Brasserie Frantzén

The story

Crafted with passion, served with love

A Brasserie That Plays by Its Own Rules

At Atlantis The Palm, Brasserie Frantzén brings the vision of Swedish chef patron Björn Frantzén to Dubai — and it arrives with considerable force. This is a modern European brasserie with a rock & roll soul, where precise technique and genuine fun coexist without apology. The Forbes Travel Guide recognised it with a Four-Star rating, and the MICHELIN Guide Dubai has selected it, alongside two toques in the Gault&Millau UAE Guide — recognition that reflects both the kitchen's rigour and the room's energy.

The Man Behind It

Björn Frantzén, born in 1977, traces his passion for food back to a single, formative steak — served with french fries and béarnaise sauce. That memory sent him through the kitchens of Chez Nico's at 90 Park Lane under three-Michelin-star chef Nico Ladenis, and then to Alain Passard's Restaurant L'Arpège in Paris, another three-star institution. His culinary philosophy, carried into every Frantzén Group restaurant, centres on pure ingredients handled with refined technique and constantly evolving skill.

The Room

The design is deliberately eclectic: Scandinavian-inspired dining booths sit beneath upside-down chandeliers, hand-painted murals run across the walls, and a sculptural ceiling defines the large atrium. Five chef's tables offer unobstructed views of the open kitchen, making the cooking itself part of the atmosphere. A resident DJ keeps the energy moving well into the evening, and the bar — stocked with 1,900 wine labels and a menu of Nordic-inspired cocktails — is a destination in its own right.

What to Eat

The menu is built around distinctive flavours and pure ingredients. From the cold side, Swedish oyster with kohlrabi broth, wasabi and salmon roe sets the tone, followed by Scandinavian sushi — eel gunkan with foie gras, apple and hibiscus, or scallop maki with pickled jalapeño, myoga and cucumber. From the fireplace, côte de boeuf with smoked bone marrow, rock lobster with coriander, curry and brown-butter hollandaise, and the chef's signature turbot with butter sauce, anchovies, caviar and dill are among the standout plates.

The Candy Room

Decorated with the brand's trademark bear print, the Candy Room is a walk-in dessert experience where guests choose from strawberry and shiso macarons, blueberry pâte de fruit, miso and chocolate fudge, chamomile and ghaf honey cheesecake, or citrus and lemon thyme pavlova with cloudberry marmalade — then work with the pastry chefs to customise what arrives at the table. It is the kind of detail that makes a meal here memorable long after the last course.

At the Bar

Nordic-inspired cocktails anchor the bar programme. The Rhubarb combines The Botanist gin with bay leaf, rhubarb and dessert wine; the Lingon pairs Hayman's sloe gin with lingonberries, citrus, cassis and champagne. Daily from 5 to 7 pm, the Happiest Hour brings cocktails at AED 50 alongside bar bites not available at any other time.