Villa Frantzén is a part of the Frantzén Group, a modern, casual Nordic restaurant & bar with Asian influences located in central Bangkok.
We want to see you again and again.
This is how we craft your experiences at the restaurant and the cocktail bar. With our special multiple selection 6-course tasting, each time you come back you can have a different experience and enjoy a different menu in a different part of our Villa.
It is the most Nordic restaurant in the entire Frantzén Group.Björn Frantzén
INTERIOR & DESIGN
Villa Frantzén is designed by Joyn Studio in collaboration with Frantzén Group. Joyn Studio is a small interior architectural studio located in Stockholm, run by three Swedish women: Helena Eliason, Lisa Grape and Ida Wanler.
FRANTZÉN PROJECTS & SWEDISH CRAFT
Inside, you may find many items from Swedish craftsmen and Frantzén Group Projects.
From Gense cutlery, Calle Forsberg handmade ceramics, woodworks from Erik Mossnelid at Renskalla, to knives from Morakniv handpainted by Pernilla Nordman, hand wash and lotion from a Frantzén Group and Björk & Berries collab, or Reijmyre glassware designed by Björn Frantzén and Stefan Gissberg.
At dawn, the outdoor and indoor spaces become a show of lights from the renowned light-architect Matteo Messervy.
MEET THE TEAM
BJÖRN FRANTZÉN, CHEF PATRON | FRANTZÉN GROUP
From steak to stars
Both the innovator and the critic, Björn constantly questions himself in pursuit of perfection. Born in 1977, he represents the young generation of successful chefs dedicated to their calling. At the age of 12 once he was served the perfect steak, with french fries and béarnaise sauce – this very first strong culinary memory inspired his career. His journey towards stardom started with interning at Edsbacka Krog to later work at restaurants such as Chez Nico’s, Dining Lettonie and L’Arpege.
He opened his own restaurant – Frantzén in 2008. In 2013, Frantzén was appointed “The chef of all chefs”, by Sweden’s top gastronomic critics.
NILAS CORNELIUSSEN, EXECUTIVE HEAD CHEF | VILLA FRANTZÉN
Ex-Thai Boxer – turns Economist – turns Chef
Calm-natured Nilas Corneliussen has never imagined for himself a career in cooking. Young age aside, the path that landed him the Executive Head Chef role in Bangkok is astonishingly tangled. It all started with Thai boxing in high school. Frequently traveling for training camps in Thailand, his love for the country slowly grew on him. After a bad injury he gave up the sport, and a day after graduation he went to Thailand with a one-way ticket to study economics. Halfway into his master, enticed by a gastronome friend, he found his calling in the kitchen and returned to Europe to master the skills. Nilas worked his way up from all sections of Stockholm’s trattoria to Michelin-starred Esperanto, then Noma, amidst twice winning silver for the Swedish team in Bocuse D’Or finals. His last outpost before joining Villa Frantzén was at Stockholm Surfers, where he went from CDP to Head Chef, redesigning the kitchen and cuisine of this authentic, somewhat nerdy Szechuan restaurant.
As a Swedish Dane, geeky about Thai cooking and fluent in Thai, Nilas can seamlessly bridge the Frantzén Nordics, pan-Asian influences, and Siam on a new level.
SARAH KARLSSON, GENERAL MANAGER & HEAD SOMMELIER | VILLA FRANTZÉN
Creating a New Home of Comfortable, Casual Luxury
Before joining the Frantzén Group, her last stop was at the restaurant Nour in Stockholm in the shoes of the sommelier and restaurant manager. It was also her 4th restaurant opening in recent years. With the 5th underway, she will continue to weave the Nordic and Asian philosophies together as previously at Nour.
When in Sweden, she’s either hiking in the forest or finding calm among the horses. In Bangkok, she brings the Frantzén experience of comfortable luxury, where dining outside the norm gets playful and easygoing.
GABRIEL VALDÉS, BAR MANAGER | VILLA FRANTZÉN COCKTAIL BAR
Scandinavian landscape in a glass
The humor of Gabriel Valdés ups the casual evening vibe at the bar. Before joining the team in Bangkok, Gabriel has been interpreting a 16th-century pharmacy at Pharmarium in Stockholm.
He loves to cook and travel. This translates into his vast awareness of ingredients, preservation techniques and the use of uncommon, savoury ingredients in cocktail making, like fermented blueberries, beetroot, cream cheese or whey. His signature mixtures reflect the Nordic landscape in bold, sharp flavours, textures, or sterile purity. Working alongside Chacha, with her input, he introduces pan-Asian influences to the menu.