Wine review: Louis Roederer Brut Premier

28 09 2013

Champagne -

Louis Roederer Champagnes were established 1776 in Reims and they still are a independent family owned company. Wineyard produces also one of the most precious champagnes in the world, Cristal.

Tasted champagne with crayfish was Louis Roederer Brut Premier. Grapes in this champagne are 40% Pinot noir – 40% Chardonnay – 20% Pinot Meunier. Amount of chardonny raises the value of this champagne.


Bottle box is elegant with simple patterns.

Wine looks pale yellow with some greenish shade. It is lighter than champagnes usually are.

Champagne -


You can distinguish scent of fruits like apple and pear. Bouquet is elegant without yeast which unfortunately can be smelled out in too many champagnes.


First taste feels a little bit sticky with big bubbles. Second taste brings out pleasant flavor without savors.

Fact and figures:

Alcohol: 12.00 %
Extract : 29 g/l
Acidity: 7.7 g/l
Sugar: 11 g/l
Energy : 80 kcal / 100 ml (330 kJ / 100 ml)
Closure: natural cork

Louis Roederer Brut Premier pairs with white fish and white meats and escecially with crayfish. For aperitif it is also perfect choice. You could choose this champagne to be enjoyed from starter to dessert.

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REVIEW: OVERALL GRADE 4-/5 – BANG FOR THE BUCK (you can not value the price of a present)

Champagne -

Helsinki, most honest city in the world

26 09 2013

Farang - photo by reijosfood.comRestaurant Muru -

Welcome to Helsinki, Finland!

Regarding to CNN, Helsinki is the most honest capital city in the world. Reader’s Digest (Valitut Palat) dropped wallets in 16 cities and in Helsinki, Finland, 11 out 12 wallets were returned.

Read the whole story behind link below:

So, it is also safe to dine at excellent restaurants we have in our city.

Lasipalatsi - reijosfood.comStefans steakhouse - reijosfood.comSPIS - reijosfood.comHavis - reijosfood.comSalutorget - reijosfood.comDemo - reijosfood.comFishmarket -

Restaurant review: Fishmarket

22 09 2013

Fishmarket -

Fishmarket, restaurant for seafood lovers! Could be the best of the best fish restaurants in Helsinki, if………

Restaurant Fishmarket was re-opened in May 2013. It serves wide selection of sea and fresh water cucine like fish, roe, lobster, craysfish, oysters and shellfish. If you like to eat meat choose some other restaurant because there is no single meat food on the a la carte list.

Fishmarket is located in Torikorttelit next to the Market Square (Kauppatori) on the ground floor of the same building as restaurant Sasso (see Sasso review by using search). New decor is modern and luminous after change in ownership and property renowation.

Fishmarket - reijosfood.comFishmarket -

You could choose from different kind of seafood platters and even eat those at seafood bar and kind of recommend to do that.

We decided to choose “basic” fish portions which meant this time long waiting times. We chose one Helsinki Menu consisting of Finnish fish goodies; for starter Baltic herring, cheese from sour milk and whitefish roe, for main course Grilled pike perch from Inkoo, pumpkin, sage dressing and for dessert Chocolate fondant, black currant with vanilla ice cream. Another menu included for starter Finnish vendace roe with brioche, sour cream and onion, for main course Catch of the day with a price of the day which was Smoked trout with carrot and salvia sauce and for dessert mixed combination of milkless products which was not so easy task for the restaurant.

Dinner started with kitchens greetings Whitefish tartar which was excellent and served in small glass jar. Unfortunately starters were served right away after we got the jars. So we had to keep them in our hands while plates were put on the table. Timing mistake from the restaurant.

Fishmarket -

Sweet archipelago bread and home made yeast bread with salted butter were awesome.

Fishmarket -

Both starters were perfect. Baltic herring was not too salty and side dishes complemented the flavor well. Same but odd way to set the food on the edge of the plate as was in Sasso. Finnish roes always require black pepper which now had to be asked as it was not served with portion.

Fishmarket - reijosfood.comFishmarket -

Main course dishes were prepared with skill, not overcooked and hot. Pumpkins with pike perch matched well, in the future must use pumpkin more ofter when cooking at home. Think waiter said that with trout there should be carrot pyre but maybe it included milk and was left out.

Fishmarket - reijosfood.comFishmarket -

Helsinki Menu chocolate fondant was scrumptious. Double the size and you are there! Waiters were not exactly up to date which kind of milk was used; therefore mixed dessert for one of us. Again food was set on the edge of the plate.

Fishmarket - reijosfood.comFishmarket -

One extremely positive thing is the wide selection of riesling wines. Too often you have to choose from few alternatives because chardonnays and savignon blancs dominate wine lists, but at Fishmarket you really can celebrate with rieslings. Chose Gun Metal Riesling Eden valley 2009 from Hewitson because of two reasons. First reason was the name Gun Metal which describes the grey-coloured stone amongst the vineyard, nothing to do with guns. Second reason was that Hewitson is more known of it’s red wines, not whites. But think Hewitson should stay in red wines because this riesling was too “soft” lacking acidity.

Fishmarket has all prerequisites to be the best seafood restaurant in Helsinki. Food was excellent but maybe one waiter was missing because waitering took so long time. Therefore it might make sense to order platters for starter or main course because you can pass the time by opening crabs.


Wine review: Champagne Moet Ice Imperial

15 09 2013

Moet Ice Imperial -

Champagne Moet Ice Imperial with ice, mint leaves and lime peels; is it champagne at all or just nine-days’ wonder? On Mattolaituri it is a relevant question.

If Finnish summer continues and you can still relax in September on the “beach”, Mattolaituri has “one”, you must take full advantage of it. And what would be the better place than Mattolaituri to taste some Moet Ice Imperial, champagne which breaks the traditions.

Mattolaituri is situated in Kaivopuisto and open only in the summer time. Is has become most popular cafe-bar in Helsinki on sunny days. The name Mattolaituri (Carpet pier) comes from old tradition, when Southern Helsinki residents used to wash in sea water their carpets on the piers.

Mattolaituri - reijosfood.comMattolaituri_II -

Moet Ice Imperial includes only 10-20% Chardonnay. Other grapes are Pinot Noir 40-50% and Pinot Meunier 30-40%. Although this mixture tells something about the wines nature, champagne seeks with other elements dignified but relaxed athmosphere.


First of all white bottle, set of white dishes and not so typical champagne glasses makes champagne experience look precious.

Look of wine is golden but it changes lighter depending on the amount of ice and flavors; mint leaves and lime.

Ice Imperial - reijosfood.comWine -


You can notice that wine is medium-dry but it does not make sense to evaluate Moet Ice Imperial the same way as other wines. After adding ice and flavors scent changes to oriental.


Because champagne is medium-dry taste is really fruity. Sweetness dominates too much. With ice, mint and lime zest it is summer drink, not champagne. Taste changes from icy to spicy when drink in a class lessens. You might not like mint leaves or lime zest in your mouth after finishing the drink. Again, no sense to evaluate like normal champagnes.

Moet Ice Imperial is not intended for drinking as such, it requires to be flavored. With tasted combination it is drinkable like Cava Sangria which, I think, is better if prepared properly. Champagne suits for aperitif but difficult to find food which pairs with medium-dry champagne which is flavored.

REVIEW: OVERALL GRADE 2-/5 – BANG FOR THE BUG 0/+++ (without ice and accompaniments)

REVIEW: OVERALL GRADE 3+/5 – BANG FOR THE BUG +/+++ (with ice and accompaniments)

Ice Imperial .

Restaurant review: Ristorante Como

13 09 2013

Como -

Ristorante Como, spacious promising Italian restaurant located on the 2nd floor between shopping centers Forum and Kamppi.

Ristorante Como was established 9 months ago in the same location where there used to be theater restaurant which did not gain on popularity. Therefore dining room is spacious, maybe even too big in order to achieve Italian type athmosphere. On the other hand it is sometimes convenient to be able dine in privacy because in most cases you have to listen what other diners shout because of background noise. Como is owned by same the Tampere based company as Stefan’s Steakhouse (review can be found at by using search). First Como restaurant was also established in Tampere.

Ordered for starters 6 Antipasti from 9 different alternatives which were grouped in Verdura, Carni and Pesce. Our choises were Pan fried zuccini rolls, Artichoke and mascarpone, Pan fried scallops and water cress, Lemon marinated white fish, fennel, peas and carrots, Prawn tails and endive salad and Prosciutto with melon. 

All antipasti were delicious except artichoke stuff because articchoke did not taste at all, main flavor was mascarpone. Each starter costs 7€ each which would be too much but as you get volume discount by ordering 2 or 3, it makes sense to try them.

Bread basket was brought after antipasti plate which was a mistake. If basket includes Grissinis which should be eaten with aperitif not with starter, it is served too late. In this case waiter forgot to bring bread basket in time. Foccacia was great and olive oil complemented wholeness.

Starter in Como - reijosfood.comComo -

Main courses were Pike-Perch pan fried in olive oil, lemon and rocket and Como’s raw sausage and tomato salad. For side dishes (one included in the price) we chose Green salad with olive oil and Potatoes.

Fish was well prepared but too salty. Otherwise it would have earned high scores. Sausage was perfect and even better end result would have been achieved if one side dish would have been Potato, zucchini and spring onion which was on the restaurant web site. Boiled potato did not match so well as for instance potato salad would have.

Como - reijosfood.comComo -

Because portions were not so huge there was room for desserts. Tried Rhubarb with sorbet and Limoncello pie. Desserts should be prepared at the restaurant, but think they were not in this case.

Sorbet was icy, full of “hailstones”. Limoncelle pie was tasty and dessert was well placed on the plate. Something seemed missing, maybe flavor of limoncello should have been stronger.

Como - reijosfood.comComo -

Restaurant Como competes toe to toe with best Italian restaurants in Helsinki, would say mostly with Sasso and Gastone. With some improvements in portions Como might be leading restaurant when it comes to Italian food.

When paying the bill we were given gift card which offered one main course for free when purchasing two by end of 2013. Lack of customers or attempt to grow loyal customer base? We might go again to try pizzas because they seemed to be polular and looked promising.


Como - reijosfood.comComo - reijosfood.comComo - reijosfood.comComo -

You can not find this restaurant on English pages

Traditional Finnish crayfish party

6 09 2013

Crayfish -

Short introduction to traditional Finnish crayfish party secrets especially for nonresidents.

Crayfish season in Finland is always between 21st of July and 31st of October. There are two species available, crayfish and signal crayfish. Origins of crayfish are in Finland but signal crayfish was imported from U.S.A in 1960’s. Crayfish is less common than signal crayfish and therefore more expensive. You can of course dine at restaurants offering crayfish menu’s but more convenient is to enjoy them at home and hopefully outdoors.


First thing; make sure there is sufficient amount of drinks for the whole meal. You must have schnapps available which can be Finnish vodka or Swedish aquavit. Then you must decide if champagne, white wine (recommend riesling) or beer suits best depending on your taste. And of course mineral or mountain spring waters must be available. But remember that all bottles on the table and in the fridge are not meant to drink in hurry. As crayfish dnner takes about 3-5 hours, be careful!

Drinks - reijosfood.comDrinks -


Pictures of crayfish must be everywhere; in serviettes, tablecloth, plates, crayfis bib…etc . Even lanterns must include crayfish figures.

Eating crayfish requires specific knife in order to deal with claws. Otherwise they are eaten with the hands.

Crayfish tat -

Crayfish -


Crayfish bibs are usually made from disposable material but you can of course make long-term investment or get them as a gift. And make sure bib is enough long to extend up to the knees. If it is too short, you will notice it afterwards.

Essu -


To eat only crayfish the entire course of the meal is rare. It takes so long time to eat them that you become hungry again during the dinner, so it is usual to eat crayfish as a starter. Thefore reserve about 7-10 crayfish for each diner and you are ready to float in the atmosphere. But if you decide to eat only crayfish, 20 is the minimum amount.

Crayfish -


If you do not like to sing, after couple of vodka’s you might be the loudest singer. Songs are short but funny, most famous is Swedish song: “Helan går”

If you are not sure how to eat crayfish, just google How to eat crayfish and you find several videos. Then, it is crayfish party time!

Crayfish with Finlandia vodka -

Wine review: Villa Maria Cellar Selection Riesling

2 09 2013

Villa Maria Riesling -

Villa Maria Cellar Selection Riesling, a real bargain from Alko! And again riesling, now from New Zealand.

Villa Maria wineyards was founded 1961 in Auckland, New Zealand. Today, although it is not the biggest in the area, company exports wines to over 50 countries Finland being one of them. Vineyard is in Marlborough region which is mainly known from it’s Savignon Bland wines, but after tasting this riesling would say it is now known from riesling wines.


Color of the wine was pale yellow with quantum of green.

Riesling -


The wine displays youthful dry riesling characters of citrus fruit, lemon and lime. Some minerals and acids, but they do not interfere with the overall flavor.


Taste was one of the best for riesling wines ever. Flavor was balanced including all elements of riesling; some minerals, acidity, lime/lemon and fruits.

Facts and figures:

Alcohol:             12,50

Extract :             26 g/l

Acidity:              7,4 g/l

Sugar:                8 g/l

Energy :             80 kcal / 100 ml (320 kJ / 100 ml)

Closure:            metal screw cap

Recommend this wine for aperitif and it matches with all types of fish, chicken, shell fish and escpecially with crayfish and even with Vorschmack. For pasta and pizza…, why not, but this wine is too noble for them.


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