FZN by Björn Frantzén

When dining at a 3 Michelin stars, I expected wonderful experience and creative food! Service was good - staff are friendly and helpful. Music is nice! The restaurant is kids friendly and very basic food for kids. Most dishes are very well priced for a 3 Michelin stars restaurants. 2 issues: - couple of people were smoking at the bar and the smell got to the dining room where we were sitting; - food is good and well made but you could find similar dishes in other restaurants without any star. No special flavors and no special presentation. I hope they fix their issues and keep their 3-stars!

FZN was an unforgettable experience. You are first welcomed into a calm reception room, where you are served a few elegant finger foods to set the mood. Then the chef personally introduced the ingredients we would be eating that evening, walked us into the back kitchen, showed us how they open scallops, and also took us into the wine room. We were then seated at the kitchen bar, right in the middle of the action, surrounded by heat, movement and the amazing smells of the dishes being prepared. Everything was cooked right in front of us, including pigeons roasting over an open flame. Each course was beautifully executed, full of surprises and absolutely delicious. Our favourite part was the pistachio dessert, which felt like it elevated Dubai flavours to a completely new level. After dinner, we were brought back to the reception room for fruit and sweets, a lovely way to finish the evening. I would recommend FZN mainly for the immersive kitchen experience and the chance to really see how everything is created. Taste wise, though, my personal Dubai favourite still remains Row on 45.

FZN is a three-star Michelin restaurant with a unique menu priced at 2000 AED. To give you an idea, wines start at around 190 AED, and champagnes are around 500-600 AED per glass, though they can be much more expensive. Knowing this, you’re hoping for a memorable experience. I must admit, the service was impeccable. They Take you in different rooms, ensuring a different experience for everyone. While I prefer the classic dining experience, this approach was appreciated. However, the food was the main issue. Everything was good, but it fell short of the three-star Michelin rating. Most dishes were simply good and well made, but you could find similar food in many other restaurants without any star. The desserts were particularly disappointing. I have a strong suspicion that they don’t have a pastry chef. It seemed like the regular chef was responsible for them, and the level of quality was definitely lacking. Overall, I would give FZN a good rating, possibly one or two stars. However, I believe it’s overrated and overpriced. Everyone was so nice so I hope they can improve the dishes and especially the deserts, so I can come back someday but for now I will pass.

I don't know why, but let's start with the conclusion this time: for me, the combination of food quality, menu, service, and location is the best experience I've had in a 3-star restaurant so far. It's also the most expensive, to be honest, but then again, we are eating in one of the most iconic hotels in the world, Atlantis The Palm, with one of the most decorated chefs, Björn Frantzén. The entrance is a simple door with a bell. After a friendly welcome, we take the elevator up to a cozy room that we'll call a living room, with a small kitchen station in one corner, sofas, and armchairs. I immediately feel at home, which is supported by the friendly service team, who do an exceptional job throughout the evening. If it weren't almost midnight at the end of the meal, I could have stayed and chatted for hours with the international staff from 19 countries. About the food (my subjective opinion! The rating refers to my expectations of a restaurant in this category and price range. +/0/– should be self-explanatory): The menu, priced at a hefty 2000 AED (approx. 460 EUR), includes 5 appetizers in the living room, 9 courses in the dining room, and 4 sweets back in the living room. I have to be brief because Google has an – in this case very limiting - character limit. The appetizers are very impressive overall: pâte brisée crackers (0-) veal blinis (0), langoustine tartlets with a magnificent texture (0), raraka, Frantzén's signature snack, which takes 48 hours to prepare, and you can taste it (+). Then I am invited to the kitchen counter where – invented by Frantzen – various ingredients for the evening are presented in a display drawer. The cuisine is very product-oriented overall, using top-quality international ingredients, so a green star for sustainability is certainly not in sight 😊. Before changing rooms, there is a vol-au-vent with rabbit and caviar (0+) In the dining room, things continue at a brisk pace; after all, 18 courses have to be integrated into 3.5 hours. I am seated directly in front of the kitchen, a unique experience. The chefs with head chef Torsten Vildgaard work almost silently; it is impressive. Most of the courses are finished right at the table - usually by the chefs who made them - and explained in detail. Let's get started: Scallops, one of the most beautiful dishes I have ever had the pleasure of eating on my travels. (0) Next: simpler, but with a taste from another planet: langoustine, fried with rice on the underside and served with an emulsion of matsutake and yuzu (+) The chawanmushi (Japanese egg custard) is not my favorite course (0-) Then I am served monkfish, aged for several days and grilled over open fire. The fish - with otherworldly texture and taste - swims in a divine mushroom broth (0+). Next comes another Frantzén classic: French toast with a generous helping of truffles, magnificent (+) The onion, almond, and licorice soup is also one of Frantzén's regular dishes, and keen cooks can watch a video tutorial on YouTube to learn how to make it themselves. (0+) The meat course is BBQ pigeon, seasoned with pear and truffle (0). The incredible menu moves on to the sweet part, with a sea buckthorn sorbet bridging the gap (0). This is followed by the last course in the dining room: pistachio ice cream with raspberry contrasts and a hint of mint (0+) Back in the living room, I am served half a Amaou strawberry and a piece of musk melon (0-), followed by petit fours (four delicacies, 0) on a pretty half plate, and then the experience unfortunately comes to an end with cardamom madeleines (9 pieces). If you're still hungry afterwards, you can order another nine until you're full(0). If you want wine to accompany your meal, you can choose between three variations ranging from approximately EUR 180 to incredible EUR 1.400. I am more than satisfied with the non-alcoholic accompaniment. If you want nice conversations, you can have them with the people sitting next to you or the staff. They are free and highly entertaining :) Conclusion for the second time: Highest recommendation.

I recently had the privilege of dining at FZN by Björn Frantzén at Atlantis The Palm in Dubai, and it was an absolute revelation. Frankly, some of the reviews out there are downright nonsensical. When you’re stepping into a three Michelin starred haven like this, you’re not just eating; you’re investing in unparalleled gastronomy, extraordinary wines, and an elite experience that elevates you above the ordinary. Our evening was nothing short of mind blowing: a symphony and museum of flavours where modern European finesse meets subtle Japanese influences, all orchestrated with flawless precision in an intimate, luxurious setting. From the meticulously crafted tasting menu featuring the finest global ingredients to the seamless service that anticipates every desire, it was pure culinary artistry. If you’re curious, do yourself a favour and watch Alexander The Guest’s YouTube review of the restaurant It perfectly captures the magic and puts the entire experience into vivid context. If you truly appreciate the pinnacle of gastronomy, don’t hesitate book your table now and prepare for an unforgettable evening that will linger in your memory long after the last bite. Lots of love from South Africa. If only I can remember the name of lovely lady that welcomed us with open arms… Olivia? Julia?

FZN by Björn Frantzén. In 2018, I had the chance to visit the original Frantzén in Stockholm. Since then whenever someone asked me which restaurant truly stood out in my culinary journey, my answer was always the same: Frantzén and Ultraviolet. With Ultraviolet now closed, Frantzén continues to carry the mantle. Managing to get a three Michelin stars after only being opened for six months in Dubai is a statement by itself. In my opinion, this could be the best restaurant in Dubai. Polished and professional service, charming ambiance seamlessly showcase of Scandinavian and to some extent Asian dishes. The balance of portions, timing, and flavours were perfect. Rating ⭐️⭐️⭐️⭐️⭐️ 5/5 Average PPP AED 2000

Honestly FZN was one of the most unbelievable experiences we’ve ever had. From the moment we walked in the staff was incredible. We met everyone, they introduced themselves, joked around with us, and somehow managed to be funny, super observant, and extremely accommodating all at the same time. The food was absolutely unreal, every dish was better than the last. The music was awesome and set the perfect vibe for the whole night. The entire experience from start to finish was next level and unlike anything we’ve ever done before. Most importantly, they made Violet and my honeymoon feel truly special and unforgettable.

Culinary masterclass! Thoughtful cookery with emphasis on flavour. Some dishes look deceptively simple but have intense flavour and complexity from the masterful use of ingredients. Favourites bites from the meal being the langoustine claws in a spicy strawberry sriracha style sauce, the other part of the langoustine coated with crispy sushi rice, veal blini, the onion/almond/liquorice dish of course and the pistachio dessert. Special shout-out to the personable team (Torsten, Christopher, and many others who's names I can't remember...) bringing the experience to life. They really go above and beyond to curate a special experience with a very human touch, it's clear to see the passion and dedication that everybody possesses.