Björn Frantzén to launch Studio Frantzén at Harrods

Critically acclaimed chef Björn Frantzén will launch restaurant and rooftop terrace Studio Frantzén at Harrods next month, marking his first move into the UK.

Björn is one of the world's most renowned chefs, holding six Michelin stars across a growing empire of restaurants and culinary experiences, but Studio Frantzén will signal his entry into the UK dining scene. His self-named restaurant in Stockholm, Frantzén, holds three of these stars, and currently sits at number 25 on the World’s 50 Best List. 

Studio Frantzén joins a host of award-winning restaurants and chef profiles that reside under one roof at Harrods. The 112-seat restaurant - described as a neo-Nordic concept infused with Asian influences - will serve a menu featuring distinctive modern flavours and texturised yet refined cooking, he says.

 A curated Nordic-inspired drinks list will be served inside a bar and restaurant area that has been designed and built within Harrods' top two floors, while the rooftop terrace - the first to be custom built on the London landmark - will provide panoramic views across the capital.  

Björn Frantzén will welcome diners to the restaurant from November

While the menu largely celebrates the unique combination of Swedish and Asian flavours, it also offers British dishes. There will be a focus on preservation techniques - including smoking and preserving, a theme in Nordic cooking - and grilled dishes using an open fire.

Highlight starters include tartar of tuna and red deer, Vendace roe from Kalix, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum and warm ginger butter - a Frantzén signature dish - and Danish hiramasa sashimi with truffled dashi vinaigrette served with preserved meyer lemon, green onions and black radishes.

For main courses, there will be veal minute ma la made with fermented kampot pepper jus, sichuan pepper oil, crispy shiso salad with ceps aioli and sake braised maitake, as well as a salad bonito-Caesar, a Japanese twist on the traditional Caesar salad. There's also the ‘Sweden vs Japan’ dish - braised Swedish dairy cow beef brisket (salted, preserved, braised and cooked for eight hours) served alongside grilled Japanese wagyu with lemongrass jus and Japanese mustard.  

Sweet-toothed signatures from the dessert menu include an After Eight tart and lingonberry marshmallow sorbet soft serve style with semi-dried lingon and blueberries, black currant syrup and liquorice meringue.

Björn says: “The UK was my home for a long time, and the experience that I gained here early on my career played an informative role in my education as a chef. I am overwhelmingly proud to be back in London, one of the most interesting cities in the world, to open my restaurant at Harrods.” 

Ashley Saxton, director of restaurants and kitchens at Harrods, comments: “Bringing Björn Frantzén - arguably the most talked-about and decorated chef in the world now - to Harrods is an incredible coup for the business, but one that speaks for our current position as a dining destination.

"Our two teams have been working closely together for almost two years to make this a reality, and every aspect of this partnership has been meticulously panned – from the custom interior designed space inside this Grade II listed building, to the dramatic rooftop terrace, to the incredible ingredients and techniques that will be seen in London for the first time.  This will be the flagship restaurant in our already world-leading collection of the finest luxury dining experiences and put Knightsbridge on the map as the new culinary destination for London."  

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