FZN Awarded Five Toques and International Brand of the Year at Gault&Millau UAE 2026

Frantzén Group proudly celebrates the continued success of FZN, which was honoured with Five Toques and named International Brand of the Year at the Gault&Millau UAE Gala 2026.

The ceremony, held on February 2 at Atlantis The Royal, gathered 250 of the UAE’s leading chefs, sommeliers, restaurateurs and industry leaders. During the evening, Gault&Millau awarded 88 toques to restaurants shaping the region’s dining landscape. FZN by Björn Frantzén made history as one of only two restaurants to receive the coveted Five Toques distinction.

More news

NEWS

FZN Awarded Five Toques and International Brand of the Year at Gault&Millau UAE 2026

Frantzén Group proudly celebrates the continued success of FZN, which was honoured with Five Toques and named International Brand of the Year at the Gault&Millau UAE Gala 2026.

Read more

NEWS

Frantzén Group Receives Innovation Award and Multiple No. 1 Rankings at La Liste

We are proud to share significant achievements from this year’s La Liste gala in Paris.

Read more

NEWS

Frantzén Group Brings Nordic Culinary Artistry to Baccarat Maldives

Maldives, September 2025 – Frantzén Group is proud to announce a new milestone in its global journey: the opening of Brasserie Astoria by Chef Björn Frantzén at Baccarat Hotel & Residences Maldives. This collaboration will introduce a world-class dining experience to the Indian Ocean, where Nordic precision meets the spirit of the islands.

Read more

NEWS

Frantzén Open 2025

Our annual golf tournament returned for its fourth edition on September 8th at Lidingö Golf Club — and what a day it was. A full line-up of golf, competitions, food, and drinks from morning to late night.

Read more

NEWS

Björn Frantzén is the only chef in the world with three Michelin three-star restaurants

Swedish chef Björn Frantzén has achieved a historic milestone, becoming the only chef in the world currently operating three Michelin three-star restaurants simultaneously.

Read more