Frantzén/Lindeberg turn up their ambitions another notch.
Photographer: vdKG Design
Having just been honoured with 20th place on the prestigious “The World’s 50 Best Restaurants” list, Frantzén/Lindeberg will be embarking some extensive updates during the summer break from 14 July to 16 August.
THE RESTAURANT
• One more kitchen
• Pâtissiere
• Rotisserie
• Langoustine aquarium
• Open grill
• More chefs
• Open for lunch on Saturdays
• Smoke oven
• Open meat-aging fridge
• New website and the film F/L “Kitchen upgrade”
UPDATES
The current wine cellar and smaller dining room will be converted into a kitchen. On the drawing board are designs for the langoustine aquarium,
the new pâtissiere and an open meat-aging fridge, which will be built in the window. An open grill and a rotisserie will be built in the current open kitchen. The new, larger kitchen area means that the restaurant’s kitchen team will be expanded from the current eight chefs to eleven. The restaurant will have room for 17 guests instead of today’s 25 guests.
“As a chef, this feels almost unreal. It’s a dream to cook under these new conditions. The planned changes have been in the pipeline for some time, but it’s only now that we have given ourselves the time to implement them. I have a favourite expression that has prevailed over the years we’ve been open. I’ll say it again — ‘Nu kör vi’ (Let´s go)!” explains Chef de Cuisine Björn Frantzén.
The reservation procedures are also set to change. From the reopening, tables may be booked up to fourteen days in advance instead of the
previous 30 days. A welcome addition to the evening services is that F/L will now be open for lunch on Saturdays.
The restaurant’s intensive work with various producers and suppliers, along with co-operation on its own breeding programme and kitchen gardens will be profiled more clearly in the autumn and, of course, reflected in the menus.
Photographer: vdKG Design
“We are especially proud of our 4-months-old Silver Cuckoo Maran chickens raised on buttermilk by Patrik and Zandra Johansson, and our Dorper lamb from Ina Eriksson – lambs which are raised exclusively on grass and seaweed. Our Linderöd Pigs have also been fattened and matured properly during the summer,” explain Björn Frantzén and Pastry chef Daniel Lindeberg. “We’re already looking forward to the day the summer break is over.”
Photographer: vdKG Design
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Frantzén/Lindeberg
Lilla Nygatan 21, 111 28 Stockholm, Sverige
Tel. 08 20 85 80 | info@frantzen-lindeberg.com | www.frantzen-lindeberg.com
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Related posts on en Foodie´s blog
* Behind the scenes at Frantzén/Lindeberg
* Frantzén/Lindeberg – September 8, 2011
* Frantzén/Lindeberg – February 8, 2012
* Frantzén/Lindeberg – February 28, 2012
* Frantzén/Lindeberg – April 17, 2012
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