{"id":3991,"date":"2022-10-03T13:29:31","date_gmt":"2022-10-03T06:29:31","guid":{"rendered":"https:\/\/thailand-real-review.com\/en\/?p=3991"},"modified":"2024-10-10T11:23:58","modified_gmt":"2024-10-10T04:23:58","slug":"review-villa-frantzen-nordic-restaurant-bangkok-3-michelin-stared-restaurant-from-sweden","status":"publish","type":"post","link":"https:\/\/thailand-real-review.com\/en\/3991.html","title":{"rendered":"Villa Frantzen Bangkok Review: Experience at the 3-Star Michelin Nordic Restaurant from Sweden"},"content":{"rendered":"
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Hello, everyone I am Chifumi Maeda, <\/p>\n\n\n\n

a Japanese female president living in Bangkok.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Thank you, guys, for visiting this <\/p>\n\n\n\n

\u201cTrue comments from Japanese female presidents living in Thailand\u201d blog<\/p>\n<\/div>\n\n\n

<\/div>\n\n\n\n

I would today like to talk to you about \u201cVilla Frantzen\u201d <\/span>that was opened in June 2022.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The restaurant was on my mind for a quite some time.<\/p>\n\n\n\n

I often walk through Yenakart Soi 3 where Villa Frantzen is located <\/p>\n\n\n\n

where a single standing house was still under construction.<\/p>\n\n\n\n

<\/div>\n\n\n\n

It was under construction for at least 7 years I think.<\/p>\n\n\n\n

This single standing house is a land house <\/p>\n\n\n\n

and I was wondering what is coming there <\/p>\n\n\n\n

and I found out that there came a marvelous restaurant.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
A view of the restaurant.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

The restaurant is very difficult to book a table but we\u2019ve succeeded in making our reservation.<\/p>\n\n\n\n

Origin and Legacy of Villa Frantzen – A Swedish Nordic Culinary Gem<\/h2>\n\n\n\n

Villa Frantzen was opened by a Sweden, <\/p>\n\n\n\n

Chef BJ\u00d6RN FRANTZ\u00c9N in June 2022 on Yenakart Rd in Bangkok.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Its head restaurant Frantzen was opened in 2008 in Stockholm Sweden.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The restaurant in Sweden is awarded with 3 Michelin Stars.<\/p>\n\n\n\n

In 2013, Chef Frantz\u00e9n was appointed \u201cThe chef of all chefs\u201d, by Sweden\u2019s top gastronomic critics.<\/p>\n\n\n\n

<\/div>\n\n\n\n

And the Swedish Chef MARTIN ENSTR\u00d6M is the one who is responsible <\/p>\n\n\n\n

for running Villa Frantzen the one opened in Bangkok.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Villa Frantzen is a restaurant that stands in a beautifully made garden park as its name Villa suggests. <\/p>\n\n\n\n

<\/div>\n\n\n\n

And their interiors were designed by 3 Swedish ladies who are working for a designing company Joyn Studio.<\/p>\n\n\n

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\n\t\t\t\t\t\tJOYN \u2014 Contact<\/a>\n\t\t\t\t\t\t<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n
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As people say \u201cNordic meets Asian influence\u201d, <\/p>\n\n\n\n

the restaurant is fitting into the bustle of Bangkok just like that.<\/p>\n\n\n\n

We can see chef\u2019s much respect to Asia <\/p>\n\n\n\n

and Thailand in between chef\u2019s strong commitment to his cooking.     <\/p>\n\n\n\n

<\/div>\n\n\n\n

Ok enough with the introduction, <\/p>\n\n\n\n

let\u2019s go inside and taste some of their dishes as I am already hungry.<\/p>\n\n\n\n

In-depth Review: The 3-Star Michelin Experience at Villa Frantzen, Bangkok’s Swedish Nordic Restaurant<\/h2>\n\n\n\n

The Ambience at Villa Frantzen, Bangkok: A Nordic Aesthetic<\/h3>\n\n\n\n

As I\u2019ve mentioned earlier, it is a Villa as its name suggests <\/p>\n\n\n\n

and the moment we enter the gate, there stands a beautiful chalky green colored villa.   <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
The restaurant is in this building<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

On entering the building there on the right is the restaurant and a Bar on the left.<\/p>\n\n\n\n

There is a large parking area on the far end. <\/p>\n\n\n\n

We\u2019ve made our reservation at 17:30 but as we got there bit early, <\/p>\n\n\n\n

we\u2019ve waited in the Bar until our reservation time.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
The Bar entrance<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

The ceiling is designed high so as to collect natural light inside.<\/p>\n\n\n\n

A simple but functional and well organized space is very comfortable to be in.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"
The Bar.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

The colors they use is not glittering but very quiet <\/p>\n\n\n\n

and the space has a relaxing atmosphere.<\/p>\n\n\n\n

The bar is nice place to sit and wait until the time.<\/p>\n\n\n\n

And is also nice to have a drink or two after the meal.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ok its time for us to go to our table.<\/p>\n\n\n\n

The staff will lead you the way and the first thing we saw was open-kitchen.<\/p>\n\n\n\n

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\"\"<\/figure>\n\n\n\n
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You can see the kitchen from your table where you can enjoy <\/p>\n\n\n\n

watching many dishes are being created while you are dining.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
Seen of the kitchen from the tables.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Villa Frantzen is really particular about Nordic but especially that of Sweden.<\/p>\n\n\n\n

From the design of the restaurant to interiors and tableware, <\/p>\n\n\n\n

they are all Sweden made.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Thais are familiar with Swedish furniture as there now is IKEA in the country <\/p>\n\n\n\n

but looking at the dining tables and chairs in Villa Frantzen, <\/p>\n\n\n\n

it is simple yet they are also well refined. I like them.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The plates where the meals are coming on are the works of Swedish potter Calle Forsburg.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Calle
Swedish potter Calle Forsburg<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

The warmth of the earth and the heavy glazing <\/p>\n\n\n\n

somewhat makes me image of Japanese tea ceremony items.<\/p>\n\n\n\n

I know that it is out of my table manner <\/p>\n\n\n\n

but I couldn\u2019t help turning the plates to check under to see the original name of the ware. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n
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\n\t\t\t\t\tCalle Forsberg<\/span>\n\t\t\t\t\t
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\n\t\t\t\t\t\tCalle Forsberg<\/a>\n\t\t\t\t\t\t<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n
<\/div>\n\n\n\n

Well cleaned glasses had not a spot and were really shining clean. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n\n

And the spoons and knives that they provide also were so beautiful that we were impressed with.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n\n

We\u2019ve chosen meat dish for our main <\/p>\n\n\n\n

and we were able to choose the knives that we wanted to use for cutting our meat.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Morakniv\"
MoraKniv<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

These knives were also manufactured by a Swedish knife manufacturer MoraKniv <\/a><\/p>\n\n\n\n

proudly started the business in 1891.<\/p>\n\n\n\n

You can also find the knives in outdoor activity shops or LAZADA<\/a> here in Thailand.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The Swedish \u201cbeauty with function\u201d was what we saw in the products.<\/p>\n\n\n\n

When in Villa Frantzen, do as Swedes do. Enjoy one night of Swedish life.<\/p>\n\n\n\n

<\/div>\n\n\n\n

I will talk about the dishes later but when you are in Villa Frantzen, <\/p>\n\n\n\n

you should enjoy not only their wonderful foods but the experience of being there.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n

Exploring Villa Frantzen’s Menu: The Nordic Gastronomic Journey in Bangkok<\/h3>\n\n\n\n

We were there at the dinner time.<\/p>\n\n\n\n

Lunches are served only on Saturdays and Sundays.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Dinner is consisted from course menu and is 6 item menu.<\/p>\n\n\n\n

You can also order oysters or caviars as an appetizer separately from the course.<\/p>\n\n\n\n

<\/div>\n\n\n\n
<\/div>\n\n\n\n
\"Menu
Menu on the day when we were there<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n
\"Menu
Menu on the day when we were there<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

From item 1 to item 5 are dinner menu which you can choose 1 from 2 different menus.<\/p>\n\n\n\n

And the 6th<\/sup> item which is a dessert, there are 3 choices that you can choose 1 from.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Dinners are also served in course with 6 dishes.<\/p>\n\n\n\n

6 glasses of wine pairing are also available with the dinner.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Menu
Wine pairing menu on the day when we were there.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

For those of you who are not good in enjoying alcohol, they have non-alcohol pairing of 5 glasses.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Menu
Nonalcoholic pairing menu on the day when we were there.<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Bread is served before dishes.<\/p>\n\n\n\n

The bread they serve is called \u201cKavring\u201d which is traditional bread from southern Sweden.<\/p>\n\n\n\n

The bread is using yeast fermented with brewer yeast which has a slight sweetness in its taste.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Menu
Kavring, Swedish Dark Rye Bread with Bordier Butter<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

I am not sure if it is me or not but I tasted black sugar bread in it. <\/p>\n\n\n\n

While we were busy with enjoying the Kavring, <\/p>\n\n\n\n

it seems that we got our first dish.<\/p>\n\n\n\n

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The 1st<\/sup> dish that both I and my hubby ordered was \u201cCured Norwegian salmon & beer poached king crab\u201d.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
Cured Norwegian salmon & beer poached king crab: dill trout roe, avocado, horseradish & sour cucumber<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

It was so beautiful that we imaged Japanese Chirashi-Sushi. <\/p>\n\n\n\n

The colors are almost like that of a jewelry box.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Salmon is the first thing that comes across our mind when we hear Nordic countries <\/p>\n\n\n\n

and this is our chance to taste them.<\/p>\n\n\n\n

As it was the 1st<\/sup> dish, it was lightly seasoned.<\/p>\n\n\n\n

Saltiness, sweetness, and sourness, the balance is very good with wasabi and dill as an accent.<\/p>\n\n\n\n

\u201cTrout roe\u201d, a bit small in size compared to salmon roe. <\/p>\n\n\n\n

Popping texture is quite enjoyable.  <\/p>\n\n\n\n

<\/div>\n\n\n\n

Pairing wine is German Riesling wine.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
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German wines are often sweet wines <\/p>\n\n\n\n

and this Riesling wine is also on the sweet side.<\/p>\n\n\n\n

<\/div>\n\n\n\n

As a matter of fact, it is on the sweet side <\/p>\n\n\n\n

but it also has a bit of bitterness which will bring out <\/p>\n\n\n\n

the goodness of each other when consuming with salmon.<\/p>\n\n\n\n

<\/div>\n\n\n\n

I am not very good in enjoying alcohol that much therefore; <\/p>\n\n\n\n

I had only a glass of sparkling wine.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n\n

My hubby ordered \u201cCauliflower chawanmushi\u201d for his 2nd<\/sup> dish.<\/p>\n\n\n\n

Chawanmushi as you may know, is a Japanese dish.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
Cauliflower chawanmushi: yeasted mushroom tea, lime, toasted hay oil, lemon thyme & split peas<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Its looks was quite far from Japanese Chawanmushi, <\/p>\n\n\n\n

however the taste was just as what \u201cChawanmushi\u201d tastes <\/p>\n\n\n\n

and he was caught by surprise as he was tasting the dish.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Chawanmushi in Japan, for your information, looks like this.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n
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Note: what is a Chawanmushi?<\/p>\n\n\n\n

A Japanese dish in which ingredients such as shiitake mushrooms, <\/p>\n\n\n\n

ginkgo nuts, kamaboko, chicken and shrimp, and beaten eggs <\/p>\n\n\n\n

mixed with dashi are placed in a cylindrical rice bowl and steamed in a steamer. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients are basically up to the chef.<\/p>\n\n\n\n

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In summer, it is chilled after cooking and topped with cold dashi stock, <\/p>\n\n\n\n

and in winter it is eaten hot.<\/p>\n\n\n\n

It is a dish that can be made at home.<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n

I had \u201cJerusalem artichoke & vendace roe\u201d.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
Jerusalem artichoke & vendace roe: flower chives, vinaigrette of cold-pressed rapeseed oil, bbq onions & fresh cream<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Refreshing acidity and light texture of artichoke was quite nice. <\/p>\n\n\n\n

Cream will reduce the acidity taste.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Pairing wine was a French wine.<\/p>\n\n\n\n

Wine from this year is said to have higher evaluation compared from that of the other years.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n\n

It is a white wine that fruity taste spreads richly in the mouth.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The 3rd<\/sup> dish was \u201cGrilled scallops & fermented parsnips\u201d for my hubby.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
Grilled scallops & fermented parsnips: truffle dashi, green onion & almond oil<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

It tasted somewhat close to that of Japanese dish.<\/p>\n\n\n\n

It is probably because they are using soy sauce.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The pairing wine was Japanese sake from Kyoto!<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n\n

I think they got it quite right. <\/p>\n\n\n\n

Japanese sake goes very well with this dish better than wine we thought.<\/p>\n\n\n\n

Dry sake and saltiness of scallop, soy sauce flavor matches well.<\/p>\n\n\n\n

<\/div>\n\n\n\n

I went for \u201cCold poached lobster & rhubarb\u201d.<\/p>\n\n\n\n

When we dine at \u201cBlue by Alain Ducasse\u201d, I also had \u201crhubarb\u201d.<\/p>\n\n\n

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\n\t\t\t\t\t\tReview: 1-Michelin Star French Dining at Blue by Alain Ducasse, ICON SIAM, Thailand<\/a>\n\t\t\t\t\t\tMichelin 1-Stared restaurant, Blue by Alain Ducasse is what I want to talk about today. There are many Michelin Stared restaurants nearby our residence and w…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n
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So this is the 2nd<\/sup> time that I\u2019ve had rhubarb.<\/p>\n\n\n\n

\"Villa
Cold poached lobster & rhubarb: tomato & vanilla water, black peppercorn, almonds, olive oil & lime basil<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

The sweet taste and salty taste of lobster and texture <\/p>\n\n\n\n

and flavor of almond mixed with sourness of tomato and rhubarb, <\/p>\n\n\n\n

brings out the taste of lobster to its maximum.<\/p>\n\n\n\n

With faintly taste of vanilla water somewhere in the flavor, <\/p>\n\n\n\n

it was quite tasty experience.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Now comes the main dish.<\/p>\n\n\n\n

My hubby and I, we both have chosen \u201cDuck & foie gras\u201d.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa
Duck & foie gras: fermented white asparagus sauce, pine shoots, citrus herbs, mint & peas<\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

We are quite experienced with Duck & foie gras, <\/p>\n\n\n\n

we\u2019ve noticed in most of the restaurants they serve the dish with very sweet sauce.<\/p>\n\n\n\n

<\/div>\n\n\n\n

But in Villa Frantzen, the sweet taste of the sauce was to its minimum <\/p>\n\n\n\n

and for person who is not found of sweet dishes like myself, it was a quite nice dish.<\/p>\n\n\n\n

<\/div>\n\n\n\n

While I was enjoying the dish I was thinking that the way of <\/p>\n\n\n\n

grilling the duck & foie gras is so exquisite that the heat is controlled to where <\/p>\n\n\n\n

the tastes of all the ingredients balance and come out well.   <\/p>\n\n\n\n

<\/div>\n\n\n\n

Pairing wine was Portuguese red.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Villa<\/figure>\n\n\n\n
<\/div>\n\n\n\n

It was full bodied wine with unique aroma of earth and oak.<\/p>\n\n\n\n

But the wine wasn\u2019t too heavy taste at all.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Every dish that they serve was simply enjoyable with minimum saltiness, <\/p>\n\n\n\n

and every plate had their own characters and was very enjoyable dinner. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The final is dessert.<\/p>\n\n\n\n

My hubby has sweet teeth thus chosen \u201cSmoked ice cream 2.0\u201d.<\/p>\n\n\n\n

<\/div>\n\n\n\n