The White Guide's winner of Best Swedish Restaurant of the Year 2012, with the motivation:For gastronomy at the very top of world class, where boundaries are stretched upwards and onwards in the kitchen as well as in the dining room - and where the p ...
The White Guide's winner of Best Swedish Restaurant of the Year 2012, with the motivation:
For gastronomy at the very top of world class, where boundaries are stretched upwards and onwards in the kitchen as well as in the dining room - and where the passion for the perfect, seasonal raw ingredients is only subseeded by the ambition to reveal their inner secrets to the guests in an explosion of tastes and textures.
No other Swedish restaurant has had such a meteoric rise to stardom as Frantzén/Lindeberg. Two years after serving their first plate of food in their small Stockholm restaurant, they were awarded two stars in Guide Michelin. But then again, it had taken them ten years to plan their perfect restaurant.
Swedish food is firmly in the spotlight in the culinary world and Björn Frantzén and Daniel Lindberg are two young chefs who have already collected many international awards. They say the secret to their success is an eye for detail. Nothing is left to chance and their target is nothing short of perfection, from the raw ingredients onwards. But it's not just about the food - a visit to the Frantzén/Lindeberg restaurant should leave the guest with all senses satisfied. The atmosphere, the room, the cutlery and the reception all add to the experience. The fully booked restaurant is proof that they have managed to live up to their own, extremely high, expectations.
This book is a continuation of the Frantzén/Lindeberg experience. Here they discuss their philosophy about food and cooking, tell the story of how it all began and share their inside secrets. This book will broaden minds and challenges the concept of a traditional cookbook. Just like the restaurant, it is an experience that will open new horizons.