The newest outpost from Swedish chef Björn Frantzén—the three-star Michelin chef and brains behind the eponymous restaurant empire from the Frantzén Group—has drummed up interest among Bangkok’s foodies. BK Magazine got a fast track to experience Villa Frantzén before it officially opened on Jun 4, and here’s what we know. 

 

Decor-wise, the restaurant took over the space of a two-storey shophouse on Soi Yen Akat and converted it into a Nordic-style villa, complete with a lush green garden and a little corner staff joke could be used as a proposal nook. 

 

 

Stepping inside, you are greeted by a massive open kitchen full of staff working their magic––arguably the largest one we’ve seen in Bangkok’s fine-dining scene. For those who want a little more privacy, there are three private dining rooms available upstairs, with the added benefit of a balcony view. 

 

Though Frantzén isn’t physically here himself, the food is helmed by head chef Martin Enström. His 5-course tasting menu (B3,500++) sees modern Nordic cuisine with a touch of Asian influence. Each course features three options, allowing you to curate your own dining experience. For non-meat eaters, there’s also a vegetarian option. 

 

 

On our last visit, we didn’t try their full course experience, but we did indulge in samples. First was Oyster 63.4C, Frantzén’s signature poached oyster with spicy pumpkin and sea buckthorn oil with a nutty taste that went well with the smoked cream sauce. The cabbage consomme, meanwhile, has a decidedly Japanese aura, seeing a crunch of palm hearts swimming with myoga ginger and spring onions––something we’d happily sip all day.   

 

 

Sitting next to the restaurant is another villa the Frantzen crews dedicate to cocktails. The space sports a more casual vibe and requires no prior bookings.

 

The drinks here take a nod from Nordic cuisine with Asian ingredients. The Chlorophyll Highball (B430), for example, arrives as an unassuming translucent drink, a blend of dry gin, mezcal blanco, sea buckthorn water, and pear shrub. Sipping the floating green drops, however, will amaze: gas-infused sichuan mala. The Berries and Cream (B420) sees red-berries cordial, violette, and verjus topped with cream cheese and egg white––a dessert in a glass to satisfy any sweet tooth.