Restaurant review: Pöllöwaari (Jyväskylä)

22 07 2014

Boutique hotel Yöpuu in Jyväskylä, Finland is located in historic building which was built 1928. In the same building operates fine dining restaurant Pöllöwaari, where we dined during our stay at the hotel.

Restaurant has two dining hall’s and private cabinets. You could also eat at the small terrace outside.

Restaurant concept includes Winebar, where we tasted some wines a year ago. Great experience (https://reijosfood.com/2013/08/08/wine-tasting-without-advance-booking/). Nice “after taste” from that visit was the reason, why we decided to stay in this privately owned hotel instead of chain ones (hotel review coming later).

You could enjoy one of the three tasting menus like “Tour of the land” or “Voyage of the senses” depending on how many portions you would like to eat.

We ordered from a la carte list first starters and main courses. The dinner started with delicious greetings from the kitchen. As you can see from the cover plate, restaurant uses Iittala “Taika” set of dishes.

For starters we ordered Whitefish & black currant with cucumber and sour cream and Lobster & cherry tomato with pumpkin seed and chervil.

Take a look at those portions, like art?! Whitefish had been colored with blueberry and taste of berries was perfect with black currant. There was also whitefish roe on the plate which is one of the best Finnish roes.

Warm lobster made another starter extravagant and it it really tasted like it. There was also lobster inside warm croquet. One of the best starters ever eaten.

Main courses were Pike-perch & potato with celery, pea and lemon and Flounder & scallop with orange, sea sorrel and sparkling wine.

Pöllöwaari had not been able to get fresh pike-perch and it served whitefish instead. Lemon was actually hollandaise sauce which was excellent. Whitefish was a little bit overcooked but fish skin was eatable as it was enough crispy.

Sea sorrel is rare side dish and new for us. Portion included quite a lot cauliflower which was not mentioned in the name of dish. Should have because the amount of it was 10 times more than sea sorrel. Disussed about that with head waitress, but maybe she did not understand our message. Scallop was fried as it should be, not overcooked.

For desserts we ordered Cranberry & blond chocolate with rye and rosemary and Lemon & meringue with limoncello and curd.

Cranberry mousse seems to smile waiting for someone to eat it. Half sweet, 1/4 salty and 1/4 bitter; excellent combination. Lemon dessert was scrumptious, not much more to say.

Restaurant uses lot’s of herbs. At the terrace there are boxes chef’s visit regularly. A proofpoint of fresh herbs chef’s grow by themselves.

Restaurant Pöllöwaari is fine dining restaurant worth to try. Most of the portion names follow the trend; two main food ingredients named. Usually no more explantions but Pöllöwaari tried to give some more information by mentioning 2-3 other ingredients. This is difficult because you can not not name all but they should be well chosen. The discussion about sea morrel and cauliflower was one example.

Service was precious, maybe a little bit rigid. When dishes were brought to the table, contents were explained precisely.

From wine list, which included excellent cellar wines, we chose Domaines Schlumberger Riesling Grand Cru Kessler 2008. Golden yellow aromatic wine which paired well with fish dishes. Unfortunately not available Alko’s regarding to waitress.

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

http://www.hotelliyopuu.fi/en/3/2/Restaurant

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Tags: fine dining restaurant, Finland, Hotel Yöpuu, Jyväskylä, Pöllöwaari, Restaurant Pöllöwaari
Categories : Food, Food and Wine, Hotel, Restaurant, Restaurant review, Travel

Wine review: Verrocchio Valpolicella Superiore Ripasso 2012 – wrong vintage

18 07 2014

If you want to buy wines in Finland you have to go to Alko, which is monopoly company owned by Finnish government. Nowadays you can utilize web shops, if you pay Finnish alcohol tax for your purchases.

When visiting Alko I usually read carefully what is written on the labels explaining if the wine is dry, full-bodied and so on. I chose Italian red wine Verrocchio Valpolicella Superiore Ripasso 2012 partly based on the information of it’s label on wine cabinet. This visit was about 2 months ago.

The label said that wine should have medium tannins. I am not a fan of wines which include too much tannins because they are just too “hard” to be enjoyed. But information on the label was based on vintage 2011 and purchased wine had changed to 2012. On the label there was nothing about vintage. Because of amount of tannins had to check what Alko said on their web Pages about the wine. Same story from year 2011!

When checking again few days ago, vintage had been changed to 2012 at Alko web page. But still story about medium tannins…..

Wine is made from grapes Corvina and Rondinella. Typical Ripasso grapes.

THE LOOK

Dark red, some hints of brown color.

THE NOSE

Ripasso type, but you can already notice the tannins.

THE TASTE

For me, lot’s of tannins, full-bodied, dark berries, warm.

Facts:

Alcohol: 13,50 %
Extract: 36 g/l
Acidity: 5,3 g/l
Sugar: 6 g/l
Energy: 90 kcal / 100 ml (370 kJ / 100 ml)

Ripasso, the younger brother or sister of Amarone, is excellent wine for every ocation. Suits for all meats and of course with Italian food.

Unfortunately misleading (old) information did not make this tasting as pleasant as it could be. Therefore only 3,5. Would like to try vintage 2011 to see if the label at Alko was right about year older Ripasso.

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

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Tags: Alko, Italian wine, red wine, Ripasso, Verrocchio Valpolicella Superiore Ripasso 2011, Wine review
Categories : Food and Wine, Wine, Wine review

Restaurant review: Valo (Savonlinna)

17 07 2014

Savonlinna is an active and vibrant summertime town in Finland. The town itself and its surroundings are one of the most popular holiday regions in Finland. Beside enjoying the opera, admire the breathtaking scenery in and around the town, have a giggle at some of the eccentric local events, and listen to the legends associated with the historical sites.

Dined at restaurant Valo (in English Light) the fourth year in a row, is it becoming a habit? No it will not, read futher…..Other 2 reviews can be found by using search and writing Valo.

Because one has to dine outside in order to be able observe opera guests walking to Savonlinna castle 200 meters from Valo restaurant by Saimaa lake, it would be important to have a good weather. In Valo one can also just have a drink at the forefront bar and do the same.

Restaurant serves local Finnish food, evidence for that used to be the names of local producers on the a la carte list. This year the names of local producers had almost vanished. Reason? Many local residents and summer vacationers had pizza which seems to be quite nice looking. We decided to keep up traditions and order form a la carte list. But in the future….

For starters we ordered Salmon & dill Sugar and salt-cured salmon, fennel salad, dill maynonnaise and potato crisps and Snails.

Nice looking small fish portion was a little bit too salty. It included two potato chips. I would not mention those in explanation of portion. Snails were soft with lot’s of smelted butter.

Main courses were this time Trout Pan fried trout fillet,warm new potato salad with crab sauce and Fish of the day from Saimaa with trimmings of the day.

Kitchen made some changes to trout portion as we requested them, which was proofpoint of customer service. But amazing was that waiter said that fish of the day should be pike-perch but we got Arctic char! That kind of mistake we have not seen for a long time.

Unfortunately both fishes were over fried and therefore dry.

For desserts we had after long discussion with waitress Chocolate cake and Berries.

Berries were not on the list but as there were no lactose-free desserts, berries were only ones kitchen could serve. Delicious chocolate cake included same berries as well as vanilla ice-cream.

For wine we had rose because only riesling on the wine list was too light and without any riesling character.

Next time when or if we dine at Valo we try pizza. Small and therefore over priced portions (but it is opera month) do not earn more than 3. Location and terrace increase overall grade.

The problem with Savonlinna restaurant scene has, is the lack of small privately own Finnish restaurants. Most in the center of town are owned nowadays by S-Group co-operative company. But it is difficult to keep up restaurant business, if there are customers only during summer months.

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

http://www.savonmafia.fi/products/product/82/

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Tags: Arctic char, Finland, restaurant review, Restaurant Valo, rose wine, Saimaa, Savonlinna, Trout
Categories : Food, Food and Wine, Restaurant, Restaurant review, Travel

Restaurant review: La Bottega (Tallinn, Estonia)

16 07 2014

Trattoria La Bottega offers a cross-section of the Italian cuisine, with a special emphasis on Italian food and wines consistency. Sardinian origin chef Nicolo Tanda favorites, fish and seafood are represented in restaurants menu.

La Bottega is part of Sparkling Group which owns several fine dining restaurants in Tallinn.

In Italian restaurant you must start the dinner with aperitivo. As Aperol Spritz was not available, we enjoyed Campari Soda’s.

For starters we ordered Antipasti and Prawn tails in spicy fresh tomato sauce and grilled focaccia.

Antipasti plate was generous including salami, Parma ham, eggplant, bruschetta,…..one of the biggest antipasti portions seen for a while. Tomato sauce with prawn tails was really scrumptious. It could have been used as pasta sauce, on top of a pizza or even to be eaten as such. Best flavor kitchen servedduring our visit.

Primi Piatti, or actually pasta, Spaghetti with garlic oil and chilli and Tomato salad with mozzarella buffalo cheese.

Had to order pasta in order to try how kitchen manages. And it managed well; spaghetti was al dente and garlic and chilli tasted nicely. As restaurant does not serve gluten-free pasta ordered caprese salad (tomato and mozzarella) for another Primi Piatti. Genuine Italian mozzarella di bufala beats cheeses made of cow milk.

Main courses this time were Herb marinated quail with oven baked eggplant and Braised rabbit in white wine and olive sauce, potato-spinach puree.

As La Bottega had quite challenging and rare meats on it’s a la carte list, had to try couple of them.

Two small quial legs made us mention to waitress that portion should be starter. The answer was separate side dishes are because of that. You have to choose them with certain portions. We had ordered two side dishes; Baked aubergine with garlic and parsley and Rucola and tomato salad. Unfortunately quail legs were also a little bit dry and should have been starters, with or without side dish.

Rabbit included side dish but rucola salad paired nicely with it. Meat was overdone, otherwise it tasted like rabbit should be.

Wine list consists only of Italian wines. We chose Gavi di Gavi Fossili which paired well with all dishes. The dinner was finalized with Italian digestives, Grappa and Limoncello, of course. Taste of lemon was quite thin in Limencello and the color was not so deep yellow as it should be.

Dining rooms are cozy and first one behind entrance is really high in old historic building. We arrived so early that dinner time had not yet started.

If weather allows you can also have lunch at the terrace; why not even dinner if evening is warm. Terrace is also perfect place to observe by-passers and other terraces close to La Bottega‘s one.

La Bottega is good Italian restaurant with ambitious menu. No pizza’s which of course prune customer base. But you get a chance to eat in more peaceful athmosphere than in many pizzeria/trattoria type of restaurants in Old Town. When it comes to food, would classify La Bottega as ristorante but based on decor more trattoria type.

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

http://labottega.ee/

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Tags: antipasti, Italian food, italian restaurant, La Bottega, Restaurant La Bottega, restaurant review, Tallinn
Categories : Food, Food and Wine, Restaurant, Restaurant review, Travel

Restaurant review: Chedi (Tallinn, Estonia)

13 07 2014

Restaurant Chedi is a contemporary treatment of Asian food culture. Contrasts, combination of tastes and mixture different raw materials are where the contemporary Asian cuisine is heading at. Chedi location is in Old Town, which is one of food culture areas in Tallinn.

Next to Chedi is another Sparkling Group restaurant Bocca (review 02.02.2013, use search at reijosfood)

For several years Chedi has been chosen in TOP 5 of best restaurants of Estonia. The reason we decided to visit there and of course our penchant for Asian cuisine.

Started the dinner with Small eat’s Dim sum platter with mushrooms and vegetable, Fried soft shell crab with red chilli and curry leaves and Jasmine tea smoked pork ribs.

Dim sums were great, especially the red ones. Soft shell crabs were also delicious but maybe the taste of crabs disappeared under frying. Pork ribs were one of the best ever eaten. But this is maybe because never before have tasted Jasmine tee smoked ribs.

For main courses we chose Grilled salmon in Chef ’s special sauce and Spicy prawns with water chestnut, chilli and almonds. For side dish restaurant served rice in wooden bowl. Would have ordered Thai style pike-perch but restaurant had not got any pike-perch fish.

Waitress asked if the salmon shoud be medium or well-done. This was a proof that kitchen knew what to do with salmon. Ordered medium, got it and enjoyed.

Spicy prawns were not enough spicy although there was lot’s of curry. Luckily we had asked extra spices which we used with every portion. However, prawns were excellent.

For desserts we just had green tea and coffee due to the fact that our stomachs were almost filled with three hors d’oeuvres.

Chedi is a restaurant worth to visit in Tallinn, if you like Asian food. Decor is stylistic with buddhist features. You have to be ready to eat with sticks and spoon which are used instead of fork and knife. Of even with fingers, if it is easier. You do not have to worry about smearing your fingers because you can wash them afterwards and dry them thoroughly with hand cloth.

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

http://chedi.ee/en/

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Tags: asian food, Chedi, Estonia, Restaurant Chedi, restaurant review, Tallinn
Categories : Food, Food and Wine, Restaurant, Restaurant review, Travel

Restaurant review: Kappeli – Finnish food in historic building

11 07 2014

Restaurant Kappeli was opened to the public 1867 as summer restaurant but since 1970′s it has been open all year round. Latest renowation was in autumn 2011 still keeping same traditions in building structure and decor.

In the summer you can also dine at the outside terrace which is behind main terrace. This summer first time it has separate grill menu which is not the same as inside. If you want to sit in the middle of the main terrace but inside, ask for oriel window table. It is small but you can even watch bands and singers on the Espa stage opposite the restaurant. We dined in that small glass walled space like we always do.

For starters we had Open sandwich with herring Haugesund herring on dark bread with sour cream, salad, potato, marinated red onion and organic egg and Kappeli’s fish assortment Smoked salmon mousse, cold smoked Baltic herring skagen, smoked whitebait, cold smoked salmon and organic scrambled eggs.

Cold fish starter plates are always excellent at Kappeli. Of course they are easier to prepare partly beforehand than warm starters or main courses. Main thing is what fish plate incudes and how pieces on the plate complement each other. Would say that the appearance of portions is not the main thing but it should be more because of the price level.

Main courses were Smoked salmon and creamy false morel stew with potatoes seasoned with butter, dill and onion, courgette and oven-baked tomato and Grain chicken breast fillet with goat’s cheese and Pistou vegetables.

Simple salmon portion with delicious side-dishes. But what about the price? 34€ is robbery but as main target group is tourists it does not matter. Chicken was dry but goat cheese delicious and enough warm.

Had to try desserts which were Crème brulée and orange sorbet and Blueberry pie with blueberries and blueberry ice cream.

Would say that desserts were best part of the dinner. Creme brulee with orange sorbet was delicious combination. Blueberry pie, one of my favorites, included lot’s of blueberry jam although there was already plenty of it on top of pie. And when you add ice-cream, dessert is bull’s eye.

The picture below is taken from the oriel window table we dined. It really feels you are dining in the middle of the terrace but without hearing gabble outside. And of course the temparature remains the same although evening turns later.

For wine we had champagne Nicolas Fauillette which is cheaper for loyalty card owners than most of the wines. Not the most tasty champagne we know but champagne anyway.

Restaurant Kappeli is a must place for tourists to visit and maybe even to dine, if you do not care about the high prices. Because of the price level can not give more than 3+ for food. Dry chicken cost 27€, which is again incomprehensible price, compared to what you get.

Service is polite and professional. But because Kappeli is Kappeli, overall grade is over 4. The building itself, Espa park around it, relaxed athmosphere and at least trying starters from the a la carte list are worth to experience.

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

http://www.kappeli.fi/index.php?id=23

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Tags: Finnish food, Restaurant Kappeli, restaurant review
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Wine review: Best summer rose wines at Alko?

9 07 2014

In Finland, Alko has a monopoly in selling alcohol including wines. There have been some initiatives in order to obtain wines to supermarkets but that is far away from happening. However, Alko has improved a lot it’s wine supply. On the other hand Finnish tax for alcohol drinks does not favor wines instead of strong beverages, which it should.

But this post was about best rose wines at Alko, so let’s move to that topic. Best with questionmark, because there are quite many interesting rose wines at Alko but these two have excellent price quality ratio.

Neiss Pinot Noir Rosé 2013

Grapes: 100% Pinot Noir

THE LOOK

Color with hints of orange-brown looks a little bit fanciful.

THE NOSE

Strawberries, jewing gum Hubba-Bubba came to my mind but scent was not that strong.

THE TASTE

Dry and citrus, very close to the white wines. Threfore, if you do not like rose wines but like white wines, this is the rose for you. Pairs with same foods like white wines.

Tommasi Bardolino Chiaretto Rosé 2013

Grapes: Corvina Veronese, Rondinella, Molinara

THE LOOK

Hints of orange-brown but more close to typical rose than Neiss.

THE NOSE

Light strawberry aroma, hints of fruit alphabet candies, otherwise scent is delicate. More typical rose than Neiss.

THE TASTE

Dry, pleasant, balanced rose type of flavor. Excellent aperitif but suits also with Antipasto, Chicken, pasta and asian cuisine.

Facts:

WINE             Neiss Pinot Noir Tommasi Bardolino Chiaretto
Alcohol:     12.00 %                                           12.00 %
Extract:     33 g/l                                               27 g/l
Acidity:      7.6 g/l                                              6 g/l
Sugar:        9 g/l                                                 8 g/l
Energy:      80 kcal / 100 ml (330 kJ / 100 ml) 80 kcal / 100 ml (320 kJ / 100 ml)

Some might think that there are only two type of wines; white and red. Especially if one has tried not so pleasant-tasting sweet and maybe even too warm rose wine. I find good roses enjoyable. They can be basic rose wines or sparkling ones. Especially rose champagnes might be extremely drinkable. You just have to find right roses. Try these two.

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

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

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Tags: Alko, Neiss Pinot Noir Rose, rose wine, Tommasi Bardolino Chiaretto Rose, Wine review
Categories : Food, Food and Wine, Wine, Wine review

Wine review: Champagne Lanson White Label

6 07 2014

Summer and terrace – combination requires specially designed bottles and unique tastes. Of course bottle must be white and drink include some flavouring.

Specially created by the House of Lanson, Lanson White Label allows you to appreciate the subtlety of champagne combined with all sorts of natural aromas. You should enjoy this champagne with mint-leaves, orange peel, rasberry or with choice of yours preference.

Champagne is dry, not brut, and it is produced from Chardonnay 38%, Pinot Noir 37% and Pinot Meunieur 25% grapes.

Cooler which is designed for this champagne is also must. It works well because cooler cover prevents the ice from melting and small slots on the cover are excellent place to keep aromas. We tried orange peels and mint-leaves.

THE LOOK

White bottle and cooler are solemn combination. Makes champagne even more attractive.

Wine itself is straw-colored with debonair bubbles. Seemed that amount of bubbles diminished too quickly.

THE NOSE

Chardonnay lightens the bouquet and makes it balanced. Found some fruits mostly pear.

Orange peel scent was quite strong so you must be careful when adding it. One or two slices is enough

Mint was too subtle, we had too mild mint leaves, propably.

THE TASTE

Pleasing and fresh flavor, some fruits. You could enjoy this without adding any flavoring.

Again taste of orange peel was stronger but still subtle.

Mint unfortunately did not taste almost at all although we crushed one leave. Mint was from Robbens Lilla Trädgård, try something stronger variety.

Facts:
Alcohol:    12.50 %
Extract:    49 g/l
Acidity:    8.4 g/l
Sugar:      28 g/l
Energy:    90 kcal / 100 ml (370 kJ / 100 ml)

Lanson claims that White Label is the first champagne in the world specially designed for experimenting aromas. If that is the fact Moet & Chandon has ben able to create more ballyhoo two years ago when it launched Ice Imperial. At least for me it is more known champagne with the similar idea. Main differences are that Ice Imperial is semi-dry and you should add ice cubes. And the latter one is maybe the most revolutionary novelty in the world of champagnes.

Can recommend Lanson White Label for summer champagne, if you are not too stuck to brut’s, even without aromas. Champagne would suit for aperitif but also for dessert wine. With peel of orange it resembles one of cocktail, especially if you add too many peels.

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

http://www.lanson.com/white-label/en/home.html

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Tags: Champagne, Champagne review, Lanson, Lanson White Label, Moet & Chandon
Categories : Champagne, Fine Dining at Home, Food and Wine, Helsinki, Wine, Wine review

Restaurant review: NJK – time stands still, dining continues

4 07 2014

NJK, the villa-type unique summer restaurant, located on the small island of Valkosaari, was built in 1900. It is one of the most popular locations for festivities and one of the most popular crayfish restaurant in Helsinki. Suprisingly there was no wedding party on that specific Saturday when we had dinner. Usually it is really difficult to get table during summer weekends.

Before dinner, if weather allows, you must enjoy aperitives at the second floor small terrace. From there you can also see restaurant Saaristo which is located on island Klippan. It is one of the several island restaurants in the foreground of Kaivopuisto. (review posted 22.6.2013)

There was few days left to try special 5 dishes Archipelago herbs menu, which 2 of us decided to order. Each portion included some Finnish herb from the restaurant’s own greenhouse. Portions were also named by the herb used to prepare dish. You could also choose recommended wines which we also did. Especially red wine deserved special attention.

Also chose 2 menus from a la carte list; those portions are marked with +. And with these dishes the wine choice was a bottle of Villa Huesgen Schiefer Riesling from Mosel. Dry and balanced German riesling.

SWEET CICELY

White fish ceviche and +NJK’s fish assortment

First herb dish was white fish ceviche. White fish (lavaret) is one of the best Finnish fishes and when it is served spiced and raw, it is always worth to try. Cicely paired well with white fish but saltiness ruled over a little bit. Excellent starter for dinner anyway.

Fish assortment included herrings, white fish roe with creme fraiche and onion, small smoked vendaces, shrimp skagen and salmon with mustard-dill dressing. But this was not all although most famous and best Finnish fishes were already on the plate. In addition to an assortment of fish, NJK served new potatoes and creamy morel mushroom sauce.

Campo Viejo Cava Brut Rosé, Spain 10 cl

Campo Viejo rose cava paired well with tart and salty ceviche. However, it did not beat Lanson Rose which we sipped for aperitives at the small 2nd floor terrace while enjoying sunny day and maritime landscape.

CHIVES

Mussel risotto with grilled scampi

After tasty ceviche we were served delicous risotto. Cooking time for rice was perfect and scampi complemented taste of mussels nicely. Not sure if flavor of chives was enough strong but excellent primi piatti anyway.

Jacob’s Creek Reserve Barossa Riesling, Australia 12 cl

We were first served inadvertently red wine which should have been the third wine. It suited well with risotto, maybe even better than this riesling we got before finishing risotto. Rieslings are our favourite white wines but maybe this one required more acidity with risotto.

ITALIAN PARSLEY

Herb roasted fillet of lamb with dark parsley sauce and +Pike-perch with lemon beurre blanc

Third dish from herbs menu was fillet of lamb which you could have been changed to pike-perch if you would have preferred fish. Parsley suited well with the meat which had perfect rose inside.

Pike-perch had as a side dish cauliflower pyre which we asked to change for one of the portions. Fish was well prepared and tasty. Pike-perch is not so common fish to be served in restaurants in Finland. If it is on the a la carte menu, order it.

Jacob’s Creek Reserve Shiraz, Australia 16 cl

Jacob’s Creek reserve shiraz rose to our favourite from all four wines. Deep and balanced bouquet as well as flavor. Wine which you should have in your wine cabinet. Perfect pairing with lamb but also with risotto as mentioned earlier.

CURRANT LEAF

Thyme flavoured melon with currant leaf sorbet

Sorbet came in handy after lamb. Perfect food melter before dessert.

MINT

Strawberries with mint and lime mousse and +Chocolate and fudge ganache with blackberry sorbet

Mousse looked like ice-cream and first thought why serve ice-cream after sorbet. Fresh and sweet strawberries are always perfect way to end the dinner.

Chocolate dessert was master piece. Really sweet fudge but sorbet suitably slimmed it down not to bee too heavy.

Mumm Demi-Sec 10 cl

Dessert champagne was second best of the pre-selected wines. Port or sweet wine would have been too twee for strawberries but even for chocolate dessert. Excellent choice by sommelier.

NJK maintains traditions of letting customers to choose avec for coffee from drinks trolley instead of ordering it from list. Might be costly if you do not know what you have chosen. We did.

Restaurant NJK is a one of the few classic restaurants in Helsinki, like Savoy. You should invite your foreign quests there in order to get them familiar with Finnish archipelago and food. And both only from 2 minutes boat trip distance and a stone’s throw away from Market Square (Kauppatori).

Regarding the headline, time stands still at restaurant NJK. And it really does when you step into the buiding and sit at a table. If all the boats in NJK yacht club harbour were old sailing boats, then you really would wonder if time has gone back.

Food at NJK is excellent but unfortunately this time there was some instability in service which should not be there, not at NJK. Waitresses should be guided to details when it comes to menu and drinks, although she would be temporary worker. However, arrangement of aperitives at the 2nd floor terrace earned 5 points which increased service grade. And overall grade is high due to unique milieu, solemn but relaxed athmosphere and dinner entourage.

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

http://www.ravintolanjk.fi/en

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Tags: Helsinki, NJK, Restaurant NJK, restaurant review, Wine
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Restaurant review: Minos – genuine Greek food

29 06 2014

Restaurant Minos is over 25 years old restaurant which serves traditional Greek food. Clear proof of authenticity is language used by waiters/waiteresses; they talk to each other in Greek. Minos has pleasant covered terrace which can be used also in winter time, as it is heated. We always choose to dine there because you can observe by-passers at the same time. In the summer Minos has it’s own spot in popular Kamppi shopping center terrace area serving Greek wines and Mythos beer. We started our journey to Greece there.

Unfortunately photos are not the best quality because in bright sun shine some shadows covered parts of the portions.

For starters we chose of course Tzatziki yoghurt and cucumber salad, Dolmades vine leaves stuffed with rise and herbs and this time also Tiger prawns fried with garlic, butter and white wine.

Greek starters are always delicious, still miss taramosalata from holidays, but unfortunately it is not available at Minos. Tzatziki was made from genuine Greek yoghurt, not from Finnish or German and therefore really enjoyable. You can purchase similar dolmades from supermarkets in tins but so what, they were excellent. Only three prawns 😦 could have eaten six because the cooking sauce was so scrumptious.

For main courses we had Grilled corn fed breast and halloumi cheese and Gyros grilled pork with pita bread and tzatziki.

For corn fed chicken you had to choose side dish and we chose potatoes because vegetables included too much onions. The size of of halloumi cheese could have been bigger. Gyros in pocket bread is one of my favourites but it is also good at Minos. Of course pork is a little bit greasy but you do not eat gyros every day, do you?

And for dessert Your choice of hand made ice cream, vanilla, chocolate truffle or raspberry sorbet with cherry or chocolate sauce.

Sorbet was excellent, not frostwork which meant that it had been prepared at the restaurant kitchen.

With food we had Greek white wine 2009 Petra, Kir-Yanni. Wine list lets you understand Petra is from 2009 but it’s vintage was 2013. Wonder why restaurant does not take the vintage away because it does not mean so much when it comes to Greek wines?

Minos is one of our favourite restaurants in Helsinki for meny reasons. We like Greek food and Minos prepares it well. All waiters and waitresses have Greek background and it is nice to hear them speaking their mother language. And dining at terrace, either under glass roof our outside is always pleasure. Therefore overall grade is high.

Note that restaurant is not open on Sundays.

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

http://minos.fi/

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Tags: Greek food, Greek restaurant, Minos, restaurant, Restaurant Minos
Categories : Food, Food and Wine, Helsinki, Restaurant, Restaurant review

Restaurant review: Blue Peter – 2014 2nd review

26 06 2014

I believe we dine at Blue Peter over 10 times per year and mainly in summer time. Therefore it makes sense to post a review regularly in order to confirm the level of quality. Compared to last year free salad buffet for diners is not anymore available. You need to order starter, if you want to eat such, which we anyway often did earlier despite of the buffet.

This time for starters we had Warm smoked white fish, salad and mustard-dressing and Green asparagus, Parma ham and hollandaise sauce.

You can order also this delicious salad for main course, but it suits well for starter. You seldom get white fish (lavaret) on top of salad; therefore order it, if you have a chance. Green asparagus was cooked like it should be, not too soft. Parma ham paired well as well as hollandaise but the amount of sauce was overwhelming.

For main courses we ordered Grilled salmon, teriyaki-sauce with pumkin pyree and Cheddarburger, minced beef steak and french fries.

Salmon is always delicious and with pumkin pyre even better. Burger is one of the best in Helsinki, but has the beef steak shrinked? Must try again soon.

Most important, of course, are desserts. And of course Crepe, strawberry jam and vanilla ice-cream and this time also Ice-cream and berries.

As mentioned in earlier review, crepe is really scrumptious. But now Blue Peter had added lactose free vanilla ice-cream on it’s menu which was warmly welcomed by us. So far only standard ice-cream but our wish had been fulfilled.

Behind the window there were also some other diners enjoying of stand-up meal.

Friday evening when we dined at Blue Peter was one of the busiest for them. Big private party and yachtsmen enjoying dinner before weekend sailing. However, head waiter was as calm as usually and arrange us window table although had first some troubles to sit at another table. And despite the pressure in kitchen portions earned a little bit better points than in previous review, as well as overall grade.

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

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

Etusivu

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Tags: Blue Peter, Helsinki, Restaurant Blue Peter, restaurant review
Categories : Food, Food and Wine, Helsinki, Restaurant, Restaurant review

Restaurant review: Havis – Midsummer’s Eve dinner

21 06 2014

Restaurant Havis used to specialize only in seasonal Finnish and Scandinavian seafood. Restaurant consists of three different dining room styles. Dining room Havis looks as historic as building restaurant is located. Reserved window table from this room. One can see new Finnar SkyWheel at Katajanokka and old Market Hall through the windows. Vanha Kauppahalli was re-opened on the 9th June 2014 after being renovated almost 2 years.

Dining room Kitchen includes open-plan kitchen and dining room Terrace is more relaxed sheltered patio which might be cold depending on weather.

You can not call Havis fish restaurant any more, because it serves also hamburgers and caesar salads. Wider menu might be due to hotel Haven, which is a member of Small Luxury Hotel of the World. Hotel Haven is part of the same Royal Ravintolat Group as three restaurants in the same building including Havis.

Midsummer is quiet period in Helsinki and most restaurants are closed. Partly because of this, restaurant was full of mainly tourists.

Havis had special Midsummer menu with only 2 starters, 2 main courses and 2 desserts. Almost cancelled reservation when noticed that but luckily decided to keep the reservation. We got the table we had requested, first table on the right by the window next to the entrance. Also all portions were lactose free which is still really rare. We tried all portions.

STARTERS

Asparagus soup with vendace roe

Asparagus tasted enough and structure of the soup was perfect. Green asparagus was properly cooked, not too much.

Fishplate with local fish and season potatoes

Cold fishplate included herring, baltic herring, smoked fish mousse, salmon tartar and white fish roe. Excellent assortment of Finnish fishes accompanied with new potatoes with butter and dill.

MAIN COURSES

Char-grilled arctic char with summer vegetables and false morel stew

Arctic char is rare fish at the restaurants which made this portion special. Summer vegetables were baby carrot, peas, green asparagus, early cabbage, potatoes, radish and cauliflower. For tourists good chance to taste fresh Finnish vegetables on one plate.

Roasted beef marble fillet with bean cassoulet and Bearnaise sauce

Roasting time had been consummate but unfortunately meat included parts which were chewy. Cassoulet and sauce paired well with meat as well as glass of Capitel San Rocco Valpolicella Superiore Ripasso. Wine had suitable amount of tannins but was also round at the same time.

DESSERTS

Cheese selection with Havis crisp bread and compote

First of all thanks to our waiter who wrote down the names of cheeses because have to try to find Klosterkäse from Austria from supermarkets because it was really tasty. Other cheeses were Fourme Dambert from France, Capratraminer from Italy and Brie de Meaux from France which is always unbeatable white cheese. Wonder why Havis does not serve Finnish cheeses?

White chocolate pannacotta with marinated strawberries

Dessert without lactose but includes milk, well done Havis!

We had for white wine Prinz von Hessen Classic Riesling which paired well with starters and arctic char. Dry and enough minerals and acidity, not too dominant but complementary.

The old ship on the back end wall was heading to …..?

Roasted beef lowered a little bit the food points but otherwise dinner was delicious. Especially using lactose free milk products is big plus. Overall grade is high because it is great that Havis is open on Midsummer’s Eve and we got exactly the table we had been requested when making on-line reservation.

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

Typical Finnish summer weather forecast: “If it does not rain, it is cloudy or sunny. Sometimes or usually all three at the same time”.

http://www.ravintolahavis.fi/en

https://fi-fi.facebook.com/SkywheelHelsinki

https://www.facebook.com/Vanhakauppahalli

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Tags: Finnair SkyWheel, Havis, Helsinki, Juhannus, Midsummer, restaurant, Restaurant Havis, restaurant review, Vanha Kauppahalli
Categories : Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Taittinger Champagne tasting at Taste of Helsinki

18 06 2014

If you like football and watch FIFA World Cup 2014 in Brazil, you should drink champagnes from Taittinger because it is official sponsor.

During Taste of Helsinki there was opportunity to participate in Taittinger champagne tasting. You must purchase tickets in advance because tasting events are so popular that they are always sold out. We almost missed opportunity becase had tickets for Friday but due to work obligation could not been able to participate. Luckily Taste of Helsinki founder Barry MacNamara personally helped us to change tickets.

We arrived early because of cold weather. Tasting pavilion was warmest place at picnic area.

Six different champagnes were already poured into the glasses before event opening.

Tasting started from right to the left. Luckily we had our own bottle of San Pellegrino with us, because there was no water available. And without “cleaning” mouth between sipping different wines it makes it quite difficult task to recognize characters.

Taittinger Brut Reserve

Basic Taittinger, should be similar since 1980. 40% Chardonnay, 30 % Pinot Noir, 30 % Pinot Meunier. Amount of Chardonnay makes this wine balanced and enjoyable. Golden yellow in color. Taste is crisp and harmonious.

Taittinger Brut Millesime 2006

Strong and with lots of acidity and minerals. 50% Chardonnay, 50% Pinot Noir. Color is golden yellow. Taste is balanced but a little bit contradictory. This wine is suitable even with meats, said sommelier. Maybe have to try…..

Taittinger Prestige rose

Champagnes are classified as white wines but this wine is rarity because producer adds 15% red wine (Pinot Noir grapes). 30% Chardonnay. Vibrant pink color. Taste is fruity and fresh.

Taittinger Nocturne rose

Champagne for celebrants and after dinner. Idea for bottle design comes disco balls. 17,5 g/l dosage of sugar makes this wine sec, not brut. 30% Chadonnay, 70% Pinot Noir and Pinot Meunier. This wine is actually really enjoyable, can recommend.

Taittinger les Folies de la Marquetterie

Classic wine, 45% Chardonnay, 55% Pinot Noir. This wine was not our favourite; would say price/quality ratio is suffering.

Taittinger Comptes de Champagne Blanc de Blancs 2004

Nobel blanc de blancs champagne, 100% Chardonnay. Unfortunately this was already too warm because it was tasted last. However, wine was introduced with enthusiasm.

Taittinger champagnes are elegant and suit for any occasion. It would have been nice to be able to taste enough cold drinks but as they were poured beforehand, of course they were a little bit too warm. But as the weather was so cold, it did not bother too much. And champagne tastes always as good.

Comments : 10 Comments »
Tags: Champagne, FIFA World Cup 2014, Helsinki, Taittinger, Taittinger champagne, Taste of Helsinki, Wine
Categories : Champagne, Food, Food and Wine, Helsinki, Wine

Taste of Helsinki 2014 – review of tasted portions

15 06 2014

First of all big thanks to Taste of Helsinki founder Barry MacNamara for organizing ticket change from Friday to Saturday and inviting us to opening ceremony for invited guests. Due to work obligations outside Finland we had to suspend the participation by one day and therefore could not either join the opening ceremony on Thursday.

Taste of Helsinki is a culinary festival, which takes you on a journey through the gourmet flavours of some of the best restaurants in Helsinki and Finland. It is also unique chance to get familiar with fine dining restaurants at the same time without paying high prices for gourmet food. We participated third time, the same number of times the event has been organized. This year the weather has been typical Finnish summer, rainy and cold. Challenging for outdoor events.

Below you can find pictures with comments of some of the best small dishes restaurants served.

Bertha: Cod, bean, scallops 5-/5

Excellent combination, cod and scallops was served as a crispy croquette by Tampere restaurant

Juuri: Terrine of cured perch 5/5

Perch is one of the best Finnish fishes and served like this on of the best portions

Bistro o Mat: Anise spiced salmon with prawns and avocado 4+/5

Fresh spiced salmon and shrimps are always tasty but anise flavor was hidden somewhere. Kirkkonummi is home town of this restaurant

Smakbyn Åland: Fish tartar from the Baltic, crayfish and white fish roe 4,5/5

Excellent ensemble from restaurant in Åland owned by celebrity chef

Emo: Crab cake with fennel 5/5

Bull’s eye, maybe the best of the best, croquette tasted of crab and fennel accomppanied perfectly

Postres: New potatoes and anchovy butter 4/5

New potatoes belong to Finnish summer and butter was tasty but too simple compared to any other portion

Emo: Spring chicken with spring cabbage 4,5/5

Chicken skewer was grilled in front of you, with some more spices would have been unbeatable

Postres: Smoked salmon in Can and Postres archipelago bread 5/5

Makes you drooling, Finnish summer hit and should be available from supermarkets for Mid Summer fiesta

Farang: Coconat caramel pork 4,5/5

Farang knows how to use spices, long queues all the time proved time, pork maybe too much kassler (pork loin) type

Bertha: Chocolate, banana, Brazil nuts 5/5

Happy endings! Lucky we did not miss this one. Unfortunately so many starters did not allow more dessert portions

Plan was also to taste Oscar Hot Dog with veal, asparagus, and giant prawn from Kaartin Hodari & Hummeri, but the queue was so long all time. In the cold wind it was more convenient to stay sheltered from it.

To summarize, all tasted portions were impressive which can be seen from the points. I really hope that there will be 4th Taste of Helsinki because plan is to visit there twice. Quite difficult to try all portions at the same day. Also have to taste olive oils which were available at the fair. And wines, Kung Fu Girl Riesling and Miss Harry, paired well with dishes tasted. Vindirekt, the importer of these wines, made also best offers for glass of wine.

Event itself gets 5-/5 points and only cold weather was the reason for not giving 5. With sun shine it would have been 5+/5.

There will be separate post about champagne Taittinger tasting later.

http://www.tasteofhelsinki.fi/

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Tags: Finland, food, gourmet food, Helsinki, restaurant, Taste of Helsinki
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Champagne glasses – does the shape matter?

7 06 2014

Usually we use traditional champagne flute for bubbling drinks but wanted to compare it with different types of champagne glasses. Results can be found below.

Iittala champagne glass (on the left-hand side)

The problem with Iittala champagne “flute” was that it filled mouth with bubbles. Iittala has same design for Essence glass series and although shape of the glasses look impressive, maybe the wine itself has been forgotten from the beginning.

Iittala champagne coupe (on the right-hand side)

The broad surface area allows champagne to lose its carbonation more quickly, making it less suitable for the current style of very dry champagnes, compared to the sweeter champagnes. So, you have to be quick drinker or pour only 8cl at a time.

Sparkling wines scent was not so pleasant but amount od bubbles in the glass was awesome. However, they disappeared before getting in to the mouth.

Basic tasting glass (in front of the picture)

As sparkling wines can be classified as a white wines, they can be served in white wine glasses too. “Tulip” or “belly” shape in which the rim of the glass is narrower than the midpoint, permits the drinker to get more of the aroma than a from traditional flute, while still not having enough surface area to cause the champagne to quickly lose carbonation.

For this sparkling wine it did not work out. As the bouquet was so delicate, it did not improve in this glass neither taste felt stronger.

Traditional champagne flute – the winner!

The stem allows to hold the glass without affecting the temperature of the drink. The bowl is designed to retain champagne’s signature carbonation, by reducing the surface area at the opening of the bowl. Both THE NOSE and THE TASTE were in balance and created best image of the wine.

Tasted sparkling wine was Bernard-Massard Cuvée de l’Ecusson Brut from Luxembourg. Review can be found from previous post.

The traditional champagne flute and flat coupe glass are fine for young wines – but for complex older champagnes, only a wide glass that curves back in towards the top and is filled only a little way will present the bubbles correctly. Unfortunately we do not have this glass in collection, but maybe have in the future.

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Tags: Bernard-Massard Cuvée de l'Ecusson Brut, Champagne, Champagne coupe, Champagne flute, sparkling wine, Sparkling wines, Wine, WIne tasting
Categories : Champagne, Food and Wine, Wine, Wine review

Reijosfood

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Restaurant review: Havis – Midsummer’s Eve dinner

Taittinger Champagne tasting at Taste of Helsinki

Taste of Helsinki 2014 – review of tasted portions

Champagne glasses – does the shape matter?

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