TOP 50 restaurants in Finland

22 11 2012

The 50 Best Restaurants in Finland

Project by Uni One Oy started in 2004 aiming to increase appreciation of Finland’s restaurants by listing the top 50 each year in a handy guide book format and in the newspaper. About 200-300 leading professionals from Finland’s restaurant industry – both chefs and others – are given the chance to vote for the establishment they see as the best. This creates the 50 Best list.

Interesting is that only 2 out of 5 Michelin star restaurants are in TOP 10 in this list https://reijosfood.com/2012/03/14/michelin-star-restaurants-in-finland-2012/

Restaurant Olo has 1 Michelin star which proves they have earned 1st place.  Also Nyt-Insert chose Olo to the second place in their review http://nyt.fi/20121102-nyt-liite-valitsi-nokka-on-helsingin-paras-ravintola/

Restaurant Muru was chosen restaurant of the year 2012 by Finnish Gastronomy Society which also is a proof of  being on top of this list http://www.gastronomit.fi/vuodenravintola.php.

Restaurant Farang leads Restaurant and wine reviews ranking, again right place.

Chez Dominique with 2 Michelin stars also earns to be on top. All other positions you can judge by yourself.

1. Olo, Helsinki

2. Muru, Helsinki

3. Farang, Helsinki (X)

4. Chez Dominique, Helsinki

5. Savoy, Helsinki

6. Gaijin, Helsinki

7. Mami, Turku

8. Chef & Sommelier, Helsinki

9. Bertha, Tampere

10. Sergio’s, Turku

11. Sinne, Porvoo

12. Ateljé Finne, Helsinki

13. Luomo, Helsinki

14. Demo, Helsinki (X)

15. Nokka, Helsinki

16. G.W. Sundmans, Helsinki

17. Smör, Turku

18. Bistro O mat, Kirkkonummi

19. Spis, Helsinki (X)

20. Boulevard Social, Helsinki

21. Tintå, Turku

22. Hella ja Huone, Tampere

23. Kuurna, Helsinki

24. C, Tampere

25. Postres, Helsinki

26. Kosmos, Helsinki

27. Juuri, Helsinki

28. Sea Horse, Helsinki

29. Os, Kuopio

30. Salutorget, Helsinki (X)

31. Näsinneula, Tampere

32. Aito, Helsinki

33. Strindberg, Helsinki (X)

34. Carelia, Helsinki

35. Kolme Kruunua, Helsinki

36. Tertin kartano, Mikkeli

37. Pinella, Turku

38. Musta Lammas, Kuopio

39. Rivoletto, Helsinki

40. Sunn, Helsinki

41. Lupolo, Helsinki

42. Patrona, Helsinki

43. Gastone, Helsinki (X)

44. Teatterin Grilli, Helsinki (X)

45. Pure Bistro, Helsinki (X)

46. Pöllöwaari, Jyväskylä

47. Grotesk, Helsinki

48. Nautical, Maarianhamina

49. Gastropub tuulensuu

50. 1881 Uleåborg

Lots of restaurants to visit…. reviewed restaurants marked with (X)

Ranking by Restaurant and wine reviews (reijosfood.com) can be found https://reijosfood.com/about/


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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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Stefan’s Steakhouse has opened in Helsinki

14 11 2012

Stefan Richter is a partly Finnish, partly American chef residing in California. He was a runner-up in the 5th season of U.S.A version of Top Chef, cooking competition show. Richter has also appeared as a guest judge in the Finnish version of Top Chef.

First Stefan’s Steakhouse in Finland was opened in March 2011 in Tampere and second one in April 2012 in Turku.

Stefan’s Steakhouse Helsinki has opened on 16th November.
It situates at the same premises Grill Glöd used to be. Review will follow soon….

You can find restaurant info from websites:

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


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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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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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Oktoberfest

20 10 2012

Oktoberfest is a 16-day festival celebrating beer held annually in Munich, Bavaria, Germany, running from late September to the first weekend in October. It is one of the most famous events in Germany and is the world’s largest fair, with more than 6 million people from around the world attending the event every year.[1] To the locals, it is not called Oktoberfest, but “die Wiesn” – after the colloquial name of the fairgrounds themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event (Wikipedia)

http://www.oktoberfest.de/en/

Beer is definately important part of Oktoberfest. Unfortunately German beer has lost shelf space in supermarkets. One of the biggest supermarket chains offers about 50 beer brands but only 4 of them come from Germany. Has German beers lost beer battle?

A Pretzel (known as Breze(l) in German) is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way (“a pretzel loop”). (Wikipedia).

Salty appetizer is really tasty and suitable to eat not only during Oktoberfest.

And of course, sausages like Bratwurst are the best part of Oktoberfest. This time added some Spanish flavour with Chorizo. Sauerkraut, that little bit bitter but perfect match for bratwurst is also a must. Mix some mustard with lingonperry jam and you got tasty sauce. Sliced potatoes with cream and mustard are also perfect side dish for sausages.

Oktoberfest is easy to arrange at home. From internet radio you can also listen cheerful music from Tirol.


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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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Hard Rock Cafe Helsinki – now open

10 10 2012

Hard Rock Cafe Helsinki opened on the 15th October! …..Restaurant and bar with 240 seats in the 1st floor and shop in the ground floor.

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

However, official opening ceremony will be on Summer 2013.

Behind the link below you shall find interview of David Holly, one of the three HRC interior designers. Holly visited Finland on the 9th October. Interview is in English and you can also see few scenes of the interior design. Sorry for the Finnish ad before interview.

http://www.iltasanomat.fi/viihde/art-1288506479334.html

Hard Rock Cafe Helsinki FB wall is full of pictures of new cafe. Also link to interview can be found there.

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

Review will follow in the near future….

___________________________________________________________________

Hard Rock Cafe Helsinki


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Beetroot and chevre in two ways

6 10 2012

Sometimes it does good to try new foodstuff. Beetroot is quite common vegetable in Finland but usually potato and carrot win when preparing lunch or dinner. Decided to use beetroot and this time chevre in starter and main course. Accidentally onion suited well also for main course so could say dinner was made from beetroot, chevre and onion.

Starter was “Chevre beetroot toast” Chevre, beetroot, caramelized onion, balsamico and oak lead lettuce. Tasty but next time will fry beetroot and chevre on pan with butter. Onion was cooked with red wine, balsamic vinegar, honey, sugar and salt. Like the face imitation?

Main course was “Chicken breast with roasted beetroot” Chicken breast, oven roasted beetroot, chevre, caramelized red onion, oven baked onion and pepper sauce. This was delicious although I say it myself. No need for potato or other side dishes. Maybe chicken could have been in the oven 1 minute less after pre frying.

No points for home made food! Chevre is goat cheese, this time President.

PS. Riesling matched well for both dishes.


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Sushi time

5 10 2012

Decided to try newcomer in the neighborhood Zakura Sushi. But this time picked up food at home.

Zakura Sushi opened first of September and it is located in the place where there used to be chinese restaurant. Zakura Sushi is family owned and neat place. When picking up food place was empty but quests with same purpose (picking up home) arrived after me. Waiting time for getting sushi’s was about 10 minutes.

Ordered Sushi Platter 11 pcs California rolls, salmon, tuna, king prawn, salmon roe, white fish, egg and tofu. Generous portion, nigiris were almost too huge to eat, makis were delicious. Also ordered Salmon Temaki 8 salmon maki rolls. These included salmon and cucumber and were nice, maybe salmon pieces were a little bit chewy.

As food was eaten at home, no review this time.


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Helsinki A to Z: A guide to the City’s shopping, FOOD and more…

3 10 2012

Interesting article on Conde Nast Traveler. Useful food, restaurant and cafe tips. Old-school places and traditional food experiences.

http://www.cntraveler.com/daily-traveler/2012/10/helsinki-finland-travel-guide-design-fashion-food-music


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