Farang 4.1

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Review of Farang – by Malin J.

Item: Farang
Rating: 4
Author: Malin J.

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Malin J. Expert

Farang

10 February 2019

Gå hit och fira något fint, en födelsedag, en onsdag eller vad du nu känner för. Ja, priset på menyn är lite saftig, men faktum är att du får in alldeles underbara små munsbitar, nästan så många att en eller två färre faktiskt inte gjort så mycket. Personalen är LITE VÄL mycket sjunka ner på huk och avslappnat fråga "Halloj-har-ni-varit-här-förut-vet-ni-hur-det-fungerar?" och med såna fasoner kommer man aldrig upp i fem stjärnor med, såna är reglerna.

Listed in: Stockholmsfavoriter

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Simon H. Experienced

30 October 2023

Jätte god crispy pork, ankan, chicken satay och Roti brödet! Wow! Enda negativa var att varken menyn eller inredningen har förändrats över åren

Photo from Farang by Simon H. (30/10/2023)

Crispy pork – Photo from Farang by Simon H. (30/10/2023)

Anka – Photo from Farang by Simon H. (30/10/2023)

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Alexandra D. Expert

13 February 2023

This text has been translated automatically.

Talent at Farang
Tasteful, confident and genuine.
Farang delivers on all cylinders and is close to peak. But as with all sunshine stories, a curse rests in the obscure. I find it hard to put my finger on it, but the room has a cold feeling about it. I do not find any peace in my soul, but...

Photo from Farang by Alexandra D. (13/02/2023)

Listed in: Stockholms bästa asiatiska

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Malin J. Expert

Paladar de Cuba

26 October 2020

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I had previously left a review here that was five-star, but my last visit gives me reason to be so brusque that I need to erase the old judgment. Simply because it's not true. We were three people on a Friday night after work, despite booking a table so we were thrown from the table after one a...

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Malin J. Expert

Frantzén

28 October 2019

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Going to Frantzén is something different from what I have experienced before. From the second you ring the bell down on the street to get in until you come out again.
It's like going into a capsule and visiting a fairytale world where magical creatures have conjured with every bite. Nothing is left to chance.
When we step into the hall and are well received by staff who are, just like us, ordinary people with a faiblesse for food and wine.
They send us into the elevator, which thunders upwards into the carefully decorated town house that is Björn Frantzén's magical world. In the elevator, the lights start to change color and Metallica is playing, we look at each other, me and my love, and giggle with tingling stomachs.
The lounge we are welcomed into is lovely, it smells from home from the crackling fire, and from the open kitchen where the canapés we will soon receive are carefully prepared. We get to choose champagne from a trolley and are served small bites with everything from duck cake to bleak roe and macaron with whipped foie gras. We are invited to come forward and look at today's ingredients with a well-thought-out presentation. Stories about how the caviar we are going to get for the cod has been selected and the live blue lobster from Norway.

Then we get to go on a tour, visit the kitchen and say hello to the chefs. Go into the wine room and feel the bottles that cost more than I earn in a normal quarter.
We enter the restaurant, and get to say hello to the magical creatures that are the evening's staff. We hear about the Swedish birch in the fire over the barbecue that takes place over an open fire. We're going to see everything being cooked, we're going to sit in the middle of the spectacle. The chairs are pulled out and everything that is served is like someone you love hugging you warmly. Every single bite crackles and tastes better than I could have ever imagined food.
The wine's perfect match settles like a silk shroud on the palate.
Then it comes in, the French toast, which is the most magnificent thing I've ever eaten. A perfectly crispy knight, topped with a parmesan cream, small drops of balsamic on top and then a flower of fresh autumn truffle is shaved over. When I take the first bite, first feel the crunch, then the softness and finally the umami fill all my senses, I start crying. It's so good.

When we finally finish in the restaurant and get to go up to the lounge again, we are served an extra dessert of buffalo milk ice cream, then comes the candy cart. Homemade candy with pistachio macarons, cloudberry jelly, pralines and small apple pies, no bigger than a thumbnail. In the elevator downstairs, The final countdown is played

Frantzén's fairytale world is like visiting Charlie and the Chocolate Factory for adults, it's too good to be true and it beats all high expectations. I don't really think we deserve Frantzén, it's too good for this world, but I'm glad they don't know that yet.

Bröd till huvudrätten. – Photo from Frantzén by Malin J. (28/10/2019)

Torsk som kyssts i smörbad. – Photo from Frantzén by Malin J. (28/10/2019)

Grand cru. – Photo from Frantzén by Malin J. (28/10/2019)

Maderia. – Photo from Frantzén by Malin J. (28/10/2019)

Fattiga riddare. – Photo from Frantzén by Malin J. (28/10/2019)

Madeleinekakor i kademummasocker. – Photo from Frantzén by Malin J. (28/10/2019)

Kungskrabba. – Photo from Frantzén by Malin J. (28/10/2019)

Buffelmjölksglass. – Photo from Frantzén by Malin J. (28/10/2019)

Skådespelet. – Photo from Frantzén by Malin J. (28/10/2019)

Lammet, ser du hur saftig den är? – Photo from Frantzén by Malin J. (28/10/2019)

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