Wine review: Bouchard Bourgogne Pinot Noir

18 05 2013

Bouchard Bourgogne Pinot Noir

Noticed that I have not tasted French red wine for ages.

This time chose from Alko Bouchard Bourgogne Pinot Noir (100 % Pinot Noir) which comes from Vineyard Bouchard Père & Fils.

Created in 1731, the Maison Bouchard Père & Fils has assembled, over several generations, one of the finest domaines in Burgundy. Moreover, installed since 1820 at the Château de Beaune, it benefits, on this site classed “Monument Historique”, from ideal natural conditions for leaving its precious bottles to age.

THE LOOK

Brilliant cherry red. Reminds of really dark rose or Beaujolais Nouveau.

Pinot Noir

THE NOSE

Red fruit aromas, cherry and kirsch. As wine is quite young aroma is also light.

THE TASTE

Obvious Pinot Noir, quite light with some acidity. Red berries, but again dark rose would not be far.

Red wine

Facts and figures:

Alcohol: 12,5% by volume
Extract: 23 g/l
Acidity: 5,5 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: natural cork

Bouchard Bourgogne Pinot Noir is suitable for almost every food because it is quite light for red wine. However, for red meat you might want to choose more full-bodied wine. As we had file or beef fried with butter and rosemary, wine was a little bit too thin. Can recommend this wine also as aperitif.

REVIEW: OVERALL GRADE 3,5/5 – BANG FOR THE BUCK ++ / +++

http://www.bouchard-pereetfils.com/home/

Steak


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King prawns with Asian flavour

9 05 2013

For shellfish lovers easy and quick portion to prepare for lunch or dinner. But also really tasty and healthy!

King prawnsKing Prawns

Recipe

King prawns (enough for each person)

4 garlic cloves

1 chilli

1/2 -1 fresh ginger (depending on size)

Oil to fry

Asian mint

Baby salad or similar

Lime slices

Low fat Yoghurt

Whole-grain rice  for side dish

(Soy sauce)

Cooking instructions:

If king prawns are frozen defrost them in cold water and dry on paper. If you have shells on prawns, take them away.

1) Chop garlic, chilli and ginger in small pieces and cut 2 lime pieces for each person

2) Put the water to boil for rice and rice to pot when water is hot (takes 10 minutes to cook, ready cooking instructions from package)

3) Pour youghurt in small scoop and set salad leaves, lime pieces and scoop on the plate

4) Put oil on frying pan, heat it and add garlic, chilli and ginger in order to glaze them

5) Add king prawns and fry 1-2 min from both sides (depends on the size of prawns)

6) Take rice out of water and set it on the plate and add some soy sauce (if you like it)

7) Set king prawns on salad leaves which are already on the plate

8) Garnish with Asian mint

9) Enjoy with good white wine!

Ingredientsking prawns

Perfect wine due to Asian spices is KungFu Girl Riesling which was reviewed 12.1.2013.

Bon Appetit! Hyvää Ruokahalua!


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Categories : Fine Dining at Home, Food, recipe, Recipes, Wine, Wine review

Wine review: Champagne Henriot, Brut Souverain

4 05 2013

Henriot Champagne

Since 1808, Champagne Henriot, one of the last independent and family-owned houses in Champagne, has pursued a tradition of excellence – a fragile balance between delicacy, intensity, and purity. For seven generations, the family has selected only the very best vineyards, concentrated on the purity of chardonnay and has upheld the utmost respect for time in order to ensure the cuvee has an opportunity to reach its full expression.

On May Day Eve you have to have bubbles, so we tasted Champagne Henriot, Brut Souverain which consists of two grapes; Chardonnay (40%) and Pinot Noir (60%), not so typical ratio to non-vintage champagnes. Brut Souverin is “basic” champagne from Champagne Henriot.

Henriot

THE LOOK

The colour of this champagne is a light-straw gold. Lacked almost all bubbles which made wonder if this wine lacks also acidity or if it was bad wine

Henriot

THE NOSE

Fruits like apple and pear but also some citrus

THE TASTE

First feeling, fills your mouth which means that acidity is quite strong and bubbles were hidden.  To be honest a little bit stale taste.

Henriot Brut Souverain is not available at Alko’s, so you need to purchase it from cruise ships between Helsinki – Stockholm or Helsinki – Tallinn. Champagne suits best with  fishes and white meats. Must be really cold if you like to enjoy it for aperitif. Not exactly our favourite; should invest a little bit more for Henriot Champagnes…

REVIEW: OVERALL GRADE 2+/5 – BANG FOR THE BUCK + / +++

http://www.champagne-henriot.com/actus.php


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Restaurant review: Brasserie Kämp

1 05 2013

Vappu at Brasserie Kämp

Hotel Kämp is a historical hotel in Helsinki. The hotel was originally built in 1887 by Carl Kämp. The building was demolished and the facade was rebuilt in 1965. The headquarters of the bank KOP were situated in the building for almost three decades, until 1995. A major restoration project, started in 1996, culminated in the reopening of Hotel Kämp in 1999. A shopping centre, Galleria Esplanad, was also opened within the same city block.

Brasserie Kämp offers a wide range of European food brasserie style and Kämp Bar offers you the unique cocktails; in fact mainly champagne, wine and beer which customers usually order. Bar is also very popular on Friday and Saturday evenings. You can also enjoy Sunday brunch at Brasserie Kämp. After building heated terrace two years ago you can dine “outside” all year around like in many brasseries in Paris.

May Day (1st of May) is typical day for enjoying lunch buffets. Had May Day lunch served to the tables at Brasserie Kämp. A la carte list was short which made ordering easy; two starters, two main courses and two desserts. Foccacia and bread were grea compliments to start lunch.

Starter

Starters were QUAIL & SPRING CABBAGE & APPLE Quail terrine, poached egg of quail, poached spring cabbage, apple compote, apple purée, apple “ donut “ and ASPARAGUS & SHRIMP & KUMQUAT Sitrus- marinated white asparagus, green asparagus, kumquat, smoked shrimps, shrimp crème and cress

Both dishes were ok, but dissapointment for taste was obvious. Quil was tender and tasty, BRAVO! Shrimp starter was difficult to understand, what was the clue? Small portions but tasty….Unfortunately we did not understand all flavours of dishes, especially aspargus was not as we expected.

DSC03843

Main courses were LAVARET & NEW POTATO & PARMESAN Roasted lavaret , new potatoes, peas, radish, spring onion, zucchini, caper, parmesan veloute and DUCK & MOREL & POMEGRANATE Duck confit,, baked potato filled with morels, potato, shallot and chives, shallot crème, pomegranate and pomegranate-duck stock.

Cooking of lavaret was excellent; basic fish flavours. Duck confit was delicious, really well cooked. Could have eaten much more…..

LavaretDSC03845

Tried both desserts CHOCOLATE & DRIP BREAD Araguan- chocolate mousse, drip bread ice-cream and RHUBARB & STRAWBERRY & MEAD Marinated rhubarb, strawberries and mead sorbet.
Both desserts were great; Sauli Kemppainen and his team had really made their best. But using of milk was not so clear,,,,

StrawberryChocolate

Brasserie Kämp is perfect location to observe passers-by on Esplanadi promenade. You can also watch swanky cars parked front of Hotel Kämp or driving to the hotel garage. Latest celebrity visitor at Hotel Kämp was Justin Bieber on 25th April!

BUT; May Day is a little bit difficult occasion to compare restaurants and dishes. Because of 1st of May we decided to be modest. Unfortunately we would give only 3+ for food if this would be normal lunch. Anyway, were were able to listen nice male choir singing for us.

Choir

DSC03857DSC03874

REVIEW: FOOD 4-/5 – SERVICE 4+/5 – OVERALL GRADE 4+/5

Normal lunch, only 3+ for food! But we like international athmosphere…..

http://www.hotelkamp.com/brasseriekampbareng


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Categories : Food, Helsinki, Hotel, Restaurant, Restaurant review, Travel, Wine

Wine review: Lind Gewürztraminer Trocken Spätlese

27 04 2013

Tasted wine was Lind Gewürztraminer Trocken Spätlese with 100% of  Gewürztraminer grape from Weingut Lind. (winegut = winery)

The wine growing estate Ökonomierat Lind is situated in the South of the wine growing area of the Palatinate, in the area known as the “Südliche Weinstraße” (the southern wine road). The eco-wine guide-lines of Weingut Lind go much further than the European guide-lines for bio- logical agriculture. Using the rare “sur lie” method ensures that wines remain on the fineyeast until bottling and through this absorb more minerals, vitamins and bioactive substances. This long “mother-child contact” and a biological reduction of the acidity guarantee that the wine is harmoniously and well-balanced.

Wine

For

THE LOOK

Deep yellow with some green apple and raisin, no visible acidity.

white wine

THE NOSE

Aroma of grape comes up strongly. Even some noble rot which is typical to some sweet wines. Spices and raisin.

THE TASTE

Dry, tastes of typical gewürztraminer grapes. Used menthod has reduced the acidity. Some spices and flowers.

Facts and figures:

Alcohol: 12,5% by volume
Extract: 31 g/l
Acidity: 5,3 g/l
Energy: 80 kcal/100 ml (340 kJ/100 ml)
Sugar: 5 g/l
Closure: natural cork

This wine is suitable with white fishes and white meats. Because typical taste of grape is quite strong I would not recommend this wine for aperitif.

REVIEW: OVERALL GRADE 3/5 – BANG FOR THE BUCK ++ / +++

http://www.weingut-oekonomierat-lind.de/en/


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Restaurant review: Pirate Helsinki

21 04 2013

PiratePirate

Restaurant Pirate Helsinki is located in Southern Helsinki, Lauttasaari. First Pirate restaurant was established in Hanko and it serves also pizzas which Helsinki restaurant does not. You have to order food from the bar because there is no table service.  Pirate is a summer restaurant but it is open in December providing ambitious Christmas lunch with famous chefs.

Visited Pirate just when it has just opened also for weekends for the summer time.

For starters ordered Tomato Mozzarella and Parma Ham Rucola Bruschettas with Country French fries. Both bruschettas were nice and french fries really well made. Portion were quite big so they might even be enough for lunch but as we were having early dinner had decided to eat also main courses.

BruschettaMozarella bruschettaParma ham bruschetta

For main courses ordered Grilled king prawns, octopus with french fries, marinated vegetables and hollandaise sauce and Pirate smoked salmon with morel mushroom sauce and warm potato-vegetables salad. Prawns were OK but octopus was chewy; would also have prefered sauce in separate scoop. We had asked that for morel mushroom sauce…. Fish was well prepared as it was not smoked too long. Both portions included same looking side dishes; only difference was potatoes with salmon. Maybe too much oil used in vegetables.

Shrimps and octopusSmoked salmon

Restaurant Pirate is laid-back bistro and especially in the summer terrace is pleasant place to have a beer or two. Because restaurant was just opened we were the only diners at 0530PM. Because spring is so late all boats were still on the ground and surrounded restaurant.

REVIEW: FOOD 3/5 – SERVICE 3,5/5 – OVERALL GRADE 3+/5

If you visit Hanko some day, try Pirate because it is quite popular in the summer.

http://www.pirate.fi/?pinc=1&lng=helsinki

Pirate


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Wine review: “Von Unserm” Rheingau Riesling Trocken

17 04 2013

What, again riesling….?! Yes, because at the moment think it is THE best white wine grape.

With a vineyard area of ca. 3,000 ha (7,400 acres) the Rheingau numbers among the smallest, but most important, wine-growing regions of Germany.

For more than 130 years, Weingut Balthasar Ress has been in the middle of this wine-growing region, in Hattenheim. Unique feature is that wineyard offers opportunity for leasing of grapewines. 3, 5, 10 and 25 year leases are available. Each grapevine that is leased is identified by an engraved tag bearing the new owner’s name, and the new owner has the right to visit the vineyard at any time to monitor the development and care of his/her grapevine. Those with a lease in the Hattenheimer Englemannsberg site can also take part in the grape harvest in autumn. Must consider!

Tasted white wine “Von Unserm” Rheingau Riesling Trocken comes from above mentioned Balthasar Ress wineyard. Grapes used are 100% Riesling, of course. BTW, “Von Unserm” means “Ours” in english.

Riesling von Unserem

THE LOOK

Pale yellow with some green apple, no visible acidity.

Riesling

THE NOSE

Mild flavor of aroma, riesling grape does not feel so strongly. Some honey can be found.

THE TASTE

Dry, some minerals but not so much as usually in German rieslings.

Facts and figures:

Alcohol: 12% by volume
Extract: 23 g/l
Acidity: 8,2 g/l
Energy: 80 kcal/100 ml (320 kJ/100 ml)
Closure: metal screw cap

This wine is suitable with white fishes and white meats but also good choice for aperitif.

REVIEW: OVERALL GRADE 3,5/5 – BANG FOR THE BUCK ++ / +++

http://www.balthasar-ress.de/en/


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Review of Stockmann Herkku dining spots

6 04 2013

Stockmann Aleksi in Helsinki is the biggest department store in the Nordics. Stockmann has several locations in Finland but is also growing in Russia.

Stockmann Herkku (Delikatessen) sells food products and groceries in each Stockmann department store. In other foreign countries where Stockmann operates, Herkku is called Delikatess (Estonia), Delikatese (Latvia) sekä Gastronome (Russia).

Biggest Stockmann Herkku is in the flagship store in the center of Helsinki. It also has couple of nice dining spots which we have planned to try quite long.

First spot was Meals Bar where we had few tapas and some fruit salad.

Stockmann Meals

Three different tapas were Parma ham, Chevre and Cold smoked salmon on rye bread. To be honest they were dissappointing goodies. Rye bread and Parma ham does not fit together. Chevre was too cold because all tapas were in cold place. Cold smoked salmon was a little bit dry. Fortunately fruit salad was fresh. You can choose from 2 white and 2 red wines, one cava and one champagne to pair your food.

Tapas

After tapas visited Coffee Bar serving different coffees, teas and some fondants but also some dessert beverages like grappa, cognac etc…Decided to order espresso, simmered green tea, grappa and few chocolate fondants. Must say these fondants were better than usually Petit fours are for dessert. Can recommend!

Stockmann Coffee Bar

Tapas selection at Stockmann Herkku varies day by day, so another day might provide better experience at Meals Bar. Believe fondants are always as good as they were this time.


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Wine review: Museum

5 04 2013

Again Spanish red wine?! Sorry, but somehow like them a lot…but this wine was a little bit dissappointing.

The Cigales wine region is situated in the province of Valladolid and Palencia and covers an area of 2,600 hectares. The Cigales wine region consists of 37 vineyards (Bodegas), which produce 5 millon liter of wine annually. Finca Museum is one of the biggest bodegas in the region and part of Grupo Baron De Ley.

Tasted red wine Museum from Finca Museum which is 100% TINTA DEL PAÍS grape. Tempranillo, more known spanish red wine grape, is known under a number of local synonyms in different regions of Spain, Cencibel and Tinto Fino are used in several regions, and it is also known as Tinta del País.

Museum

THE LOOK

Label is printed with golden letters, makes wine look precious. At the bottom of the bottle there is also picture of one sculpture wineyard has in their collection

Vintage Crianza 2008 was dark red with a hint of brown color

Museum

THE NOSE

Bouquet was rich, but difficult to recognize tempranillo due to tannins. Some black berries and hint of fennel. Aroma was quite strong.

THE TASTE

Museum was aged at least 6 months (Crianza) in French and American oak barrels. Would say full-bodied and spicy but strong due to tannins. Took some time get familiar with taste.

Facts and figures:

Alcohol: 13,5% by volume
Extract: 29 g/l
Acidity: 5,1 g/l
Energy: 90 kcal/100 ml (380 kJ/100 ml)
Closure: natural cork

Museum wine is suitable for red meats. Because of the tannins, it is not aperitif. Not the best Spanish tempranillo (Tinta del Pais) I have tasted. Better invest for reservas or gran reservas, tannins might be milder. Anyway, with over cooked lamb shank the wine was ok.

REVIEW: OVERALL GRADE 2,5/5 – BANG FOR THE BUCK + / +++

http://www.bodegasmuseum.com/index_ing.html

Lamb


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Wine review: Petit Chablis le Donjon des Eschofiers

9 03 2013

The main Chablis Appellation d’Origine Contrôlée was designated on January 13, 1938, but the junior appellation of Petit Chablis was not designated until January 5, 1944. Petit Chablis is the lowest end of the classification, which includes the outlying land. As of 2004, 1,380 acres (560 ha) of a permitted 4,448 acres (1,800 ha) in the Petit Chablis appellation was planted. (Wikipedia)

Grapes are of course 100% Chardonnay, typical to Chablis.

You might sometimes expect from Petit Chablis wines same features  (full-bodied, rich) as from  genuine Chablis, but Petit Chablis le Donjon des Eschofiers did not meet expectations. Would say it was Minuscule Chablis….

Petit Chablis

THE LOOK

Pale yellow with some green apple, no visible acidity.

Petit Chablis

THE NOSE

Mild flavor of aroma, difficult to sense anything. Maybe some apples and minerals, but only maybe….

THE TASTE

First experience was dull and bland, however aftertaste felt better than first impression.

Facts and figures:

Alcohol: 12% by volume
Extract: 20 g/l
Acidity: 5,8 g/l
Energy: 80 kcal/100 ml (310 kJ/100 ml)
Closure: metal screw cap

This wine is suitable with white fishes and meats. Greasy fishes and spiced foods would not pair. Would prefer also real Chablis for aperetif and pay some extra.

REVIEW: OVERALL GRADE 2/5 – BANG FOR THE BUCK – / +++

Petit Chablis

Coming reviews: Taittinger Cuvee Prestige Brut and Val de los Frailes Vendimia Seleccionada…


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Wine review: Beaujolais Villages Nouveau Louis Tête

16 11 2012

Le Beaujolais Nouveau est arrivé!

Beaujolais Nouveau  is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November

Beaujolais Villages Nouveau Louis Tête is the only Nouveau wine which is available at Alko. Reflects the declining appreciation of Beaujolais Nouveau wines. Remember that earlier there were at least two alternatives to choose from.

Appearance - light red, translucent, like sangria

Aroma – strawberry/rasberry, some alcohol behind

Sensation/Taste – almost like rose wine, bland taste, first taste makes mouth rough

Facts and figures:

Alcohol: 12,5% by volume
Extract: 26 g/l
Acidity: 6 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: metal screw cap

REVIEW: OVERALL GRADE 2/5 – BANG FOR THE BUCK 0/ +++

Suitable for Beaujolais Nouveau parties and for summer aperitif with ice (but it does not stand to drink until next summer)

http://www.tete-beaujolais.com/en/red-wine/


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Wine, food and good living

27 10 2012

Visited Wine, food and good living event again. Maybe too crowded this time but seminar focusing on wines of the year was amazing due to Antti Rinta-Huumo’s enthustiatic presentation. Three candidates for white and red wines were excellent choices. For white wine our group chose Kung Fu Girl but red wine was more complicated. Can recommend “Girl” which is riesling with enough acid but also gentle. Glass on the left.

Viini-lehden Juha Berglund ja Antti Rinta-Huumo valitsevat tänä syksynä vuoden puna- ja valkoviinin jo yhdeksännen kerran kuuden finalistin joukosta. Tervetuloa maistamaan Antin johdolla tämän vuoden finalistit ja löydä omat suosikkisi. Ehdokkaat löytyvät Alkon normaalivalikoimasta ja ovat kohtuuhintaisia alle 30 euron viinejä. Vuoden viiniehdokkaiden kriiteereihin kuuluvat hinnan lisäksi virheetön valmistusprosessi aina tarhalta pulloon saakka sekä viinien hedelmäisyyden, tanniinien, hapokkuuden ja alkoholin miellyttävä harmonia.

http://viinilehti.fi/2012/10/finalistiviinit-olkaa-hyva/

It was also nice to taste new wines and especially different champagnes.
Something between the bottles?

See you there next year…..

http://viinilehti.fi/tapahtumat/viini-ruoka-hyva-elama/

http://web.finnexpo.fi/Sites1/Viiniruokahyvaelama/en/Pages/default.aspx


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Restaurant review: Brasserie Kämp

7 08 2012

Hotel Kämp is a historical hotel in Helsinki. The hotel was originally built in 1887 by Carl Kämp. The building was demolished and the facade was rebuilt in 1965. The headquarters of the bank KOP were situated in the building for almost three decades, until 1995. A major restoration project, started in 1996, culminated in the reopening of Hotel Kämp in 1999 as a Luxury Collection property of Starwood Hotels & Resorts Worldwide. A shopping centre, Kämp Galleria, was also opened within the same city block. All rock and pop stars spend their nights in Hotel Kämp. Last week Bruce Springsteen, the Boss, was there.

Dining at Hotel Kämp gives a possibility on a culinary journey from East to West. Eastern food is offered in restaurant YUME , where you can enjoy modern Asian hawkers- and finger food with a Modern Asian Temptations -concept. Brasserie Kämp offers a wide range of European food brasserie style and Kämp Bar offers you the unique cocktails; in fact mainly champagne, wine and beer which customers usually order. Bar is also very popular on Friday and Saturday evenings. You can also enjoy Sunday brunch at Brasserie Kämp. After building heated terrace a year ago you can dine “outside” all year around like in many brasseries in Paris. In the 2nd floor there used to be a la carte restaurant Signe for almost one year but it did not seem to exist anymore.

A la carte list is short which makes ordering easy, if you find suitable dish. Recommend to order gourmet “fast food” like salad or hamburger which is really luxorious. Especially French fries are maybe the best in the city.

Wanted to challenge kitchen and decided to order for starters ARTICHOKE RISOTTO Goat Gryere flavoured artichoke risotto rucola and SALMON CARPACCIO AND SCALLOPS Red Grapefruit vinegrette flavoured Salmon Carpaccio and fried Scallops with Asparagus salad and Le Grûyère AOC cheese. Taste of risotto was ok but quite mild. Main problem was wetness, it was like soup which risotto’s usually are not. Smelt cheese or lots of olive oil; difficult to taste. Scallops were perfectly fried as they were not like gum ball’s. Unfortunately not any more hot as they shoud be.  Salmon carpaccio is always delicious.

For main courses ordered CATCH OF THE DAY Fresh Fish of the Day which was Whitefish and season vegetables and Cord-fed Chicken Grilled Corn-Fed chicken served with Pumpkin puree and Barley, Madeira Sauce. Whitefish was roasted with professional way which enabled to eat also skin of the fish. Almost half of the season vegetables included lentils, maybe not so seasonal. Chicken was great, not too dry and pumpkin puree was delicious. Barley should be used more often in dishes as it was used in Wanha Makasiini few days earlier.

You could order cakes from the cake trolley but was too full. Green tea and coffee served from luxorious set of dishes ended dinner with glamour.

Brasserie and Cafe Kämp is perfect location to observe passers-by on Esplanadi promenade. You can also watch swanky cars parked front of Hotel Kämp or driving to the hotel garage.

REVIEW: FOOD 3+/5 – SERVICE 4/5 – OVERALL GRADE 4/5

http://www.hotelkamp.com/brasseriekampbareng


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Categories : Restaurant, Wine

Restaurant review: Wanha Makasiini

4 08 2012

Restaurant Wanha Makasiini may be the best privately owned restaurant in Lappeenranta. After two experiences it earns recommendation; if you visit Lappeenranta dine at Wanha Makasiini! Old building itself is worth to see as it is “Old Storehouse”, pictures on the walls describe briefly the history of the building. Restaurant is located in the harbour near Sand Castle which is built each summer to attract tourists to Lappeenranta. You can dine inside or at the terrace depending on the weather. Although restaurant has fine dining menu you can also order pizzas which makes Wanha Makasiini versatile place.

Arrived to the restaurant at about 7PM and it was full; at 930PM it was empty; early dinner. Only Finnish diners this time although in Lappeenranta there are many visitors from neighbor country, Russia

For starters ordered again delicacy from the visit last time, no letdown this time either. Smoked vendace toast, smoked vendace mousse and roasted rye bread. Very simple but so delicious could have eaten 3 portions. Soft and suitably salty mousse blended in with rye bread roasted with butter tasted out of this world. Turkey pastrami, turkey on herb salad bed, marinated red onion and walnut vinaigrette was also simple dish. Turkey was tender; not too dry as it usually is.

Again fish for main courses. This time chose Fried salmon with spinach-pearl barley risotto and season vegetables. Chose this one because wanted to taste and compare barley vs rice as risotto ingredient. Taste and look was almost the same; a little bit bigger pearls but definately worth of trying, can recommend. Roasted whitefish and grilled prawns with lime sauce and grilled vegetables was the weakest link. Fish was over roasted and lime or bearnaise sauce not so attractive. Also prawns were quite small. Last year whitefish portion was excellent and roasted perfectly.

Because main courses were so generous decided to taste ice creams with tea and espresso. Home made Rasberry sorbet and Baileys ice cream ended the dinner appropriately. Next time have to try Mud cake because usually it “separates wheat from the chaff” when it comes to competence of the kitchen.

Because of easy-going athmosphere, renovation of the old building and location in the harbour, Wanha Makasiini earns 4 as an overall grade.

REVIEW: FOOD 3,5/5 – SERVICE 4-/5 – OVERALL GRADE  4/5

http://www.ravintolawanhamakasiini.fi/

http://hiekkalinna.lappeenranta.fi/en/

Some figures from Sand Castle below.


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Restaurant review: Valo

3 08 2012

After 3,5 hour opera (The Magic Flute) in Savonlinna Opera Festival and 4 hour joyful Crayfish dinner and cruise on the Saimaa lake, it was relaxing to dine next day at restaurant Valo. Savonlinna Opera Festival celebrates 100 years history in 2012 and it gathers friends of opera each year. Maybe one can feel similar athmosphere in Verona but Savonlinna continues to live after opera as people dine and share opera experiences in nearby restaurants.

Dined at Valo second time and food was now better. Last year Whitefish was so over roasted it almost fractured. Because one has to dine outside in order to be able observe opera guests walking to Savonlinna castle 200 meters from Valo restaurant, it is important to have good weather. In Valo one can also just have a drink at the forefront bar and do the same. Restaurant serves local Finnish food, evidence for it was mentioning local producers in the a la carte list.

In Savonlinna one MUST eat vendaces! As they were only available for main course asked to get Vendaces from Pielavesi for starter without side dishes. Succeeded and they were simple but excellent, salty and partly crispy but not too creasy. From check noticed that price and name for starter was the same as in childrens menu. Another choice was Cold smoked salmon salad, cold smoked salmon with salad, marinated red onion, deep fried capers, sun dried tomatoes, marinated olives, lemon compote and bread. Add-on’s were not so Finnish and neither this starter beat vendaces.

For main courses had Rib from the Koivunotko wild board, barbeque sauce with potato and chorizo bake. Wild board was perfectly tender as it has been cooked 48 hours. Chorizo harmonized with potatoes well and gave some stroger savor to portion. Arctic Char with new potatoes from Kulennois and dill and whitewine sauce was enjoyable but as usual a little bit over fried. Restaurant mentioned producer or place of catching in both portions.

Almost forgot to take photos of desserts! Grand Marnier Parfait and strawberries was fresh and fruity. Home made chocolate cake and lingonberry ice cream tasted delicious. Soft and moist cake as it should be and rough ice cream with luscious lingonberry taste, almost whole berries.

Restaurant forgot to invoice bottle of Riesling wine as it was ordered from another waitress. Told that and got 20% discount for it.

Because of excellent location and athmosphere overall grade exceeds food and service grades. Restaurant is full before and after opera, therefore table reservation at those times is needed. During opera there are free tables available without need to make reservation.

REVIEW: FOOD 4-/5 – SERVICE 4-/5 – OVERALL GRADE 4/5

http://www.savonmafia.fi/cms/media/32/VALO_ALA_CARTE.pdf

http://www.operafestival.fi/In_English/Front_page.iw3


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