Atlantis, The Palm welcomed the social dining and bar concept, Studio Frantzén. Marking Björn Frantzén’s debut in the Middle East, the restaurant showcased the Swedish chef’s critically acclaimed French-Asian cuisine with Nordic influences, all set within a modern Scandinavian environment of understated luxury.
Open until late, Studio Frantzén featured 208 seats, offering diners a fully immersive experience. Echoing the aesthetic of FZN by Björn Frantzén, every detail was meticulously curated—from bespoke tableware to hand-painted murals, complemented by a diverse music mix that set an upbeat tone. The restaurant embraced a relaxed à la carte menu characterized by distinctive flavors and refined cooking techniques that Björn became celebrated for.
The restaurant boasted an atrium adorned with chandeliers, a dining room with cozy booths, and a private dining room accommodating up to 14 guests. At the 20-seat open kitchen, diners had a front-row view of culinary artistry. For those seeking a late-night drink, the 40-seat bar offered a selection of Nordic-inspired cocktails and spirits crafted with premium Nordic ingredients like rhubarb, sea buckthorn, and blueberries. Wine lovers could explore the cellar, home to over 1,300 labels, including boutique wines, internationally acclaimed names, and Dubai exclusives. A resident DJ played from Wednesday to Saturday each week, making it a spot for guests to arrive early and stay late.
Inspired by Frantzén’s open-flame kitchen in Stockholm, Studio Frantzén served both new and signature dishes ‘from the fireplace,’ featuring globally sourced ingredients from Norway, Japan, and France. Highlights included Côte de Boeuf with smoked bone marrow and pine, rock lobster with coriander, curry, and brown-butter hollandaise, along with the chef’s iconic turbot with butter sauce, anchovy, caviar, and dill. A first for Studio Frantzén, the interactive dessert room invited guests to indulge in sweet treats, from cloudberry and waffles to a lime and sake tart with whipped young coconut cream, and sticky toffee pudding.
General Manager Lukas Jaktlund, who spent nine years with The Frantzén Group and previously managed Frantzén in Stockholm, led the new restaurant. The kitchen was overseen by Chef de Cuisine Geoffroy Van Hasbroeck. Studio Frantzén was one of two new restaurants at Atlantis, The Palm, alongside FZN—a fine dining sibling to the three-Michelin-starred Frantzén in Stockholm and Zén in Singapore.
Björn Frantzén made waves in Scandinavia’s culinary scene with the opening of Frantzén in 2008, earning its first Michelin star a year later. The restaurant now holds three Michelin stars and ranks No. 35 in the World’s 50 Best Restaurants list. Frantzén expanded into Asia with Zén, also a three-starred venue. His influence in the culinary world continues to grow, with a current ranking of No. 41 in The Best Chef’s top 100 list, and a spot in La Liste’s Top 1000 Restaurants of 2024.
Studio Frantzén opened daily from Thursday, 31st October, from 6 pm to 1 am, with admission restricted to guests aged 10 and above from 8:30 pm onwards. Reservations could be made via their official website or by contacting their reception. Bookings for FZN, open from November, were also available through the restaurant’s site or by email.
