One of the starred courses on the menu, this Brittany turbot demonstrates Frantzén's mastery of delicate white fish. The fish is cooked precisely to maintain its flaky texture, finished with Dubai-sourced herbs and a light Asian-influenced sauce that brings umami without heaviness.
Tips from diners
Ask your server about the sourcing—the turbot is flown in fresh weekly and the preparation changes seasonally.
The fixed nine-course experience costs 2000 AED and showcases Chef Frantzén's philosophy: technical precision combined with ingredient respect. Courses progress through seafood-focused early courses to richer preparations mid-menu, with a delicate closure. Beverages pair with each course—both alcoholic and non-alcoholic options available. The restaurant seats 27 across two floors, with last seating at 8:15 PM.
Tips from diners
Seats release on the first of each month at 10 AM—mark your calendar for your preferred month as they fill within minutes.
Visit the website weekly—cancellations occasionally appear mid-month, particularly for smaller party sizes.
Langoustines appear multiple times across Frantzén's three Michelin three-star restaurants, but each interpretation reflects local context. At FZN, they're cooked to a precise temperature and plated with restraint, letting the sweet shellfish shine through subtle Asian herbs and a whisper of umami from house-made broths.
Tips from diners
This course pairs beautifully with the white wine selections—note the course order when choosing your pairing.
The opening course of the nine-course menu showcases the sweetness of Norwegian shellfish. Prepared with Frantzén's trademark precision, the crab is presented simply to highlight its natural brininess, often paired with delicate Asian aromatics that complement rather than mask the seafood.
Tips from diners
This is the tasting menu's anchor ingredient—the sweetness and texture set the tone for the refined progression ahead.
Though a vegetable-focused course appears late in the tasting menu, it's never an afterthought at FZN. Frantzén sources peak-season produce from the Middle East and incorporates it with umami-building techniques (fermentation, light smoking) that honor both Nordic and Japanese traditions.
Tips from diners
Inform the restaurant of dietary preferences at booking—the team can highlight vegetable-forward moments throughout the menu.
FZN opened in November 2024 at Atlantis The Palm and earned three Michelin stars by May 2025, making Chef Björn Frantzén the only chef in the world operating three Michelin three-star restaurants simultaneously (Frantzén Stockholm, Zén Singapore, and FZN Dubai). The nine-course tasting menu blends Nordic precision with Japanese elegance, using ingredients like Norwegian king crab and Breton turbot.
Arrive early to explore Atlantis The Palm grounds—the resort is sprawling and the restaurant entrance can be easy to miss if you're unfamiliar.
The restaurant only seats 27 guests—cancellations are rare but do occur. Check availability weekly in case a spot opens.
Both wine and non-alcoholic pairings are thoughtfully composed—neither feels like a compromise. Ask your server which they recommend based on your preferences.
Request a table on the upper floor for better sightlines and a sense of intimacy—the two-floor layout means some tables face kitchen views, others face windows.
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