Marcus Jernmark Opens Lielle: A New Dining Experience in Los Angeles

Marcus Jernmark, the executive chef of Stockholm’s acclaimed three-Michelin-starred Frantzén, is set to debut his new restaurant, Lielle, on February 12, 2026. Located in the former Bicyclette space on West Pico Boulevard, Lielle aims to redefine fine dining by focusing on satiation and sensibleness rather than spectacle. Jernmark emphasizes that diners can expect to leave feeling full, contrasting with the typical fine-dining experience that prioritizes presentation over quantity.

New York Observer

At Lielle, Jernmark plans to offer a four-course meal priced at $150, a significant reduction compared to many tasting-menu establishments. The menu will feature dishes that reflect Jernmark’s Nordic roots and California influences, including abalone “BBQ” with seaweed rice and aged squab with yuzu pepper. The restaurant will also incorporate house-baked bread, which Jernmark describes as a critical element of the dining experience. He aims to create a casual yet high-quality atmosphere, coining the term "California bistronomy" to describe his approach.

New York Observer

Jernmark and his creative partner, Andrea, have committed to sourcing ingredients from local producers, such as Buellton’s Motley Crew Ranch, which practices regenerative and biodynamic farming. This commitment extends to the restaurant's offerings, including a sausage for future dishes at Marée, a wine bar planned for later this year. The focus on local and sustainable ingredients is a cornerstone of Lielle's philosophy, with Jernmark actively engaging with suppliers to ensure quality.

New York Observer

Lielle is designed to provide a comfortable yet refined dining experience. Jernmark has intentionally created a setting that avoids excessive formality, opting for a dark ambiance that facilitates conversation. The seating arrangement is designed to foster a sense of intimacy without compromising comfort. Jernmark’s vision is to create a restaurant that feels welcoming and accessible, steering clear of the performative aspects often associated with fine dining.

New York Observer

Jernmark has expressed a desire to return to the basics of dining, stating, “At some point, you need to relax a little bit... This is a restaurant for people who are well-traveled and have seen a lot of smoke and mirrors.” He aims to create an environment where the focus is on quality food and genuine service rather than elaborate presentations.

New York Observer

While Jernmark's approach has been well-received, some critics may question whether the shift towards a more casual fine dining experience could dilute the traditional elements that define high-end cuisine. However, Jernmark remains steadfast in his belief that seriousness in food does not necessitate ceremony.

New York Observer

Lielle will be open for dinner seven nights a week, with seatings from 5 p.m. to 8:30 p.m. As Jernmark continues to develop his culinary vision, he plans to introduce Marée, further expanding his influence in the Los Angeles dining scene.

New York Observer

• “You can go to Lielle to be full,” — Marcus Jernmark, Executive Chef

New York Observer

• “I promise you there’s going to be so little show that some people will request more show. But this is a restaurant for people who are well-traveled and have seen a lot of smoke and mirrors. And they’re over it. We don’t need that in our lives anymore. We want to bring it back to basics in that sense.” — Marcus Jernmark, Executive Chef

New York Observer

• “If everything goes really well, I’m probably going to be in a relatively nice maître d’ situation,” — Marcus Jernmark, Executive Chef

New York Observer