All Posts Tagged 'Lindeberg'
Owners Björn Frantzén and Daniel Lindeberg’s rise thus far has been nothing short of meteoric, with their restaurant Frantzén/Lindeberg gaining two Michelin stars within just two years of opening, and the pair are tipped for even greater things. To find out more about this special place read this!
Can you explain your philosophy and vision of your cuisine?
Our philosophy is to follow the season extremely well. To only use ingridients when they are at there peak. Obviously because we have our own gardens we have to do that, the same with animals. We are breeding our own chickens, pigs, forrest goats and ducks. We are living our vision right now. Which means what you will be served here can only be served here and no where else in the world. To be able to do that we make our own butter, cheese and bread. Animals, vegetables and fruits from our own gardens and farm. We call our kitchen “The immediate kitchen”, everything has to be made a´la minute, so service mean not just only plating,
Tell us a bit about Frantzén/Lindeberg. What is the idea behind it?
The idea behind the restaurant is to create a relaxed restaurant with a lot of personality. When you leave the restaurant you should have an opinion about us, what ever you opinion is.
What are your plans and goals for the future?
If we are talking about accolades obviously when you have 2 michelin stars you want 3 and of course climb higher up on the 50- best list. But the main goals are to keep on being fully booked and to have satisfied guest and to come in here and to try to be a little bit better day by day. Simply to keep on doing what we are doing but doing deeper.
What is the future of gourmet cuisine?
I think we will keep on seeing more and more simple decorated establishments where the owner will put his money into the amount of staff, wines, and food instead of fancy decorations. Japanese style.