FZN by Björn Frantzén

1 · POSITION

FZN by Björn Frantzén brought a small, deliberately staged dining experience to Atlantis, The Palm. Its 27 seats occupy a restaurant spread across two floors, drawing on the approach established at Frantzén in Stockholm and Zén in Singapore. In Michelin's Dubai 2025 selection, FZN entered directly with three stars of its own. [1, 2]

2 · ARRIVAL IN A LIVING ROOM

The restaurant's sequence starts upstairs in a living-room setting with a rooftop orangery overlooking Dubai. This gives arrival its own space before the main dining room and open kitchen. Movement between rooms helps organise the evening: guests are received, introduced to the experience and then brought into closer contact with the preparation of their meal. [1]

3 · NORDIC FOUNDATIONS, JAPANESE INFLUENCES

The group describes a fixed tasting menu grounded in Nordic cooking and shaped by Japanese influences. Norwegian king crab and langoustines sit alongside locally sourced herbs, vegetables, dairy and flowers in its account of ingredients. The combination reveals the restaurant's procurement logic: selected international produce is joined by ingredients available closer to the kitchen, rather than every element being tied to one geography. [1]

4 · INGREDIENTS BEFORE DINNER

Michelin's inspector describes an introduction to the ingredients in the lounge before moving into the restaurant. A later dish paired Norwegian langoustine with sushi rice given a crisp exterior and a ginger emulsion. The account also records chefs and servers introducing themselves. These details make both the food's origins and the people preparing it part of the evening's sequence. [3]

5 · ⚑ CANDOUR

⚑ FZN is at Atlantis, The Palm, not Atlantis The Royal. The three-star milestone refers specifically to Michelin's 2025 selection. Its compact dining room and multi-room service are documented features; the Björn Frantzén name does not imply his personal presence at every service. [1, 2]