become a neighborhood hangout.
The aim is to open in the end of summer. If all goes as planned, there will be a reservations-oriented dining room Then, for customers who drop in for more casual dining and drinking, there will be additional seats in the open-air courtyard and in a lounge area in the basement. Name has not been decided for yet.
Philip Fastén, earlier at Restaurant Frantzén and named Chef of the Year 2014 opens his first restaurant along with Joel Åhlin from ”Tjoget” in Stockholm . Fastén and Åhlin will take over the premises which today belongs to Chez Betty ( Roslagsgatan 43) . According to Phiip Fastén neither the name of the restaurant nor the direction of the food has been decided. However it will not be a fine dining restaurant but instead the focus will be on good grub and a vibrant menu that changes over time. The Restaurant is scheduled to open in November 2015
In August (20th) as people return back from holidays – Yolo expands its restaurant space by opening a bar next door. The construction is in full swing and apparently the bar will have a ”lounge feel”, where focus will be on drinks and light meals. In the new section there will also be a ”chambre separée” for groups up to about 24 people. It will also offer wine tastings and after work guess DJs.