Wine review: Weingut Liebfrauenstift 2012 Trocken Riesling

12 04 2014

Weingut Liefrauenstift - reijosfood.com

Our favorite and trusted choice, Weingut Liebfrauenstift 2012 Trocken Riesling, finally now reviewed!

Right inside the urban boundaries of the German city of Worms, ancient brick walls shelter a piece of living history. This is where, around the former Monastery of THE Lady (Liebfrauenstift),wines have been growing for five hundred years. Historical sandstone walls help create the special microclimate of the Liebfrauenstift-Kirchenstück vineyard in Worms. Together with the mineral-rich muddy soil of the site and the proximity of the Rhine, which provides the water, they lend the vines thriving there their unique wealth of aromas.

This wine is easy choice to start tasting rieslings. Not too much acidity either petrol or minerals compared to strongest rieslings.

THE LOOK

Typical riesling color, light yellow straw.

Riesling - reijosfood.com

THE NOSE

Fruity apple and peach and fresh citrus aromas

THE TASTE

Dry, fruity and fresh. Pleasent amount of minerals and petrol if at all.

Weingut Liebfrauenstift 2012 Trocken Riesling is perfect wine for aperitif and pairs extremely well with white fishes like lavaret. So far have not found this riesling in any other restaurant than Blue Peter and it is not available at Alko. Should be because it would help in starting getting familiar with world of rieslings.

Riesling - reijosfood.com

OVERALL GRADE 4,5/5 – BANG FOR THE BUCK +++ / +++

http://www.liebfrauenstift.com/en/index.html

 





Restaurant review: Bronda – 4th BW restaurant in Helsinki

9 04 2014

Beef tartar at Bronda - reijosfood.com

Bronda, the 4th restaurant in Helsinki by Tomi Björck and Matti Wikberg, opened it’s doors on Monday 10th, 2014. Located on the corner of Eteläesplanadi and Korkeavuorenkatu, large space with high ceilings and big windows with otherwise plain interior design, offer interesting dining experience. Nautical roof lamps and mirrors on the wall are eye catchers.

The lounge bar is open until late and it offers view to Park Esplanade. It surely will be one of the most busiest bar in the district.

Bronda name comes from the building restaurant is located.

Bronda - reijosfood.com

Bronda’s dishes should reflect Europe and particularly countries Spain, Italy and France. The food is meant to be shared as in other BW restaurants Farang*, Gaijin* and Boulevard Social (*reviews available on reijosfood.com). Bronda concept is copied from those succesful Bib Gourmand restaurants; even same drinks with same exotic names are served.

First look at the menu was challenging; you could choose from snacks, fresh and/or warm dishes. So we decided to choose one of the two tasting menus, Menu Esplanad, with suggested wines.

Tasting menu at Bronda - reijosfood.com

Dinner started with Sashimi, aioli prawns and sorrel which were served on a wooden plate. Sashimi was prepared from lavaret (whitefish). Fish was soft and mellow and shrimps were fresh of course. In overall excellent combination after sorrel soup was poured into the bowls.

Sashimi and prawns at Bronda - reijosfood.com

Second dish was Beef tartar with butter milk and dried bread. If your read menu, you can see that there are lot’s of different ingredients used. I am not sure, if we could find all of them, but beef was tender anyway. This was also the first dish to be shared, so portion had to be divided in two parts.

Beef tartar at Bronda - reijosfood.com

Then we were served third and fourth dish at the same time; Fish stewed Basque style and  Risotto Milanese. Basque style meant mussels, chorizo and sherry flavored stock. Tempting, but at the same time challenging dish for the kitchen. Fish itself was ok, but one of the 5 mussels had not opened. No chorizo taste at all, actually one small bite was found. Risotto had waited serving some time as it was not so warm anymore. To prepare perfect structure, kitchen needs some more practice.

Fish and risotto at Bronda - reijosfood.comFish at Bronda - reijosfood.com

Last so called main course was dissappointing. On the menu it says Cotoletta which means schnitzel. However, more detailed description tells that you should get crisp pork chop. Bronda served dry Wiener Schnitzel with fennel salad and tomato compote. This dish dropped food grade below 4. I am sure this dish will not be as such on the menu in the future, but side dishes could be the same.

Wiener Schnitzel at Bronda - reijosfood.com

Dessert should have been Tiramisu, but as we had asked one menu lactose-free, one portion was replaced with Lemon pie Bronda without informing beforehand. However, both desserts were delicious and crowned the dinner. Pie included rosemary and thyme which made the experience exciting.

Tiramisu at Bronda - reijosfood.comLemon tart at Bronda - reijosfood.com

When it comes to recommended wines they are overpriced. You pay 50€ for 2 1/2 glasses of basic wines. Choose instead a bottle or glass from the list, because some wines are quite reasonably priced. For the tasting menu first wine should have been riesling but it was replaced by gruner-veltliner. Second glass, pinot noir, was poured from 1,5 litre bottle. Third, dessert wine, was 5 years old Madeira which paired well with desserts.

Bronda was full when we entered and was still full when we leaved. Relaxed athmosphere and loud background noise make restaurant perfect place for group gatherings. As snacks and some food are served in the bar, it will be the the most succesful part of concept. You can see Park Esplanade from the windows while dining and at the same time  can observe other people present in the bar. Although portions are well designed and look impressive, propably food is not the main issue. Main idea is social interaction.

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

http://ravintolabronda.fi/?lang=en

 





Veuve Clicquot Champagne bar at Stockmann, Helsinki

6 04 2014

Champagne bar at Stockmann - reijosfood.com

Fazer 8th Floor restaurants at Stockmann include cafes, self-service food market, a la carte restaurant and champagne bar. In February 2014 Moet Hennessy and Fazer joined forces and re-opened the bar and named it as Veuve Clicquot Champagne bar.

Veuve Clicquot appears at the world’s most prestigious department stores such as Harrods in London, Oberpollinger in Munich and NK in Stockholm. Now, this luxorious brand is also present in Helsinki, at department store Stockmann.

Glass walls and elegant furnishing are almost the same as before, but yellow Veuve Clicquot brand color dominates now at the bar.

Chairs at Stockmann - reijosfood.comChair and pillow - reijosfood.com

Bar serves Veuve Clicquot champagnes by glass or bottle, but also offers opportunity for tasting of 3 different champagnes; Veuve Clicquot Brut, Veuve Clicquot Rosé and Veuve Clicquot Vintage 2004, 4 cl’s each.

There was loyalty offer for Stockmann customers, which waitress did not know, when we placed the order. After checking she was willing to serve us. Would say that price/quality ratio was excellent!

Veuve Clicquot bottle and glass

Veuve Clicquot champagne - reijosfood.com

Veuve Clicquot Champagne bar at Stockmann is perfect place to drop by before dinner (notice opening hours which are the same as department store has) or relax when shopping till you drop.

Veuve Clicquot glass at F8 - reijosfood.com

There are some snacks available but each of them include bread. Tried shrimps and manchego cheese but did not touch the bread. Some improvement for the snacks would be suitable as they are not at the same level as everything else at the bar.

Snacks at Champagne bar - reijosfood.com

http://www.fazer.fi/kahvilat-ja-leipomot/kahvilat–ravintolat/stockmann/fazer-8th-floor/fazer-champagne/

 





Restaurant review: Presto – A mangiare!

29 03 2014

Aperol Spritz at Presto - reijosfood.com

Italian restaurant Presto was opened on the 19th February, 2014. Restaurant concept consists of trattoria, caffe bar, prosecco lounge and shop.

Location is excellent, next to the Espa (Park Esplanade) and in the same building as restaurant Savoy. Presto replaced at the same time restaurant Katsomo, which used to serve Savoy theatre customers.

You can find traditional Italian dishes from the a la carte list like bruschetta, pasta, risotto and pizza. One speciality are mozzarella starters, which are served on a wooden plate with side dishes like salami, bresaola or parma ham.

Best way to evaluate the level of Italian kitchen in Finnish restaurant is to try those traditional dishes.

Started the dinner with Aperol Spritz, glass of Prosecco and excellent Focaccia, which was served after placing the order. First restaurant in Helsinki in which I have seen serving Aperol Spritz as aperitif and it is on the drinks menu. Unfortunately it was too dry, not enough Aperol.

Foccacia at Presto - reijosfoo.comAperol Spritz at Presto - reijosfood.com

Continued with Italian trattoria dishes and ordered for starters Bruschette with Bresaola and from Mozzarella bar Mozzarella di Bufala with artichokes and olives. We did not choose any cold meats with Mozzarella, as we had Bresaola with traditional bread.

Bruschettas were excellent and pieces of Bresaola tender. Could not be better in Italy. Also Mozzarella with side dishes was enjoyable. Soft and moist cheese comes from Italy; therefore difficult to screw up. Some restaurants use mozzarella made from cow milk and that is inexcusable.

Mozzarella at Presto - reijosfood.comBruschette at Presto - reijosfood.com

For main courses chose Pasta Orecchiette all’arrabiata Pasta with spicy tomato sauce and Salsiccia sausage and Melanzane alla Parmigiana Eggplant casserole.

As pasta’s and one risotto are not listed as “Primi Piatti”, expectation was that they would be enough big to be main courses. Pasta was enough big, but unfortunately it did not meet Italian pasta requirements. Tomato sauce was not enough spicy and it lacked sweetness. Or at least sausages should have been spicy, if sauce was not. Eggplant casserole was luckily delicious which compensated dissappointment is pasta.

Pasta at Presto - reijosfood.comEggplant casserole at Presto - reijosfood.com

Had to try desserts and selected from the list Torta alla Presto Pie of the day and Gelato Self-made ice-creams.

Both were mouth-watering! Lemon pie was really delicous and Peanut ice-cream and Cherry ice-cream one of the best ever tasted. It is possible just to drop by for espresso and dessert, which we shall certainly do.

Lemon Pie at Presto - reijosfood.comIce-cream at Presto - reijosfood.com

Presto claims to be trattoria, not ristorante, which is true. Recommend to ask table downstairs or from the small plateau between ground and second floor. You can see Park Esplanade plus downstairs is anyway more lively. Trattoria is on the second floor. Choose that if you want to eat at more restful dining room.

Prosecco Lounge in the 3rd floor has special hours between 16.00 – 18.00 on work days, but is is mainly reserved for theatre visitors. It was empty when we checked it at about 22.00 on Friday evening. The decor is the same as it was in restaurant Katsomo, not Italian type. If you take a closer look at the figures in the pictures on the wall, you might found some interesting.

Presto - reijosfood.comPresto bar - reijosfood.comProsecco Lounge at Presto - reijosfood.comDecor at Presto Prosecco Lounge - reijosfood.com

If pasta would have been better, Presto would have got 4 for food grade.  Higher overall grade 4+ comes because of nice concept which has not actually existed in Helsinki before, when it comes to Italian kitchen. Reasonably priced fresh and delicious food (most of them) in an relaxed athmosphere.

Wine list is short but again prices for wine glasses are reasonable. Some local, so called Italian restaurants, serve wine from barrels with low prices but the quality of wines is lousy. Presto serves proper Italian wines, no reason not to choose house wines.

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

http://www.ravintolapresto.fi/

https://www.facebook.com/prestohelsinki





Summer drink Aperol Spritz arrived in Helsinki

24 03 2014

Aperol Spritz - reijosfood.com

Amazing coinsidence, was able to taste Aperol Spritz same day in two different places…..but where?

Aperol Spritz is Italian drink and aperitif which became famous already in 1950′s. When preparing drink, it is important to mix it with right amount of beverages. If you add too much Aperol, drink will be too sweet. On the other hand insufficient amount of aperitif makes Spritz too dry. So, below you can find instructions:

Add ice to fill red wine  glass or tumbler

Add 3 parts of Prosecco

Add 2 parts of Aperol

Add 1 part of Soda

Mix with a long spoon

Serve immediately

Enjoy!

First Aperol Spritz of the day was tasted at Wine Expo 2014. Importer had they own stand which was refreshingly colored compared to other “standard” stands. Drink was excellent but maybe a little bit sweet, a dash too much Aperol.

Aperol Spritz at Viini Expo 2014 - reijosfood.com

Second Aperol Spritz of the day was enjoyed at new Italian restaurant Presto (review follows later). This time the drink was much too dry, almost could not taste Aperol at all. I think the mix must have been prepared by using formula 3/1/1, which is the ratio in some incorrect recipes.

Aperol Spritz at Presto - reijosfood.comAperol Spritz at Presto - reijosfood.com

As Aperol is not so strong it really is excellent summer refresher, alternative for Cava Sangria. When you add ice and soda, alcoholicity is less than in glass of wine, under 10%.

In order to get the most out of the drink, it must be mixed properly. Otherwise it does not make sense to ruin prosecco with add on’s.

Facts and figures:

Alcohol: 11,00 %
Extract: 250 g/l
Sugar: 250 g/l
Energy: 160 kcal / 100 ml (670 kJ / 100 ml)
Closure: metal screw cap

http://www.aperol.com/int/en/aperol-spritz/aperol-spritz/ready_to_spritz





Wine Expo 2014 in Helsinki – Champagne tasting hour

22 03 2014

Champagne tasting - reijosfood.com

Wine Expo (Viini Expo) is arranged every two years in Messukeskus Helsinki, Expo and Convention Centre. When noticed there would be opportunity for champagne tasting on Friday, signed up right away.

Tasting event was guided by Andreas Larsson, Best Sommelier of the World 2007 and Finnish Essi Avellan, MW. Essi Avellan specializes in champagnes. Her appreciation reflects in the fact that she very recently appeared in Christie‘s world encyclopedia of champagne & sparkling wine book. To do the revision of the third edition, writer Tom Stevenson chose Essi Avellan, the second person from the Nordic countries to gain the coveted Master of Wine qualification. http://www.essiavellan.com/.

Essi Avellan - reijosfood.com

Tasted champagnes and short notes:

Champagnes - reijosfood.com

Ayala Brut Nature (NV)

Really dry, no sugar (zero dosage), 50% Pinot Noir grape – because of dryness and amount of PN grape, bouquet and palate not in balance, even disturbing (would not buy)

Overall grade: 2,5/5

Henriot Blanc De Blancs (NV)

Brut, less than 10g/l dosage, 100% Chardonnay grape – balanced aroma and taste, blanc de blancs is always structured (would buy, affordable price compared to what you get)

Overall grade: 4/5

Henriot - reijosfood.com

G.H.Mumm Bland De Blancs – Mumm de Cremant (V)

Brut, Grand Cru Prestige Cuvee, 100% Chardonnay grape – luxorious style, bouquet and flavor in equilibrium, blanc de blancs continues the triumph (must buy)

Overall grade: 4,5/5

Mumm Blanc de blancs - reijosfood.com

Pol Roger 2002 (V)

Extra Cuvee de Reserve, Blanc De Blancs (100% Chardonnay grape) – precious, balanced bouquet and palate as blanc de blancs typically have (would buy)

Overall grade: 4/5

Pol Roger 2002 - reijosfood.com

Henriot Millesime 2005 (V)

Blend of Chardonnay and Pinot Noir grape, dosage less than 10g/l – elegant on the nose and on the palate, PN brings out some side bouquet but does not disturb in taste (would consider a little bit because of the price tag)

Overall grade 4-/5

Henriot Millesime 2005 - reijosfood.com

Laurent-Perrier Cuvee Rose

Color of the bottle label reflects the 100% Pinot Noir grape used, method used takes best out of this grape – best rose tasted so far, elegant color, fresh bouquet, fruity taste (must buy – our opinion: best of all tasted champagnes)

Overall grade: 5-/5

Laurent-Perrier rose - reijosfood.com

All champagnes were tasted in an hour, which was a little bit short time to really dig in. Serving temperatures were perfect because each champagne was poured one by one in glasses. Both presenters were professionals, no doubt about that.

Tasting room was half empty or half full (like wine glass can be). Maybe the time 6PM on Friday was not the best one, but at least we enjoyed tasting champagnes and listening interesting facts and backgrounds of the wines.

Champagne glasses - reijosfood.comChampagne at Viini Expo - reijosfood.com





Wine review: Champagne Nicolas Feuillatte Brut – keenly priced champagne in certain Helsinki restaurants

16 03 2014

Nicolas Fauillatte - reijosfood.com

HOK-Elanto restaurants have tempting offer which is valid until 31.3.2014. A bottle of champagne for 37€, which is the cheapest price for bottle ever seen at restaurants in Helsinki.

Last year same restaurants offered the whole year bottle of champagne at a price of 39€.

Promoted champagne was Nicolas Feuillatte Brut which is basic champagne from Centre Vinicole-Champagne Nicolas Feuillatte uniting 82 cooperatives in Champagne.

The non-vintage Brut Champagne is aged for at least 2 years in cellars. Wine is made from Chardonnay 20%, Pinot Noir 40% and Pinot Meunier 40%.

THE LOOK

The color of wine is pale yellow and you can see a ribbon of fine and delicate bubbles

Champagne - reijosfood.com

THE NOSE

Whitefruit aromas like apple and pear brought in mind Solero ice-cream/sorbet from the childhood, the sorbet part of it

THE TASTE

Delicate taste with same fruits which were already sensed with nose. Mixed feelings because of temperature of the wine, it was too warm. Wine was tasted at restaurant Kaarna lounge bar.

The problem with these offers has been that champagne is stored in too warm wine cabinet. So when it is served you can not find the best palate out of it. Difficult to say if this champagne would have got better points, if stored correctly, but this time it did not got more. 20% of chardonnay grape is not usually enough but typical for basic Champagnes.

Would invest a little bit more and buy Reserve or Grande Reserve if considering Nicolas Feuillatte to be enjoyed at home

OVERALL REVIEW 3-/5 – BANG FOR THE BUCK ( restaurant price) +++ / +++

http://www.hok-elanto.fi/syo-ja-juo/ravintoloiden-edut/nicolas-feuillatte/

http://www.nicolas-feuillatte.com/en/home





Restaurant review: Savoy – world’s oldest design restaurant

9 03 2014

Savoy menu - reijosfood.com

What would be the right place to celebrate International Women’s Day?

Of course legendary Restaurant Savoy, world’s oldest design restaurant, which opened it’s doors first time in 1937. Since then it has been the flagship of Finnish gastronomy and restaurant culture in Helsinki.

The dining hall of Restaurant Savoy is an important part of Finnish design history. The interior was initially designed by Aino and Alvar Aalto in cooperation with textile artist Dora Jung and the then newly established Artek. Its pure and austere minimalism has remained in vogue for decades. Our table was at the covered patio with view to Esplanade Park and hotel Kämp.

We started the dinner with glasses of Champagne Larmandier-Bernier Latitude Extra Brut. Bouquet and taste of blanc de blancs champagne were perfect, felicitous kickoff for the dining.

Champagne at Savoy - reijosfood.com

There was good sounding tasting menu available and you could also pre-order pressed grouse menu (presser in the 1st picture), but we decided to try a la carte dishes.

Dinner started with greetings from the kitchen, white bean soup, which was delicious appetizer.

White bean soup at Savoy - reijosfood.com

For starters we had Tartare of brined salmon with Finnish caviar and avocado crème and Crème Ninon with lobster and Savoy’s air-dried duck breast

Salmon tartar was basic Finnish starter, well prepared, but nothing extraordinary.

Creme Ninon, “pea soup” flavored with champagne, was poured on top of the lobster pieces and dried duck was grated after that by waitress. This starter earned 5 because it was so scrumptious and of course the looks of the portion was fabulous. Fresh peas paired extremely well with lobster and duck.

Starter at Savoy - reijosfood.comStarter at Savoy - reijosfood.com

For main courses we ordered Roasted turbot with piquillo pepper tortellini and deep-fried anchovies and Pan-fried lavaret with blue mussel cassoulet and fennel.

Both fishes were well prepared as could be expected. But as French cuisine does not save butter, they were a little bit heavy. Moussel cassoulet was garbled and there was no need for asparagus.

Portions looked again stunning, no doubt about that.

Turbot at Savoy - reijosfood.comLavaret at Savoy - reijosfood.com

After main course we still had room for desserts and ordered Triple chocolate cake with passion fruit ice cream and Baba moistened with Savoy’s honey bock and honey ice cream.

But before those dishes kitchen served pre-dessert which actually could have been one of the desserts as it was so tasty.

Dessert at Savoy - reijosfood.com

Both desserts were excellent. There were three different layers inside the chocolate cake and it’s flavor was crushing. Honey suited well with baba and it should have been prepared in the kitchen as Savoy has their own beehives at the roof terrace.

Chocolate cake at Savoy - reijosfood.comBaba at Savoy - reijosfood.com

For wine we chose Riesling Münsterer Pittersberg Trocken which paird well with starters and main courses. Not too many mineral or petrol flavor.

Restaurant Savoy has style, no doubt about that. But it’s price level is at least the same as in Michelin restaurants or even higher. Food is delicious and portions look stunning. If you like the decor and view of the Esplanade Park (but you must have table at patio) then Savoy is right restaurant for you. But at the same price level you might also enjoy food at e.g Luomo, Olo or Postres, which all are located close to the park.

Park Esplanade - reijosfood.com

Service was professional except one mistake. Ordered double espresso with dessert, waitress came back to check if it was double, but still I was served small espresso which they had to replace. If I would have been responsible for serving I would have invoiced small espresso not double or even given it for free.

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

http://www.ravintolasavoy.fi/en

Savoy - reijosfood.comSavoy entrance - reijosfood.comSavoy table - reijosfood.comSavoy vase at Savoy - reijosfood.com

You might also be interested in to get more familiar with Alvar Aalto after visiting Savoy

http://www.alvaraalto.fi/index_en.htm





Wine review: Moët & Chandon Impérial Brut

2 03 2014

Moët & Chandon Impérial Brut - reijosfood.com
House of Moët’s iconic champagne, Moët Impérial.

Moët has been associated with the sparkle of success and glamour ever since the House was founded in 1743 by Claude Moët.

Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity. Wine is made of Pinot Noir 30-40%, Pinot Meunier 30-40% and Chardonnay 20-30% grapes. Chardonnay completes the freshness and stability of this wine.

THE LOOK

The look of wine is golden straw yellow with green highlights, plenty of small bubbles.

Moet Imperial - reijosfood.com

THE NOSE

Green apple and citrus fruit, the freshness of mineral nuances and white flowers, the elegance of blond  notes. Second glass brought up interesting bouquet…

THE TASTE

White-fleshed fruits (peach, apple), the alluring caress of fine bubbles, the soft palate of citrus fruit

Facts & Figures:

Alcohol: 12,00 %
Extract: 25 g/l
Acidity: 5,9 g/l
Sugar: 9 g/l
Energy: 80 kcal / 100 ml (320 kJ / 100 ml)
Closure: natural cork

Moët Impérial can be served throughout the meal, from aperitif to dessert and pairs perfectly with: shell fish, white fish, white meats (such as chicken) and dessert fruits.

We paired it with scallops, antipasti and chicken skrewer with rucola salad. Best match was with scallops but as mentioned earlier, wine really can be served with all dishes during lunch or dinner.

Scallops and Moet Imperial - reijosfood.com

REVIEW: OVERALL GRADE 4+/5 – BANG FOR THE BUCK +++ / +++

PS. Moet Ice Imperial reviewed 15-09-2013 at reijosfood.com

http://www.moet.com//





Restaurant review: Yume – modern Asian cuisine

28 02 2014

Restaurant Yume - reijosfood.com

Restaurant Yume is part of Kämp Group, which also operates legendary luxury hotel Kämp. Yume serves asian flavours and dishes in a modern decor and is located in the same building as hotel Kämp. Inspired by the Jack Yoss Experience pop up restaurant which was at Yume in July 2012, restaurant’s menu changed and offers today a wide variety of modern asian food.

We arrived early at 5PM when restaurant opens. Reason for early arrival was Michael Buble concert, where we should be at 8PM latest when the warm-up band or actually accapella group Naturally 7 should start singing. Although we would have a little bit more than 2 hours to eat, we decided to order longer tasting menu

Menu Tiong Bahru

which included 7 dishes. Shorter menu would have included one dish less.

First two dishes were brought to the table at the same time

Fresh Spring Rolls

Fresh veggie spring roll, sweet chili sauce and black vinegar

Yellowtail Sashimi

Yellowtail sashimi, sweet soy-chili sauce

Veggie ment mainly sprouts which made first dish one-sided although rolls were delicious with sauces.

Sashimis were perfect, two pieces of soft fish for both. Suitably flavored sauce and vegetables made the dish masterpiece. We used chopsticks for sashimis as they were an option to be used for eating.

Sprubg rolls and sashimi at Yume - reijosfood.com

Third and fourth dishes were again at the same time on the table.

Pork Ribs

Pork Ribs and thai-chili sauce

Som Tum Salad

Spicy green papaya salad with cucumber and carrots

Pork ribs were juicy, crunchy and crisp at the same time. Sometimes candied pork, which is usually offered in modern asian restaurants, can be dry. These ribs were not candied and the way the were prepared was new for us. Extremely scrumptious, if you happen to like a little bit greasy pork.

Salad supplemented well this combination, better than rice would had. Noticed that kitchen had not yet served any rice which was good idea. Sometimes you might eat too much if rice is all the time on the table.

Pork ribs and salad at Yume - reijosfood.com

Pork ribs at Yume - reijosfood.com

Hot Stone

Beef/Lamb/Tofu tai Tiger Prawn

We chose tiger prawns instead of meat. Waitress instructed us first to fry prawns on the hot stone, then dip them to the sauce and add salt and chili powder. Understandable, because otherwise whole restaurant would have been filled with stick smoke as most of the tables would have used hot stones.

Tiger prawns at Yume - reijosfood.comTiger prawns on stone at Yume - reijosfood.com

Whitefish “sweet and sour”

Roasted whitefish, black sweet and sour sauce, fresh herb salad

Whitefish was best of all portions. First fish was roasted perfectly and then placed to the sauce in in order to get more flavor. Mint and other herbs completed this taste of heaven. And if you would still be hungry big bowl of rice would take it away. You could choose whitefish also from a la carte list from “warm dishes to share” section but for two I would suggest to order two portions. You would not like to share this one :)

Whitefish at Yume - reijosfood.comWhitefis and rice at Yume - reijosfood.com

Passionfruit Pudding

Passion pudding, coconut sorbet

Dessert was one of the best in asian type of fine dining restaurants. Not too asian but still asian flavors. Means that sometimes different type of vegetables and herbs used in desserts make them almost snack or main course, not dessert.

Pudding at Yume - reijosfood.com

Interesting detail was the location of extra cutlery. They were hidden in a small box under the table, but only on one side.

At 5PM restaurant was still empty as it has just opened it’s doors. At 7PM most of the tables were occupied although Canada played against USA in Sotshi Olympic Ice-Hockey games. Unfortunutely Finland had just lost to Sweden and will play for bronze medal.

Cutlery at Yume - reijosfood.comYume - reijosfood.com

For wine we chose Gysler Weinheimer Riesling Trocken 2010 from Pfalz, Germany. Dry, but not too dry riesling with enough acidity and fruit flavors paired well with oriental tastes. Also had glass of pinot noir from Bourgogne, France with ribs. This wine would have been served if you would have ordered matching wines with tasting menu.

Yume is one of the best “gourmet” asian cusine restaurants in Helsinki. As it is in the center of the city, next door to Hotel Kämp, it’s location is also perfect. Modern rhythm music is not too loud and most of the tables are not thick on the ground, which makes discussion possible. A little bit more spices in some of the dishes and then food would have also scored 4,5. Service was professional as expected.

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

http://ravintolayume.fi/en/





Wine review: Cono Sur Single Vineyard Block 23 Riesling 2012

24 02 2014

Cono Sur Riesling - reijosfood.com

Cono Sur Vineyards & Winery was founded in 1993, with the vision of producing premium, expressive and innovative wines that convey the spirit of the New World. The name refers to the company’s geographic position, representing wines proudly made in South America’s Southern Cone, on whose western edge lies Chile and its gifted wine valleys.

Single Vineyard wines should be of exceptional quality in which each variety comes from a specific block of grape vines with singular characteristics.

Cono Sur Single Vineyard Block 23 Riesling 2012 is selected for its extreme southern origins and cold climate, the Rulos del Alto Block is part of the Quitralmán Estate and contains the oldest vines planted in the Bío-Bío Valley. Experiencing some of the lowest average temperatures during grape ripening, along with its red clay soil, add to this Riesling´s freshness and impressive minerality.

THE LOOK

Cono Sur Single Vineyard Block 23 Riesling 2012

Wine is bright yellow but not golden as in the picture. Flash light changed the color a little bit.

THE NOSE

Fruits and acids, elegant bouquet. Riesling should be like this wine.

THE TASTE

Crisp and fruity, apricot and lime. Slightly petro-flavored with some minerals. Nice and balanced taste.

Facts and figures:

Alcohol: 13,50 %
Extract: 28 g/l
Acidity: 7,3 g/l
Sugar: 6 g/l
Energy: 90 kcal / 100 ml (360 kJ / 100 ml)
Closure: metal screw cap

Wine is suitable for aperitif and paired extremely well with whitefish, which was prepared with asian style. Means that is suits with spicy food but also with white fishes and meats.

Would definitely purchase again because the price of this wine is not bad at all compared to value for money.

OVERALL GRADE: 4/5 – BANG FOR THE BUCK +++ / +++

http://www.conosur.com





Home cuisine: Asian style whitefish

23 02 2014

Asian style whitefish - reijosfoo.com

Whitefish, one of the best Finnish fishes, can be prepared in a myriad of ways. This time made whitefish with asian style, one of our favourite cuisines.

First of all you need fresh whitefish. If you want to take a shortcut, purchase scaled and fish bones removed ones. Less messy and it saves time.

Whitefish - reijosfood.com

Recipe:

1 whitefish fillet for each diner

Rice (used whole grain instead of white)

Sauce: water, soy sauce, balsamic vinegar, lime juice, cane sugar, red chilli, ginger, fresh mint and coriander

Salad: carrot, cucumber, sweet pepper, fresh mint and coriander, balsamic vinegar

Riesling - reijosfood.com

Instructions (30 minutes preparing time, step 1 not included)

1. Take whitefish out of the fridge 1 hour earlier, add salt and pepper for both sides

2. Prepare sauce by mixing all ingredients depending how spicy you want to make it. You might want to add more sugar but tasting is important.

3. Prepare salad in separate bowls by using peeler in order to get thin chips and add sweet pepper and herbs

4. Boil water and add rice according to instructions on package (boiling time 10-12 minutes)

5. Put whitefish in the oven for about 15 minutes, 220C degrees (depending on the size of fillets)

6. Serve immediately; first rice on the warmed plate, then fish fillet and herbs. Pour sauce on top of the portions at the table.

Whitefish and rice - reijosfood.com

This dish is healthy and palatable. It is your choice how spicy food you like. This can be really spicy if you add plenty of chilli, ginger and herbs. It also can be dilute without those spices.

Suitable wine for this dish is white wine from riesling grapes. Tried Cono Sur Single Vineyard Block 23 Riesling 2012, which has enough acidity and character; therefore it paired perfectly. Wine review will follow later.





Restaurant review: Blue Peter – all year round open yacht club

2 02 2014

Blue Peter - reijosfood.com

Blue Peter, covered by snow and ice, is a restaurant in Lappland…….Not exactly, but snowfall during the past 24 hours made me imagine so.

Blue Peter - reijosfood.com

Actually Blue Peter is situated on Lauttasaari island by Gulf of Finland 4 km from Helsinki city centre. In the summer time it is really popular due to large terraces and HSK sailing club members. Restaurant is open all year around hosting private events also in the winter time. On the evening we dined, there was a private party for 140 people. Not bad at all for summer restaurant.

For starters decided to order Smoked salmon mousse with malt bread and Thai-salmon soup from Soup and Salad menu, which ended the same day we dined.

Smoked salmon was more like hash than mousse because it was quite dry. Otherwise tasty starter. To add asian style spices to salmon soup is brilliant idea and must try also at home.

Smoked salmon mousse - reijosfood.comThai-salmon soup - reijosfood.com

Main courses were Reindeer fillet with game sauce and potato gratin and Whitefish, soy-ginger sauce and jasmin rice.

Reindeer was soft and tender and perfectly prepared. Potato gratin, I think, might have been more or less convenience food or not. Whitefish could have been fresher than it felt and sauce seemed to be more soy than ginger based. But whitefish is always delicious, choose it always if it is available in restaurant you eat.

Reindeer at Blue Peter - reijosfood.comWhitefish at Blue Peter - reijosfood.com

For desserts had to order the favourite one; Crepe with strawbarry jam and vanilla ice-cream. As the only lactose free dessert was sorbet we asked if kitchen could prepare something else and they did; Chocolate muffin with vanilla ice-cream.

Crepes are best in Helsinki, as I have stated in previous reviews, and can confirm it again. But pimped dessert was bull’s-eye, just baked muffin with ice-cream was really a sweet. We even suggested that restaurant should add it to their a la carte list. Let’s see if that will happen.

Crepe at Blue Peter - reijosfood.comMuffin and ice-cream at Blue Peter - reijosfood.com

For wine we had Weingut Liebfrauenstift Riesling QbA Trocken which is guaranteed safe choice. Suitable amount of acidity and minerals.

As you will get Geisha and/or Fazerin Sininen chocolate with coffee and bill that might be enough for dessert. Or nice take away to pamper yourself later.

Wine at Blue Peter - reijosfood.comCeisha chocolate - reijosfood.com

Blue Peter is especially summer restaurant but it does not mean that in can be cozy also in the winter time. Evening we visited there were decorations from past DTM, German Touring Car Masters, race in Helsinki. Wonder if there was some kind of remembrance earlier on coming next weekend?

???????????????????????????????Fireplace at Blue Peter - reijosfood.com

Desserts earned 4+ for Food but unevennes in starters and main courses dropped points. Our waitress forgot one of our orders, but as we got espresso and green tea for free, it corrected the event.

But it is great that there is stylish dining place outside of Helsinki centre because it is not easy to survive all year round. Especially in the summer one of the restaurants you should visit.

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

http://www.bluepeter.fi/articles/632/





Wine review: Freixenet Elyssia Gran Cuvée Brut

1 02 2014

One of the best Cavas ever tasted!

Freixenet Elyssia Gran Cuvée Brut  - reijosfood.com

Spain´s sparkling wine, Cava, is part of a controlled appellation (D.O. Cava), which is concentrated in the Penedés region, just south of Barcelona.

Freixenet sparkling wine house has a long history that began in the early 1200s. Production of sparkling wines of Freixenet company began in 1900 as early as Ferrer and Sala winemaker families merged. Freixenet is now one of the largest producer of cavas which are made with champagne method.

Freixenet Elyssia Gran Cuvée Brut includes Chardonnay, Macabeo, Parellada and Pinot Noir grapes. Macabeu is the most popular grape in Penedes region, but Chardonnay makes this Cava special.

THE LOOK

Shape of the bottle is elegant, more stylish than basic Cava bottles.

Color of wine is pale yellow. Small bubbles last long.

Cava - reijosfood.com

THE NOSE

The bouquet is balanced without disturbing side scents. Pleasant, elegant aromas like ripe pineapple and peach can be found.

THE TASTE

The palate is soft and appealing to start, opening into those same flavours, combining a clean, crisp acidity, and developing into a long balanced finish. No disturbing savors.

Facts and figures:

Alcohol: 11,50 %
Extract: 22 g/l
Acidity: 5,4 g/l
Sugar: 7 g/l
Energy: 70 kcal / 100 ml (300 kJ / 100 ml)
Closure: natural cork

Elyssia is perfect for aperitif and pairs well with mildly spiced food. As bottle was received as a gift, bang for the buck can not be reviewed, but it is worth of it.

REVIEW: OVERALL GRADE 4,5/5 – BANG FOR THE BUCK N/A

http://www.freixenet.com/index.asp





Wine review: Château d’Arche 2006 – pairing with Runeberg’s tarte and cheeses

24 01 2014

Runeberg tart - reijosfood.com

How sweet white wine Château d’Arche 2006 pairs with traditional Finnish coffee bun, Runeberg cake or Runeberg’s tarte? And with Finnish and French cheeses?

Château d’Arche is located on the heights of the village of Sauternes in Southern Gironde.  This 40 hectare vineyard stretches across the prestigious Sauternes appellation. Wineyard produces only few wines with focus on sweet ones.

Chateau d'Arche - reijosfood.com

The grapes of the wine are Semillon and Sauvignon making the wine easy to enjoy. Wine could be stored even for 20 years if you have enough patience.

THE LOOK

Golden yellow, close to resin.

THE NOSE

Interesting observation or THE NOSE lied again. Found bitter almond, which was odd as it should not be there. Maybe piece of Runeberg cake on the small plate already mislead sense of smell. Anyway, honey and noble rot was there as they should be.

THE TASTE

As you can notice from the chart below wine is not so sweet as many of its cousins. But again taste of noble rot and apricot were obvious.

Facts and figures:

Alcohol: 14,00 %
Extract : 160 g/l
Acidity: 5,6 g/l
Sugar: 120 g/l
Energy : 140 kcal / 100 ml (590 kJ / 100 ml)
Closure: natural cork

First tasted wine with cheeses: Finnish blue cheese Peltola Blue and French ones; white cheese Levasseur Grand Livarot from Normandy and 16 months ripened organic Gryerere, Comte, from Jura mountains (on the left). Port wine is maybe the most common wine for cheeses but would say that Château d’Arche 2006 paired quite nicely. If you would have had more sweet white wine it would have destroyed the taste of cheeses. Of course port or red wines are more safe choises but can recommend this one for salty cheeses.

Cheeses - reijosfood.com

Then tasted wine with Runeberg cake. Cake is available only from mid January to 5th February, when the birthday of our national poet and writer J.L.Runeberg is celebrated. As cake includes punch as humectant, it really is challenging dessert for wines.

Runebergintorttu - reijosfood.com

Result: Runeberg cake requires more sweet wine like Tokaji or Eiswein which have around 200g/l sugar. Also as cake has some strong ingredients it requires stronger wine to accompany.

With or without wine, it is always pleasure to enjoy the Runeberg cake or two!

And when it comes to cheeses, would say it was unbeatable threesome. Livarot being maybe the best white cheese in the world.

REVIEW: OVERALL GRADE 4/5 – BANG FOR THE BUCK  ++ / +++

http://chateau-arche.com/








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