First of May (Vappu) lunch at Vanha

1 05 2015

Vanha - reijosfood.com

Historic restaurant Vanha ylioppilastalo, Vanha in short, has been serving customers for more than 140 years. It is the classic venue for hosting celebrations and events in Helsinki. Located at the heart of the city, Vanha is not only an impressive building but an integral part of Finnish cultural history. Vanha’s spacious Great Hall provides a luxurious venue for dazzling concerts, dinners and corporate events.

Vanha - reijosfood.com

Nowadays restaurant business is run by Royal Restaurants, which owns most of the fine dining restaurants in Helsinki.

Vappu lunch table - reijosfood.com

First of May (Labour Day) is a day for lunch or brunch depending which time you choose for eating. Usually first setting is already at 11.30 and that is OK, if you have not had chance to eat breakfast. Prefered latter setting, which was at 15.00 at Vanha.

People were crowded in small hallway because setting was late. Doors to Great Hall were opened 15.20, which meant that earlier setting ended too late.

Vappu is also day for bubbling drinks. Instead of sponsor champagne Lanson, ordered Moet & Chandon. Wine list was all along short, so short that there was only one red and one white wine alternative for glass. Tried white wine and it was barely drinkable with whitefish.

Menu at Vanha - reijosfood.com

Menu consisted of starter, main course and dessert buffets. Kind of was expecting that main courses would have been served to the tables but it would have been impossible.

Food available can be seen from the menu above but as it is only in Finnish, some highlights from it in English.

Starter buffet included herrings, gravlax, warm smoked salmon, lamb meatballs, caesar salad, breads and some other stuff.

For main course there was two alternatives, whitefish or beef fillet with root vegetables.

And for dessert chocolate cake, sweets and cheeses.

Starter Buffet at Vanha - reijosfood.com

Dessert Buffet at Vanha - reijosfood.com

Food itself was excellent. All dishes were fresh and well prepared. Even whitefish was delicious although it was in thermal container. Of course it was a little bit over cooked due to that, but otherwise good.

Restaurant advertised with live music. Well, 20 minutes playing by 6 ladies, which you could hardly hear. Our table was close to the stage for shows, which allowed to see and listen but I think that at other end of hall they could not hear anything. Ladies played well, that was not the problem, but you expect to hear music at least half of the time dining lasts, which was 2,5 hours.

Live music at Vanha - reijosfood.com

As mentioned before, food was excellent.

You can not review service because you had to pick up the food by yourself. Drink serving was polite and special thanks to effort made for bringing us Moet & Chandon instead of Lanson.

Vanha and Great Hall are glorious and therefore overall points could be better. But for vappu lunch system does not work. First you waited to get in because earlier setting was late. Then you queued for starters. And then next event was already starting when you paid the bill. Space was used too effectively on the First of May.

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

Vanha Ylioppilastalo





Restaurant review: Pastor – revisit

12 04 2015

Pastor was opened in August 2014 adding new cuisine in Helsinki restaurant scene. Inspiration comes from the Peruvian kitchen with add on’s from east Asian ingredients. Really fusion cuisine as there are some hints from sushi culture and Spanish kitchen. The portions can be eaten alone or they can be shared, of course nowadays.

Decor is simple, maybe even rugged. But as Pastor is also open until 3AM on Friday’s and Saturday’s and transforms even more laid-back socializing place, it does not matter.

Visited Pastor second time, previous review can be found be using search.

Pastor kitchen - reijosfood.com

Pastor dining room - reijosfood.com

Menu consists of Ceviche bar snacks, starters, main courses, side dishes and desserts. Ceviche dishes are popular in the coastal regions of the South and Central Americas. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili. One proof of Peruvian kitchen!

Decided to order for aperitives again glass of house champagne, Lassaigne Les Vignes de Montgueuz and glass of excellent riesling, Brauneberger Juffer, which was chosen by Pekka Koiranen, head of restaurant and propably the best sommelier in Finland. Wine included some residual sugar making it semi-dry.

Wine world is the best part of Pastor. Recommend to ask sommelier to choose wines, that is the most easiest way to get right wines for complicated flavors. We even got two wines for starters and main courses in order to compare them with food.

With starters we were served Schlumberger Riesling Saering and Montinore Borealist, half glasses of both wines. With ribs Greenhough Pinot Noir and Tommasi Amarone Valpolicella Classico. And with seabass Comte Lafond Sancerre and Gewurztraminer J. Höfstätter.

With this selection you can call Pastor also as wine restaurant.

imageimageSancerre - reijosfood.comimageimageimage

 

You have 2 1/2 hours time enough for eating. Last time we had to finish wines at the bar but as we did not have any dessert, time was enough.

Restaurant is popular in the evenings, so prepare to book table well in advance. It is possible to dine at the bar but dining is more convenient in real dining room where you can see the kitchen.

Pastor is fresh and welcomed dining experience with new flavors. Service is quick and polite.

Overall grade is high because of the focus in wines. And it is needed, because wines are maybe not the most common beverage in Peruvian cuisine, are they?

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

http://www.pastorrestaurant.fi/

 





Restaurant review: Ragu – revisit

15 03 2015

Restaurant Ragu opened its doors April 15, 2014, respecting the history of renovated Neo-Renaissance house in the 1890s. Restaurant has dining rooms and all year-round open terrace, where we dined this time. Chefs Antti Antti Asujamaa and Erno Kemi have created a menu from Italian food traditions and Scandinavian ingredients.

Ragu used to have wine bar when we visited first time, but success in restaurant side required more space and bar was partly changed to dining room.

Started the dinner with Aperol Spritz and bland de blanc Champagne. Ragu makes the best Spritzs in Helsinki, because the amount of Aperol is just the right, so that you can identify the flavor.

Aperol Spritz at Ragu - reijosfood.com

Champagne at Ragu - reijosfood.com

You can choose separate portions from a la carte list or pick, for instance, one of the menus. We chose again menu Ludari with 4 courses, which partly are surprises. The name of the menu comes from the street restaurant is located, Ludviginkatu.

Kitchen is skilled to take into account customers constraints of some food ingredients and other wishes especially with this menu. Menu should change on weekly basis.

After placing the order freshly baked 4 different breads and 4 different spreads were brought to the table. Restaurant also served self made glutein-free bread (in the picture) and must say that the baker really can her job. You can also order home that bread, if you ask it day before.

Glutein-free bread at Ragu - reijosfood.com

For starters we were served Broiled trout, which was delicious. You really enjoy the taste of fish when it is broiled, but not too much because part of the trout was medium cooked.

Quail egg and pecorino cheese on salad leaves complemented the enjoyment of eating first course.

Broiled trout at Ragu - reijosfood.com

Second course was Crab soup which was served with style.

Pieces of crab were in glass jar, which was poured half full with crab stock.

You could also order this dish from a la carte list, which I can warmly recommend. That tasty and mouth-watering crab soup was!

Crab soup at Ragu - reijosfood.com

Crab soup in Ragu - reijosfood.com

For 3rd and main courses restaurant served Braised Iberico pork with risotto and Halibut with dark fish soup.

Pork was crisp due to long cooking time. Dish itself was prepared with professional way. Cauliflower lightened otherwise quite luscious dish.

Propably halibut was meant to be second dish as it was so small. Also salinity disturbed a little bit. Maybe the weakest link of all dishes.

Iberico pork at Ragu - reijosfood.com

Halibut at Ragu - reijosfood.com

Before dessert restaurant served Blue cheese in a glass jar. Jars are typical for Ragu as I was served veal similar way when visited first time restaurant.

Blue cheese at Ragu - reijosfood.com

And for desserts we got two different portions due to special requests concerning some of the food ingredients.

Pannacotta cake, Ice-cream and other goodies made the dessert like heaven.

Special dessert was prepared from Meringue and Sorbet, again tour de force from the kitchen.

Great way to end the dinner.

Dessert and wine at Ragu - reijosfood.com

Dessert at Ragu - reijosfood.com

For wines we trusted restaurant’s recommendations for each portion. All served wines came from Italy, of course.

Maybe the best of all 4 different wines was the only red wine with pork. From barbera grapes produced Giulia Negri from Piemonte paired brilliantly with meat.

Sweet white wine with dessert was not too sweet and matched with dish nicely.

Red wine at Ragu - reijosfood.com

Ragu has also Italian vintage wines from Angelo Baja, Piemonte. So, you can spend almost 500€ for white wine bottle of vintage 1999, if you like to.

Restaurant, as it is in elegantly renovated building and it’s dining rooms are classic yet chic, enjoys still of success. You can eat in privacy as tables are not too close to each other. Music is not too loud, again more customer-centric approach. As you can see from the glasses on the tables, every detail has been taken into account.

There are many paintings on the walls. We were sitting at the covered terrace where picture below was taken. Remember seeing at least 6 art works in that space.

Ragu dining room - reijosfood.com

Painting at Ragu - reijosfood.com

Food at Ragu is well prepared, elegantly set and delicious. Finnish-Italian fusion cuisine works well by combining best parts of both. If fish main course would not have been so salty, Ragu would have earned close to 5 points for food.

Waitresses take orders and serve drinks but you can meet chef’s, bakers and confectioners as they bring most of the portions to the tables. The contents of each portion was explained well and it is needed, if you choose surprise menu as we did.

Our revisit was successfull and can thefore recommend Ragu, if you are looking for sophisticated and modern dinner setting with excellent food.

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





Michelin star restaurants in Helsinki 2015 – 5 restaurants awarded but 4 exists

26 02 2015

Lamb at Demo - reijosfood.com

Michelin Guide announced new list of Michelin starred restaurants in Finland today. Five restaurants got 1 Michelin star, all in Helsinki. Other cities are not yet included in Michelin reviews.

So five restaurant kept their stars, but as Luomo closed it’s doors in the beginning of this year, Helsinki actually has four Michelin star restaurants. Difficult business environment for fine dining restaurants. Postres changed name and concept, which meant that we have now 2 restaurant less carrying Michelin star.

 

Restaurants with 1 Michelin star in Helsinki 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.





500 followers – thank you all!

2 02 2015

500 Follows!

I recently received message that reijosfood.com has over 500 followers!

Moet Ice Imperial at Mattolaituri

95% of followers are outside of Finland, which is awesome.

Over 500 followers, big thanks to all of YOU!

Hope you enjoy restaurant and wine reviews mainly in Helsinki also in the future.

Cepas Viejas and lamb shank





Restaurant review: Ovo – Gourmet restaurant at hotel Lopesan Villa del Conde

16 01 2015
Restaurant Ovo

Restaurant Ovo

The distinguished Club Restaurant Ovo is situated in the central building of hotel Lopesan Villa del Conde next to the central square. In its envolving interior of simple elegance, the Ovo permits to taste pleasantly a virtuos creative cuisine.

Visited Ovo twice, New Year’s Eve Gala dinner and few days later. Review is combination of these two visits, which differed quite a lot from each other.

NEW YEAR’S EVE (SYLVESTER) DINNER

New Years Eve Menu at Ovo - reijosfood.com

New Year’s Celebration is spectacular not only because of better climate compared to Finland but also way of celebrating and enjoying party. Dinner was also perfect as well as service. What was extremely unique, hotel gave a food allergy card in check-in, which was useful whole stay. And it proved to be working already during New Years’ Eve dinner although menu was fixed.

Dinner started with Appetizer consisting of three delicacies. Names of goodies can be seen on Menu above.

Then came the soup where you could see how well restaurant took into account the food allergy card. Tomato soup instead of cream.

Lobster with side dishes was great! Cooking was perfect because lobster meat was soft, not chewy.

Meat, beef tenderloin, was prepared with talent and it was one of the best red meats eaten ever.

For dessert combination of sweet goodies but not too sweet. Perfect ending for the dinner. Ups, forgot glass of Lanson, which actuallu ended the dinner.

Starters at Ovo - reijosfood.comTomato soup at Ovo - reijosfood.com

Cream soup at Ovo - reijosfood.com

Lobster with flower garden at Ovo - reijosfood.com

Beef at Ovo - reijosfood.com

Dessert at Ovo - reijosfood.com

RE-VISIT and STANDARD A LA CARTE LIST

Second visit was few days after New Year’s Eve. Expectations were high as we were amazed by the service and food served last time. We did not need food allergy card because main waiter remembered changes what needed to be made, excellent!

Dinner started with greetings from the kitchen, soup and vitello tonnato Ovo way. Best part of the dinner, unfortunately.

Starters, giant shrimps and Ceasar salad, were ok but not that impressive as we expected. Ceasar salad missed taste of anchovy and garlic.

Main course, sea bass, was prepared too early. It was not anymore enough warm and crisp.

But service, it was again professional and polite.

Appetizers at Ovo - reijosfood.com

Shrimps at Ovo - reijosfood.com

Ceasar salad at Ovo - reijosfood.com

Fish at Ovo - reijosfood.com

Restaurant Ovo can be gourmet restaurant if it wants. Service is outstanding and it really takes into account customer. But gourmet restaurant needs to serve stable quality when it comes to food. This was not the fact at second visit. However, Ovo maybe is the best restaurant in Costa Meloneras.

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





Restaurant reviews in Helsinki 2014 – many new restaurants opened, many closed

13 01 2015

It is time to summarize restaurant year 2014 in Helsinki by reijosfood.com!

Many restaurants visited, not enough many, but below you can find reijosfood.com TOP “dozen” ranking of visited restaurants. All reviews are opinions of at least two diners. Bon appetit!

Lamb at Demo - reijosfood.com

Demo

Pil red wine at Demo - reijosfood.com

Demo

Demo 14+

Pastor, Rikhards Gastropub, PureBistro and Havis 13,5

Pirate, Copas y Tapas, Strindberg and Ragu 13,00

Gastrobar Emo, Yume and NJK  12,75

Whole list can be found at page “Restaurant reviews – rankings”

Demo proved to be real Michelin star restaurant and took the first place, food and service were perfect.

Pastor with Peruvian cuisine, Rikhards Gastropub and Italian restaurant Ragu were opened 2014, which means that there is still place for good restaurants in Helsinki. But Rikhards informed just recently that they are renewing concept and will reopen in February 2015.

Pekka Koiranen at Pastor - reijosfood.com

Pastor

Starters at Rikhards - reijosfood.com

Rikhards Gastropub

Vitello tonnato at Ragu - reijosfood.com

Ragu

Havis and Pirate offered excellent Christimas Dinner and Christmas Eve experiences and improved rankings a lot due to that. Visited Havis restaurant twice last year.

Salmon at Havis - reijosfood.com

Havis

Pirate

Pirate

PureBistro and Gastrobar Emo continue with right path like Michelin Bib Gourmand restaurants should be.

Perch at PureBistro - reijosfood.com

PureBistro

Rainbow trout at Emo - reijosfood.com

Gastrobar Emo

Copas y Tapas has Spanish touch and Yume serves delicious Asian cuisine.

Tapas plate at Copas y Tapas - reijosfood.com

Copas y Tapas

Salmon at Yume - reijosfood.com

Yume

NJK is summer island restaurant worth to visit due to building and location.

NJK - reijosfood.com

NJK

Lamb at NJK - reijosfood.com

NJK

 

From last year TOP list Spis, Muru and Farang were not visited but need to do that 2015! Already hungry?

————————————————————————————————————————————————————-

2013 rankings were (*restaurant has closed):

1. Spis 13,50

2. Gastrobar Emo and Grotesk Winebar* 13,25

3. Glogatan 4*,  Meche* and Muru 13,00

4. Farang  12,75

Year 2012 results can be found from blog page Restaurant reviews – rankings.

Thanks for following my blog, commenting posts and liking at least some of them!





Happy New Year 2015 from reijosfood.com!

4 01 2015

reijosfood.com

WISH YOU A HAPPY NEW YEAR 2015!

 

Instead of Finland, again with same setup, from Spain.

/home/wpcom/public_html/wp-content/blogs.dir/700/19997218/files/2015/01/img_1716.jpg





Wine review: Taittinger Nocturne – Champagne for Finnish Independence Day

6 12 2014
Taittinger Nocturne

Taittinger Nocturne

Taittinger Nocturne is a “sec” champagne composed of chardonnay (40%), Pinot Noir and Pinot Meunier (60%). Taittinger suggests that Nocturne should be enjoyed at the end of evening. That is partly because of amount of sugar, 17.5g/l dosage of sugar, which might be needed in the wee hours. Champagne for parties? Let’s taste!

However, we decided to taste Nocturne in the evening on Finnish Independence Day, but not at the end of the evening. Did it make any difference? Tasting from Riedel Vitis champagne glass.

Had enjoyed one tasting glass earlier in the afternoon, when we participated at Wine, food & good living fair in October and then it did not taste as good as we hoped. Wine was also a little bit warm at that time.

Taittinger Npcturen and Riedel glass - reijosfood.com

THE LOOK

The design of the bottle is elegant and colorful purple. There is also standard bottle available but I would choose this special release.

The body of the wine is pale yellow in color. Rich amount of small bubbles makes you desire to taste before sniffing.

THE NOSE

From delicate bouquet you can find peach but also the “sec” which means a little bit more sweetness than in brut champagne

THE TASTE

Amount of sugar is noticeable, but when wine is enough cold, it does not bother too much. Taste is balanced and stylish.

Taittinger Nocturne - reijosfood.com

Facts:

Alcohol: 12.50 %
Extract: 39 g/l
Acidity: 6.9 g/l
Sugar: 17,5 g/l
Energy: 80 kcal / 100 ml (340 kJ / 100 ml)

Taittinger Nocturne is champagne for special occasions especially if you do not like too dry (brut) champagnes. Cool it enough cold and you do not even notice the sweetness.

Happy 97th Independence Day!

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

Taittinger – CUVÉES GALLERY





Restaurant review: Pastor – Drink & Dine

29 11 2014

Aperitives at Pastor - reijosfood.com

Pastor was opened in August 2014 adding new cuisine in Helsinki restaurant scene. Inspiration comes from the Peruvian kitchen with add on’s from east Asian ingredients. Really fusion cuisine as there are some hints from sushi culture and Spanish kitchen. The portions can be eaten alone or they can be shared, of course nowadays.

Decor is simple, maybe even rugged. But as Pastor is also open until 3AM on Friday’s and Saturday’s and transforms even more laid-back socializing place, it does not matter. Background music is played quite loud but does not disturb too much. Room height between dining room and bar hides part of it.

Pastor kitchen -reijosfood.comPastor dining room - reijosfood.com

Menu consists of Ceviche bar snacks, starters, main courses, side dishes and desserts. Ceviche dishes are popular in the coastal regions of the South and Central Americas. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili. One proof of Peruvian kitchen!

Decided to order for aperitives glass of champagne, Lassaigne Les Vignes de Montgueuz and drink, which was recommended by waiter, Twinkly. By ordering that you also support Movember movement with 1€ donation.

Wine world is the best part of Pastor. One of the most famous sommerliers in Finland, Pekka Koiranen, chose the wines for us. Recommend to let him to do so, that is the most easiest way to get right wines for complicated flavors.

With fish and shellfish we were suggested to try Von Winning riesling which paired extremely well with tart cheviche. Easy to continue with salmon. With ribs enjoyed glass of Serva azon Pinot Nero from J.Hofstätter, excellent match with spicy pork. And with dessert tasted Beerenauslese Cuvee from grapes 60 % Welschriesling and 40 % Chardonnay, from Weinlaubenhof Kracher. Again perfect match with partly sweet and partly pungent dish.

Pekka Koiranen at Pastor - reijosfood.comVon Winning riesling at Pastor - reijosfood.comPinot Nero red wine at Pastor - reijosfood.comBeerenauslese wine at Pastor - reijosfood.com

You have 2 1/2 hours time enough for eating. As we had starters, main courses, desserts and espressos and we arrived 15 minutes late, we had to finish wines at the bar. At that time restaurant and bar were already filled with hungry and thirsty customers. And it seems that this is a fact for most of the evenings. Therefore prepare to book table on time.

Pastor bar - reijosfood.com

Pastor is fresh and welcomed dining experience with new flavors. Service was enough quick, which seemed to be challenge during the first months after opening. Although restaurant was full booked our portions arrived in appropriate schedule.

Overall grade raises because of the focus in wines. And it is needed, because wines are maybe not the most common beverage in Peruvian cuisine, are they?

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

http://www.pastorrestaurant.fi/

 





Restaurant review: Gastrobar Emo – Michelin Bib Gourmand status

23 11 2014
Gastrobar Emo

Gastrobar Emo

 

Gastrobar Emo provides easygoing service and good food. Emo (Dam in english) was opened in August 2013 in the same place where Michelin star restaurant Olo used to be. Owners are also partly the same. Emo earned Michelin Bib Gourmand status quite soon after opening, which is a proof of quality food and reasonable prices.

Gastrobar Emo - reijosfood.com

Gastrobar Emo at Kasarimikatu

 

Emo - reijosfood.com

Gastrobar Emo dining room

There is also separate wine bar which provides opportunity to enjoy an aperitif or glass of wine. With drinks you can order snacks from bar menu.

Emo Wine bar - reijosfood.com

Emo wine bar

Quite soon after you arrive you will get fresh bread, but only one slice for each diner.

Bread bag at Emo - reijosfood.com

Paper bag for bread

We also ordered some Snacks with glasses of Taittinger. Unfortunately some bubbles had already dissapeared, because we got the last drops from the bottle.

Taittinger at Emo - reijosfood.com

Champagne Taittinger

For snacks we had Salami, which is actually basic salami slices and Dried tuna, which was delicious with mayonnaise. There are about 8 different alternatives to choose from, each cost you 4€. Good way to start the dinner.

Salami at Emo - reijosfood.com

Snacks – salami

 

Tuna at Emo - reijosfood.com

Snacks – dried tuna

 

You can choose your dinner from 13 different choises, each cost 10€. The sizes of portions are like starters, except new main courses, which could also be shared. Sharing food portions is THE TREND now, but we decided to order Salt baked Rainbow trout just for one.

Our dinner started with Potato pancake with whitefish roe and warm smoked salmon and Roasted saithe with vegetables.

Pancakes or blinis with roe are usually top class starters and so there were also at Emo. Excellent combination, really worth to try. Saithe was well roasted, but included a little bit too much salty ingredients like olives and capers. However, tomatoes softened the taste to a turn.

Blini ar Emo - reijosfood.com

Potato pancakes with whitefish roe and smoked salmon

 

Sei at Emo - reijosfood.com

Roasted saithe

 

Next came the fish! Preparing local Finnish fish under salt cover is really rare at restaurants in Helsinki. And this one was bull’s eye! Right cooking, not over or under, just perfect. Some add on’s like fried potatoes and green salad was there, but focus was on fish.

Second “starter” was Shellfish paella, excellent composite of small octopus, clam and rice.

Rainbow trout at Emo - reijosfood.com

Salt baked rainbow trout

Emon kirjolohi - reijosfood.com

Rainbow trout

 

Paella at Emo - reijosfood.com

Shellfish paella

Third “starter” was Piglet with sauerkraut and apple compote. Sauerkraut was hidden under three pieces of meat pieces. Nice and soft composite.

Hoped that this dish would have arrived a little bit earlier because rainbow trout was almost eaten while waiting piglet.

Pork at Emo- reijosfood.com

Piglet

Fourth and last “starter” was Charcoal grilled horse skewer with mayonnaise. Meat was a little bit dry, but taste of charcoal is always attractive.

Horse at Emo - reijosfood.com

Horse skewer

We ordered wine, which was suggested on the blackboard. Dry and fruit riesling, Boeckel, from Alsace, France paired well with seafood. For meats ordered glass of suggested Merlot which paired well with piglet and horse.

Riesling at Emo - reijosfood.com

Boeckel riesling

Waitering by about 5 different waitresses/waiters was professional. Saithe had to be changed, because it was first served with one ingredient we were asked to leave away.

All seafoods are close to 5, especially salt baked fish earns special note. 4 dishes from the list is enough, 3 might leave you hungry.

Gastrobar Emo is Michelin Bib Gourmand restaurant and it deserves to be such.

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

Home – Ravintola EMO





Champagne tasting at Wine, food and good living fair

30 10 2014

Yearly Wine, food and good living fair was at Messukeskus last weekend. With 2 vouchers or tickets, which you purchase beforehand, you can taste different Champagnes (wine costs 1 ticket). Value of tickets is 2,5€. You also “rent” tasting glass which costs 2€ after giving glass back.

Most of the champagnes available are at Champagne bar/lounge, but some can be found at booths hosted by wine exporter’s. Could unfortunately not find any vintage champagnes.

Tasted Champagnes are in order of merit, not in the order they were tasted. On the top are the wines we liked most.

——————————————————-

Winner was Gosset Excellence Brut. Champagne is produced from Pinot Noir, Chardonnay and Pinot Meunier grapes by champagne house Gosset. It was established in 1584 being one of the oldest wine makers. Champagne provides excellent balance between acidity, citrus and light minerals. (4+/5)

Second place goes to Mumm Cordon Rouge Brut which is produced from Pinot Noir, Pinot Meunier and Chardonnay grapes. Well balanced champagne suits for aperitif and with most of all food, except sweets. (4/5)

Third place goes to a little bit complicated champagne, Bonnaire Grand Cru Blanc de Blancs Extra Brut, which costs only 34,90€ at Alko’s. 3rd place is therefore partly earned because of price. Sparkling drink from Bonnaire champagne house does not include sugar at all (non dose). Blanc de blancs, only Chardonnay grapes, makes the taste of wine stable. Due to acidity and extra dry taste, makes you want to sip water between tasting. (4-/5)

Next comes Duval-Leroy Brut AB. Wine has obtained the Ecocert organic certification, meeting standards and specifications at an international level. First wine prdouced only from Pinot Noir grapes. Main reason to choose Duval-Leroy’s Cuvée Brut is to enjoy a wine produced from organic viticulture. Family business was founded 1859 and is nowaday’s led by Carol Duval-Leroy. (3,5/5)

Then comes Taittinger Nocturne Sec, champagne which should be enjoyed late in the evening, because of amount of sugar, 18 g/l. We tried it at about 4PM, which seemed to be much too early. Grapes used in production are Chardonnay (40%), Pinot Noir and Pinot Meunieur. Taste is close to semi-dry as sweetness is obvious. (3,5/5)

Difficult to say which one of the next two champagnes was “better”.

André Clouet Grande Réserve Blanc de Noirs Brut is produced only from Pinot Noir grapes. It does not help to raise ranking, that wine costs at Alko only 29,90€ being one of the cheapest champagnes there. Pure Pinot Noire champagne is challenging, not only when it comes to look, but also flavor. Family owned Clouet wineyard is quite small and it produces about 300.000 bottles per year (2/5)

 Champage De Saint Gall Rosé Brut is produced from Chardonnay and Pinot Noir grapes. The way rose was made is not so great, pinot noir wine was added afterwards to sparkling wine. You can almost notice that in the look. In taste you can find some strawberry and rasberry. and Wine is produced by co-operative Union Champagne. (2-/5)

To summarize, maybe it is better to focus to fewer champagnes from same producer. At least thought afterwards after long day and evening. But if there are not vintage champagnes available, what would be your choice?

Some interesting champagnes were already finished, which you can see for instance in the picture below. Name of the champagnes were crossed out. But at the end of the day, maybe that was also good thing….

image





Tasting of 6 Fair Trade wines

26 10 2014

Fair Trade wines - reijosfood.com

Yearly Wine, food and good living expo was again at Messukeskus (Helsinki Fair Center) on the 23-26.10.2014. There are several wine tastings arranged during the event. We were able to make pre-booking for one of them and participated in tasting of South-African and Argentinean Fair Trade wines. Restaurant Savoy sommelier Antti Uusitalo was in charge to lead us to the secrets of less often noticed wines.

Sommelier Antti Uusitalo - reijosfood.com

Wine tasting - reijosfood.com

Thandi Sauvignon Blanc

First tasted wine came from South-African Thandi Wines, which was established in 1995. It was the first winery in the world to receive Fair Trade certificate.

Sauvignon Blanc is not out favourite, so the expectations were quite low. However, wine was really light and first it was difficult to find any black currant bouquet or taste. After 1/2 hour typical Sauvigon Blanc was easier to recognize. Suits for shellfish and chicken. (3/5)

El Condor Torrontes Chardonnay

Next wine came from from Argentinean La Riojana wine house, which was established on 1940. Grapes used in production are local Torrentes and Chadonnay. Torrentes rolled over Chardonnay and typical butter and oak taste was not found. Easy wine to be enjoyed well chilled for aperitf and slighlty spiced foods. (3+/5)

Thandi Shiraz Rosé

Next wine was again from Thandi Wines

Grapes used are in Thandi Shiraz Rose is produced from Shiraz-grapes (85 %) and Pinotage-grapes (15  %). Amount of shiraz makes the wine quite red. Wine is really dry for rose, a littke bit spicy and fruity. Suits for aperitif and with lightly spiced food but would also try with Asian flavors, though (3,5/5)

Bundustar Merlot 2013

Then tasting moved to red wines, first one came from Home of Origin Wine, South-Africa. Wine house is quite young, it was establlished in 2002. Name of wine comes from word ubuntu (community)

Typical Merlot, spicy and lots of tannins. Suits with red meats and spcicy food (3,5/5)

Café Culture Pinotage Coffee Mocha Pinotage 2013

Next wine was produced by KWV, established in 1918, which is the biggest wine exporter in South-Africa.

Is this wine? Really interesting (odd) experience! Wine tasted like old smoky cigar butt. There was coffee to be found in bouquet and taste. Would not buy ever! (1/5)

Tilimuqui Single Vineyard Cabernet Sauvignon Bonarda

 Second wine from La Riojana and last wine tasted.

Nice bouquet from Cabernet Sauvignon which was supplemented with Bonarda grapes. Best of all tasted Fair Trade wines. Would buy to home as taste is well balanced and full of dark berries (4+/5)

I have not picked wines based on ethical or sustainable reasons but tasting of these wine definately raises these topics when visiting next time wine shelfs. Maybe even will buy last wine tasted Tilimuqui Single Vineyard Cabernet Sauvignon Bonarda, which was positive surprise and price only 9,98€ at Alko.

In next post will write brifly about the Champagnes tasted during Expo.

Champagnes - reijosfood.com

 





Hotel review: Swissotel Tallinn, Estonia

7 09 2014

 

Room with a view at Swissotel Tallinn - reijosfood.com

Five-star hotel Swissotel Tallinn is the highest building in the city, boasting impressive views of the old town and the Baltic Sea. 238 rooms and the facilities of this hotel should leave nothing to be desired and it did not indeed.

Check-in and check-out are quick, one of the most comfortables we have experienced.

ROOMS

We always ask for room in upper floors and our 2nd visit was rewarded with room from 29th floor with quite nice view to Tallinn harbour. Hotel also brought to our surprise a bottle of Laurent-Perrier champagne. What would be a better way to feel welcome.

We stayed at Swiss Executive room, which would had provided access to the Swiss Executive Lounge, which offers a range of special features like complimentary beverages, snacks & newspapers, as well as complimentary meeting space.  Unfortunately did not have time to enjoy the facility at all.

Room is spacious and elegantly decorated. And bathroom well equipped with shower and bathtub.

Laurent-Perrier at Swissotel Tallinn - reijosfood.com

Swissotel Tallinn room - reijosfood.com

Swissotel bathroom

PUBLIC SPACES

Public spaces are actually so exclusive that you could spend all the time at the hotel.

On the 11th floor there is heated indoor pool with Finnish sauna and a state-of-the-art fitness club. Purovel Spa and Sport is the perfect retreat after a long day out, offering a wide selection of treatments, from hydrotherapy to hot stone massages.

Unisex sauna was least attractive because it was quite simple; steam sauna’s suit better to spa’s. Maybe it has been there ealier as it was mentioned on hotel website. But would would be better to bathe in heated pool?

Purovel Spa

Tallinn’s “highest” culinary landmark is at the top of Swissôtel Tallinn, with views far out over the Baltic Sea and the medieval old town. Restoran Horisont and bar offer fine dining and drinks at 30th floor. Restaurant is ranked in 1st place on list of Tallinn best restaurants. Unfortunately we were not able to eat at the restaurant this time either because it was under renovation. Maybe 3rd time we are lucky.

Horisont bar

Cafe Swiss is at the 8th floor serving breakfast buffet (can recommend, lacked only sweet pastries), lunch and dinner. Service at breakfast was polite and professional. You could order extra goodies from waitresses which kitchen would prepare right away.

Cafe Swiss

Lobby includes reception, bar and coffee shop. Same waiters operated both places, service again thoughtful. Easy also just to drop, by if you want to take a peek.

LobbySwissotel lobby bar

Swissotel Tallinn is excellent place to spend long weekend. For 5 star hotel it is also quite affordable. Service is excellent and athmosphere relaxed.

Department store Stockmann is only 150 meters away from the hotel and walk to old town takes about 15 minutes.

REVIEW: ROOM 5-/5 – PUBLIC SPACES 5-/5 – OVERALL GRADE 5/5

Tallinn Hotel – Luxury Hotel Tallinn – Swissotel Tallinn

 





Wine review: Heidsieck Monopole Blue Top Brut

3 09 2014

Heidsieck Blue top - reijosfood.com

Established in 1785, Heidsieck & Co Monopole, the fifth oldest Champagne house in France and the makers of popular “Blue Top” Champagne. Today, Heidsieck is owned by the Vranken company, who also have Pommery and Demoiselle in their portfolio.

Name Heidsieck might be confusing because of Piper-Heidsieck and Charles Heidsieck, which are quite similar champagne names. Is there any connection between persons behind these names?

Heidsieck Monopole Blue Top has been produced from Pinot Noir 70%, Pinot Meunier 10% and Chardonnay 20% grapes. Amount or lack of chardonnay is visible in taste.

THE LOOK

Yellow bottle must be designed to attract younger friends of champagne. Also the size, 20cl, is convenient take-away gift.

Pale, some hints of straw color. Small bubbles all over the glass which disappear quite quickly

THE NOSE

Mild aroma, some fruits but extremely light for nose

THE TASTE

Nice but light and lackluster. Hopefully low fluite in champagne glasses used, did not affect to flavor.

Facts:

Alcohol: 12,00 %
Extract: 29 g/l
Acidity: 6,2 g/l
Sugar: 12 g/l
Energy: 80 kcal / 100 ml (330 kJ / 100 ml)

Heidsieck champagne - reijosfood.com

Tasted champagne as aperitif and noticed that it must be ice cold. Suits with mildly spiced food, snacks and potato chips.

Any experience of this wine?

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

Vranken Pommery