Published 27 October 2022
by Josh Barrie
The restaurant, rooftop terrace and bar will span two floors as a ‘neo-Nordic concept infused with Asian influences’.
For Frantzén, one of the world’s most celebrated chefs cooking today and whose self-named restaurant in Stockholm is widely regarded to be among the world’s best, it marks his first foray into the UK dining scene.
In London, his 112- cover restaurant will, his team said, serve ‘refined cooking that emphasise the raw beauty, seasonality and purity of an ingredient’.
Dishes will include tartare of tuna and red deer, vendace roe from Kalix, white kombu, wasabi infused cultured cream, fermented Mirabelle plum and warm ginger butter; and quail with dried spruce and bee pollen, vanilla and black pepper emulsion.
Frantzén said: ‘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.’