Björn Frantzén’s Dubai restaurant FZN just earned three Michelin stars.
Located in the historic and majestic Atlantis The Palm, the venue offers a relaxed yet electric atmosphere. A small wooden door leads guests past a casual Studio Frantzén space into a lounge where music is audible but never intrusive. Diners chat freely while staff move with precise, unforced confidence, creating a vibe far from the silent formalities of many fine‑dining rooms. The restaurant opened less than a year ago, making the rapid award especially striking.
Dining experience at FZN
The lounge sets the tone with a tasting of the day’s finest ingredients – Norwegian scallops, Australian meats and white truffles from Alba arrive via private jet, underscoring total control over quality. These opening bites act as a statement of intent, letting guests sense the chef’s philosophy before the main service begins. The setting feels almost home‑like, with the first snacks presented in a relaxed environment that encourages conversation.
In the main dining room, a counter wraps around an open kitchen where the team, led by Chef Torsten Vildgaard and his right‑hand Luigi Esposito, works in full view. The open‑kitchen layout allows diners to watch each plate being assembled, reinforcing the transparency of the culinary process. The menu opens with Norwegian scallops on brown butter crowned with generous white truffle. A lobster tail follows, its underside coated in puffed Koshihikari rice and served with a butter‑and‑yuzu emulsion and a tomato‑based béarnaise called “choron,” adding a bright citrus note to the rich lobster. A chawanmushi of king crab, ikura and fermented fennel rounds out the progression, marrying Nordic precision with Japanese nuance.
Chef’s journey and team
Frantzén, a former Swedish soccer player turned chef, first earned three Michelin stars in Stockholm before replicating the feat in Singapore. His ability to translate that success to Dubai demonstrates how his meticulously calibrated concept thrives across very different culinary landscapes.
The kitchen’s rhythm reflects years of planning. Torsten Vildgaard, the head chef, coordinates each plate with pinpoint timing, while Luigi Esposito ensures every detail runs smoothly. Their combined expertise turns what could feel like a high‑pressure service into a seamless, almost effortless flow, reinforcing why FZN has quickly risen to the top of the global fine‑dining scene.