Wine, food and good living

27 10 2012

Visited Wine, food and good living event again. Maybe too crowded this time but seminar focusing on wines of the year was amazing due to Antti Rinta-Huumo’s enthustiatic presentation. Three candidates for white and red wines were excellent choices. For white wine our group chose Kung Fu Girl but red wine was more complicated. Can recommend “Girl” which is riesling with enough acid but also gentle. Glass on the left.

Viini-lehden Juha Berglund ja Antti Rinta-Huumo valitsevat tänä syksynä vuoden puna- ja valkoviinin jo yhdeksännen kerran kuuden finalistin joukosta. Tervetuloa maistamaan Antin johdolla tämän vuoden finalistit ja löydä omat suosikkisi. Ehdokkaat löytyvät Alkon normaalivalikoimasta ja ovat kohtuuhintaisia alle 30 euron viinejä. Vuoden viiniehdokkaiden kriiteereihin kuuluvat hinnan lisäksi virheetön valmistusprosessi aina tarhalta pulloon saakka sekä viinien hedelmäisyyden, tanniinien, hapokkuuden ja alkoholin miellyttävä harmonia.

http://viinilehti.fi/2012/10/finalistiviinit-olkaa-hyva/

It was also nice to taste new wines and especially different champagnes.
Something between the bottles?

See you there next year…..

http://viinilehti.fi/tapahtumat/viini-ruoka-hyva-elama/

http://web.finnexpo.fi/Sites1/Viiniruokahyvaelama/en/Pages/default.aspx


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Restaurant review: Blue Peter (Game menu)

19 10 2012

Restaurant Blue Peter serves each year separate Game menu, this year on 16-28.10.2012. Menu includes venison (moose), reindeer and wild duck. Especially venison is hunted at this time. Visited Blue Peter a la carte dining room second time this year, previous review can be found from January reviews https://reijosfood.com/2012/01/27/restaurant-blue-peter/

Reserved table next to the fireplace because window tables begins to be cool at this time of year. This time fireplace was reserved for candles.

For starters ordered Roast reindeer, terrine of cauliflower and chanterelle, cranberry and onion compote and Venison soup. Reindeer was tender and tasty as it should be almost carpaccio but lightly roasted. Compote added needed sweetness for portion. Soup which included tiny vegetables was a little bit letdown but luckily rolls corrected first impression a lot. Venison could have tasted more.

For main courses had Duck stew in red wine sauce Lappish potato duchesse and Pan fried Arctic char, roe hollandaise, Lappish potatoes. Stew was delicious, on top of duchesse were a little bit bitter cowberries which supplemented almost sweet sauce well. Arctic char is quite nature fish with game as usually restaurant serves salmon. Both portions included Lappish potatoes which are floury puikula potatoes (no exact translation). Roe hollandaise sauce was tasty and complemented fish perfectly.

For dessert enjoyed Warm apple, vanilla sauce and Crepe with old time vanilla ice cream and jam. Apple dessert was bull’s eye, really sweet and enjoyable. Crepe, the best in the city, was again delicious.

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

Blue Peter focuses always on athmosphere and service which are important part of total experience. Wine recommendations were well designed and were important part of dinner. Especially can recommend red wine Nugan Estate from Durif grapes. Durif was unknown grape  for me before but had to buy one bottle to home in order to ensure it was so good as it was with starters.

Click to access gamemenu.pdf

http://www.bluepeter.fi/articles/731/


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Restaurant review: Il Siciliano

13 10 2012

Ristorante Il Sicialiano is located at Aleksanteri street near Kluuvi and Kämp shopping centers. Sister restaurant is located in Flamingo shopping center, Vantaa. Restaurant takes only table reservations for larger groups, at least that was told on the phone.

At 3PM restaurant was full but after 5 minutes waiting we got table. A la carte list in the restauranat differs a little bit from web site, but that is not a problem. Music of course is Italian but also international soft music was played. Guests were local Helsinki shoppers with children, but most of lunch guests came from Russia, Spain and Italy. A little bit annoying were small flies around the table.

For aperitives and starters ordered FOCACCIA DELLA CASA (For 2 people) Garlic-pesto-tomato-rucola bread. Quite misleading as we got slices of pizza or pizzetta which were actually really delicious. But as I ordered pizza for main course thought that would get real foccacia. Also ordered PASTA ALL’ARRABBIATA (PICCOLA) tomato sauce, garlic, chili, parmesan, fresh basil and PROSCIUTTO E MELONE 2 pieces of melon, parmaham and honey. Pasta was cooked with professional way, however would have prefered more strong chili taste than which was served. Traditional prosciutto crudo with melon is always tasty, but we are used to Cantaloupe melon, not Honey melon which was on the plate.

For main courses ordered POLLO ALLA SICILIANA Sicilian Style Chickenbreast Filet, eggplant, Pecorino cheese Rucola, oil and PIZZA IL PADRINO Italian salame, chilli, radicchio, Rocket and sundried tomatoes. Ordered rice as side dish for Pollo but got potatoes; restaurant fixed mistake quickly after we pointed it out.  Chicken was not dry which was good. Pizza was also tasty because Italian salami piccante is always juicy and spicy. But as said earlier would have prefered something else for main course if would have known foccacia is pizza in this place.

Il Siciliano is genuine Italian pizzeria (maybe not ristorante) because you can order Averna and Grappa which are proofs of real Italian flavours. Seems to be busy all time which is proof of good food and casual athmosphere. Nice figure next to the door.

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

http://www.ilsiciliano.fi/1/


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Restaurant review: Gourmet Baltic Princess

1 10 2012

M/S Baltic Princess started operating on Helsinki-Tallinn route in July 2008. It is one of the biggest cruise ferries in the Baltic Sea, having capacity for 2,800  passengers. There are 927 cabins, several different restaurants, five bars, three shops, childrens’ world, sauna department and a modern conference room.

Gourmet Baltic Princess is located on deck 7 in the middle of the ship. You can enjoy lunch or dinner on the Baltic sea admiring the sea view as we did at the seaside table. High class and versatile à la carte with its wine alternatives suits all true gourmands looking for taste experiences. At lunchtime, there was only few people dining, most of the cruise guests settled for liquid food.

Trip from Tallinn to Helsinki takes 3,5 hourse, therefore you are able to dine without hurry. With shuttle boat, max 2 hours.

For starters ordered CHICKEN & FOIE GRAS Chicken terrine, duck liver creme and mushrooms and CRAYFISH & CUCUMBER Fried sea crab, shrimp tartar and pickled cucumber. Chicken tasted mostly chicken, not so much for terrine and creme was maybe too creasy. Marine starter was simple but delicious, sea crab was really tasty.

For main courses ordered MONKFISH & OLIVE Grilled monkfish flavoured with olives, cauliflower and smoked milk and special edition of Monkfish which included scallops, mussels and shrimps without any milk products. This time special edition topped off dinner. A la carte portion included not so tasty soft cauliflower “thing” and therefore ate mainly fish. Portion prepared by special request (special edition) was tasty and even waiter said it looked better.

For desssert FIG & APPLE & LEMON Mini cakes – fig, apple with maple syrup and lemon creme. Lemon creme was replaced with lemon sorbet; extremely palatable. Two of the cakes were warm, almost melted in mounth.

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

First time dined in this restaurant over a year ago; food experience was then a little bit better. Same waiter managed waitering well also this time.

http://www.tallinksilja.com/en/shipsAndTerminals/balticPrincess/restaurants/


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Restaurant review: Tchaikovsky (Estonia)

29 09 2012

It takes only 2 hours with shuttle boat to enjoy of Estonian athmosphere.  In Tallinn there are lots of restaurants with different flavours. This time decided to dine in old town at Restaurant Tchaikovsky which is at hotel Telegraaf.

Pyotr Ilyich Tchaikovsky was a Russian composer whose works included symphonies, concertos, operas, ballets, and chamber music. Some of these are among the most popular concert and theatrical music in the classical repertoire. He was the first Russian composer whose music made a lasting impression internationally, which he bolstered with appearances as a guest conductor later in his career in Europe and the United States. One of these appearances was at the inaugural concert of Carnegie Hall in New York City in 1891. Tchaikovsky was honored in 1884 by Tsar Alexander III, and awarded a lifetime pension in the late 1880s. (Wikipedia)

Restaurant Tchaikovsky is in the old town of Tallinn, Estonia and presents a symphony of Russian cuisine. In 2011, Flavours of Estonia has ranked restaurant cuisine as Estonia’s 2nd best in the fine dining category in its annual 50 best Restaurants in Estonia Award.  Tchaikovsky’s Chef de Cuisine Vladislav Djatšuk was world’s top gastronomy contest Bocuse d’Or Europe finalist in 2009.  The restaurant seats up to 55 diners and in the summer you can also sit at the terrace.

Every Tuesday and Saturday evening, starting from 19:00, you can enjoy of classical live music. So do not believe web site, no live music on Friday.

Dinner started with greetings from Kitchen. Mainly consisting of Roe and cucumber, nice combination. Also crackers and sticks were good with salted butter.

For starters ordered ROYAL BLINI WITH CLASSICAL GARNISHES AND CHOICE OF CAVIAR (30g.) with White fish roe and  Roasted scallops with beetroot, blackberries and lemon espuma. Blini was a little bit dry because egg white and yolk were too dry. Usually portion is moist due to frying in butter.  Scallops were delicious as portion was partly made by special request, beetroot is always tasty but seldom you can see it on restaurant menus.

Kitchen served some food melters before main course. Sorbet is the best melter known as well as this time also.

Decided to order for main courses  Rosted deer fillet with parsnip puree, marinated rowan berries and beetroot sauce and Grilled Cod fish with lemon cream lentils, salsify and mussels sauce. Deer smelted smoothly in mouth, it was so tender. Also all side dishes were perfect. Fish was over cooked, as usually in most of the restaurants. Otherwise portion was delicious as it was prepared by special request.

For dessert decided to taste sweeties like Pavlova à la Tchaikovsky and Crème brûlée with cranberry sorbet. Pavlova was further modified by request and it tasted delicious. As well as Creme brulee which was fresh due to berries and sorbet.

After delicious desserts coffee and green tea were served with kitchens greetings. No need for filling belly anymore but definately had to taste marmelade and pink macarones.

Restaurant Tchaikovsky is one one the best restaurants in Tallinn and maybe the best in old town. Must check Bocca and Ribe and some other restaurants…..Service was excellent and you can be sure you are taken in count.

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

Restaurant Tchaikovsky Home

http://www.facebook.com/restaurant.tchaikovsky


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Restaurant reviews: Soup Kitchen and Cheese bistro

22 09 2012

Wanha Kauppahalli (Old Market Hall) has been opened 1889 and today it hosts about 30 merchants and bistro owners. You can eat sushi, soups and cheeses at small bistros or have a cup of coffee at one of the cafes. You can also buy delicious Finnish “smörrebröds” for instance rye bread with spiced salmon.

Because most of the merchants sell delights or groceries which are not available in ordinary stores, there is even Alko (wine store) at Wanha Kauppahalli.

Decided to have lunch at two of the so called bistros. Both places were almost all the time full of tourists. Actually think that no one was Finnish when we had cheeses at Cheese bistro.

Bouillbaisse at Soppakeittiö (Soup Kitchen)

Soup Kitchen serves three different soups every day. This time alternatives were White bean soup, Goulash sopu and Bouillbaisse soup. Ordered Bouillbaisse soup which included salmon, shrimps, mussels, vegetables and garlic mayonnaise. Soup was extremely tasty and two kinds of bread with basilica oil complemented well ensemble. And price – only 9 euros!

http://www.wanhakauppahalli.com/WanhaKauppahalli_Soppakeittio.html

Cheese plate at Juustobistro (Cheese bistro)

Cheese bistro serves also soup, sandwiches and pastries. You can also order wine and other liquors if you like. After delicious soups walked 5 meters from Soup Kitchen to Cheese bistro, they are side by side at Old Market Hall.

Cheese plate included cheeses from cow, goat and lamb milk. Fourth cheese was blue cheese. Also Tuc biscuits and white bread was served together with cheeses. Price for plate was 7,50€ and with glass of house wine 12€. Cheeses can vary on daily basis which means that you can drop by often.

http://www.wanhakauppahalli.com/WanhaKauppahalli_Juustobistro.html

This time no grades because both places differ so much from “real” restaurants. If you have time to visit Old Market hall, can recommend both. On Saturday at lunch time you may have to wait for free table ot desk.


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Restaurant review: PureBistro

17 09 2012

PureBistro is a modern bistro and bar at the Market Square in Torikorttelit area. Restaurant serves uncomplicated but handmade and modern bistro food. PureBistro is owned by Michelin star restaurant Luomo chef”s Jouni Toivanen and Mika Mattila. Dining room is quite small as well as tables. Ask for window table and you can enjoy sea view and watch what happens at Market Square. At 8PM restaurant was full and you could mostly hear english and swedish; well marketed to hotels or travel agencies.

As the core value is fresh materials, the menu is short, but there is changing daily specials available. There might be for example a whole bird, fish or shellfish to be shared. This time restaurant had lamb as daily speciality. If it would still be summer you could enjoy lunch or dinner at one of the terraces.

Fresh bread is served in paper bag with caramelized butter. Unfortunately butterscotch taste did not match so well with white bread served, maybe it would have with rye bread.

Three courses cost 44€, if you order dishes separately bill would be 50€. During this visit prices were a little bit high compared to the level of portions.

For starters ordered SKAGEN and DUCK IN JAPAN. Skagen included brioche, shrimps, whitefish roe and chili mayonnaise. Not so typical brioche and chili could have tasted more. Duck in Japan was duck leg and foie terrine, bacon dashi and miso mayonnaise. Terrine was really delicious but could not found the taste of Japan.

For main courses ordered daily speciality LAMB MOROCCO STYLE and SALMON CONFIT ‘APIACEAE’. Lamb was too greasy and without taste of Morocco. Salmon was stewed in olive oil and should include set of flowers.  Fish was stewed perfectly as it was still partly red inside but set of flowers remains mystery. As pyre was asked to left out oufit was close to soup but no spoon available.


For dessert had QUEEN rasperry and blueberry and BANANA SPLIT. “Queen” was fresh but more like a juice. Banana Split was daily speciality but quite ordinary dessert.

Suggest to order from a la carte list instead of daily speciality. Hope PureBistro uses more spices because oriental names of the dishes make believe they are well flavoured. However, the location is perfect and athmosphere casual for chatting groups.

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

Restaurant website may be a little bit shocking… http://www.purebistro.fi/

http://www.torikorttelit.fi/fi/cat/ruoka-ja-juoma/


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Restaurant review: Copas y Tapas

8 09 2012

Restaurant Copas & Tapas started at Esplanad but luckily their previous landlord decided to use all premises by themselves. Means that you can always sit on half empty terrace at Cafe Aschan. But if you want to taste delicious tapas or even dine prepare to book table beforehand. Restaurant is not so easy to find but it is worth it.

You can choose Tapas assortment of 3, 4 or 5 tapas and continue with main course. This time daily selection were whitefish, duck or black angus steak prepared on “horno brasa”. Means charcoal grill. For dessert assortment of 3, 4 or 5 cheeses or sweets. Most of the wines come from Torres wineyards including 20 and 30 year old Torres brandies.

For tapas got Zucchini soup, Filled capsicum and  Pork neck mousse on rye bread. Recommendation was to start with cold soup which was good and suitably salty. Next ate 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.

Chose for main courses Whitefish with fennel pyre, beurre blanc sauce, season vegetables and chantarelles. Asked one portion without milk products and restaurant managed to meet the request perfectly serving fish with sweet pepper sauce. Both portions were delicious, would say achieved gourmet level. Fennel pyre was relish, onions so sweet and it always makes difference when food is prepared on charcoal grill.

Would say that service was also admirable. Lots of useful information about portions, wines and brandies.

Copas y Tapas is not traditional Spanish tapas restaurant because it uses Finnish foodstuff and also tapas are prepared partly Finnish way. What makes it extraordinary are fresh tapas which are prepared at the restaurant. With some modifications to the dining room (too much echo), it will be one of the most successful concepts.

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

http://www.copasytapas.fi/


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Restaurant review: Virgin Oil Co.

2 09 2012

From nice dining to stage diving!

This is how restaurant Virgin Oil Co. describes briefly itself – http://www.virginoil.fi/

In real life Virgin Oil Co. is american italian restaurant which serves maybe the best pizzas in Helsinki. Have several times ordered delicious pizzas which are prepared in wood oven and they have always been excellent. Restaurant and bar are in the first floor and terrace in the summer front of the entrance. In the 2nd floor there is a popular Club where you can enjoy live music and performances. Decor tries to imitate taverna or trattoria style with few peculiarities like painting/picture on the wall and roof lamps.

Imagine that at the end of August restaurant already sells Christmas Party events!

At 5PM on Friday evening restaurant is still quite empty, but could not make table reservation two days earlier. Usually you get table right away or in half a hour if they said it is full. At 7PM it actually was full.

For Primi Piatti or Antipasti ordered this time Gamberetti con Barbaforte Crayfish tails marinated with horseradish, Carciofi Marinated and grilled artichokes and Salsiccia Piccante Hot and spicy salsiccia-type sausage, grilled. Crayfish was OK but one could not taste horseradish. Artichokes were also OK but should have been longer in the grill. Salsiciccia sausage was as it should have been, salty and greasy.

For Primi Secondi had Chevre Chicken Grilled breast of chicken, potatoes à la Virgin, grilled goat cheese, blackcurrant sauce and vegetables and Chicken Fulmini
Grilled breast of chicken, linguine (pasta) in a creamy sauce with chilli, oil with herbs, parmesan and pine kernels. Grilled chicken breast was a little bit dry but chevre well grilled and smooth. Linguine was also a little bit over cooked but chili sauce tasted perfect. Sauce reminded carbonara but without egg.

For wine ordered wines from barrels which usually are simple but drinkable. Maybe wine had stayed too long in the barrel because it was a little bit stale. All bottle wines come from Italy and USA; for american italian restaurant an obvious choice!

Virgin Oil Co. is perfect place to eat pizza with friends because of central location (near Stockmann on the Mannerheim Street) and relaxed athmosphere. For pizza would have given at least 4 for food, if comparing to many other pizzerias.

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

http://www.virginoil.fi/in-english/menu/


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Restaurant review: Demo

26 08 2012

Restaurant Demo is a 45 -seat Michelin star restaurant that opened its doors January 2003. Demo serves high class food combined with personal and friendly service. Demo is owned by chefs Tommi Tuominen & Teemu Aura. Their goal is to offer a chance to top quality dining, in a relaxed and cozy environment. Means that Demo is casual Michelin star restaurant in Helsinki. Background music includes lounge music, Sade Adu but also more fast tracks. Waitering is also easy-going but professional.

Demo earned it’s first Michelin star in 2007 and has been able to keep it for five years. Restaurant is open only in the evenings from Tuesday to Saturday. On Saturday you can only choose Menu fo the Day of 4, 5 or 6 portions, which you do not know beforehand. You can also order wine pairings instead of bottle or glass of wine chosen by sommelier. Oldest wine served with food was this time from 1989.

Menu started with Greetings from kitchen; salmon and roe which were perfectly complimented with delicious wasabi sauce. One small spoonful, could have eaten at least five of them.

First course consisted of crayfish, fennel and gherkings. Great combination! Crayfish, which is the best tasting shellfish, was soft and juicy. White wine with first course was Savignon Blanc from Spain; rare grape for Spanish vineyards. Savignon Blanc is not the favourite one, prefer usually Riesling, but this time it suited well for the crayfish.

Second course was Forest deer carpaccio with carrots, fennel, parsley and delicious paste. Roe or forest deer was so tender you could have eaten it with a spoon.  White wine served tasted a little bit too much for butter. It was again from Spain; interesting that you can not find any Spanish white wines from wine list.

Third course was Pan fried cod, mussel fregola and lemon grass sauce. Cod was prepared with orthodox way, meat of the fish was cooked to a turn and skin was crispy and delicious. Mussel fregola matched well with fish and cooked like pasta should. This time white wine was Chardonnay from France. Wine aroma and flavour was oaken as Chardonnay’s usually are but not so buttery as it could have been.

Fourth course and first dessert was Cheese selection and house nut bread. Enjoyment started from the left with milder cheeses. When stronger white mold cheese smeteld in the mouth felt like it could not become better. However, when salty and strong blue cheese ended course, earlier evaluation was wrong. Kitchen also had taken into consideration one of our wishes and served sweet Ravioli instead of cheeses. For cheeses wine was sweet vintage red which tasted almost port wine. For ravioli wine was sweet white wine.

Bread seemed to be one of Demo’s specialities. House nut bread with cheeses was excellent but focaccia and bread with fennel were super excellent!

Fifth course and second dessert was Arctic cloudberries with yogurt and popcorn. Popcorn was pleasant surprise and the whole portion scrumptious. White wine served was sweet and it was perfect match with dessert which was not too sweet.

With coffee and tea kitchen served small confections which were luscious. After eating two pieces already thought that third might be too much.

One interesting detail was that you can find small pictures of owners/chefs on the restroom wall’s.

Restaurant Demo deserves Michelin star because of excellent food experience. One change in selection of wines for food; grade for food experience would have been 5.

Restaurant became almost full in the evening which meant that service became a little bit slower. Started dinner quite early when there was only few people seated. Got greeting from kitchen and two first courses quite quickly which meant that had 3 wine classes simultaneously at the table. Would have hoped a little bit more balanced timing for waitering, but staff explained well the contents of portions and what wine was served with each dish.

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

http://www.restaurantdemo.fi/demo_en

https://reijosfood.com/2012/03/14/michelin-star-restaurants-in-finland-2012/

http://www.viamichelin.co.uk/web/Restaurant/Helsingfors_Helsinki-00120-Demo-119682-41102


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Restaurant review: Piccolo Mondo

19 08 2012

Restaurant Piccolo Mondo, located at Aleksi’s coutyard, is a family owned restaurant which has been operating in the same place since 1991. Inside dining hall has room for about 80 people and during the summer season terrace holds about 100 additional seating. Piccolo’s kitchen combines Mediterranean influences with Finnish traditional cuisine. You can order pasta, risotto, pizza, salad and seafood dishes as well as desserts. Restaurant has had same tables at the terrace quite long, suggest to replace them.

There are also two other restaurants at Aleksi’s coutyard (Aleksin Piha), Santa Fe and Grande Grill. Santa Fe serves tex mex food like fajitas and from June to August from Monday to Thursday you can enjoy live music performed by local artists. Piccolo Mondo customers can also hear and watch music. Grande Grill serves meat and sandwiches nad have same tables at the terrace as Santa Fe. Would say that Santa Fe is most popular restaurant of the three at Aleksi’s coutyard.

Started dinner with large Antipasto (8 pieces) including Mozzarella, gorgonzola, cold smoked salmon, prosciutto, marinated champignon mushrooms, olives, marinated artichoke and melon. Mozzarella was Buffala which was bonus, mushrooms tasted best, artichokes shoud have been grilled but now tasted too much for vinegar. In overall appearance of antipasto plate looked too much tinned food. Also ordered Bread Basket fresh bread and tapenade spread, maybe the most expensive bread in the restaurants but good.

Restaurant suggested to order Pike perch in August which we did. Fish came with steamed vegetables, potato cakes and shrimp remoulade. Wondered if chef had used white pepper instead of salt. Had to also add salt which is really rare for us. Also ordered Surf & Turf  Fried chicken breast fillet, jumbo shrimp skewer, coconut-citrus sauce and creamy white wine risotto. Chicken and shrimps were ok but risotto was more or less like porridge. For side dish ordered Mixed salad which balanced main courses well.

The terrace of Piccolo Mondo is casual and perfect place to eat pizza in the summer. It is more quiet (no own music and less noise) than other two restaurants at the Aleksi’s coutyard which makes conversation easier. If you decide to dine at coutyard and all tables are occupied, wait for a while close to the tables and run to released table right away because you are not the only one trying to do the same.

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

http://www.piccolomondo.fi/piccolomondo/english


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Hard Rock Cafe Helsinki – opening comes closer

12 08 2012

Legendary music restaurant chain Hard Rock Cafe should have opened in Helsinki this Summer. There were rumours about coming opening already last Autumn but lets see if it will happen now. Hard Rock Cafe Helsinki will locate in the centre of Helsinki, in Aleksanterinkatu 21. Or was this a joke because of 1st of April; company had recruitment ad in main newspaper on that day?

Nearest restaurants are the moment in Stockholm and Copenhagen. Maybe we see shot glass with Helsinki name before Christmas.

Update on the 11th August: opening is postponed to late Autumn, maybe October. Lets see when the opening actually is?

Update on the 28th August, see FB link below

http://www.facebook.com/HardRock.Helsinki

http://www.hardrockcafe.fi/


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Restaurant review: Spis

10 08 2012

Restaurant Spis is small 18-seat Nordic restaurant in Kasarminkatu, Helsinki. It is open only in the evenings at least at the moment. Because restaurant is small and very popular you have to choose to dine early at 5PM or later at 730PM or 8PM. Spis provides surprise menu only later in the second sitting, otherwise a la carte list is available. The walls of restarant were left original, one wall looked like it was still under work.

Restaurant was a month ago part of the 36 hours in Helsinki story in New York Times travel edition with topic: “New-Nordic nosh” http://travel.nytimes.com/2012/07/08/travel/36-hours-in-helsinki-finland.html

To start with we were suggested to try French dry pear cider (Jean-Paul Brun Charme Blanc de Blanc) which was the best cider ever. Finland is the country of ciders, but all local ciders are apple juices with different flavours, not real ciders. As we decided to taste surprise dinner and wines we let the kitchen lead the way. All dishes were also in the a la carte list. Restaurant is also specialized in breads, first was served wheat bread, then dill bread and lastly onion bread. Also peas cand be found in almost every dish.

First suprise were chips which started the dinner. Second one was greetings from kitchen, Perunaa ja voita “Potato and butter“, so simple but always delicious. It is common to eat this combination with fishes but actually it does not need any side dishes, it is a dish.

Then kitchen brought first real food so called Kesäkeitto “Vegetables and milk” which is traditional Finnish food. This time the soup was without stock and it was really cold, almost frozen. It included milk ice cream, snow pyre, peas, cauliflower, carrot and salad leaves. Wine was medium dry Pinot Blanc which suited quite well for the dish. However, mixed feelings but main courses were bull’s eyes!

So called main courses started with Siikaa ja lehtisalaattia “Whitefish and lettuce”. Really enjoyable; fish was boiled up to 42 celcius degrees which made it really soft. It is rare that fish is prepared by boiling not roasting or frying. Also side dishes were delicious and complemented taste of fish perfectly. This time wine selection was not so succesful, maybe it was due to Muscat grape.

Between main courses kitchen served Lonkero sorbet with grape fruit. Lonkero is traditional Finnish mixer you can not get anywhere else. It consists of gin and grape lemonade and was introduced in Helsinki olympic games 1952, 60 years ago.

Next main course was Kukonpoikaa ja fenkolia “Cockerel and fennel”. Cockerel was served with two ways, piece of breast and great ragout. Ragout was excellent and suited well with fennel and small fried potato pieces. Wine selection was from Beaujolais and match was excellent.

Dessert was peculiar as it included also peas; Hernettä ja pannukakkua “Peas and pancake”. However, it was scrumptious. Pea soup was sweet; pancake did not look like traditional as it was green, more like pastry. Asked one portion without pea soup and ice cream and that was taken in count well. Portion included sorbet and strawberry soup. Dessert wine was Riesling, which is not so common grape for sweet wines but perfect match for desserts.

Spis offers one interesting speciality; rum from Åland! Had to taste it with coffee and can recommend. Taste is mixture from calvados and rum. Kitchen’s greetings also with coffee.

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

Food and service are excellent, hope Spis finds bigger dining room in the future.

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Restaurant review: Brasserie Kämp

7 08 2012

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 as a Luxury Collection property of Starwood Hotels & Resorts Worldwide. A shopping centre, Kämp Galleria, was also opened within the same city block. All rock and pop stars spend their nights in Hotel Kämp. Last week Bruce Springsteen, the Boss, was there.

Dining at Hotel Kämp gives a possibility on a culinary journey from East to West. Eastern food is offered in restaurant YUME , where you can enjoy modern Asian hawkers- and finger food with a Modern Asian Temptations -concept. 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 a year ago you can dine “outside” all year around like in many brasseries in Paris. In the 2nd floor there used to be a la carte restaurant Signe for almost one year but it did not seem to exist anymore.

A la carte list is short which makes ordering easy, if you find suitable dish. Recommend to order gourmet “fast food” like salad or hamburger which is really luxorious. Especially French fries are maybe the best in the city.

Wanted to challenge kitchen and decided to order for starters ARTICHOKE RISOTTO Goat Gryere flavoured artichoke risotto rucola and SALMON CARPACCIO AND SCALLOPS Red Grapefruit vinegrette flavoured Salmon Carpaccio and fried Scallops with Asparagus salad and Le Grûyère AOC cheese. Taste of risotto was ok but quite mild. Main problem was wetness, it was like soup which risotto’s usually are not. Smelt cheese or lots of olive oil; difficult to taste. Scallops were perfectly fried as they were not like gum ball’s. Unfortunately not any more hot as they shoud be.  Salmon carpaccio is always delicious.

For main courses ordered CATCH OF THE DAY Fresh Fish of the Day which was Whitefish and season vegetables and Cord-fed Chicken Grilled Corn-Fed chicken served with Pumpkin puree and Barley, Madeira Sauce. Whitefish was roasted with professional way which enabled to eat also skin of the fish. Almost half of the season vegetables included lentils, maybe not so seasonal. Chicken was great, not too dry and pumpkin puree was delicious. Barley should be used more often in dishes as it was used in Wanha Makasiini few days earlier.

You could order cakes from the cake trolley but was too full. Green tea and coffee served from luxorious set of dishes ended dinner with glamour.

Brasserie and Cafe 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.

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

http://www.hotelkamp.com/brasseriekampbareng


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Restaurant review: Wanha Makasiini

4 08 2012

Restaurant Wanha Makasiini may be the best privately owned restaurant in Lappeenranta. After two experiences it earns recommendation; if you visit Lappeenranta dine at Wanha Makasiini! Old building itself is worth to see as it is “Old Storehouse”, pictures on the walls describe briefly the history of the building. Restaurant is located in the harbour near Sand Castle which is built each summer to attract tourists to Lappeenranta. You can dine inside or at the terrace depending on the weather. Although restaurant has fine dining menu you can also order pizzas which makes Wanha Makasiini versatile place.

Arrived to the restaurant at about 7PM and it was full; at 930PM it was empty; early dinner. Only Finnish diners this time although in Lappeenranta there are many visitors from neighbor country, Russia

For starters ordered again delicacy from the visit last time, no letdown this time either. Smoked vendace toast, smoked vendace mousse and roasted rye bread. Very simple but so delicious could have eaten 3 portions. Soft and suitably salty mousse blended in with rye bread roasted with butter tasted out of this world. Turkey pastrami, turkey on herb salad bed, marinated red onion and walnut vinaigrette was also simple dish. Turkey was tender; not too dry as it usually is.

Again fish for main courses. This time chose Fried salmon with spinach-pearl barley risotto and season vegetables. Chose this one because wanted to taste and compare barley vs rice as risotto ingredient. Taste and look was almost the same; a little bit bigger pearls but definately worth of trying, can recommend. Roasted whitefish and grilled prawns with lime sauce and grilled vegetables was the weakest link. Fish was over roasted and lime or bearnaise sauce not so attractive. Also prawns were quite small. Last year whitefish portion was excellent and roasted perfectly.

Because main courses were so generous decided to taste ice creams with tea and espresso. Home made Rasberry sorbet and Baileys ice cream ended the dinner appropriately. Next time have to try Mud cake because usually it “separates wheat from the chaff” when it comes to competence of the kitchen.

Because of easy-going athmosphere, renovation of the old building and location in the harbour, Wanha Makasiini earns 4 as an overall grade.

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

Wanha Makasiini Bistro

http://hiekkalinna.lappeenranta.fi/en/

Some figures from Sand Castle below.


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