Michelin star restaurants in Helsinki 2017 – no changes

22 02 2017

Lamb at Demo - reijosfood.com

Michelin Guide announced new list of Michelin starred restaurants in Finland today, no surprises. Four restaurants kept 1 Michelin star, all in Helsinki. No new stars, unfortunately. It seems that other cities are not yet included in Michelin reviews although there are good candidates.


Restaurants with 1 Michelin star in Helsinki, Finland are:

Ask, Vironkatu 8, Helsinki – Restaurant Ask.

Chef & Sommelier, Huvilakatu 28, Helsinki – Restaurant Chef & Sommelier, Helsinki / Chef & Sommelier – Organic restaurant in Eira.

Demo, Uudenmaankatu 9-11, Helsinki – Restaurant Demo | ”Share a laugh in the middle of culinary excellence”

Olo, Pohjoisesplanadi 5, Helsinki – OlO Restaurant treats you to a Gastronomic journey of Nordic influence

Demo bar - reijosfood.com

Pictures are from restaurant Demo which has had Michelin star since 2007.

Bib Gourmand restaurants also remained the same as last year; Boulevard Social, Gaijin and Farang are owned by same chefs, incredible achievement year over year. Fourth restaurant is Emo.

I would add to this list at least restaurants Copas y Tapas and SPIS, latter could even earn 1 Michelin star. There are at least 5 additional restaurants which provide excellent food with decent prices and professional service. I shall bet Michelin consultants have not had time to visit all those.

Anyway, all listed restaurants earn to be named.

Restaurant review: Bar Con

19 02 2017

Bar Con was opened on the 3rd of December 2016, when new restaurant concept was launched in Kamppi shopping center 5th floor. Owners of Bar Con were also behind the new concept, Kortteli (Block), which includes 11 restaurants with different cuisines.

Bar Con is, however, located in its area above other restaurants and cafes. You climb the stairs to the “6th” floor where is the dining area and bar behind the desk.

Restaurant Bar Con is relaxed and casual spot serving similar food as you would get in Barcelona tapas bars. Menu includes pintxos, which are served on a crunchy slice of bread, tapas and main courses. Also few desserts are included.

Started the dinner with 2 pintxos and 2 tapas. Pintxo is snack, one piece costs 4€. Tapas portion can be shared. Ordered QUESO AZUL Y NUECES Asturian La Peral blue cheese with walnuts and SETAS AL AJILLO Seasonal mushrooms sauteed with parsley, garlic and pine nuts.

Amount of cheese was overwhelming but could not find walnuts. Would prefer blue cheese as slightly melted but this pintxo was delicious.

The garlic taste was a bit overwhelming, but overall it was a nice little snack.

Next came tapas portions, had ordered PIMIENTOS DEL PADRÓN Green Padrón peppers fried in olive oil and seasoned with coarse salt from Ibiza and PATATAS BRAVAS DE BARCELONA Crispy potatoes, spicy sauce made of smoked pepper and aioli.

One tapas plate is enough for two person for starter, if you order first pintxos.

Spiced potatoes were excellent, but missed a little bit taste of chili, which is used in some tapas bar in Barcelona.

Also salted green sweet peppers were as they should be.

For main courses decided to ordered MAR Y MONTAÑA Chickpeas, Spanish butifarra sausage and baby squid and POCHAS A LA NAVARRA White bean and vegetable stew from Navarra.

Mar was now shrimps instead of squid as restaurant was not able to get fresh octopus. Better this way than to serve frozen food, which can be quite stewy when it comes to squids. Butifarra sausage was as good as expected and stew very tasty as a whole.

The white bean stew was the only vegan choice.  This dish was a bit too salty, but must wonder if the combination of tapas on top of this main would have made a difference on the taste.  Overall a nice warm dish.

Wine list consist of Spanish wines, of course, and most of the wines are from small producers and imported by the company owning Bar Con. List also tells that wines are vegan, which means that animal-derived products has not been used during production.

Ordered Seis de Azul y Garanza, which has its origin in six vineyards placed next to the Desert of Bardenas Reales which produce small grapes. Waiter suggested this wine for all dishes we had ordered and pairing was perfect. Cabernet Sauvignon and Merlot were perfect combination.


Restaurant Bar Con will be success, no doubt about it. Perfect location and you can even watch out from the narrow bar.

Food is tasty and ingredients used fresh and original, imported from Spain. Must say that so far most authentic when it comes to real Spanish food.

Service was professional and seemed natural. Information about food and wines were available with professional way.





Restaurant review: Kaarna – bar and kitchen

12 02 2017

Restaurant Kaarna is a laid-back Finnish restaurant with a Scandinavian twist. The restaurant offers simple food and as speciality beers from microbreweries. Most of the dishes also have beer suggestions. To start with, restaurant recommends to try snapas, a sortiment of tapas made from Finnish ingredients. 

Kaarna is located in Forum shopping center in two floors. Street level, there is a small bar, and at the second level there are the dining area and lounge type of bar. There is even small inside terrace by the entrance in the shopping mall.

Ask for window table by Mannerheim street, if you want to follow by-passers and shoppers.


For starters had Green salad and Blini with pike roe.

It looked beautiful, but unfortunately the taste was not.  No dressing was added to the salad, or oil offered.  This salad is not listed on the menu, but there were not vegan options for starters.  Nice of them to improvised, but not a success this time.

As it is blini season, had to try it for starter. Only roe available was pike, usually salmon or white fish roes are served. Blinis were ok, but the amount of roe was ridiculous. Never have I seen that tiny pile of roe. And seldom, if ever, syrup is served with blini. Missing black pepper was the third thing, which went wrong.

For vegan food Pulled oats flatbread Pulled oats flavoured with tar and fennel, onion purée and flatbread from Lapland and Roasted country chicken Chanterelle sauce, fried vegetables and roasted potatoes.

Pulled Oat is oat and bean based protein food developed by Gold & Green, new Finnish vegan food producer.

Finnish flat bread is tasteless and dry as it is, so the toppings should be the opposite.  In this case, once again, it looked delicious, but there is just one word to describe this dish:  Bland.

Taste of chicken was nice, but is was quite dry. Portion included sauce, which tasted mushrooms. Maybe, if there had been some bites of chanterelles, it might have tasted, what it should have been.

Wine, which was so called Loyalty Customer wine, was best part of the dinner. Banrock Station Shiraz 2016 from Australia paired well with slightly spiced food. Quite sweet taste still because wine is really young.

Restaurant Kaarna has perfect location in one of the busiest shoppping centers and by the Mannerheim street. If you want window table, it is recommend to make table reservation in advance because restaurant is busy on weekend evenings.

Because of fully booked tables, had to wait 40 minutes for starters.

Unfortunaly food experience was not at the level we expected but location and window table increased overall grade.

REVIEW: Food 2/5 – Service 3+/5Overall grade 3+/5


Wine review: Farnito Camponibbio 2009

10 02 2017

In 1967, Giovanni Carlo Sacchet and Antonio Mario Zaccheo set out to interesting wine and produce a Chianti Classico that it would gain international renown. Carpineto wines are the result of advanced scientific and enological processes and techniques which respect the territorial integrity of the land. Over 95% of the Carpineto production is of red wines, the majorityof which are wines which age 3+ years before reaching the market for sale, with current figures at over 3 million bottles of wine being sold yearly.

“Camponibbio” is a Vineyard located in the southern part of our Vino Nobile estate, just outside the town of Chianciano Terme, Siena. This vineyard is subdivided into various plots, each with its own grape varietal, clone and rootstock that best match the varying soil types. During each harvest winery selects the fruit from the best performing vineyard plots, given the weather conditions of that vintage.  The grape composition of each vintage, therefore, is made of varying percentages of Sangiovese, Cabernet Sauvignon and even Merlot, which is not mentioned on the back label of the bottle.


Style of label is old and it has kind of map of wineyard.

Color of the wine is intense, deep, ruby red with garnet highlights. Vintage 2009 does not yet provide hints of brownish color.


First light but later intense, found plums, berries and liquorice. After letting the wine breath, could also find light stable and cigar box.


Bold, yet balanced and elegant.


Alcohol: 13,5% by volume
Extract: 40 g/l
Acidity: 5,5 g/l
Energy: 90 kcal/100 ml
Closure: natural cork

It is recommended to decant the wine, then you can really enjoy the flavors and bouquet.





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