Embla

Frantzén’s Kitchen, which was helmed by executive chef Jim Löfdahl, may be gone but it has been replaced with Löfdahl’s new endeavour, Embla, in exactly the same location. Much like its predecessor, the new restaurant is a contemporary Nordic restaurant but looks to offer a more fine dining experience in a newly designed sleek and sophisticated space. The menu is seasonally-driven with dishes such as lobster shiitake roll with apple, Swedish gin espuma, and ginger ale granita; celeriac fondant with a smoked tea aspic, fermented onion nage and imperial Ossetra caviar, among other items.