The Taste Of Success, The Nordic Way

DUBAI, UAE — When Björn Frantzén opened FZN at Atlantis, The Palm less than a year ago, few in Dubai knew what to expect from Nordic cuisine. Twelve months later, the 27-seat restaurant became the first in the UAE to earn three Michelin stars, making him the only chef in the world to operate three restaurants with three Michelin stars, simultaneously.

Ask him for the secret ingredient behind that success, and the answer is simple: “Salt.” 

“It brings balance and life to every dish. It’s the smallest detail, but also the most powerful,” he said.

That concept of balance runs through everything at FZN, where Nordic flavors meet Japanese influences. The menu moves with the seasons, built on contrasts, textures and clarity. 

“The goal isn’t to impress,” the former football player turned acclaimed chef said. “It’s to express where we come from.”

As FZN nears its first anniversary, Frantzén shares with The Click how he stays curious, why Dubai inspires him, and what lies ahead for the chef behind the city’s most distinguished restaurant.

Restaurant FZN, a 27-seater restaurant at Dubai’s Atlantis, The Palm (Credit: Frantzén Group)

The Click: What intrigues you about Dubai’s culinary scene?

Frantzén: Dubai has incredible energy. It’s fast-moving, ambitious, and unafraid of new ideas…You have people from all over the world dining in the same room, which pushes you creatively to find a language of flavor that connects across cultures.

[However,] Dubai moves differently, the pace, the expectations, the way people dine. We had to learn that rhythm and still stay true to who we are. Balancing local expectations with our own DNA as a brand was a challenge, but also what made the process exciting

For people who think Nordic cuisine starts and ends with meatballs, what do you want them to know?

Nordic cuisine is not about nostalgia, it’s about nature. It’s driven by the seasons, by contrasts, light and dark, raw and cooked, sour and sweet. It’s about simplicity on the surface, but a lot of thought underneath.

Dish from the tasting menu: Crudo with scallop, fermented apricot and orange blossom. (Credit: Frantzén Group)

FZN won three Michelin stars in its first year of opening, where do you go from here?

Awards are a recognition of the team’s hard work, but they’re never the destination. For me, it’s about refinement, pushing the experience forward, evolving small details, and never losing curiosity.

The most personal goal is consistency — to keep creating meaningful experiences for guests, every single night, in every restaurant. It’s about emotional connection, not just technical perfection. When people leave with a memory that stays with them, that’s the real achievement.

Does achieving three Michelin stars add more pressure?

We never plan for stars, we plan for excellence. If you build something honest, if every ingredient and detail has purpose, then recognition can follow. Of course, there’s pressure, but pressure can also be fuel. It keeps you sharp, it keeps you humble. In this industry, you can never stand still.

FZN mixes Nordic and Japanese flavors as seen in dish: Japanese savory egg custard (Chawanmushi) with smoked beef broth, razor clam and bafun uni (Credit: Frantzén Group)

FZN mixes Nordic cuisine with Japanese influences. How do these very different cuisines complement each other?

They share more than people might think,  both respect purity, balance, and the integrity of the ingredient. Nordic cuisine is about clarity and restraint; Japanese cuisine is about precision and harmony. When they meet, something very natural happens. It’s like two languages that understand each other without translation.

FZN is approaching its first anniversary, what can diners expect?

Year two is about evolution, not revolution. We’ll keep refining the experience — the flow of service, the storytelling behind each dish, the balance between Nordic purity and Asian depth. Guests can expect new tasting menus that reflect the seasons and a few surprises that remind them why dining should always feel alive.