The progression of small plates at Frippe begins with the tempura-fried zucchini flower, a delicate construction filled with goat cheese and drizzled with honey. The batter is engineered for an airy, ephemeral crunch that gives way to a creamy, floral center. This is followed by the Iberico pork, which is cured and then seared to achieve a buttery, melt-in-the-mouth consistency, served alongside a velvety butter bean purée. The mini scallops are another technical highlight, gratinated with a rich sobrasada butter that adds a smoky, piquant depth to the briny mollusks. The aroma of charred herbs and Spanish saffron fills the space, which is tucked behind Stockholm’s Royal Dramatic Theatre. Each small plate is a study in flavor balance, utilizing the acidity of sherry vinegar and the heat of pimentón to create a vibrant, high-contrast experience. The kitchen’s commitment to Spanish traditions is evident in every bite, from the salt-cured boquerones to the Basque-style cheesecake.