The Frantzén Book, 2020

A book to take you behind the scenes of Frantzéns hedonistic gastronomy. Discover the world of Frantzén; the recipes, inspiration, thoughts and details that go into the creation of the iconic fine dining destination. As the only restaurant in Sweden awarded with three stars in Guide Michelin, Frantzén opens its door to guests from all over the world and set a table of gastronomic flavors, combining Björn Frantzén’s unique fusion of sublime Nordic and Asian ingredients with innovative culinary techniques.

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Swedish publishing: Norstedts, text Mattias Kroon, photography Martin Botvidsson/Stefan Gissberg, Creative Direction and design Stefan Gissberg.

Björn Franzén lagar mat för sugna diabetiker och annat folk, 2017

My daughter got diabetes when she was three years, in 2013. We had to reassess everything. Not least the food. Now it’s been a few years. It takes time to get used to it, if you ever do? Childhood diabetes is a serious disease that leads to death if left untreated.

Our situation at home has made me well aware. Suddenly I realized that food we ate of old habit, because of tradition or just because we felt like it, was food that breaks us down. It’s a shocking awakening. At home we have adapted the diet after our diabetical daughter. We soon discovered that that food, the good food, was healthy and that we all feel better from eating it.

Swedish publishing: Norstedts, text Sara Frantzén & Göran Lager, photography Erik Olsson, design Karin van der Kwast Gissberg.

The Flying Elk, 2016

The Flying Elk hasn’t just landed, it really found its place in Stockholm’s old town where the food constantly reaches new heights. At The Flying Elk the food is classic, as well as stable and imaginative, often with a Nordic touch. To the look, simple dishes with an elegance in flavor and enhancing elements. Now the cookbook is here, with the dishes and the philosophy behind the restaurant – all adapted for the home cook. We also get to know more about the mythical flying elk.

Swedish publishing: Norstedts, text by Göran Lager, photos by Martin Botvidsson, Art direction and design Stefan van der Kwast Gissberg.

Glöd med Björn Frantzén, 2014

If you like innovative cooking centered on flavors and pure ingredients, you want to hang around chef Björn Frantzén. This book will show you how to best grill red and white meat, greens and warm desserts, from the basics to advanced cooking. It will also show you how to make the perfect fries and mayo – and which beer to combine it all with.

Swedish publishing: Bonniers, text by Göran Lager, photos by Erik Olsson, Art direction and design Stefan and Karin van der Kwast Gissberg.

Frantzén/Lindeberg, 2012

Björn Frantzén’s first cookbook from the former collaboration with partner Daniel Lindeberg describes the ideology, philosophy and work that led up to the second Michelin star. The cookbook barely features any recipes at all, but is rather a book about food, thoughts, flavors and combinations.

Swedish publishing: Norstedts with introduction by Mons Kallentoft, text by Göran Lager, photos by Fredrik Skogkvist, Art direction and design by Stefan and Karin van der Kvast Gissberg. Published in the US as: ”World-Class Swedish cooking”.


Three of our restaurants featured on La Liste – top 1000 restaurants in the world 2024

The prestigious La Liste has recently announced their Top 1000 Restaurants of 2024, and we are thrilled to share that Villa Frantzén has entered the list and Frantzén and Zén continue to be part of it.

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The Frantzén Group Test Kitchen is now open for private dining

Welcome to an exclusive private dining experience in the Frantzén Group Test Kitchen.

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Guinea fowl by 3-Michelin Star Restaurant Frantzén

Step inside the world of Frantzén in our latest video, where Chef Charlie Benitez takes you through the preparations of the current main course.

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Studio Frantzén wins the 2023 Restaurant & Bar Design Awards “In Another Space” category

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Frantzén Group’s Brasserie Astoria opens in Singapore’s historic Victoria concert hall

Brasserie Astoria opens in Singapore on 25 July. Reservations are now open.

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