FZN (***) – Dubai, UAE

Visited: December 20, 2025

This was my second attempt at FZN during a 1-day stopover in Dubai on my journey back to Chicago. The first one, in Spring 2025, failed because of an illness I came down with on the eve of the meal. The idea to dine at FZN was motivated by the single greatest culinary night, at the time at least, that my sister and I experienced the previous summer when we visited Frantzen in Stockholm, the “parent” restaurant. That trip to Sweden was the first time I had ventured outside the US and with the sole purpose of dining at a restaurant at that (yep, crazy). When I learned that another branch was slated to open in Dubai, it gave me yet another reason to visit the city I was born and raised in.

That FZN received 3 stars in its first go around at Michelin is not surprising to me. This crew seems to have perfected the formula for attaining the culinary peak with all three signature restaurants of the groups’ portfolio sweeping 3 stars (Zen in Singapore being the second one to achieve the feat). And as with the first time in Stockholm, my sister tagged along with me to dine at FZN this time. What transpired was an experience nearly identical to night in Stockholm – laughs, great conversation, free flowing wine and of course, downright delicious food.

The Space

FZN is located at the Atlantis Hotel on Palm Jumeriah, an island literally in the shape of a palm tree that houses some of Dubai’s most opulent real estate and has quickly become a magnet for some of Europe’s biggest chefs. While Frantzen in Stockholm is located right off the shopping district where you can easily miss the entrance to the restaurant if you aren’t specifically looking for it, FZN is located inside what is arguably Dubai’s fanciest hotel. The entrance to FZN, though, is just as easy to miss. Studio Frantzen, the more casual but outwardly more flamboyant sister restaurant located right next to FZN, might capture your attention, not realizing you’ve completely missed the unassuming door with “FZN” on it.

In both cuisine and ambience, FZN is a nearly perfect replication of Frantzen. Like the experience in Stockholm, the entrance to FZN builds anticipation with a doorbell. It evokes a similar feeling to one you might have when arriving at a friend’s place for a dinner party, which I imagine is by design. You then take the elevator to a floor with the “first room” of the evening, which begins down a long passageway, adorned on either side with jars of fermented ingredients.

Aside from being another opulent photo-op, the passage, with its long corridor and bright lights, feels like a grand drum-roll of an entrance before the massive sliding doors open to reveal a warm, inviting space. Like its Stockholm counterpart, the experience at FZN evolves in three different spaces. The evening begins in the living room where they serve you aperitifs, the first bites of the evening and perform Frantzen’s signature “unboxing” of ingredients that will make up the dishes for the evening.

You are then escorted to the main dining room that houses essentially an identical kitchen counter to the one at Frantzen in Stockholm. Finally, the mignardises are served back in the living room, or if you so choose, on an outdoor patio with a view of the rest of Palm Jumeirah.

Also notable is the walk through the wine cellar on the way to the main dining room, which houses Dubai’s deepest wine collection, . That wine tour felt like being in a toy store with the most prized toys in the world. One where you can look but not touch.

There are no white tablecloths at FZN. All the design choices made here, from the lighting to the décor to the hospitality of the FOH, are geared towards making you feel comfortable for the roughly four-hour meal. It is a place to sit back and be pampered by the artistry at work.

The Food

Throughout the evening, chefs and hosts, most of whom began at Frantzen’s Stockholm location, asked us how FZN stacked up to the parent restaurant. If I had to do a “blind taste”, there truly would be no difference. They have managed, in a very short span of time, to replicate Stockholm’s world-beating execution. The layout of the kitchen and the kitchen counter also essentially mirror Frantzen. I imagine this also helps replicate the kitchen staff’s workflow, thereby enabling a higher level of execution quickly. While ZEN in Singapore appears to have its own identity (or so I was told by one of the FOH members), FZN is very much intended to be an outpost of Frantzen.

FZN serves a single tasting menu priced at 2000 AED (~$550) with a string of beverage pairings. The food is truly world-class and leaves little doubt as to why this establishment attained 3 stars within its first year. The cuisine is Nordic, influenced by Japanese ingredients and flavors with French technique. In plain English, this translates to incredible food that will leave you with a full stomach and heart at the end, albeit a much lighter wallet. The evening was filled with several moments where my sister and I were either dumbfounded by the flavors or just chuckled in our seats because we were tasting unadulterated deliciousness.  

First bites:

The first bites were a nice tease to get the excitement of the evening going. The blini, their take on a veal tartare, and the langoustine tartlet were particularly memorable. The latter especially so, with the strawberry hot sauce setting in a noticeable but enjoyable heat that paired beautifully with the sweetness of the crustacean. The raraka, a take on Swedish potato pancakes and a Frantzen signature, was just as good as the version I remember from Stockholm. A dish that takes two days to prepare combines crisp potato, crème fraiche, roe and pickled onion and tickles all the different tastes – gone in two bites.

Crudo – scallop, white truffle, myoga and brown butter

A raw course that highlights scallops, this dish is an exhibition in balance. Perfectly sweet scallops swimming in acidic sauce, slices of earthy mushroom nestled between the scallops with a generous shaving of white truffle over top. I’m not the biggest fan of truffle because I find that it generally overpowers most dishes that it is meant to complement. I did not find that to be the case here and I appreciated the subtle aromas and tang it added. The true star of this dish, though, was the unmistakable brown butter that they topped the plate with. This was brown butter turned up to 11, so nutty and decadent in each bite that played off beautifully with the sweet scallop and acid in the sauce. A great start to the mains.

Langoustine – koshihikari rice, yuzu kosho and matsutake emulsion

A tail of langoustine with cooked koshihikari rice covering the underside of the crustacean that when deep fried sputters to produce a crisp coating. While the top of the langoustine stays soft and sweet, the crisp offered by rice combine for an incredible bite of finger food. This coupled with the herby citrus, but rich mayo, makes for a delight of a dish. Certainly, one of the highlights of the evening. In the past, I’ve read about a few folks complaining about the perceived simplicity of a fried piece of lango on a 3-michelin star menu. When it is executed this well, should that matter? Enjoy the course for what it is and do not overthink, I say.

Chawanmushi – fermented fennel, king crab and ikura

I felt similarly about this course as the chawanmushi I remember from Frantzen in Stockholm – a dish that is balanced only when consumed with all the different components scooped up on the spoon. The chawanmushi itself felt a touch salty without the sweetness of the crab and the ikura added more salinity to the dish. The texture of the custard itself felt a tad underdone. On an evening with some absolute stellar bites, this one felt like the only relative letdown for me, just like my experience in Stockholm.

Monk Fish – lemon thyme and “mushroom tea”

Monkfish has increasingly become a favorite of mine because of its meaty texture, offering a contrast to the delicacy of other fish. A beautiful dish with the fish swimming in an earthy mushroom broth and herbed butter over top. At the bottom of the dish, however, lay a sweet layer of Jerusalem artichoke puree that offered a hit of rich creaminess that played off the broth beautifully. Top, top dish.

French toast – foie gras, charcuterie and caramelized orange

What to say about this course. Pure decadence. The salt in the meat balances the richness of the grilled brioche, and the orange hits with a sweet yet savory finish. This was one of those dishes that got us chuckling. Only two wonderful bites but any more and it would lose its magic.

Onion, liquorice and almond..:

This is simply one of the greatest courses I’ve ever had. When my sister and I had the same dish for the first time in Stockholm, albeit a smaller portion as part of the first bites of the evening, we froze for a few seconds at what we were tasting. Just silence and eyes wide open. This time, with a full course dedicated to the dish, we had the same reaction. Creamy, sweet, smoky, savory, nutty with such incredible depth of onion flavor, this is a dish that demonstrates the absolute skill at work where three seemingly simple ingredients can be transformed into such a strong culinary memory. I would return to any of the Frantzen restaurants just to eat this bowl. Absolute class.

Pigeon “bbq” – endive, pear and truffle

The final savory course and a beautiful one at that. The final red meat courses on tasting menus can often fall flat and feel like just another requirement to check off to get your money’s worth. Not the case here. The flavors helped mask the gamey flavor of the pigeon and the meat itself was extremely tender. The roasted veg, with slices of truffle placed between it, provided a nice counterbalance to the richness of meat and the sweetness of the pear paired extremely well with the bird. A most satisfying end to an absolute stellar savory menu. The dish was paired with the perfect milk bread and a wonderful allium-based butter that let us sop up the remaining sauce on the plate once the pigeon was devoured.

Desserts:

The palate cleanser course was an enjoyable sea buckthorn-based granita and sorbet with carrot and red curry. Refreshing and acidic with a noticeable savory touch from the use of spice, it was a nice change of pace and acid after the rich savory courses.

The final dessert was pistachio, raspberry, mint and matcha. Now, we struck up a great conversation with one of the somms on their wine pairings just as the dessert was served that perhaps kept us from truly appreciating what we were eating but this was yet another stellar course. My sister, being a matcha skeptic, was a tad apprehensive at first, but the flavor was quite restrained and enjoyable, a great partner to the pistachio and tart raspberry. We were very full at this point but still wished we had another bowl to enjoy.

Petit fours:

While at other starred restaurants, even some of the best ones, the desserts can feel like an afterthought with the entire might of the kitchen focused primarily on the savory offerings. Even the petit fours sometimes feel like bites to keep you occupied as your bill is finalized. However, FZN concludes the evening with an array of perfectly executed sweets that are a highlight of the evening. At this point we were bursting at the seams, but we still opted for the full set of desserts. In Stockholm, my sister had opted out of the petit fours and later regretted it. No regrets this evening. To ease us into the indulgence, the first plate consisted of honeyed muscat grapes and crown musk melon with sancho pepper and lime. Both were delightful and showed the power of humble fruit. Of the remaining bites, the macarons and pate de fruits were particularly enjoyable. And those madeleines. Made with black cardamom and miso, no other madeleine I’ve ever had even comes close to how good these are. We clearly weren’t hiding our reactions to the suckers because the chef promptly brought us another serving of madeleines, each (!), which we then devoured as soon as the plate hit the table. Our meal in Stockholm also ended with the same plate of pastry. And as excited as I was for the entire meal at FZN, I looked forward to this bowl of madeleines the most. The best way to cap off an almost perfect evening of dining.

Beverage

FZN offers four pairings: a NA pairing for 750 AED (~$200); a Wine Pairing for 1,400 AED (~$380); a Cellar Selection Pairing for 3,000 AED (~$815) and a Prestige Wine Pairing for 5,000 AED (~$1,350). Additionally, they also have a Champagne cart with offerings by the glass to start your meal.

I was celebrating a personal milestone, so I went all in with the Prestige Pairing. My wallet came to regret that decision the next day but I was feeling particularly adventurous in the moment and threw caution to the wind. The lineup on the night was:

1. 2023 Riesling Kabinett “Scharzhofberger”, Egon Muller, Mosel, Germany
2. 2017 Chateau Cos d’Estournel, “Blanc”, Saint-Estephe, Bordeaux, France
3. 2019 Chambertin-Clos de Beze Grand Cru, Henri Rebourseau, Burgundy, France
4. NV 5 years old rainwater, Barbeito, Madeira, Portugal
5. 2012 Cabernet Sauvignon, Dominus Estate, California, USA
6. 2021 Chateau d’Yquem Premier Cru Classe Superieur, Sauternes, France

Some incredible producers in the lineup and that glass of the Clos de Beze still stays with me to this day. However, pound-for-pound this pairing felt like terrible value when compared with similar offerings in the US or EU. They also do not inform you of the prices of pours from the Champagne cart so be sure to ask lest you find an unwelcome surprise on your bill at the end. FZN’s wine list has a ridiculous markup and there are two reasons for this. First, alcohol is taxed at 30% in Dubai. Second, FZN also pays a distribution premium for alcohol that is sold on the Palm Jumeirah. Both of these factors mean that beverage pricing is through the roof. For reference, I recall the equivalent wine pairing in Stockholm in summer of 2024 priced at roughly half the 5,000 AED price tag, which included wines with significantly more age. That said, FZN has a phenomenal list of by-the-glass pours at various price points that can make for a much more economical experience. They even serve a 2014 DRC Richebourg (only five tablespoons worth) for the eye-watering price of ~$1,600 a pour. But I guess that is the price you pay for access to such a prized bottle.

All this to say, I do not think pairings are the way to go here if you’re looking for value. Alternatively, opt for the NA pairing, all made in house that I have no doubt is incredible. However, if you have a wad of cash to burn, then this wine list (and the tour of the cellar) is an absolute toy store for any wine lover. Or place your trust in the hands of any one of the talented sommeliers here and they will ensure you have beautiful pours or bottles that fit your taste. As for the wine service itself, it is top class. As a wine lover, I enjoyed their explanation of each wine on the pairing and its history. I even appreciated the time they took and the candor they spoke with when explaining their approach to the pairings and wine list in general. Frantzen was the place that kick-started my love for wine so coming to FZN after having taken somewhat of a deep dive into the world of wine was incredibly enjoyable.

Service

The hospitality we experienced at FZN is what transcends this meal from simply some of the best dishes of food one might have to a memorable evening from the minute you enter the restaurant, one that I cannot wait to return to. The feeling is identical to what we felt at Frantzen Stockholm, and I imagine this philosophy is ingrained in the restaurant group. An evening here feels less like a meal at a restaurant and more, as I had mentioned earlier, an invitation to spend an evening at a friend’s house. The staff are charming, playful, and master conversationalists without seeming overbearing. FZN can stand on its food alone but the skill of the staff, and I call it skill because this team has perfected hospitality, makes this experience completely worth the price of admission and then some.

Summary

FZN is the epitome of 3-star dining. How do I distinguish this experience from others I’ve had? Well, I’ve thought of this meal every single day since I left the restaurant. As I write this piece three weeks on, I can still almost clearly remember every course, especially the onion, the langoustine and those heavenly madeleines. This is a complete experience, one that I could hardly differentiate from the one in Stockholm. Even among the few 3-starred restaurants that I’ve been lucky to dine at, there appears to be a spectrum of excellence. FZN touches top of that spectrum, exhibiting near perfection on food, beverage and hospitality. The only thing I’d caution against at this specific location is the beverage pricing. This is not the place to hunt for a good deal on a pairing or bottle. Expect to shell out at least twice the price you would pay for similar offerings in Europe or at most places in the US. I would stick to the BTG options, of which this restaurant offers more than most.

Throughout the evening, several of the staff members asked us if we preferred our evening in Stockholm. Frantzen will always be more special because it was an experience unlike anything before and it had a massive role to play in my discovery of love for wine. However, given how difficult securing a reservation at Frantzen can be and that it gives me an excuse to visit the city I grew up in, I would not hesitate one bit to visit FZN instead.