“It took us ten years to find it after numerous
viewings and estate agents. Three years ago we entered a space which had
previously been a restaurant – a space with 19 seats and an open kitchenette.
We realised immediately that it was exactly what we’d been looking for, for so
long. The stage is consistent with the hospitality we are seeking. That’s the
whole idea behind Frantzén/Lindeberg – that cooking, raw ingredients, rhythm,
space, time, speed, movement and taste are all linked. We like to call it “a
casual elegance”.
“In autumn 2010, the restaurant’s own garden is
fully developed, and other commodity producers have fully understood our
thinking – to create a cognitive dissonance in a meeting between the Nordic
countries and Asia. A little tone that breaks
in and complements, an ingredient that guides a dish or taste concept, refined
but without sacrificing the clarity and purity that have become symbolic for
the taste register at Frantzén/Lindeberg.
After three years, the stage is to get a
substantial facelift for the autumn. It is never our intention that guests
should see the same show over and over again. Improvements are always
self-generated in a restaurant with a focus – as with everything at
Frantzén/Lindeberg. Therefore, a large section of the porcelain will be
replaced, and the space itself will be refurbished. Improvements that are not
in direct view will be upgrades to equipment in the kitchen. Nothing major –
but necessary for what we require to work with in the future.”
“It was back then when they had the idea to one
day open their own restaurant. 10 years later, on February 1st, 2008,
frantzen/lindeberg opened its doors. Jon Lacotte and Jon Bergqvist, working
with the drinks and service, have also been involved from the start. Since
then, we have gathered up some more special and talented people to ensure a
constant level of high quality. Some of these you will find on the left. From
everyone at Frantzen/Lindeberg, we wish you a very warm welcome.”
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