Marcus Jernmark. Andrea Jernmark

As the executive chef of Stockholm’s three-Michelin-starred Frantzén, which was ranked No. 6 in the 2021 World 50 Best Restaurants list, Marcus Jernmark cooked at the highest tier of fine dining.

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But at Lielle, the Los Angeles restaurant he’s debuting on Thursday, February 12, at the former Bicyclette space on West Pico Boulevard, he’s thinking about satiation and sensibleness more than spectacle and showmanship.

“You can go to Lielle to be full,” Jernmark tells Observer. “You don’t go to most fine-dining restaurants to get full. You go there for the experience. I want to kind of bridge that gap.”

Lielle will no doubt be a high-end dining destination, but Jernmark wants to take things down a notch after spending years dining around Los Angeles and seeing what guests here enjoy.

“The price point is important,” says Jernmark, who plans to charge $150 for generous four-course meals instead of having the 42-seat Lielle be one of those tasting-menu restaurants that charges twice that for a progression of daintier bites. “It’s an important tool for us to set expectations for the guests. I think that it’s intriguing to be a part of redefining that potential of a new or maybe not-so-widely utilized tier of fine dining, where you take sort of a social dining format and bring a lot of quality and intentions behind that.”

Every Lielle meal will start with house-baked 36-hour Rouge de Bordeaux levain bread with house-cultured butter and items that might include vendace roe (a nod to Jernmark’s background in Nordic cooking)........

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