Palm Hotel Dubai: What FZN by Björn Frantzén’s New Seasonal Menu Means for Diners and Visitors

For diners and food travelers who watch high-end menus closely, the seasonal relaunch at FZN by Björn Frantzén reshapes the fine-dining calendar for anyone searching palm hotel dubai. The new nine-course tasting experience—anchored in locally grown produce and Japanese-European techniques—changes when and how guests plan an upscale dinner run in the city’s resort dining scene.

Palm Hotel Dubai diners will feel the impact first

Here’s the part that matters: this menu targets committed evening diners and visitors willing to build an itinerary around a tightly scheduled, high-ticket experience. Seating is deliberately limited (evening seatings between 7pm and 8pm on selected nights), the price point positions the dinner as a destination purchase, and beverage add-ons push the total spend significantly higher for those choosing pairings.

What’s easy to miss is how the menu’s use of UAE-grown produce and regional flavors signals a nudge toward local sourcing at the highest tier of dining in the city—an important customer-facing shift rather than a subtle back-of-house tweak.

Event details embedded: what’s on offer and practical facts

FZN by Björn Frantzén at Atlantis, The Palm has rolled out its first seasonal menu of the year: a refreshed nine-course tasting experience available from 10 March 2026, Tuesday to Saturday, with seating from 7pm to 8pm for guests aged 13 and above. Prices start at AED2, 000 (US$545) for the tasting menu. Beverage options are tiered: wine pairings at AED1, 400 (US$380); mixed pairings at AED1, 100 (US$300); and non-alcoholic pairings at AED750 (US$205).

The menu blends contemporary European cuisine with Japanese influences and integrates locally grown produce and international in-season ingredients. The dining flow begins in a Scandinavian-inspired living room for canapés—mixing a classic Frantzén coffee with apricot, rabbit and salted lemon alongside new items like blini with wagyu aburi and unagi—then moves to the dining room for the multi-course service. Dishes cited as part of the sequence include toasted rice milk with mikan and green sansho, French toast with truffle, vacche rosse and balsamic vinegar, and langoustine with Koshihikari rice.

Regional elements appear across the menu—Middle Eastern liquorice in soups, Medjool dates, saffron and lemons in mains—and seafood highlights include scallops with cucumbers and edible flowers grown in the UAE and grilled razor clams. Dessert selections complete the experience with layered flavors such as blueberries with lemon thyme and a follow-up of Amaou strawberry and crown musk melon, ending back in the living room with petit fours and black cardamom madeleines.

Guests who extend the evening can choose from an extensive terrace drink list listed at more than 1, 700 labels while enjoying sweeping skyline views. The restaurant has also secured recognition by entering the top 25 of the Middle East and North Africa 50 Best Restaurants list—an indicator that the menu refresh connects to a broader rise in profile for the venue.

• Start date: 10 March 2026
• Availability: Tuesday–Saturday, seating 7pm–8pm
• Tasting menu price: AED2, 000 (US$545)
• Beverage tiers: AED1, 400 / AED1, 100 / AED750
• Minimum guest age: 13+

If you’re wondering why this keeps coming up for travelers, note that FZN is one of two restaurants led by the chef Björn Frantzén in the city’s high-end dining roster; that leadership makes seasonal menu moves more visible to destination diners searching for refined options near resort properties like palm hotel dubai.

The real question now is whether this menu cadence—monthly specials paired with signature creations—becomes a model others at comparable price points adopt, shifting peak reservation demand and guest expectations.

The bigger signal here is that high-profile seasonal menus tied to regionally sourced ingredients are becoming a public-facing way for destination restaurants to refresh relevance and justify premium pricing—especially for guests planning a dedicated culinary night out.

Writer’s aside: It’s easy to overlook, but the pairing structure and seating rhythm tell you as much about target customers as the dishes themselves: this is curated for committed evening diners rather than casual hotel guests.