Three Michelin-starred chef Björn Frantzén is opening a restaurant at Harrods in London

Three Michelin-starred Swedish chef Björn Frantzén is set to open a restaurant at Harrods in London in 2022. 

The announcement, days after the chef's flagship made the sixth spot on The World's 50 Best Restaurants list for 2021, is limited to the location of the new venture, "a state-of-the-art flagship restaurant in a prime location within the Knightsbridge store," and that it is set to open at the end of next year.

He said: "I worked in England early on my career  I really got a feel for, in my opinion, one of the most interesting cities in the world, so it feels right to be coming back to open in London.

"Over the past few years there have been several projects and opportunities arise in London,but none have felt right until now. It is an honour to be opening at Harrods as one of the most celebrated institutions in the world.”

Meanwhile GM of restaurants at Harrods, Ashley Saxton said: "At Harrods, we have been developing an impressive portfolio of locally and internationally acclaimed chefs, and welcoming Björn Frantzén - recognised as one of theworld’s greatest chefs - into Harrods is a monumental next step.

"Harrods is a culinary destination that offers something for every customer, whether that is an experience in the historical Dining Hall or at one ofour exclusive restaurant venues. For us now to be bringing the creativity and culinary innovation of Björn Frantzén’s to our guests is hugely exciting.”

It is likely that the restaurant, which will see Björn joining the ranks of Jason Atherton, Gordon Ramsay, Tom Kerridge and Vineet Bhatia in the London store, will serve food true to that of his eponymous restaurant in Stockholm and at Zén in Singapore, that is to say a hybrid of Nordic cuisine, blending classic and modern techniques with Asian influences.

For instance, dishes at Frantzén currently include langoustine tail fried with puffed rice and a clarified butter and ginger dip, Japanese egg custard with pork broth, chives and umami seaweed-dusted crisp skin and Fattiga riddare, and the chef's notorious dish of fried toast of sorts with truffle, onions, cheese and 100-year-old balsamic vinegar.