The restaurant opens at Atlantis, The Palm on 31 October.
The UAE is home to world-class restaurants, from MICHELIN-starred menus to celebrity chefs. Now, one of the world’s most celebrated chefs, Björn Frantzén, has opened Studio Frantzén in Dubai. Located in Atlantis, The Palm, FACT got a look at the new venue, and here’s what to expect.
Studio Frantzén in Dubai will open on Thursday, 31 October. The menu showcases Asian and French food, and includes Nordic influences. Plus, the bar offers a specially curated Nordic cocktail menu, which is designed to complement the dining experience.
Studio Frantzen’s menu will include new and signature dishes, and ingredients will be sourced from locations including France, Japan and Norway. Highlights include Côte de Boeuf, Smoked Bone Marrow with pine, rock lobster with coriander, curry, and Turbot with butter sauce, anchovy, caviar and dill. The Candy Room offers an interactive dessert experience, and will include Cloudberry and Waffles, Lime and Sake Tart with whipped coconut cream, and Sticky Toffee Pudding.
The design includes a dramatic atrium, a chandelier featuring upturned candles and a striking dining space. The venue can accommodate up to 208 guests – 40 people can lounge in the bar area, while 160 people can be comfortably seated in the dining room. If you love to watch the chefs at work, there are 20 front-row seats by the kitchen counter. Plus, there is a private dining room for 14 guests.
At Studio Frantzén, the experience will be complemented by exciting entertainment. Björn has curated his own playlist, and songs range from Guns N’ Roses to The Smiths.
Björn is a former professional footballer turned chef. He is known for his restaurants across the world, which include Frantzén in Stockholm and Zén in Singapore. Frantzén has three MICHELIN Stars and ranks at number 35 on The World’s 50 Best Restaurants list, while Zén has three Michelin Stars. Plus, he is opening the fine dining Nordic restaurant, FZN in Dubai.
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GO: Visit www.atlantis.com for more information.
