FZN by Björn Frantzén - Dubai ***

Kira Jabri
5 days ago
4 min read

December 24th, 2025

There are few restaurants in the world where the experience begins before you even step inside. At FZN by Björn Frantzén, that moment is marked by ringing a doorbell, a ritual that never loses its charm. What makes it even more special is walking in and being greeted by familiar faces. The team here represents the very gold standard of hospitality warm, intuitive, and effortlessly refined.

This visit felt refreshingly new. For the first time, we were seated at the chef’s counter, a perspective that completely reshapes the experience. From this vantage point, FZN unfolds as a study in precision and calm, each movement deliberate, each interaction seamless. It’s fine dining at its best, where excellence feels natural rather than performative.

Before settling in, and after ringing the doorbell you are guided through a luxurious foyer and into an elevator that leads down a long hallway that sets the tone for the evening. Every inch of this restaurant is thought out. After your first bites, one of our favorite parts is the drawer of ingredients that would shape the night ahead. Some were explained as to what dish they would be part of, while others were intentionally left unexplained. Elements like the charcuterie that later appeared on the French toast remained a surprise until the dish arrived, making the payoff all the more satisfying.

From there, we were guided through the wine cellar followed by a visit to the scallop preparation room. Watching the care and precision involved in handling a single ingredient offered a deeper appreciation for the discipline behind each course. These moments are not theatrical for effect; they are educational, sincere, and rooted in respect for craft. Previously, we learned how to identify the age of a scallop, this visit we learned that each scallop has up to 200 eyes.

We would be remiss not to mention the French toast. Long a family favorite from previous visits, this iteration was even better. It’s a testament to FZN’s ability to evolve while honoring what guests love most.

And then there are the signature dishes you quietly hope never change. At FZN, that wish is fulfilled at the very end with a warm dish of black cardamom madeleines. Fragrant, tender, and generously replenished, they bring the evening full circle. It’s a closing ritual that feels both indulgent and comforting, and one we hope remains forever.

A few pro-tips:

Avoid belts or anything restrictive as you will have a lot of courses
Wear flat shoes, there is a lot of walking

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.