The story
FZN by Björn Frantzén sits in Atlantis The Palm Jumeirah on Crescent Road in Dubai, where its French and Scandinavian kitchen earned three Michelin stars in 2026.
The tasting menu moves through modern European dishes shaped by Japanese kaiseki sensibilities and French technique. King crab is roasted in a pan, then finished over birch wood embers. It comes with saffron beurre blanc and sea buckthorn, and a kinome leaf sits on top. Chawanmushi, a savory Japanese egg custard, arrives with smoked beef broth and caviar.
Guests begin in a living room filled with color, prints and art. The canapés include the Råraka, a Swedish potato cake topped with crème fraîche, pickled red onion and vendace roe. Four tables in the dining room seat up to 14 people. For a closer view, the counter has 13 seats facing the open kitchen, where chefs plate each course in front of diners.
Recognition
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Step through the door at FZN By Björn Frantzén and find yourself in what feels like a private dinner gathering in the effortlessly stylish home of that well-traveled friend who has exceptional taste. The restaurant’s nine-course tasting menu features modern European dishes, informed by Japanese kaiseki sensibilities and a spritz of French technique, each plated with meticulous, artful presentations.The experience begins in the living room — a beautiful space filled with vibrant colors, prints, art and textures — where you’ll enjoy a selection of canapés, including thechoux deBourgogne, French pastry filled with Mornay sauce and finished with savory craquelin and roasted spring onion, and the Råraka canapé, FZN’s version of the classic Swedish potato cake topped with whipped crème fraîche, pickled red onions and Swedish delicacy Kalixlöjrom, or vendace roe.Following a brief guided tour of the house and open terrace, head downstairs to the dining room where four tables seat up to 14 guests. For an immersive experience, sit at the counter with 13 front-row seats to the open kitchen where chefs plate dishes with skilled precision.Thoughtfully conceptualized using creativity, detailed techniques and top-notch ingredients from around the world, each dish is just as pleasing to the eye as it is to the palate. The rose-shaped otoro with fermented strawberries, turnips and wasabi features Japanese bluefin tuna with Italiancolaturafish sauce made from fermented anchovies.Chawanmushi, a savory Japanese egg custard, comes with smoked beef broth and caviar. King crab is roasted in a pan, then lightly grilled over birch wood embers. It’s served with saffron beurre blanc and sea buckthorn and crowned with a kinome leaf. The grilled duck, marinated with shio koji, accompanies foie gras, Kampot pepper jus and wasabi.A worthwhile finale to the meal, dessert at FZN By Björn Frantzén is just as exquisite as the rest of the courses. The apple tatin comes with crème cru ice cream, Earl Grey mousse and oolong oil.
Exceptional cuisine
Location
Nearby
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