Restaurant review: Ambassador (Spain)

26 12 2012

Restaurant Ambassador, most sophisticated a la carte restaurant at the Lopesan Costa Meloneras hotel, offers exclusive contemporary cuisine based on the traditional spanish and french cuisine. All portions are prepared with special care, modern techniques that enhance these noble tastes, exact cooking temperatures in order to maintain the quality of the used products, mixture of tastes that will surprise hopefully also us in an elegant and exclusive atmosphere. The Ambassador offers a fixed menu for every season and suggestive tasting menus day by day.

On Christmas Eve restaurant served menu consisting of several delicious dishes.

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Dinner started with glass of Champagne Paul Goerg Brut.

First three dishes were served at the same time. Papaya “soup was delicious as well as smoked eel and salmon. Maybe turkey roll was most modest of the three starters.

Second dish was Bouillabaisse with tasty giant shimps. No need for toast as bread was already served.

Sole was a little bit over cooked but combination was succesful. Some salty iberian ham made this dish very tasty.

One of the best made dishes was sorbet, which was real soft and not at all icy as they can sometime be. Would have eaten more and actually got one as a dessert as asked one dish without milk products.

Cheek of veal was excellent, it was enough long cooked which made it really crisp. One of the best meat dishes eaten.

For dessert Ambassador served sweet cake combination and some chocklate pieces. Unfortunately we were already so full that was not able to eat them anymore.

Dinner was great, maybe some haste in serving because restaurant was full.

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

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Restaurant review: Copas y Tapas

21 12 2012

Copas y TapasCopas y TapasCopas y Tapas

Second visit to restaurant Copas y Tapas prepared us to our winter vacation to Spain. First time at the restaurant was great when it came to food and service. Because of these important facts restaurant was placed high in Restaurant and wine review ranking list. Also therefore expectations were high.

https://reijosfood.com/2012/09/08/restaurant-review-copas-y-tapas/

Novelty is that restaurant has started co-operation with Chef Sami Tallberg, maybe one step forward to chase Michelin star? Some adjustments for echoing was also made regarding to restaurant website.

Dinner starts with assortment of three, four or five tapas, depending on hunger. As we were going to eat main courses, 3 tapas seemed to be enough as last time. You do not know what you get because restaurant chooses what to offer; but of course you can influence on it.

Hot capsicum (sweet pepper) soup, Filled capsicum and Pork neck mousse on rye bread. Recommendation was to start with hot soup which was good and suitably salty. Next ate filled capsicum which was filled with cream cheese and crayfish, excellent. Overripe organic pork neck mousse was scrumptious. Could have eaten 5 of them. On top of tapas were two pieces of licorice which suited well for salty mousse. (NOTE, only soup was changed from last visit)

Tapas at Copas y Tapas

You can choose from four different main courses which differ almost every day depending on fresh ingredients available. Today alternatives were Marble steak, Rooster, Pike Perch and Vegetable portion. Chose Rooster with carrot, zucchini and orange sauce and Pike Perch with beetroots, zucchini and parsnip pyre. Rooster was a little it over cooked, otherwise simple and delicious portion. Pike perch needed salt but otherwise portion was great.

For dessert ordered Assortment of 5 cheeses: Manchego, Comte, Livarot, Gruyrere goat cheese and Ossay-Iraty. Excellent combination! When it comes to NOSE Livarot was most tempting. But all cheeses were excellent, even Manchego which might be quite ordinary.

BUT, recommendation of wines was so interesting it needs other blog because both white and red wines were not sweet!

Cheeses at Copas y TapasCheeses at Copas y Tapas

Copas y Tapas will be one of the rising stars at Helsinki restaurant area, especially if you want to have serious discussion about Spanish wines. And selection of Spanish brandies is wide. Service. really importantpart of esxperience, was excellent again!

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

http://www.copasytapas.fi/


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Two most Christmassy places on the planet…

17 12 2012

….are in Finland!

CNN picked out TOP 10 places to celebrate Christmas (link below).

http://edition.cnn.com/2012/12/11/travel/celebrates-top-10-christmas-destinations/index.html

Two first rankings for destinations in Finland!

1) Rovaniemi and Santa Park

This is the original place Santa Claus starts his journey to deliver gifts with reindeers.

http://www.santapark.com/en/santapark

2) Ranua and Ranua Zoo

Zoo with polar bears and other wild forest animals, but also reindeers.

http://www.ranuazoo.com/English/Winter/Front_page.iw3

See also this video, everything is from real life…..That is why CNN chose so wisely.


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Wine review: Verrocchio Valpolicella Superiore Ripasso

15 12 2012

Ripassos, sometimes called little brothers of Amarone, can differ quite a lot from each other. This time tasted Verrocchio Valpolicella Superiore Ripasso.

Wine has received DENOMINAZIONE DI ORIGINE CONTROLLATA, which should guarantee the quality. Grapes for producing this red wine are CORVINA (70 %), RONDINELLA (30 %). Vintage 2010, quite young wine.

THE LOOK
Almost dark red, tinged lightly in brown

THE NOSE
Full bodied with some black currant

THE FLAVOUR
Quite typical Ripasso but softer and not too sweet. Some tannins and spices but not so much it would dry your mouth

RipassoRipassa

Facts and figures:

Alcohol: 13,5% by volume
Extract: 36 g/l
Sugar: 7 g/l
Acidity: 5,3 g/l
Energy: 90 kcal/100 ml (370 kJ/100 ml)
Closure: natural cork

Suitable for meat dishes but I could also drink this with mature hard cheeses.

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

http://www.verrocchiowines.com/valpolicellaripasso.php


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Restaurant review: Kiila Food and Bar

9 12 2012

Food and Bar Kiila was opened on 2nd March 2012. Restaurant is open from morning until night offering breakfast, brunch on Sundays and public holidays, lunch, dinner and bar services.

Visited second time Kiila Food and bar just before Christmas. Major change had been made concerning a la carte list because serious affordable fine dining was not anymore main target. It does not mean that food would be worse but portions were not so ambitious they seemed to be in the beginning. More Finnish dishes than earlier, like fried vendace.

For starter ordered “Carnival plate by Kiila” for two including fried mozzarella sticks, chicken skewer, cherry tomatoes, carrot-, cucumber- and sweet pepper sticks, fried halloumi, mini bratwurst, bbq-, chili-mayonnese- and dill-sour cream- sauces. Tomatoes were missing but not so huge dissappointment. Chicken with bbq sauce was great as well as mozzarella. Otherwise quite simple portion because of ordinar vegetable sticks. But all sauces were delicious.

Starter

For main courses had Grilled Chicken Breast with roasted vegetables and sweet chili sauce and Giant Shrimps Pasta with chili-coriander sauce. Chicken was OK. Pasta was raw or it had dried after cooking. Seemed that base of the sauce was similar for both dishes. Have to say that pasta sauce was one of the most spicy in Finland.

ChickenPasta

For desserts ordered one sorbet because no other choise for lactose free dish and chocolate cake with mascarpone foam and blackberry syrup. Sorbet was OK and cake really delicious, maybe best part of dinner. Some black currant and red currant berries, very typical Finnish berries.

SorbetChocklate cake

Kiila seemed to be quite popular, no wonder. Prices are affordable and location perfect, you can watch Stockmann Christmas lights just opposite. Laid-back athmosphere makes it easy to come to the restaurant.

Stockmann

Some trouble with service again. White wine was warm when it was brought to the table, big tablespoons for dessert and had to pay at the cash desk, because no waiter/waitress was available.

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

Kiila

Restaurant review: Food and Bar Kiila

http://www.ravintolakiila.fi/


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Best Finnish Glögi

7 12 2012

Wine reviews is proud to present best Finnish Glögi (glögg, mulled wine) available at Alko! In Finland it is a must to enjoy mulled wine at least once in December. -10 C – -30 C degrees frost makes it tempting because beverage must be warm. You also add some raisins and almonds; excellent appetizer before dinner.

The best mulled wine is Perinteinen Punaviiniglögi (Traditional Red mulled wine). This mulled wine is most affordable in Alko but it brings the best out of the Christmas. There are dozen different mulled wines available at Alko, but most of them are too sweet and taste synthetic.

Appearance of the bottle is rough and ready, label even a little bit skewed.

Perinteinen PunaviiniglögiGlögi

Glögi is dark red and of course it is sweet, but not too much. Hint of tart and enough “spicy”, flavors of cardemom and clove. Simple but it works!

All mulled wines available in Alko. Prices in euros. In restaurants glass might cost almost the same.

Perinteinen Punaviiniglögi 660437 0,75 6,98
Blossa Vinglögg 611797 0,75 7,29
Herrljunga Klassinen Punaviiniglögi 656227 0,75 7,29
Herrgårds Vit Vinglögg 649737 0,75 7,39
Jouluglögi Vadelma 337267 0,75 7,98
Tähtiglögi 348977 0,75 7,98
Dufvenkrooks Choklad 366766 0,5 8,40
Gerstacker Glühwein 628288 1,0 8,90
Herrljunga Glögi Manteli & Viikuna 395737 0,75 8,99
Hehkuviini 325927 0,75 9,76
Jouluglögi Rommirusina 334867 0,75 9,98
Juhla Glögi 363967 0,75 10,99
Snälleröds Starkvinsglögg 379177 0,75 11,98
Blossa 12 325397 0,75 12,48
Loimu 2012 386587 0,75 13,98

Unfortunately only one Gluhwine available. This wine type is great and common in Central Europe.

Gluhwein

Many restaurants serve self-made mulled wine (like Lasipalatsi; picture below taken at bar before dinner) and basically most of the time they are drinkable. But still, I would always prefer this winning (by reijosfood.com) red mulled wine, if it would be available. However, recommend to try Glögi if you dine at the restaurant in Finland between about 20th November and 26th December.

Mulled wine

Facts and figures:

Alcohol: 13% by volume
Extract: 130 g/l
Sugar: 110 g/l
Acidity: 4,8 g/l
Energy: 130 kcal/100 ml (520 kJ/100 ml)
Closure: metal screw cap

Best way to forget cold winter is to enjoy mug of mulled wine.

REVIEW: OVERALL GRADE 5/5 – BANG FOR THE BUCK ++++++ /+++ (comparing mulled wines)

Another test http://nyt.fi/20121211-sesongin-viilein-gloegitesti-voittaja-tuoksuu-dallaspullille/


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Finland Independence Day – Champagne Jacquart Mosaïque Brut

6 12 2012

Finland celebrates 95th Independence Day on 6th December. Reason to taste Champagne, this time Champagne Jacquart Mosaïque Brut.

This bottle was purchased from the cruise ship; wine is not available at Alko at the moment.

THE LOOK
Light yellow with hints of white gold and a stream of fine bubbles.

THE NOSE
Aromas of fresh fruits with some orange flower. Second glass raised something close to…sweat…

THE FLAVOUR
Fresh, fills mouth with bubbles; a long fruity finish.

DSC02908Champagne

Facts and figures:

A blend where Chardonnay is the dominant grape
variety (35%-40%), giving Brut Mosaïque its freshness
and delicate aromas. Pinot Noir (35%-40%) adds
structure and Pinot Meunier (25% -30%) brings fruit

Alcohol: 12,5 % by volume
Extract: 29 g/l
Sugar: 9 g/l
Acidity: 6,9 g/l
Energy: 80 kcal/100 ml (340 kJ/100 ml)
Closure: natural cork

Perfect wine with whitefish roe and lightly salted whitefish (graavattu siika). Price for this Champagne is affordable. But to be honest, excellent Cava’s beat many Champagnes and they usually are half the price.

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

http://www.champagne-jacquart.com/en/#/products/brut-mosaique

252px-Suomen_lippu_valokuva


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Restaurant review: Lasipalatsi

1 12 2012

Lasipalatsi – the Glass Palace – is 75 years old building at Mannerheimintie. Although the building had originally been intended to serve as a temporary structure, the building became central monument next to the old bus station. Essential part of the building was the large restaurant Lasipalatsi on the upper floor.

In the end of 1996 the building had undergone years of gradual decline, was given protected status and a restoration project began. Two young architects – Pia Ilonen and Minna Lukander – assisted by interior designer Martti Lukander restored the original Functionalist style; pure white walls, large windows, interiors with warm colours and delightful little details. New restaurant Lasipalatsi was opened in the autumn 1998. There is also small bar in front of the dining room. Restaurant plays soft traditional Finnish “lager” music which leads 50 years back.

DSC02897DSC02873DSC02885DSC02878

Lasipalatsi kitchen combines the cherished traditional Finnish culinary culture with international influences. Restaurant is also well-known for its “theme weeks”, such as Blini, Asparagus, Fish and Reindeer.

When you enter restaurant, it is like you go back in time. But it is refreshing! We were able to get window table, should ask for that. Winter had just arrvied day earlier.

Sokos

For starters enjoyed Lamb vorschmack with baked potato acccompanied by pickled gherkin, beetroot and soured cream and Raw-pickled salmon, smoked salmon and salmon roe. Vorschmack http://en.wikipedia.org/wiki/Vorschmack was excellent and best part of the meat dinner. I am not so familiar with this food but trusted kitchen. Fish starter was great as expected, simple Finnish tastes

DSC02841Fish plate

For main courses ordered Fried pearch fillets and scallops with ruby red orange and Rack and neck of lamb from Åland potato purée flavoured with garlic. Pearch was well preapared but one of the two scallops was maybe a little bit raw. Lamb again was delicious but would have expected more flavoures, especially rack of lamb was tender and with potato pure great.

FishLamb

And for desserts Pieces or assortment of Finnish cheese, one piece for both with port wine. One was Peltola Bule and one Mouhijärvi Metsuri. Both genuine and relly tasty Finnish cheeses. Not so Finnish was that you were able to get grappa.

Because of Little Christmas Party date restaurant was full, otherwise you might get table easier.

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

http://ravintola.lasipalatsi.fi/en/index.php

Imagine what it was like 50 years ago, picture taken on 30th Nov,2012.

Lasipalatsi


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Wine review: Steininger Riesling

29 11 2012

Not the first time tasting Steininger Riesling. Riesling is our favourite grape at the moment and it might make this review a little bit biased; hopefully not. As Steininger is not the “heaviest” or “strongest” riesling it suits well for aperitif. Austria produces lots of excellent rieslings and beerenausleses (sweet wine), otherwise maybe not so known for making wines compared to Southern neighbors like Italy and Spain.

Label of bottle is modest which embodies the belief of trust on taste of wine.

Appearance – light yellow, colour close to straw

Aroma – some minerals and fruits, soft and easy

Sensation/Taste – soft fruits and minerals, no taste of petrol, acidity does not dry mouth like “heaviest” rieslings

Fact and Figures:

Alcohol: 12,5% by volume
Extract: 26 g/l
Sugar: 5 g/l
Acidity: 7,5 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: metal screw cap

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

Wine is excellent choise to start tasting rieslings if you are afraid of taste of petrol and acids.

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Restaurant review: Stefan’s Steakhouse Helsinki

25 11 2012

Restaurant Stefan’s Steakhouse Helsinki opened on the 16th November, 2012.

Stefan Richter, one of the founders, is a partly Finnish, partly American chef residing in California(small pictures below). He was a runner-up in the 5th season of U.S.A version of Top Chef cooking competition show. Interesting news is that he will try to win again in the 10th season this year! Richter has also appeared as a guest judge in the Finnish version of Top Chef. Aleksi Herlevi, winner of first Finnish Top Chef is the main chef at the restaurant (picture below).

Chain already has restaurants in Tampere and Turku and it is part of Restamax Group which has several restaurants with different styles in several cities.

Nice fireplace separates bar and dining room. Decoration is cozy and relaxed, lots of plaid and american style.

For starters ordered Scallop & Truffle seared scallops, cauliflower and fresh truffle, which is not so typical for steak restaurant but for cuisine by Top Chef”s it is and Green Salad green salad with wasabi dressing. Scallops were delicious. Small but so tasty portion, could hsbr eaten at least six scallops. In green salad could not find wasabi, otherwise ok. Maybe it was left away due to request not to use Lactose produts in this portion?

In steak restaurant you probably should eat only beef but challenged kitchen by ordering also fish for main course. Wanted to see if it is just mandatory option for those who would prefer something else than red beef. Therefore had for main courses Whole Grilled Sea Bass whole grilled sea bass, fennel seasoned with coriander and ginger-butter sauce but of course basic beef Finnish Tenderloin 180 g with cognac and peppercorn sauce, garlic & parsley butter and  caesar salad. Restaurant highlights the origins of beef, another alternatives are beefs from Australia and New Zealand. Sea Bass was just prepared as it was so hot but maybe a bit over cooked. Finnish Beef was great (good have been warmer) as well as sauce and butter. You might wonder why to order butter, but if you desire extreme experience, just order it. However, that amount of butter would be enough for 4 person. Caesar salad was also enjoyment with crisp salad leaves and tasty sauce.

You have to order side “dishes” from the following categories in order to get whole portion. Increases the price of main course up to 9€ which might lead to a little bit overpriced end result.

Sauces 3€ … cognac and peppercorn sauce, sauce bordelaise, smoked garlic sauce, red wine sauce, sauce bearnaise and grated horseradish & egg yolk

Butters 2€ … garlic & parsley, cep & thyme, cafe de Paris and goat cheese & pine kernels

Side orders 4€ … parmesan french fries, puikula potato mash, pan fried potatoes with aioli, truffled macaroni & cheese, coriander seasoned fennel, wilted fresh spinach, warm almond cous-cous, pan fried brussels sprouts & mushrooms, bean stew & oven roasted beetroots, rocket & goats cheese and caesar salad

For dessert ordered Chocolate Fondant chocolate fondant with vanilla ice-cream and Pepper & Pineapple pineapple seasoned with black pepper and mango sorbet. Fondant was delicious with ice cream. Must learn how to make it. Pineapple with merengue and sorbet was also good. Because portions are not too big, it is easy to continue with desserts.

Week after opening and dining area was full at 7PM (not the bar), good start for Stefan’s Steakhouse.

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

http://www.ravintola.fi/stefans_helsinki

http://fi-fi.facebook.com/pages/Stefans-Steakhouse-Helsinki/364647083622951


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Restaurant review: Harald – Viking restaurant

17 11 2012

Restaurant Harald’s Viking milieu takes you and your friends on a voyage back to the age of the Vikings, where food and drink highlight the festivities. Restaurant chain operates in seven cities and Helsinki was opened in spring 2012. It is situated next to Hard Rock Cafe and Pizza Hut on the 2nd floor at City-käytävä.

Restaurant was full on Saturday partly because of “Little” Christmas parties, for Finns time to relax and be sometimes racy. Medieval decor and waitresses with suitable clothing take you back in time. Stuffed moose heads and menu rack create feeling of original athmosphere. Big elk head on the wall above the table made dining safe.

First kitchen served crispbread with melted butter. Harald style mulled wine (glögi) included cowberry juice, star anise and cinnamon to mint feeling of Christmas.

Decied to order exciting starters:

MEAT STONE OF TAPIO, GOD OF THE FOREST  Bear salami, smoked reindeer liver, dry-cured wild boar, pork filet cured in apple smoke and game mousse served with garden greens, marinated tomatoes, root vegetable chips, tarred lingonberries and flat bread toasted by the campfire

FISH STONE OF AEGIR, GOD OF THE SEA Cold smoked salmon glazed with a blackcurrant sauce, smoked roach, tarred Baltic herring, wild mushroom mousse and crayfish marinated in fresh herbs served with garden greens, marinated tomatoes, root vegetable chips, blueberry-onion marmalade and sweet rye bread.

Detailed explenation what was included in the portions. Basically both portions were delicious. On meat stone bear salami, reindeer liver and tarred lingonberries were the best part of dish. Prepared meats like wild boar and pork filet were too close to what you can buy at the groceries. On fish stone smoked roach was really scrumptious as well as sweet rye bread with mousse.

Main courses were also interesting, especially had to try one of the swords available:

BEEF AND PORK ON GUDBRAND’S SWORD Steak and pork filet (300 g) glazed with Viking spice sauce served on a sword with black salt butter, Viking shield potatoes, rhubarb jam, Viking Power Beer sauce and Emperor’s Romaine salad with marinated tomatoes and goats’ milk cheddar from Kolattu farm

VIDAR GOATHERDER’S CHICKEN Roasted chicken breast and Kolattu farm’s goats’ cheese glazed with herb sauce served with Viking shield potatoes, honey-roasted root vegetables, tomato-raspberry salsa and Wine of Wisdom sauce

Sword was impressive and portion was huge, 300g’s is quite a lot of meat. Pork was well prepared but beef was a little bit chewy although it was medium as requested. Potatoes were delicious as well as sauces. Did not eat butter pat, which was on top of meats. Chicken was OK, but no specialities in that portion.

A little bit discomfiture with serving main courses. We got them when still enjoying starters. Accidentally kitchen had prepared dishes for us prior to for table next to us although they should have got them earlier.

Viking restaurant Harald Helsinki is suitable for diners looking for relaxed athmosphere (rento meininki) at least during Christmas parties. It is allowed to laugh hysterically and speak in a loud voice. Just dive in!

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

http://www.ravintolaharald.fi/service.cntum?pageId=145308

Viking restaurant Harald has opened in Helsinki


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Wine review: Beaujolais Villages Nouveau Louis Tête

16 11 2012

Le Beaujolais Nouveau est arrivé!

Beaujolais Nouveau  is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November

Beaujolais Villages Nouveau Louis Tête is the only Nouveau wine which is available at Alko. Reflects the declining appreciation of Beaujolais Nouveau wines. Remember that earlier there were at least two alternatives to choose from.

Appearance – light red, translucent, like sangria

Aroma – strawberry/rasberry, some alcohol behind

Sensation/Taste – almost like rose wine, bland taste, first taste makes mouth rough

Facts and figures:

Alcohol: 12,5% by volume
Extract: 26 g/l
Acidity: 6 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: metal screw cap

REVIEW: OVERALL GRADE 2/5 – BANG FOR THE BUCK 0/ +++

Suitable for Beaujolais Nouveau parties and for summer aperitif with ice (but it does not stand to drink until next summer)

http://www.tete-beaujolais.com/en/red-wine/


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Wine review: Nugan Estate Durif

10 11 2012

This is the first Wine review blog at reijosfood.com. Because Restaurant reviews would become too long if wine reviews included, decided to write about the wines separately.

Attracted to Nugan Estate Durif during game dinner at restaurant Blue Peter. Durif as a grape is really unknown to me but match with the game food was excellent. Therefore decided to review it separately. Compared to red wines sold in Alko, this one is at the higher price level but not so expensive as Grand Cru French red wines or for instance Amarone.

Reviewed following areas:

Appearance – Dark red, also when glass is almost empty (this is not goal anyway)

Aroma – Almost like Tempranillo (could bet for Tempranillo), boysen berries but not the sweetest ones

Sensation/Taste – Well balanced, some acidity and spices but does not dry mouth afterwards

Facts and figures:

Alcohol: 14,5% by volume
Extract: 36 g/l
Acidity: 6,6 g/l
Energy: 90 kcal/100 ml (390 kJ/100 ml)
Closure: natural cork

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

Be careful of cream of tartar, best to use wine decanter in order to avoid uncomfortable feeling in the mouth after last sip.

Confirmed that quite suitable wine for meats and especially for game food. Australian wineyards produce quality wines in overall.

More info about Nugan Estate http://www.nuganestate.com.au/default.aspx?p=1

and grape http://en.wikipedia.org/wiki/Durif


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Restaurant review: Nuevo

10 11 2012

Restaurant Nuevo is situated in a old pedestrian precinct (Sofiankatu) between the Market Square and Senate Square. Nuevo’s decor and profile is modern.  The kitchen is inspired by the gastronomic regions of Spain, with regularly changing themed menus providing variety throughout the year. This time of the year Barcelona menu was served. Dinner can also started with Tapas.

Decided to start the dinner with Tapas Calamar Marinated octopus accompanied with chilli alioli and Tostada de rabo de toro Oxtail toast and with starter Ensalada de remolacha y queso Valdeón Salad with roasted beetroot and Valdeon cheese. Octopus was great, soft and tender.  Oxtail might have been more delicious without toast but it was nice combination. Basic beetroot salad was tasty as it should be. Promising start for the dinner.

For Platos principales (main course) chose Perca Fried perch accompanied with citrus potatoes and Piquillo sauce and Truhcha ártica Fried arctic char accompanied with oxtail risotto and caponata. Perch was well prepared and not too dry; shape was nice surprise, it was like roll. Archtic char was over cooked and if it would have been grilled without fish skin it might have been bulls eye. Now fish itself needed some salt, but risotto and sauce were really good.

For dessert coffee and tee but also original Spanish brandy…..this time Lepanto.

At 8PM restaurant was full; two big groups propably already celebrating little Christmas.

Nuevo is Spanish restaurant with Italian flavour as risotto and rocket salad were used. It is not usual to see rucola in spanish food. But so delicious….Maybe restaurant is a little bit old fashioned, but if you like Spanish gourmet food Nuevo is close it and also recommend  to visit Copas y Tapas which is quite near.

REVIEW: FOOD 3,5/5 – SERVICE 4-/5 – Overall grade 4-/5

http://www.ravintolanuevo.fi/en

Restaurant review: Copas y Tapas


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Restaurant review: Hard Rock Cafe Helsinki

3 11 2012

Visited Hard Rock Cafe Helsinki 3 weeks after opening. At 3PM not so crowded but after 7PM you had to wait in the bar. Decided to analyze quite deeply HRC Helsinki which meant that 6 hours was worth of it. First dining and then at the bar.

Had to taste colourful drinks because they tell a lot. Compare picture on the drink menu and real life, Cosmpolitan and Margarita. Well done!

For starter had huge portion of Hard Rock Nachos Fresh corn tortilla chips piled high with Jack and Cheddar cheeses and seasoned pinto beans. Served with sour cream, chopped green onions, pico de gallo, jalapeños and a side of fresh Hard Rock Grilled Salsa. Big enough to share which was true. Cheese sauce was excellent and nachos still crisp.

For main courses had of course Hamburger; The Big Cheese Topped with three thick slices of your choice of cheeses. Choose from American, Monterey Jack, Cheddar or Swiss. Chose Cheddar and asked steak to be prepared medium. In Finland you can easily order steak as medium because of the high qualitys standards. Burger was great, one of the best have eaten at Hard Rock Cafe’s.  Also ordered Honey-Citrus Grilled Chicken Salad Fresh cut greens tossed with sweet red onions, grilled Cajun chicken and tossed with our Honey-Citrus dressing. Topped with fresh orange segments, spiced pecans, red pepper strips, sweetened dried cranberries and blue cheese crumbles. Salad was the weakest link because chicken was almost missing. Also lay out differed from salads at other Hard Rock Cafe’s.

Would have liked to taste Hot Fudge Brownie Vanilla ice cream and hot fudge on a fresh brownie, topped with chopped walnuts, chocolate sprinkles, fresh whipped cream and a cherry but was already so full. Had to do it someother time and update this blog.

Service was excellent, also at the bar area. Be careful if you pay with credit card and want to tip, pushing numbers on the machine increase amout of tip easily. Recommend to give tip in cash. Salad dropped food grade, otherwise it would have been 4. However, one of the best experiences at Hard Rock Cafe’s. If you have sometime been disappointed to some HRC, try this one.

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

Like especially Elton John’s outfit….

 

http://www.hardrock.com/locations/cafes3/menu.aspx?LocationID=627&MIBEnumID=3


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