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48 Hours in Bangkok: Villa Frantzen in Bangkok

As part of our 48 Hours in Bangkok series, Metro.Style headed to this chic, Michelin-selected restaurant featured in the Guide: Villa Frantzén in Bangkok, Thailand

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Metro.Style Team

<em>What if you only had 48 hours in a city? This special travel series from Metro will take you across different destinations, highlighting the hotels, restaurants, and activities you must not miss.</em><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/93524bca-4003-4502-8e43-63fca336c7fc_8-article-banner.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>Our first stop in Bangkok is the chic, <a href="https://guide.michelin.com/en/bangkok-region/bangkok/restaurant/villa-frantzen" target="_blank">Michelin-selected restaurant</a> <strong>Villa Frantzén</strong>. A member of the <a href="https://www.frantzengroup.com/" target="_blank">Frantzén group</a>, it’s a modern, casual, Nordic restaurant and bar that has Asian influences. The Michelin Guide calls Chef Frantzén a “Nordic god in the fine dining scene” so we were delighted get a chance to visit the restaurant through <a href="https://heavensportfolio.com/portfolio" target="_blank">Heavens Portfolio</a>. </p><div><br/></div><p>This restaurant is nestled in a villa inspired by the modern Nordic aesthetic: it has an open kitchen, granite floors, and huge windows the frame lush greens and exotic plants. It’s designed by <a href="https://joyn.studio/" target="_blank">Joyn Studio</a> in collaboration with the group. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/3685bc20-5535-4ddb-9606-ec7a36966a02_metro.style villa frantzen bangkok 5.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>Nestled in the quiet but trendy area of Yen Akat, <strong>Villa Frantzén</strong> is actually a restored private home. The main structure comrpises of  a dining area that is located right beside a large open kitchen.</p><div><br/></div><p> The theater-style dining lets the guests experience the ‘drama’ in the kitchen, so to speak, creating greater anticipation for the dishes as they come out course by course. Found in the upper level are private dining rooms, with one that leads up to an outdoor terrace with a gorgeous view!</p><div><br/></div><p>In a separate structure is the Cocktail Bar. The gorgeously fitted bar gives a Nordic chalet feel with cozy soft furnishings paired with wood, the solid stone bar countertop, and the warmth of leather perfect for the different concoctions of the bar manager and drink architect <strong>Gabriel Valdés</strong>.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/dfccfda4-bf41-4fe8-a9c5-0ea3ca7822f8_metro.style villa frantzen bangkok 6.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><div><br/></div>The experience combines the Nordic aesthetic but gives it a multi-sensorial Asian touch. The magical touches are in the details, and we spotted some that elevated the experience for us: <strong>Gense</strong> cutlery, <strong>Calle Forsberg</strong> handmade ceramics, woodworks from <strong>Erik Mossnelid</strong> at <strong>Renskalla</strong>, to knives from <strong>Morakniv</strong> handpainted by <strong>Pernilla Nordman</strong>, and hand wash and lotion from the <strong>Frantzén Group</strong> and <strong>Bjork &amp; Berries collab</strong>, to the <strong>Reijmyre</strong> glassware designed by <strong>Björn Frantzén</strong> and <strong>Stefan Gissberg</strong>. <div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/f3941285-f52b-442e-9759-2a09835bf05c_metro.style villa frantzen bangkok 7.jpeg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><div><br/></div><p>There’s a 6-course tasting that gives a variety of experiences, presented by <strong>Chef Nilas Corneliussen</strong>. His journey towards Villa Frantzén similarly captures the fusion of Nordic and Asian influences. He started out as a Thai boxer in high school and after an injury he gave up the sport. He kept his interest in Thai culture so he set out for Thailand to study economics. </p><div><br/></div><p>Halfway through his masters, he found his calling in the kitchen so returned to Europe to work his way up the best kitchens there: from Stockholm’s trattoria to Michelin-starred Esperanto, Noma, and even wining silver as part of the Swedish team in the Bocuse d’Or finals. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/4928c98f-e424-4bb9-9cf9-2142a2834e28_metro.style villa frantzen bangkok kavring1.jpeg" style="width:950px" class="fr-fic fr-dib" alt="White beer and dark rye bread “kavring” "/><span class="fr-inner" style="text-align:left">White beer and dark rye bread “kavring” <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Photographs courtesy of Villa Frantzén  </em></span></span></span></span></div><div><br/></div><p>One of thie things to note in Villa Frantzén is that you have multiple ways of enjoying the experience depending on your mood. The 6-serving menu (THB 4200+++) gives two selections per course. And if you are dining with a group, this means you can try out over 12 dishes!</p><div><br/></div><p>The dining experience begins with a selection of snacks, with <strong>White beer and dark rye bread “kavring”</strong> that has salted butter and rapeseed oil, or <strong>Coin portage </strong>with succotash, preserved truffle, and foie gras. While both can certainly open up your appetite, you must not miss the “kavring” as this traditional snack in Sweden, this dark rye bread is made with white beer, and served with &#x27;Bordier butter&#x27; and cold-pressed rape seed oil on the side. </p><div><br/></div><p>While the courses may differ per season, we highly recommend trying out two per course so you get the full experience. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/09ea4373-5835-4ccb-bf95-0d0a266dd23b_metro.style villa frantzen - pelle janzon.jpeg" style="width:950px" class="fr-fic fr-dib" alt="Pelle Janzon is Villa Frantzén" s="" take="" on="" the="" Swedish=""/><span class="fr-inner" style="text-align:left">Pelle Janzon is Villa Frantzén&#x27;s take on the Swedish classic<span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Photographs courtesy of Villa Frantzén  </em></span></span></span></span></div><div><br/></div><p>In our case, we first had the Swedish classic <strong>Pelle Janzon</strong> which is beef tartare, smooked eel, vendance roe and crème fraiche; named after a renowned opera singer. and <strong>Cured Norwegian salmon and beer poached king crab </strong>which were cooked with dill, ponzu, avocado, horseradish, and sour cucumber. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/4b71694a-21fb-41c6-a6a3-84fc9fb14225_metro.style villa frantzen - cured norwegian salmon and beer poached king crab.jpeg" style="width:950px" class="fr-fic fr-dib" alt="Cured Norwegian salmon and beer poached king crab"/><span class="fr-inner" style="text-align:left">Cured Norwegian salmon and beer poached king crab<span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Photographs courtesy of Villa Frantzén  </em></span></span></span></span></div><p>Then there was the <strong>Chawanmushi</strong> with lobster, ikura, and fermented fennel; as well as the <strong>Artichoke barigoule</strong> with barbecued onions, roasted cabbage broth, and basil oil. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/2252b49b-88b6-4130-a455-40a295f40ab6_metro.style villa frantzen grilled scallops and fermented parsnips .jpg" style="width:950px" class="fr-fic fr-dib" alt="Grilled scallops and fermented parsnips "/><span class="fr-inner" style="text-align:left">Grilled scallops and fermented parsnips <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Photographs courtesy of Villa Frantzén  </em></span></span></span></span></div><p>Next was a choice between the <strong>Grilled scallops and fermented parsnips </strong>with truffle dashi, green onions, and walnut oil; or the <strong>Beef consommé and foie gras wontons </strong>with scallions, enoki, thyme, and ginger oil. </p><div><br/></div><div><br/></div><div style="text-align:center"><blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CydQFOpoSw4/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14" style="background:#FFF;border:0;border-radius:3px;box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15);margin:1px;max-width:540px;min-width:326px;padding:0;width:calc(100% - 2px)"><div style="padding:16px"> <a href="https://www.instagram.com/p/CydQFOpoSw4/?utm_source=ig_embed&amp;utm_campaign=loading" style="background:#FFFFFF;line-height:0;padding:0 0;text-align:center;text-decoration:none;width:100%" target="_blank"> <div style="display:flex;flex-direction:row;align-items:center"> <div style="background-color:#F4F4F4;border-radius:50%;flex-grow:0;height:40px;margin-right:14px;width:40px"><br/></div> <div style="display:flex;flex-direction:column;flex-grow:1;justify-content:center"> <div style="background-color:#F4F4F4;border-radius:4px;flex-grow:0;height:14px;margin-bottom:6px;width:100px"><br/></div> <div style="background-color:#F4F4F4;border-radius:4px;flex-grow:0;height:14px;width:60px"><br/></div></div></div><div style="padding:19% 0"><br/></div> <div style="display:block;height:50px;margin:0 auto 12px;width:50px"><svg width="50px" height="50px" viewBox="0 0 60 60" version="1.1" xmlns="https://www.w3.org/2000/svg" xmlns:xlink="https://www.w3.org/1999/xlink"><g stroke="none" stroke-width="1" fill="none" fill-rule="evenodd"><g transform="translate(-511.000000, -20.000000)" fill="#000000"><g><path d="M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 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511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631"></path></g></g></g></svg></div><div style="padding-top:8px"> <div style="color:#3897f0;font-family:Arial,sans-serif;font-size:14px;font-style:normal;font-weight:550;line-height:18px">View this post on Instagram</div></div><div style="padding:12.5% 0"><br/></div> <div style="display:flex;flex-direction:row;margin-bottom:14px;align-items:center"><div> <div style="background-color:#F4F4F4;border-radius:50%;height:12.5px;width:12.5px;transform:translateX(0px) translateY(7px)"><br/></div> <div style="background-color:#F4F4F4;height:12.5px;transform:rotate(-45deg) translateX(3px) translateY(1px);width:12.5px;flex-grow:0;margin-right:14px;margin-left:2px"><br/></div> <div style="background-color:#F4F4F4;border-radius:50%;height:12.5px;width:12.5px;transform:translateX(9px) translateY(-18px)"><br/></div></div><div style="margin-left:8px"> <div style="background-color:#F4F4F4;border-radius:50%;flex-grow:0;height:20px;width:20px"><br/></div> <div style="width:0;height:0;border-top:2px solid transparent;border-left:6px solid #f4f4f4;border-bottom:2px solid transparent;transform:translateX(16px) translateY(-4px) rotate(30deg)"><br/></div></div><div style="margin-left:auto"> <div style="width:0px;border-top:8px solid #F4F4F4;border-right:8px solid transparent;transform:translateY(16px)"><br/></div> <div style="background-color:#F4F4F4;flex-grow:0;height:12px;width:16px;transform:translateY(-4px)"><br/></div> <div style="width:0;height:0;border-top:8px solid #F4F4F4;border-left:8px solid transparent;transform:translateY(-4px) translateX(8px)"><br/></div></div></div> <div style="display:flex;flex-direction:column;flex-grow:1;justify-content:center;margin-bottom:24px"> <div style="background-color:#F4F4F4;border-radius:4px;flex-grow:0;height:14px;margin-bottom:6px;width:224px"><br/></div> <div style="background-color:#F4F4F4;border-radius:4px;flex-grow:0;height:14px;width:144px"><br/></div></div></a><div style="color:#c9c8cd;font-family:Arial,sans-serif;font-size:14px;line-height:17px;margin-bottom:0;margin-top:8px;overflow:hidden;padding:8px 0 7px;text-align:center;text-overflow:ellipsis;white-space:nowrap"><a href="https://www.instagram.com/p/CydQFOpoSw4/?utm_source=ig_embed&amp;utm_campaign=loading" style="color:#c9c8cd;font-family:Arial,sans-serif;font-size:14px;font-style:normal;font-weight:normal;line-height:17px;text-decoration:none" target="_blank">A post shared by B J Ö R N F R A N T Z É N (@bjornfrantzen)</a></div></div></blockquote> </div><div><br/></div><br/><div><br/></div><div><br/></div><p>The fourth course was a choice between <strong>Poached turbot and horseradish </strong>cooked with onion purée, capers, eggs, and browned butter; or the <strong>Lightly heated monkfish and leeks </strong>which had pistachio, curry caramelized onion, and saffron beurre blanc. </p><div><br/></div><p>The highlight of the set was the <strong>Chicken “pôche-grillé” and scrambled eggs </strong>which had truffle, mushrooms, chicken broth, and roasted garlic oil; as well as the <strong>Braised pork cheek and glazed beetroot</strong> with Jerusalem artichoke purée and hazelnut vinaigrette. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/04fe557d-565f-46a6-8569-b111e679b9fa_metro.style villa frantzen matcha meringue.jpeg" style="width:950px" class="fr-fic fr-dib" alt="Matcha meringue"/><span class="fr-inner" style="text-align:left">Matcha meringue<span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em> Photographs courtesy of Villa Frantzén  </em></span></span></span></span></div><p>The desert was delightful: <strong>Sea buckthorn sorbet</strong> with mango, vanilla, and peanut brittle; and the gorgeously set-out <strong>M</strong><strong>atcha meringue</strong> with yuzu sorbet, lemon marmalade, and oolong mousse. </p><div><br/></div><p>A surprise course was the Petit Four which has Freshly baked miso madeleines with raspberry and liquorice sugar. </p><div><br/></div><p>For more information, visit <a href="http://www.villafrantzen.com" target="_blank">www.villafrantzen.com</a> and check out the <strong>48 Hours in a City </strong>series of Metro.Style with the full Bangkok itinerary. </p><div><br/></div><div><strong>Related Story: </strong><a href="/travel/hotels/137-pillars-hotel-and-resort-in-bangkok/37776" target="_blank" rel="noopener noreferrer">Bangkok Getaway: 137 Pillars Hotel and Resort in Bangkok</a></div><div><strong>Related Story: </strong><a href="/travel/destinations/birthdays-raul-manzano-s-68th-birthday-in-bangkok/34817" target="_blank" rel="noopener noreferrer">Metro Society’s Raul Manzano’s Birthday Blowout in Bangkok</a></div><script async="" src="//www.instagram.com/embed.js"></script>