Restaurant review: Muru

26 07 2013

Restaurant Muru

Muru, most popular fine dining bistro in Helsinki and Finland?

Restaurant Muru is a small bistro style restaurant located at Fredrikinkatu 41, Helsinki. Muru’s idea is to offer fresh food from the ingredients available daily without stiffness. Therefore menu is written only on blackboard on the wall and you just let the waiters and waitresses guide you.

You have to choose from 4 available starting times for dinner, first one at 5PM. Means that you have to be ready in 2 1/2 hours but if you take menu of the day, period of time is almost too short.

Muru menu

Since opening restaurant Muru has had tables reserved 2-3 months beforehand especially on Fridays and Saturdays. Also on Tuesday when we dined restaurant was full. Muru was chosen restaurant of the year 2011 which of course added popularity and in addition, chef’s and sommeliers are celebrities in Finland hosting food programs in TV. When we dined Henri Alen was in the kitchen and Samuil Angelov served in the dining room.

Decided to order menu of the day with wine pairings.  First we were served fresh bread with olive-artichoke tapenade which had a little bit too much citrus flavor.

Muru bread

For starter restaurant served Salmon-Roach ceviche with avocado creme which was tasty but maybe again a little bit too much flavor of citrus and acidity. Roach is Finnish white meated small fish which you seldom get in restaurants; 5 points for using it. Avocado creme softened acidity and was brilliant idea to combine with ceviche.

Salmon-roach chevice

For main courses we had Veal entrecote with vegetables, chanterelles and hollandaise sauce and Roasted whitefish with globe artichoke, scalded tomatoes and fish broth.

Veal was tender and did not include fat as entrecote usually does. Sauce suited well with meat and fresh vegetables completed portion, no need for some potato serving.

Whitefish was roasted perfectly and broth suited well creating the impression of bouillabaisse.

veal entrecoteWhitefish

18 months old Gouda cheese was served before dessert with Cherry compote. As cheese was not so salty compote did not need to be so sweet. Quite simple but worked well.

Cheese in Muru

For dessert menu included Cake made from almond flour, berry sauce and ice-cream or sorbet. Delicious ensamble which melted in your mouth, could have eaten at least three of these portions. You could find the taste of almond which of course was a big plus.

Cake

Can tell only briefly about the wines because did not write down the names except one.

Ciclope Rosso Toscano 2008 was served with the veal and it comes from Italy, Candialle winery owned by Finnish Jaakko Peränen. Paired well with meat and actually with gouda but because of amount of Merlot grape 50% would not recommend for aperitif. Unfotunately not available in Alko’s.

For ceviche, Italian white wine. For fish the choise was Savignon Blanc which is not our favourite grape. With dessert had glass of sweet wine, which paired perfectly with cake.

WinesRed wine

No wonder Muru is popular. Excellent food and service plus cozy and relaxed athmosphere. If wines would be more affordable overall grade would be 5 and exceed food and service grades also partly because of unique business idea.

However, with these points, Muru goes directly to shared first place 2013. Rankings can be found on page Restaurant Reviews.

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

http://www.murudining.fi/ravintola/in-english

http://www.candialle.com/english/winery.html

PS. Name Muru means Sugar or Crumb in English.

MuruMuru


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Categories : Cafe, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Valo (Savonlinna)

22 07 2013

Restaurant Valo

Dined at restaurant Valo the third year in a row, is it becoming a habit?  Because one has to dine outside in order to be able observe opera guests walking to Savonlinna castle 200 meters from Valo restaurant, 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 it are names of local producers on the a la carte list.

Started the dinner with Saimaa duo Perch terrine, pike perch tartar and fennel salad. Really fresh, tartar was best part of the portion. Terrine was a little bit dry. Remembering last visits, think the portions were now smaller…

Saimaa duo

For main courses had Wild boar and pork cheek Overnight braised wild boar belly and pork cheek, pomme anna with sautéed chorizo and white cabbage and bbq sauce. Wild board was perfectly tender as it has been cooked enough long. Portion had been changed as there was no chorizo in potatoes neither bbq sauce. The name of portion was the same as last year but it was then better. Also had Pike perch from Saimaa Pan fried pike perch with salmon raviolis and creamed leek which was pimped by request and side dishes replaced by vegetables and olive oil. Fish was a little bit over fried and therefore dry.

Meat in ValoPike perch in Valo

For desserts had Chocolate cake Chocolate cake with strawberry filling and vanilla ice- cream but shared the portion. Again quite small dish but delicious.

Because of excellent location and athmosphere overall grade would have exceed food and service grades. But unfortunately this year weather did not favor us; therefore same grade. Without heaters it would have been too cold to eat outside.

Wine list is short and includes only one rose wine, shiraz from JACOB´S CREEK. Wineyard was well presented as there was red, white and sparkling wines available.

Rose wine

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

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

Restaurant Valo


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Wine review: Champagne Joseph Perrier Cuvee Royale Rose Brut, NV

11 07 2013

Rose Champagne

The rose wines of Champagne (also known as Pink Champagne) are produced either by leaving the clear juice of black grapes to macerate on its skins for a brief time (known as the saigneé method) or, more commonly, by adding a small amount of still Pinot noir red wine to the sparkling wine cuvee.

Champagne Joseph Perrier Cuvee Royale Brut Rose is the summer Champagne. Wine consists of two grape varieties; 25% Chardonnay and 75% Pinot noir. As amount of Chardonnay is so small, it also tells about the “quality” of wine. However, this rose wine was pleasant surprise.

THE LOOK

Orange/salmon rose, touched by light, an arresting sparkle. However, the amount of bubbles is modest which can clearly seen in the pictures.

BUT, take a notice of water like color when pouring the wine into the glass! No photoshopping, maybe it is due to sun shine.

Boat and ChampagneJP rose

THE NOSE

Scent of rasberries and blackberries, but really lightly. Not so usual champagne bouquet partly because of so slight odor

THE TASTE

Pleasant champagne taste with some orange and peach. Wine is really light because of lack of acidity and small amount of bubbles

Facts and figures:

Alcohol: 12,00 %
Extract : 30 g/l
Acidity: 6,7 g/l
Sugar: 10 g/l
Energy : 80 kcal/100 ml (330 kJ/100 ml)
Closure: natural cork

Grade is partly based on good company, sunny weather and strawberries which paired perfectly for this wine. Recommend to enjoy in the summer, other seasons might require a little bit more full bodied champagne. Excellent aperitif but also pairs with pasta, chicken, white meated fish and even with desserts although wine is dry (brut). Joseph Perrier Cuvee Royale Brut Rose, NV is not available at Finland Alko’s so you need to purchase it from tax free shops at the airport or ships cruising between Helsinki-Tallinn or Helsinki-Stockholm.

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

http://www.josephperrier.com/

Joseph Perrier rose


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Restaurant review: Saari

7 07 2013

Restaurant Saari

Restaurant Saari is located on the island Sirpalesaari about 1 km from the centre of Helsinki. Saari provides Finnish delicacies of the season from land and sea as well as stunning views and genuine maritime atmosphere.  A boat serves the island every hour and half from the Saari pier located on the shore of Merisatama close to Cafe Carusel. The crossing takes only a couple of minutes. Also a few berths are available for guests arriving at the restaurant aboard with their own boats. You can dine either in the dining room inside, in the “Captain’s Cabin” of the private room Sampo or on the outdoor terrace.

Restaurant Saari

Restaurant Saari

 

Because have enjoyed restaurant starter speciality couple of times before decided to compare portion to previous visits. Starter is called The secrets of Sirpalesaari island An assortment of Saari’s best appetizers (served 2 or more person).

Quite expensive starter but you do not necessarily need to eat main course if you are not starving. 4 person portion included this time spiced salmon, two herrings, pork loin, elk sausage, duck breast, new potatoes, salad, cheese, marinated onion and mushroom salad. Again cheerful assortment which did not let down. Whole serving was tasty and well prapared.

Restaurant Saari

For main courses ordered Fish catch of the day and Entrecôte of Åland lamb braised in rosemary stock warm salad of summer vegetables and marjoram sauce.

Fish was whitefish with barley risotto and mushroom sauce. Fish was a little bit over cooked and risotto included too much leek. Lamb was better than entrecote because there was almost none grease. Meat was really tender and side dishes matched well with the lamb.

Whitefish at SaariLamb at Saari

For desserts had An assortment of cheeses from small Finnish cheese producers with Åby manor’s crisp bread and season’s fruit or berry compot and Saari’s traditional pine tar ice cream home-made blueberry and raspberry jam, oat bisquit (classic dish since 2000). Peltola Blue cheese (similar to roquefort) was the best piece of cheeses which also included goat cheese and gryerere with buckthorn compot. Ice cream was pimped by request and jam was replaced with fresh strawberries, really tasty.

CheesesIce cream

Be sure not to anger connection boat driver, if you come with your own boat. Because of variable weather restaurant had decided not to serve outside which was a little bit dissappointment. At least starter would have been nice to eat at the terrace, but rain would have interrupted dinner later. However choose Saari instead of Saaristo if you want to enjoy good food in a relaxed athmosphere. Especially starter we had is worth to try.

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

DSC04052

http://www.asrestaurants.com/EN/restaurants/saari/presentation.html

You can also find summary of island restaurants via https://reijosfood.com/2012/07/04/island-restaurants-in-helsinki/


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Restaurant review: Saaristo

22 06 2013

Restaurant SaaristoKlippan

Restaurant Saaristo (Archipelago in English) is located on the Klippan island. You can see the Empire-Helsinki skyline in the North and walls and bastions of King Gustav style Suomenlinna in the South. Jugend style villa that was built in 1898 but you can still admire the crafty and romantic Jugend style wood cuts and wood-carved animals in the beams and balconies.

Restaurant SaaristoRestaurant Saaristo barShip

Saaristo’s menu offers delicacies of Scandinavian cuisine. A connection boat serves from the Saaristo’s pier located south of the Olympia terminal, next to the Peace Statue. Summer restaurant which is open from May to September, is one of the rare places open on Midsummer’s Eve. Other restaurants are closed because most of the Helsinki residents rush to their summer cottages. Maybe Saaristo should also be closed in Midsummer because there were few diners and head waiter was sort of displeased. We had to wait 10 minutes while he served customers it the bar.

Saaristo boat

For starters had fresh local fish which are always refreshing especially in the summer. Ordered Whitefish à la ice-cellar whitefish roe and cauliflower prepared in two ways and Slightly cooked salmon cured with sugar and salt herbs of the House and fennel seed marinated cucumber. Both portions were excellent! Whitefish was really crisp and cauliflowers suited well with it. Roe was maybe needless because it did not match so well to ensemble. Salmon was also really high quality fish and wholeness perfect.

Ice cellar whitefishSalmon at Saaristo

For main courses had Sirloin of reindeer roasted with herbs truffle potato and dark porcini sauce and Arctic char smoked with Pihlajavesi alder Jerusalem artichoke ravioli and lobster butter. Reindeer was maybe the weakest link although it was crisp. Meat was ordered as medium but it was almost raw. Arctic char was smoked with skill and kithen could take well into consideration wishes we had.

Reindeer at SaaristoArctic Char at Saaristo

For dessert ordered An assortment of Nordic cheeses nut bread and honey seasoned with Saaristo’s lavender and waiters recommendation with it RIVESALTES AMBRÉ 2000, Cazes, AOC Rivesaltes, France. Cheeses were from Finland, Denmark and Sweden; Nordic ensemble. All of them were really tasty and sweet wine paired perfectly with them.

Cheeses at SaaristoSweet wineSweet wine

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

Restaurant Saaristo is good choice of those about 5 other island restaurants in front of the Helsinki. It is expensive if we take into account sizes of portions and price of 1 minute water taxi trip. Service in the table would have been 4/5 but happenings from restaurant door to the table dropped points.

http://www.asrestaurants.com/EN/restaurants/saaristo/presentation.html

One nice thing to watch after dinner were the sea birds with their cubs. Seagulls and Barnacle gooses had just got addition to their families and were taking care of them.

Seagull


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Taste of Helsinki 2013

15 06 2013

Taste of Helsinki

Second Taste of Helsinki was arranged on 13-16.6.2013. Some of the restaurants had changed, this year present was 12 restaurants: Aito, Ask, Bistro O Mat, C, Demo, Gaijin, Juuri, Luomo, Muru, Olo, Smör and Toscanini with 36 tapas sized dishes to choose from. 3 out of 12 restaurants have Michelin stars (bolded ones).

Pleasant memories from last year and of course high expectations now.

On Saturday the amount of visitors was less than year ago and ordering food was therefore quite quick. We were in the first setting; maybe starting time was too early at 11.00 and wind was freezing although it was sunny day.

First ordered Smoked bream, potatoes and ramsons (Ask) and “EARTHQUAKE” – Organic egg 64,7°C with mushroom toffee (Luomo). Bream was basically, not so common Finnish fish to use in restaurants. Earthquake did not convince. Sweet toffee with salty egg did not match together at all. Of course it is tour de force to cook egg right but it did not help in this case.

Taste of Helsinki

FOOD REVIEWS: Ask 4/5 – Luomo 2/5

Then tried FRIED FRESH LAMB SAUSAGE, spring vegetable salad and mustard sauce (Muru) and  SALMON from Rørvik with spring potatoes from Merimasku (Olo).  Sausage was tast but a little bit chewy, had to bit few pieces too long. Salmon was best starter, fresh and perfect match with side dishes; best part of Finnish cuisine!

Taste of Helsinki

FOOD REVIEWS: Muru 4-/5 – Olo 5-/5

For “main” courses started with BRAISED WILD BOAR, turnip, carrot and spruce sprout (Aito). Delicious, all side dishes were perfect match. Only problems with plastic cutlery was carrot which was a little bit too raw for them and maybe a little bit too salty meat.

Taste of Helsinki

FOOD REVIEW: Aito 4,5/5

Then tasted SLOWLY BRAISED CHEEK OF CORN FED PORK, champignon, truffle and wrinkly carrot (Demo). Excellent braised pork and delicious sauce. Fresh Finnish vegetables supplemented ensemble.

Taste of Helsinki

FOOD REVIEW: Demo 4,5/5

Third food was NECK OF WILD BOAR with false morel pie and sauce of raspberry leaves (Juuri). This wild boar was best of “main” courses. Perfect composition and taste. Not too much side dishes, focus on itself.

Taste of Helsinki

FOOD REVIEW: Juuri 5-/5

Only dessert enjoyed was TOSCANINI’S TIRAMISÚ (Toscanini). Safe choice because did not want to try too exotic portions. Sorry for the finger, wind tried to throw away cardboard plates all the time and had to secure photo for few seconds.

Taste of Helsinki

FOOD REVIEW: Toscanini 4+/5

Did we were more critical now but chose really excellent portions last year. Of course you might make some mistakes when choosing from 36 dishes but would have liked to rank all tasted ones over 4,5. But enjoyed and congratulations to Olo and Juuri for excellent performance. Let’s see if there will be third year for Taste of Helsinki.

And again, lot’s of Markka’s spent! Do not budget anything as you shall exceed your budget anyway. Have fun, do not try to think too much coins.

http://www.tasteofhelsinki.fi/en/


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Champagne with ice – Moet Ice Imperial

9 06 2013

Moet Ice Imperial

One Tiny Champagne Bar is located in the corner of Stockmann opposite the Svenska Teatern. It has cozy terrace which serves breakfast and as name says champagnes. Do not try to order other sparkling wines because they do not have them. Excellent place to observe passers-by.

One discovery during Helsinki Samba Carneval was Champagne Moet Ice Imperial from Moet & Chandon. This champagne breaks tradition you are not allowed to drink champagne without ice. You must also flavor the drink with fresh mint and lime or orange zest.

Champagne is served in white class which again breaks traditions. Ice cubes are in specially designed white bowl as well as “spices” in separate pigeonhole. Also bottle is white, carefully styled ensemble.

Ice bowl

First impression was that this might be hit in the summer but it takes time to balance the taste. Maybe two citrus fruits are too much, lime seemed to suit better than orange. You also have to crunch mint because unbroken small leaf does not give enough flavour. Bar could add another mint leaf on pigeonhole which might also help. If you like lots of bubbles you may not like this champange because ice cubes naturally reduce them.

http://www.fazer.fi/Palvelut/Kahvilat-ja-Ravintolat/One-Tiny-Champagne-Bar/


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Restaurant review: Meche

2 06 2013

Aperitives

Right away to shared number one place with exotic specialty HEAD OF PORK!

Meche was opened a year ago in June 2012. Food is based on European, mainly Finnish, cuisine and menu is seasonal and frequently renewed. Eating is a social event, starters and main course side dishes are to be enjoyed together between friends, around a table. We did not order Head of pork, but if you decide to do so, notice that both diners or 4 diners must share it and it has to be ordered two days beforehand.

Restaurant Meche is quite difficult to discover because there is no sign on the street, only window stickers to be noticed from the street when you drive past it and look for the restaurant carefully. Name comes from the street restaurant is located, Mechelininkatu.

For starters ordered “small plates” which can be shared among diners: OLIVE BREAD AND AIOLI, LANGOUSTINE AND TOMATO, LAVARET AND POTATO, LANGOUSTINE CARPACCIO and GAZPACHO WITH SHRIMP. Olive bread you should order anyway because it was marvelous due to tasty bread crust and olives. Because Laungoustine and tomato was warm waiter suggested to start with it; one of the best starters ever eaten! Lavaret was as good as it should be, basic Finnish spiced fish. Langoustine carpaccio was supplemented with perfect veggies and spices hiding well raw langoustine. Suggest you order Gazpacho only for your self because it is difficult to share; you may not even want to share it….All starters were well balanced and affordable priced. You might even want to take them all and forget main course.

 Gazpacho

For main courses had “big ones” CATCH OF THE DAY and BREAST OF DUCK. Fish of the day was pike perch which was maybe a little bit too salty. Side dishes included pieces of chorizo sausage. Maybe for fish it was too complicated but for duck excellent. Duck was well prepared, really tender. Black currant sauce for the duck was perfect companion. Fresh salad was to be shared among diners.

Pike perchDuck

For desserts ordered “small plates” CHOCOLATE AND MINT and RHUBARB AND ALMOND. Both ended dinner in style. Mint ice-cream was one of the best restaurant ice creams ever eaten.

???????????????????????????????

Although Meche was quite empty due to graduation parties it has winning formula. Excellent Finnish food supplemented with European savors and professional service. Wine list is short but all wines are carefully selected, no “me too” wines at all. Was going to order Spanish rose wine Radix Syrah from Bares Palta which was on the web wine list but unfortunately it was finished. Maybe next time can try it and look back on a holiday in Spain. Instead had German riesling and glass of Italian red wine suggested by the waiter for the duck.

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

Meche

http://www.meche.fi/en/index.html


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Restaurant review: Sasso

25 05 2013

Sasso

Sasso, we have dined there before reform, but never have had so conflicting opinions as we had this time.

Royal Restaurants Ltd make up one of Finland’s largest private enterprise in the restaurant field with 27 restaurants in 21 locations. One of them is North Italian kitchen restaurant Sasso which Palace-Kamp Group sold to Royal Restaurants early 2013. After restoration Sasso was re-opened on 1st of May for May Day lunch.

Sasso chef Eero Vottonen, chef of the year 2012, was hired from Michelin restaurant Luomo. Ambitious objectives for the kitchen, obviously. Restaurant and its widened terrace are located in Pohjoisesplanadi 17 in Torikorttelit. Restaurant Fishmarket downstairs has same address.

Dinner started with Campari sodas and some bread. Butter or margarine had really salty olive groats on it.

Campari Soda

For starters ordered Mortadella di coniglio con ciliegie e pistacchio and Spigola marinata con olive verdi e basilico. Rabbit was confusing because of bitter cherries and salty olive paste, it did not taste at all. Seabass was great, it was ripe although waiter said it would be raw. This portion could also be main course if bigger with new crop potatoes.

For main courses had Salmone all’olio di oliva con carciofi e limone and Vitello ai ferri con asparaghi e pomodori. Again fish was well prepared and tasty. See the position of veal, is the new trend to place food on the other side of plate? Did something forgot from the plate? Veal was like entrecote, too greasy.

??????????????????????????????? ???????????????????????????????

Because of small portions we had plenty of space for desserts; Tiramisu and Rabarbero all’arancia con latte di mandorle. Tiramisu was a relief for meat course, delicious and sweet with soft biscuits. Again, see the new trend in placing the food on plate! Almond milk was replaced with sorbet because of milk. Remember that in Spain we got almond milk without cow’s milk.

???????????????????????????????Dessert

Because of totally different views we had to judge meals (meat and fish) separately. Overall grade is 4 because of location and window table we had; opportunity to watch Havis Amanda statue and  Market Square. WInes are mainly Italian but moderately priced. Got first too warm white wine which was replaced without asking, polite gesture.

REVIEW for FISH: FOOD 4/5 – SERVICE 4/5 – OVERALL GRADE 4/5

REVIEW for MEAT: FOOD 2+/5 – SERVICE 4-/5 – OVERALL GRADE 4/5

http://www.sasso.fi/etusivu (website is still unfinished and only in Finnish)

MantaRestaurant SassoMarket Square


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Wine review: Bouchard Bourgogne Pinot Noir

18 05 2013

Bouchard Bourgogne Pinot Noir

Noticed that I have not tasted French red wine for ages.

This time chose from Alko Bouchard Bourgogne Pinot Noir (100 % Pinot Noir) which comes from Vineyard Bouchard Père & Fils.

Created in 1731, the Maison Bouchard Père & Fils has assembled, over several generations, one of the finest domaines in Burgundy. Moreover, installed since 1820 at the Château de Beaune, it benefits, on this site classed “Monument Historique”, from ideal natural conditions for leaving its precious bottles to age.

THE LOOK

Brilliant cherry red. Reminds of really dark rose or Beaujolais Nouveau.

Pinot Noir

THE NOSE

Red fruit aromas, cherry and kirsch. As wine is quite young aroma is also light.

THE TASTE

Obvious Pinot Noir, quite light with some acidity. Red berries, but again dark rose would not be far.

Red wine

Facts and figures:

Alcohol: 12,5% by volume
Extract: 23 g/l
Acidity: 5,5 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: natural cork

Bouchard Bourgogne Pinot Noir is suitable for almost every food because it is quite light for red wine. However, for red meat you might want to choose more full-bodied wine. As we had file or beef fried with butter and rosemary, wine was a little bit too thin. Can recommend this wine also as aperitif.

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

http://www.bouchard-pereetfils.com/home/

Steak


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Restaurant review: König

11 05 2013

This review is exceptional! If you want to know why, please continue reading…..

Tommy Hillfiger shop

Karl König was the very first owner of restaurant König and gave it his own name. Since that the name “König” has remained – in different floors with different kind of concepts , sometimes succcesful – sometimes not. Today, König serves variable menu, lunch buffet, karaoke, grooving bar and grand athmosphere? Excellent location, on pedestrian street Mikonkatu 4, opposite are Tommy Hilfiger shop and Galleria Esplanad. In the past years König had quite popular terrace, remember eating there several times.

But after Center-Inn sold König and few other restaurants to S-Group, would say it is time to say goodbay for efforts to serve anything else than fast food.

Dropped by in König restaurant & bar without knowing about the downturn it has faced. Arrived at 5PM on Friday, only one table in use. That should have ringed alarm bells!

A la carte menu did not include actual starters so decided to order only main courses.

Ordered Salmon salad Asian style salmon salad with fresh lettuce, grilled salmon, marinated vegetables and chili vinaigrette and as there was Asparagus weeks from special a la carte list Asparagus, lavaret and shrimps White and green asparagus, fried lavaret, shrimps, potatoes and vegettables.

Salmon saladLavaret and asparagus

What a dissappointment! Salmon piece was small and salty and salad wet. Marinated vegetables were mushrooms and onions! Maybe old salad was tried to hide under vinaigrette?

Lavaret had not seen salt (maybe salmon had it all) and asparagus were, how should I say it, interesting…Only positive thing was that fish bones had been removed from lavaret. Price for asparagus speciality was way too high considering the quality level. Can not remember when we had to leave restaurant eating only half of portions and had to eat again at home.

Salmon saladGreen asparagus

As König is part of huge bar complex with famous summer temptation “mummotunneli” (not so polite to translate), choose some other place for dining. It is not anymore what it used to be. We have not given so low grade before, but it is also partly because of price level which does not match with the bar type of dining room and quality of food. On top of this all wine bottles are over 40€’s which in this restaurant is odd. Had glass of Cono Sur Bicicleta riesling which partly saved the dinner.

One suggestion for the restaurant; please change the name….

Restaurant König

REVIEW: FOOD 1/5 – SERVICE 3-/5 – OVERALL GRADE 2-/5

http://www.center-inn.fi/konig/en/home

PS. Luckily Finland won Russia in Ice Hockey World Championship game 3-2 and leads now Preliminary round in Helsinki (half of the games are played in Stockholm)


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King prawns with Asian flavour

9 05 2013

For shellfish lovers easy and quick portion to prepare for lunch or dinner. But also really tasty and healthy!

King prawnsKing Prawns

Recipe

King prawns (enough for each person)

4 garlic cloves

1 chilli

1/2 -1 fresh ginger (depending on size)

Oil to fry

Asian mint

Baby salad or similar

Lime slices

Low fat Yoghurt

Whole-grain rice  for side dish

(Soy sauce)

Cooking instructions:

If king prawns are frozen defrost them in cold water and dry on paper. If you have shells on prawns, take them away.

1) Chop garlic, chilli and ginger in small pieces and cut 2 lime pieces for each person

2) Put the water to boil for rice and rice to pot when water is hot (takes 10 minutes to cook, ready cooking instructions from package)

3) Pour youghurt in small scoop and set salad leaves, lime pieces and scoop on the plate

4) Put oil on frying pan, heat it and add garlic, chilli and ginger in order to glaze them

5) Add king prawns and fry 1-2 min from both sides (depends on the size of prawns)

6) Take rice out of water and set it on the plate and add some soy sauce (if you like it)

7) Set king prawns on salad leaves which are already on the plate

8) Garnish with Asian mint

9) Enjoy with good white wine!

Ingredientsking prawns

Perfect wine due to Asian spices is KungFu Girl Riesling which was reviewed 12.1.2013.

Bon Appetit! Hyvää Ruokahalua!


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Wine review: Champagne Henriot, Brut Souverain

4 05 2013

Henriot Champagne

Since 1808, Champagne Henriot, one of the last independent and family-owned houses in Champagne, has pursued a tradition of excellence – a fragile balance between delicacy, intensity, and purity. For seven generations, the family has selected only the very best vineyards, concentrated on the purity of chardonnay and has upheld the utmost respect for time in order to ensure the cuvee has an opportunity to reach its full expression.

On May Day Eve you have to have bubbles, so we tasted Champagne Henriot, Brut Souverain which consists of two grapes; Chardonnay (40%) and Pinot Noir (60%), not so typical ratio to non-vintage champagnes. Brut Souverin is “basic” champagne from Champagne Henriot.

Henriot

THE LOOK

The colour of this champagne is a light-straw gold. Lacked almost all bubbles which made wonder if this wine lacks also acidity or if it was bad wine

Henriot

THE NOSE

Fruits like apple and pear but also some citrus

THE TASTE

First feeling, fills your mouth which means that acidity is quite strong and bubbles were hidden.  To be honest a little bit stale taste.

Henriot Brut Souverain is not available at Alko’s, so you need to purchase it from cruise ships between Helsinki – Stockholm or Helsinki – Tallinn. Champagne suits best with  fishes and white meats. Must be really cold if you like to enjoy it for aperitif. Not exactly our favourite; should invest a little bit more for Henriot Champagnes…

REVIEW: OVERALL GRADE 2+/5 – BANG FOR THE BUCK + / +++

http://www.champagne-henriot.com/actus.php


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Restaurant review: Brasserie Kämp

1 05 2013

Vappu at Brasserie Kämp

Hotel Kämp is a historical hotel in Helsinki. The hotel was originally built in 1887 by Carl Kämp. The building was demolished and the facade was rebuilt in 1965. The headquarters of the bank KOP were situated in the building for almost three decades, until 1995. A major restoration project, started in 1996, culminated in the reopening of Hotel Kämp in 1999. A shopping centre, Galleria Esplanad, was also opened within the same city block.

Brasserie Kämp offers a wide range of European food brasserie style and Kämp Bar offers you the unique cocktails; in fact mainly champagne, wine and beer which customers usually order. Bar is also very popular on Friday and Saturday evenings. You can also enjoy Sunday brunch at Brasserie Kämp. After building heated terrace two years ago you can dine “outside” all year around like in many brasseries in Paris.

May Day (1st of May) is typical day for enjoying lunch buffets. Had May Day lunch served to the tables at Brasserie Kämp. A la carte list was short which made ordering easy; two starters, two main courses and two desserts. Foccacia and bread were grea compliments to start lunch.

Starter

Starters were QUAIL & SPRING CABBAGE & APPLE Quail terrine, poached egg of quail, poached spring cabbage, apple compote, apple purée, apple “ donut “ and ASPARAGUS & SHRIMP & KUMQUAT Sitrus- marinated white asparagus, green asparagus, kumquat, smoked shrimps, shrimp crème and cress

Both dishes were ok, but dissapointment for taste was obvious. Quil was tender and tasty, BRAVO! Shrimp starter was difficult to understand, what was the clue? Small portions but tasty….Unfortunately we did not understand all flavours of dishes, especially aspargus was not as we expected.

DSC03843

Main courses were LAVARET & NEW POTATO & PARMESAN Roasted lavaret , new potatoes, peas, radish, spring onion, zucchini, caper, parmesan veloute and DUCK & MOREL & POMEGRANATE Duck confit,, baked potato filled with morels, potato, shallot and chives, shallot crème, pomegranate and pomegranate-duck stock.

Cooking of lavaret was excellent; basic fish flavours. Duck confit was delicious, really well cooked. Could have eaten much more…..

LavaretDSC03845

Tried both desserts CHOCOLATE & DRIP BREAD Araguan- chocolate mousse, drip bread ice-cream and RHUBARB & STRAWBERRY & MEAD Marinated rhubarb, strawberries and mead sorbet.
Both desserts were great; Sauli Kemppainen and his team had really made their best. But using of milk was not so clear,,,,

StrawberryChocolate

Brasserie Kämp is perfect location to observe passers-by on Esplanadi promenade. You can also watch swanky cars parked front of Hotel Kämp or driving to the hotel garage. Latest celebrity visitor at Hotel Kämp was Justin Bieber on 25th April!

BUT; May Day is a little bit difficult occasion to compare restaurants and dishes. Because of 1st of May we decided to be modest. Unfortunately we would give only 3+ for food if this would be normal lunch. Anyway, were were able to listen nice male choir singing for us.

Choir

DSC03857DSC03874

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

Normal lunch, only 3+ for food! But we like international athmosphere…..

http://www.hotelkamp.com/brasseriekampbareng


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Categories : Food, Helsinki, Hotel, Restaurant, Restaurant review, Travel, Wine

Wine review: Lind Gewürztraminer Trocken Spätlese

27 04 2013

Tasted wine was Lind Gewürztraminer Trocken Spätlese with 100% of  Gewürztraminer grape from Weingut Lind. (winegut = winery)

The wine growing estate Ökonomierat Lind is situated in the South of the wine growing area of the Palatinate, in the area known as the “Südliche Weinstraße” (the southern wine road). The eco-wine guide-lines of Weingut Lind go much further than the European guide-lines for bio- logical agriculture. Using the rare “sur lie” method ensures that wines remain on the fineyeast until bottling and through this absorb more minerals, vitamins and bioactive substances. This long “mother-child contact” and a biological reduction of the acidity guarantee that the wine is harmoniously and well-balanced.

Wine

For

THE LOOK

Deep yellow with some green apple and raisin, no visible acidity.

white wine

THE NOSE

Aroma of grape comes up strongly. Even some noble rot which is typical to some sweet wines. Spices and raisin.

THE TASTE

Dry, tastes of typical gewürztraminer grapes. Used menthod has reduced the acidity. Some spices and flowers.

Facts and figures:

Alcohol: 12,5% by volume
Extract: 31 g/l
Acidity: 5,3 g/l
Energy: 80 kcal/100 ml (340 kJ/100 ml)
Sugar: 5 g/l
Closure: natural cork

This wine is suitable with white fishes and white meats. Because typical taste of grape is quite strong I would not recommend this wine for aperitif.

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

http://www.weingut-oekonomierat-lind.de/en/


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