FZN by Björn Frantzén - Dubai ***

Kira Jabri
Jun 21
2 min read

Updated: Jul 30

Tartlet- vadouvan, yuba, ricotta and asparagus

Wooden door with frosted glass, inscribed with "FZN", set in a corridor with glossy dark red tiles. Warm and inviting atmosphere. — Entry Door to FZN

At FZN by Björn Frantzén, the journey begins with a

doorbell. Yes, a doorbell. This simple gesture instantly sets the tone: you’re not just dining out, you’re being welcomed to the most luxurious dinner party imaginable.

Chef arranges seafood, spices, and vegetables on a countertop display. Includes lobster, eggs, and bowls of colorful ingredients. — Chef arranges seafood, spices, and vegetables on a display

From the first moment, you’re immersed. The opening bites are served in a warmly lit welcome lounge that immediately establishes the mood, elegant, intimate, and full of anticipation. It’s here that the team begins to share not just the flavors of the night, but the story behind them. Ingredient sourcing is treated with reverence, and as a family deeply passionate about the culinary arts, we found ourselves genuinely moved by the transparency and care given to the origins of each element on the plate.

The Menu:

Choux de Bourgogne

Taco - crustacean, celeriac and orange

Blini – buckwheat, otoro and wasabi

“raraka”

Tartlet- vadouvan, yuba, ricotta and asparagus

Crudo – scallop, fermented apricot and orange blossom

Langoustine – koshihikari rice and “haldi

Chawanmushi – smoked beef broth, razor clam & Bafun uni

Turbot – tahini, walnut and Frantzen selection caviar

French Toast – grilled mussels, sumac and charcuterie

Onion liquorice, almond….

Guinea fowl “bbq” – morel, ramson, mint and périgourdine

Frozen lingonberry marshmallow – blackcurrent and roses

Carrot- pistachio and tea, tea, tea . . .

Miyazaki mango – yuzu

Crown musk melon – sancho pepper and lime

Petit fours

Black cardamon madeleines

A person in black gloves holds a large scallop shell open in a kitchen. The background features trays on a countertop and black tiles. — Large Scallop Shell

One of the evening’s most delightful surprises was a detour into the back kitchen for a special introduction to the star of one course: the scallop. Watching the team walk us through the meticulous preparation and learning how each scallop arrives, so delicately handled, was not only educational, it was genuinely fun. It’s rare to see the behind-the-scenes magic up close, and this experience deepened our appreciation for the craft behind every course.

From there, guests transition into the main dining room, which offers a stunning view of the open kitchen. Whether seated at the sleek bar or at an elegantly set table, you’re placed right in the heart of the action. It reminded us of our time at L’Atelier de Joël Robuchon in Miami, a chef’s table experience designed for the entire room.

As the evening winds down, guests return to where it all began. That same welcome lounge becomes the final act: a cozy spot to unwind with petit fours and warm madeleines. And the best part? The madeleines keep coming for as long as you wish. It’s the perfect, indulgent ending to a thoughtfully choreographed evening.

FZN is filled with elegance, intention, and just the right touch of playfulness. It’s an experience that lingers long after the last bite.