Boutique hotel Yöpuu in Jyväskylä, Finland is located in historic building which was built 1928. In the same building operates fine dining restaurant Pöllöwaari, where we dined during our stay at the hotel.
Restaurant has two dining hall’s and private cabinets. You could also eat at the small terrace outside.
Restaurant concept includes Winebar, where we tasted some wines a year ago. Great experience (http://reijosfood.com/2013/08/08/wine-tasting-without-advance-booking/). Nice “after taste” from that visit was the reason, why we decided to stay in this privately owned hotel instead of chain ones (hotel review coming later).
You could enjoy one of the three tasting menus like “Tour of the land” or “Voyage of the senses” depending on how many portions you would like to eat.
We ordered from a la carte list first starters and main courses. The dinner started with delicious greetings from the kitchen. As you can see from the cover plate, restaurant uses Iittala “Taika” set of dishes.
For starters we ordered Whitefish & black currant with cucumber and sour cream and Lobster & cherry tomato with pumpkin seed and chervil.
Take a look at those portions, like art?! Whitefish had been colored with blueberry and taste of berries was perfect with black currant. There was also whitefish roe on the plate which is one of the best Finnish roes.
Warm lobster made another starter extravagant and it it really tasted like it. There was also lobster inside warm croquet. One of the best starters ever eaten.
Main courses were Pike-perch & potato with celery, pea and lemon and Flounder & scallop with orange, sea sorrel and sparkling wine.
Pöllöwaari had not been able to get fresh pike-perch and it served whitefish instead. Lemon was actually hollandaise sauce which was excellent. Whitefish was a little bit overcooked but fish skin was eatable as it was enough crispy.
Sea sorrel is rare side dish and new for us. Portion included quite a lot cauliflower which was not mentioned in the name of dish. Should have because the amount of it was 10 times more than sea sorrel. Disussed about that with head waitress, but maybe she did not understand our message. Scallop was fried as it should be, not overcooked.
For desserts we ordered Cranberry & blond chocolate with rye and rosemary and Lemon & meringue with limoncello and curd.
Cranberry mousse seems to smile waiting for someone to eat it. Half sweet, 1/4 salty and 1/4 bitter; excellent combination. Lemon dessert was scrumptious, not much more to say.
Restaurant uses lot’s of herbs. At the terrace there are boxes chef’s visit regularly. A proofpoint of fresh herbs chef’s grow by themselves.
Restaurant Pöllöwaari is fine dining restaurant worth to try. Most of the portion names follow the trend; two main food ingredients named. Usually no more explantions but Pöllöwaari tried to give some more information by mentioning 2-3 other ingredients. This is difficult because you can not not name all but they should be well chosen. The discussion about sea morrel and cauliflower was one example.
Service was precious, maybe a little bit rigid. When dishes were brought to the table, contents were explained precisely.
From wine list, which included excellent cellar wines, we chose Domaines Schlumberger Riesling Grand Cru Kessler 2008. Golden yellow aromatic wine which paired well with fish dishes. Unfortunately not available Alko’s regarding to waitress.
REVIEW: FOOD 4,5/5 – SERVICE 4-/5 – OVERALL GRADE 4,5/5