Food | Reijosfood

Home cuisine: Asian style whitefish

23 02 2014

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

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

Recipe:

1 whitefish fillet for each diner

Rice (used whole grain instead of white)

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

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

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

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

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

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

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

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

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

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

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

Comments : 5 Comments »
Tags: balsamic vinegar, dinner, fish fillet, food, healthy food, Herbs, Home cuisine, recipe, riesling, Whitefish, whole-grain rice, Wine
Categories : Fine Dining at Home, Food, Food and Wine, recipe, Recipes, Wine

Burger King opened 2nd restaurant in Helsinki – it happened again

22 02 2014

Have Helsinki resident’s missed Burger King so much, they have to queue up for hamburgers?

First Burger King was opened opposite the Stockmann department store on the 13th of Dec, 2013. What happened (click the link)?

http://www.metro.fi/uutiset/a1392272604404

Second Burger King was opened on the 14th January 2014 at Helsinki Central railway station, what happened then (click the link)?

http://www.metro.fi/uutiset/a1387800585624

Actually I like a lot of well-made burgers and crispy french fries, examples from Hard Rock Cafe Helsinki and Pirate Helsinki.

But gosh! No more about this matter……

Comments : 7 Comments »
Tags: Burger King, food, hamburger, Hard Rock Cafe Helsinki, Helsinki, Helsinki Central railway station, Rautatieasema
Categories : Food, Helsinki, Restaurant, Travel

Restaurant review: Lumbini – Nepalese cuisine

11 02 2014

There are 28 Nepalese restaurants in Helsinki. Yes, 28 which is amazing amount! (source: Fonecta). Means that Nepalese cuisine is the second most popular ethnic kitchen after Chinese.

Lumbini is one of these restaurants serving traditional food in their dining room but also with take away opportunity. Nepalese food is affordable as well as few wines they have in their list.

Dinner at Lumbini starts always with Nepalese crackers. Crispy, well seasoned thin crackers increase the feeling of hunger appropriately.

As portions are quite big we ordered for starter only one Deep Fried Chicken to be shared. Crispy pieces of chicken breast, not swings, were appetizing and with mint sauce the end result was perfect.

Main courses always include Naan bread baked in Tandor oven, Basmati rice, Mint sauce, Raita and Green salad as side dishes. Portions at Lumbini are generous because the actual main courses are in separate bowls. Most restaurants serve them in the same metal plate as all side dishes.

Naan bread is really delicious, better than Indian version.

Ordered for main courses our favourites Butter Chicken Chicken cooked in coconut-cream butter & tomato sauce and Spinach Chicken Chicken with spinach sauce.

Tender pieces of chicken in well-seasoned sauces are palatable. Thick sauces actually make the dishes what they are. If you do not like this type of sauces, you do not like Nepalese cuisine.

Wines are not so typical drinks for Nepalese food but this one pairs extremely well. Basic, affordable Gato Negro from Cabernet Sauvignon grapes makes the dinner complete.

Nepalese or Indian desserts are not our favourites, therefore we were satisfied for starters and main courses.

Actually it does not make sense to compare Continental, Scandinavian or Finnish cuisines with ethnic ones because they are totally different. However, you can always judge food, you like it or not. We like Nepalese food, therefore score is high. Service is always polite, thoughtful and humble. Sometimes you are not so happy about too familiarity and effusive freshness which new fine dining bistros present.

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

http://www.ravintolalumbini.com/

Comments : 11 Comments »
Tags: food, Gato Negro, Helsinki, Lumbini, Naan bread, Nepalese cuisine, Nepalese food, Nepalese restaurant, Nepalese restaurants, Raita, Restarant review, restaurant, Tandor
Categories : Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Alberga – dinner and comedy theatre

8 02 2014

Our visit to Alberga, one of the oldest theatre restaurants in Finland, was probably the 20th or at least something like that. And proof of our long history with Alberga was warm welcome handshake by owner, when we arrived.

Theatre restaurant Alberga is family owned scene in Espoo, Leppävaara (Alberga in Swedish). Restaurant was established 1988 and since then it has presented over 1000 plays, mostly comedies.

We came to see “Rich, Dear and Work” performed by Minna Kivelä and Annu Valonen. Both are well known comediennes from TV series “Handy hostess”.

What a play! These comediennes are the best in Finland and made us laugh bellies ache.

There is always special theatre menu available consisting of one starter, two alternative main courses and one dessert. Dinner is served before the show which usually starts at 20.00.

Dinner started with Beetroot flavored salmon which is basic delicious Finnish dish and never let’s you down. Salmon must be enough thin in order not be chewy.

For main courses kitchen served Roasted Arctic char with lingonberry sauce and Fried sirloin with red wine sauce.

Fish included cooked potatoes and made portion again basic scrumptious Finnish plate. Sirloin was tender and properly roasted, meat inside was rose. Side dishes, oven potato and roasted root vegetables complemented the dose perfectly.

Dessert served was Parfait which included orange, chocolate and strawberry. Could have eaten three of them.

Theatre restaurant Alberga is more sedate than Kaksi kanaa, which is also popular scene (review was posted 4.3.2012).

You should visit Alberga although you would not like theatre. It is totally different to follow up the show two meters from the small stage than sit in the back row of big hall. And most of the plays are enjoyable, well written and acted out. Athmosphere is relaxed and informal. Therefore Alberga earns 4,5 for overall grade.

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

http://www.ravintolaalberga.fi/

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Tags: Alberga, Arctic char, Espoo, food, Kaksi Kanaa, restaurant, Restaurant Alberga, restaurant review, Salmon, Sirloin, Theatre restaurant, Theatre restaurant Alberga
Categories : Art, Food, Food and Wine, Restaurant, Restaurant review

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

2 02 2014

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Comments : 6 Comments »
Tags: Blue Peter, food, Helsinki, Lauttasaari, Reindeer, restaurant, Restaurant Blue Peter, restaurant review, Smoked salmon mousse, summer restaurant, Weingut Liebfrauenstift Riesling QbA Trocken, Whitefish, Wine
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Pastis – French bistro

26 01 2014

Pastis is an anis-flavored liqueur and aperitif from France, but it is also French style “fine dining” bistro in Helsinki.

Pastis was opened in April 2013 by restaurant Muru celebrity chef owners. Similar concept but focus in French kitchen. Always available a la carte dishes in changing list are mussels, snails, sausages, fish and meat from France. On Fridays and Saturdays you can also enjoy fresh oysters for 5€ each or 12€, if you take 3.

Tables are located on two levels in small dining rooms but you could also try to pop in for a look if there is room by the bar counter. Reservations are for 2 1/2 hours which is just enough to eat three couse dinner. This is nowadays typical custome for popular “gourmet” bistros.

Started the dinner with Pastis, of course, Ricard. First hesitated a little bit to order ice cold aperitif, because if was freezing outside, around -13C degrees.

For starters we ordered Roquefort gratinated Bourgogne snails in pastis butter and Smoked mackerel, cucumber and fennel salad, marinated red onion.

Usually you get snails in snail pan where all snails are in small cups but Pastis served them in small open pan. Taste of Roquefort was perfect because if it would had dominated, starter would have been to salty. Mackarel was served with toast instead of brioche, as we asked it too be without lactose.

For main courses ordered only available fish portion Catch of the day Antiboise. Fish, “Cliff sole” was accompanied by tomato-based sauce/stew and by one of the 3 side dishes, Mixed salad with sherry vinegar, which had to be ordered separately. Also ordered large portion of Mussels á la Pastis with curry and Truffle salted french fries for side dish.

Fish was fried in oil and the level of maturity was perfect. It was a pity that it was over-salted. Mussels were smaller than you usually see, which was good as the big ones are chewy. About 10 had already came loose from the shells. Salt in fish and mussels under the broth were minor grievances, but took one quarter point out of the Food scores.

Dinner had to be ended with Calvados Domfrontains which is mix of apple and at least 30% pear. Had only tasted apple Calvados earlier and noticed that pear makes the flavor softer. Also ordered one House chocolate, which was truffle.

Restaurant or bistro Pastis is refreshing piece of French kitchen in Helsinki. Concept, which might by expanded to another locations, is French from decor to music. Chansons sang by Edith Piaf and check in a nice tin were the frosting for the French dinner.

Wines come mainly from France, of course, but it would be convenient to list also those which are available in glasses. Asked recommendations for wines for dishes ordered. Pinot Noir for snails was good choice but white wine for salty macarel not so felicitous. Riesling Vignoble d’E, Domaine Ostertag from Alsace for both main courses was excellent choice.

Extra + for overall grade comes from the well planned and implemented French concept.

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

etusivu

https://fi-fi.facebook.com/pages/Ravintola-Pastis/249978811804861

Comments : 2 Comments »
Tags: Calvados, Edith Piaf, food, French bistro, Helsinki, Muru, Mussels, Pastis, restaurant, Restaurant Pastis, restaurant review, Ricard, snails, Travel
Categories : Bar, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

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

24 01 2014

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

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

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

THE LOOK

Golden yellow, close to resin.

THE NOSE

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

THE TASTE

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

Facts and figures:

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

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

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

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

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

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

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

http://chateau-arche.com/

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Tags: Château d'Arche 2006, Comte cheese, Dessert wine, food, Levasseur Grand Livarot cheese, Peltola Blue cheese, Runeberg cake, Runebergin torttu, Sweet wine, Wine, Wine review
Categories : Fine Dining at Home, Food, Wine, Wine review

Wine review: Matua Marlborough Pinot Noir 2012

19 01 2014

I am not sure if THE NOSE lied but when wine was poured in to the glass it smelled first like butterscotch. After rotating the wine in the glass the scent changed totally! Any similar experiences with this wine?

Matua was the first wineyard in New Zealand to plant Sauvignon Blanc in 1969. Their produced first bottle in 1974. However, this is not about Sauvignon Blancs, which is not our favourite grape. First wine review (not first wine enjoyed) 2014 concerns Pinot Noir.

Tested wine was Matua Marlborough Pinot Noir 2012. Wineyard claims that wine is it’s best Pinot so far.

THE LOOK

First of all the color of the label is different than usually on wine bottles, turquoise. Maybe that was the reason it caught my eye at Alko.

Wine itself is light red, close to mature cherry.

THE NOSE

This was surprising! Usually when tasting wines I do not smell the aroma of wine so carefully before rotating it. This time did and was surprised by the smell of butterscotch. The bouquet I did not expect to find from Pinot Noir. But it made the wine really fascinating and forced to focus on THE NOSE more specifically than ever.

After rotating the wine in the glass strongly, aroma changed significantly. Now we found cherry, more typical pinot noir characters and some tannins.

THE TASTE

Maybe tannins dominated, as acidity was quite low, because wine tasted a little bit acrid. Not that it hindered but that was the first feeling. Anyway, this wine was the most savory pinot noir ever tasted. As they are usually quite tawdry, Matua Marlborough Pinot Noir 2012 is not.

Facts and Figures:

Alcohol:	13,50 %
Extract :	30 g/l
Acidity:	5,4 g/l
Energy :	90 kcal / 100 ml (380 kJ / 100 ml)
Closure:	metal screw cap

Tasted wine with asian food and match was perfect. Mixed flavors of strong spices and sweet seasonings are difficult combination for wines. Also paired well with pizza which was spiced with tabasco and jalopenos. Conclusion: wine suits better with spicy foods than avarage pinot noirs, mostly because of tannins.

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

http://www.matua.co.nz/en

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Tags: food, Marlborough Pinot, Matua, Matua Marlborough Pinot Noir 2012, Matua wineyard, New Zealand wine, pinot noir, red wine, Wine, Wine review
Categories : Fine Dining at Home, Food, Wine, Wine review

Restaurant review: GOCE Bar & Kitchen – “gourmet” tapas in Helsinki

16 01 2014

After vacation in Spain it was important to arrange smooth return to everyday life. Especially as winter arrived in Helsinki the same day. Therefore we decided to dine at new “gourmet” tapas place GOCE Bar & Kitchen.

Restaurant was re-opened in new premises in November 2013. We made reservation on 6th Jan and noticed couple of days later that a la carte list had shortened. Only two main courses and desserts. Reason why we decided to try a big bunch of tapas portions, which sounded delicious and were familiar from previous visits to Spain.

Chose 9 portions from the list. 10th, Grilled Secreto and Sofrito, was recommended by waitress. All portions looked well prepared when they arrived to the table.

First we got Pimientos de Padron, which were exactly as they should be. Warm, soft and not too salty.

Then arrived Gambas Plancha, see the burning flame in the middle of the plate! Delicious ones, but only three pieces.

Annoying events started at this point.

As we were early diners, in fact the first ones, after restaurant had opened at 5PM, kitchen decided to prepare everything at once. That might be typical for affordable tapas bars, but at GOCE‘s price level, you expect to be able to enjoy warm dishes warm.

Our gambas were still uneaten when we got Patatas Bravas and Beetroot to the table. Both were delicious especially beetroot but we were now confused; which portions to eat next?

We already had 4 dishes on the table and got 5th, Pulpo – Octopus. This one was not so successful as previous portions. It should have been more crisp or solid, but instead was too soft.

We managed to fill up our small plates in a hurry with mixed selection of 4 tapas portions but during we emptied plates came Boquerones, Chorizos, Iberico -pork and soon after that Green salad and Manchego cheese. It was easier to take a picture of all of them than to try photograph portions one by one.

Unfortunately we had to send back sausages and Iberico -pork because they were already cold when we started to focus to eat them. However, had tasted pork plate and did not want a replacement for that because meat pieces seemed to be mostly pigskin. Would not have done that, but waitress had encouraged us to order it.

Sausages were juicy as they should be and Manchego was ok. It could have been a little bit older compared to the price.

There was a pile of croutons on green salad which is odd, is it then green? As we were served fresh bread to start with, it would have been enough.

Restaurant and dining room are huge compared to any other bistros or tapas bars. Decoration is stylish, one of the most elegants in the city for concept GOCE has.

If we would have had enough time to enjoy tapas portions, GOCE Bar & Kitchen would have earned better scores for service. Waitress said that she tried to slow down the speed kitchen had. Therefore suggest to take couple of tapas to start with and then try main courses. Also would have appreciated if our plates would have been changed once or twice. We were asked if we want clean ones when we had only one piece of cheese left….

Would also hope that there would be more affordable choises for wines in the glass. At least found interesting basic tempranillo, Disco 2012, which paired well with all tapas portions.

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

http://goce.fi/

Comments : 2 Comments »
Tags: Boquerones, chorizo, Disco 2012 red wine, food, Gambas, Goce Bar & Kitchen, Helsinki, Manchego, Patatas Bravas, Pulpo, restaurant, Restaurant Goce Bar & Kitchen, restaurant review, tapas, Travel
Categories : Bar, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Two climates – Helsinki, Finland and Costa Meloneras, Spain

11 01 2014

I have not sent posts just consisting of pictures of traveling photos, but after leaving today’s dining place, sort of lived de javu. Not because of Spanish type of restaurant we just dined (which was not de javu), but because of Christmas lights.

Christmas unite nations all over the world. Sometimes it seems exaggerated, but it is always familiar for almost all nations.

First picture is from Costa Meloneras, Gran Canaria, Spain one week ago.

Second picture is from Park Esplanade, Helsinki, Finland today.

Because of first snow which landed today, yes today on the 11th January 2014, we shaked from the cold.

Cold equals -1C degrees, which is the first time when temperature is below zero in Helsinki this winter. Odd?

Although we are Finns, we are never accustomed for winter. But when it arrives we kind of like it….., or have already started planning next trip to avoid it.

Comments : 10 Comments »
Tags: Christmas, Christmas lights, Costa Meloneras, Esplanade Park, Finland, Gran Canaria, Helsinki, Spain, Travel
Categories : Food, Restaurant, Travel

Restaurant reviews in Helsinki 2013 – breakthrough of “gourmet” bistros

10 01 2014

Year 2013 ended up too soon. Did not have time to visit all those restaurants had planned. Anyway, breakthrough of “gourmet” bistros highlighted the year.

Bistros are relaxed, unformal dining spots with decent service and food.

In Helsinki, there has been established during couple of last years “gourmet” bistros, which compete with unique decoration, good service and well designed, delicious dishes. They also have short a la carte list and one or to menu alternatives. We could call some of these bistros restaurants, but part of them do not use that naming.

Example of “gourmet” food can be found from picture below which is taken at Spis. Whole portion consists of fresh vegetables but also of fish, which is uniquely prepared.

As we were not able to visit all “gourmet” bistros in Helsinki, results were as follows:

1. Spis 13,50

2. Gastrobar Emo and Grotesk Winebar 13,25

3. Glogatan 4, Meche and Muru 13,00

4. Farang 12,75

From these restaurants I would say Spis, Gastrobar Emo, Grotesk Winebar, Meche and Muru are so called “gourmet” bistros. Add also PureBistro which got 12,50 points and we can really call year 2013 “year of bistros”. 4 of the restaurants above have link to Michelin star restaurants, can you guess how?

Glogatan 4 is more restaurant than bistro and Farang serves asian gourmet kitchen, which you can not miss.

How Spis differs from other “gourmet” bistros? It serves greetings from kitchen between courses which others do not. That is one reason why it took the first place this year. It also has longer menus than others (full review at reijosfood.com)

Why Grotesk Winebar succeeded although it is quite new? It serves rare delicacies which you do not get in other bistros. It also provides professional wine pairings with dishes (full review at reijosfood.com)

Why Gastrobar Emo earned 2nd place although it is one of the newest restaurants in Helsinki? It is partly owned by Pekka Terävä who owns Michelin star restaurant Olo. Olo might be the next 2 Michelin star restaurant as Chez Dominique closed down it’ doors. (full review of Emo at reijosfood.com)

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

Year 2014 will continue with review of “gourmet” bistro or tapas bar Goce which was opened in November 2013. We also might visit some of the most prestigious restaurants although “gourmet” bistros have modified restaurant field a lot.

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

Comments : 6 Comments »
Tags: 2 Michelin stars, Bistro, Chez Dominique, food, Gastrobar Emo, Grotesk Winebar, Helsinki, Michelin star, restaurant, restaurant review, Spis, Travel
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: El Senador – two lunch experiences

6 01 2014

Had to write another post from winter holiday, because this restaurant does not let you down when it comes to Spanish food.

Restaurante El Senador is situated by the Maspalomas beach near Faro lighthouse. Have visited El Senador several times since 2006. Because of the location it seems to be quite expensive compared to the restaurant premises. But on the other hand all tapas portions are so huge that they could be shared with 4 person. Both dining areas and bar are always crowded during lunch time. This year review covers two visits.

Lunch 1:

For starters ordered Sopa de pescadores del Atlántico which was excellent. It included some bites of fish and shell-fish, mainly mussels and shrimps. Soup base was really delicious, but slightly over salted. Soup was brought to the table in big bowl. Then waitress ladled hot soup on the plates which was a proof of long tradition.

Main course was our favourite Lubina a la sal con espinacas a la crema y patatas hervidas – Sea bass baked in a salt coat. Fresh fish is baked in salt coat, then it is brought to the table, waiter removes fish bones and you just enjoy the fish and side dishes. It is easy to overcook the fish when it is prepared this way. However, the taste of fresh sea bass is unbeatable. If you travel to Finland our whitefish tastes almost the same.

Lunch 2:

Second lunch started with Pimientos de Padrón fritos – Deep-fried small green capsicums with coarse salt and Pan con ajo crujiente. As we had decided to eat Fideau for main course started had to be modest. In this restaurant Paellas and Fideua are huge. Small capsicums are, we think, the best available in Spain. Portion is huge which means two person can not empty the plate if main course will follow.

Main course was indeed Fideuà ciega (con choco, gambas y pescado limpios). Mostly Spanish eat Paella made from rice but as once ate in Salou so delicious Fideua, had to taste it also here. Unfortunately Fideua here did not beat the one is Salou. This was good no doubt about it, but as you have once had the ultimate taste experience, it is easy to be deviced slightly.

El Senador is best place to eat local food for lunch in the area. Do not set too high expectations for the service. Restaurant serves thousands of visitors per day, so do not be too upstage. Service is enough good in order to keep the mood high.

If you decide to have drinks at the bar area you can also order food there and eat it in very, very relaxed athmosphere. But not among troublemakers because everyone is enough sophisticated to enjoy life evenly.

Interesting detail is that you can find dry riesling white wine from Torres at the restaurant. That is what we had with Lubina, mostly enjoyed Vina Sol which paires enough well with tapas dishes.

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

http://www.restauranteelsenador.com/index.php/en/

Comments : 2 Comments »
Tags: Costa Meloneras, Fideua, Gran Canaria, lubina, Maspalomas, restaurant, restaurant review, Restaurante El Senador, Sea bass, Torres
Categories : Bar, Food, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Ambassador – New Year’s Eve Gala Dinner

2 01 2014

The first review in 2014 is from last day of 2013, New Year’s Eve Gala Dinner at restaurant Ambassador. Restaurant is in Hotel Lopesan Costa Meloneras Resort, Spa & Casino where we stayed for couple of weeks.

One might think that Gran Canary Island is worn and old-fashioned which is partly true. But there is certain area, Costa Meloneras, which is new and peaceful. Lot’s of good restaurants but no disturbing pubs or night clubs. All hotels are 4-5 star large complexes but well designed and equipped.

Restaurant had prepared menu which sounded promising, but was it what we expected?

Dining room was decorated well beforehand in order to create solemn athmosphere.

After mojito aperitifs, dinner started with four starters which was maybe the weakest link. Clams were ok, but otherwise ensamble did not convince. However, although the expectations were high were were not disappointed.

Asparagus with quail fillet paired well. As quail was so soft all you needed was spoon.

Turbot was perfectly cooked which might be difficult when kitchen prepares it to around 100 diners in quite tight time schedule.

Between fish and meat champagne sherbet was served. It was sweet which is not typical when you still have one main course to go. Stick holding strawberry was also eatable.

Beef tenderloin continued the high level of competence kitchen has. Solomillo is popular meat dish in Spain and this one was one the best I have eaten.

Forgot to take a picture of dessert which was really delicious. There was small cake inside mousse which crowned the dessert. Fresh fruits complemented dinner also quite nicely.

Dinner included whole bottle of Taittinger Champagne which you could drink at the table or enjoy later when the year changed. That is what we did because after aperitif, couple of glasses of white and red wines it was good to have short break. Noticed that all that wine which was served was also enjoyed by couple of tables. Maybe not good idea thinking about morning feeling.

The whole dinner was real success! Food was good, service professional and you could really be satisfied for the set up arranged by hotel restaurant. Most of the diners seemed to be Spanish and I shall bet we were the only ones from Finland.

Tradition is also to get “party bags” as presents after leaving dining room. Found quite nice mask from it and used it almost he whole evening.

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

Comments : Leave a Comment »
Tags: Gran Canaria, Gran Canary Island, Hotel Lopesan Costa Meloneras Resort, Lopesan Costa Meloneras Resort Spa & Casino, New Year's Eve, restaurant, restaurant review, Restaurante Ambassador, Spain
Categories : Food, Hotel, Restaurant, Restaurant review, Travel, Wine

Review: Finnair leisure flight warm breakfast

25 12 2013

Finnair still serves some warm food during leisure flights. You can also order some special food depending on your food allergy.

However, experience few days ago was a little bit odd. Best of all was Finnish yogurt but potato crockets, scrambled eggs and spinach stew were….

Let the review points tell the whole story. I wonder how tastes can be so unbalanced and structure of food so interesting? And what about tricolor?

REVIEW: FOOD 1/5 – SERVICE N/A – OVERALL GRADE 0,5/5

Comments : 4 Comments »
Tags: Finnair, Leisure flight, Travel
Categories : Food, Restaurant, Restaurant review, Travel

Restaurant review: Pirate Helsinki – Christmas buffet

20 12 2013

Traditional Finnish Christmas buffet usually includes freshly salted fishes, roes, Christmas ham, casseroles and rosolli (beetroot, pickled cucumber, apple, carrot and whipped cream). Restaurant Pirate Helsinki did not serve casseroles but instead of that many rare delicacy traditional dishes.

Pirate Helsinki served 5th time Christmas buffet in cozy and vivacious athmosphere. Silent Santa Claus welcomed guests next to the entrance.

Menu is unfortunately only in Finnish but it includes for instance herrings, roes, smoked fishes, game dishes and different type of roots. For dessert you can choose Finnish cheeses and sweet desserts.

Only dish served to the table, first on the menu, was chestnut soup, which was delicious. Mulled wine, however was not the best one tasted, as it was partly based on Wana Tallin liqueur.

All other foods and dishes were on the buffet tables. Because of the wide selection of dishes available, I am not going to bore you by writing detailed description and review of each piece of food tasted. Instead, picture is worth of a thousand words.

Buffets can be insidious, you can eat too much and you notice it only after you have finished dinner. But if you decide just to taste small pieces of each food, then you can survive.

First plate: roes, freshly salted fish and herrings

Second plate: not picture but included warm fish dishes

Third plate: raindeer and elk with parsnip pyre and boletus stew

Fourth plate: Finnish cheeses

Fifth plate: gingerbreads, gingerbread cupcake, macaroni, marmalades and chcolates

Pirate manages well in serving Christmas buffet dinner. In the summer time going is more simple but as relaxed. Chef Markus Maulavirta was helping in the kitchen which could be seen in the high level of buffet. One + more for the overall grade if wine list would have been as luxorious as buffet. Three white and red wines do not necessarily pair with all available savory foods.

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

http://www.pirate.fi/index.php?pinc=1&lng=joulu

Comments : 4 Comments »
Tags: buffet, Christmas, Christmas buffet, christmas ham, Finnish Christmas, Helsinki, Lauttasaari, Pirate Helsinki, Ravintola Pirate Helsinki, restaurant, Restaurant Pirate, restaurant review
Categories : Bar, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

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