"An elevator whisks guests to the penthouse dining room of chef Björn Frantzén’s three-Michelin-starred namesake restaurant, set in a large space that boasts a fireplace, a cigar terrace, and sweeping views. An open kitchen, complete with a wood-fired grill and horseshoe-shaped bar, dominates the main dining area. Frantzén sources exclusive ingredients, such as sturgeon caviar from Bordeaux, Périgord truffles, French quail, and fresh Norwegian seafood. Haute dishes feature a range of Nordic, Asian, and French flavors, all paired with a smart wine list and selections from a roving Champagne cart." - Per Styregård
Frantzén