Restaurant review: Farouge

7 03 2020

Lebanese restaurant Farouge was originally established in 1995 in Helsinki. When building, it was located, was renovated, it closed its doors. Some time later it opened street food bar at Stockmann department store at 1st floor. New restaurant Farouge re-opened its doors in August 2018 in recently renovated Aurinkotalo.

150 seats and two dining areas make Farouge one of the biggest restaurants in Helsinki. First dining area after entrance is elegant and mainly for groups. Next to it is garden restaurant, which is more laid-back and actually has tree in the middle of the room.

You could eat only Meze’s if you want to taste different flavours of Lebanese and Mediterranean cuisine. We decided to order those as starters and go with main courses after that.

Started the dinner with glasses of Champagne. Great way to relax, check the menu and orientate for the dinner.

 

Started with BABA & GHANOUSH Aubergine and tahini, MUSHROOM & GARLIC Pan-fried button mushrooms with coriander and garlic and SHRIMPS & CORIANDER Shrimp pot with coriander. And of course pita bread was served with appetizers.

First two mezes were vegan. Baba & Ghanoush, did not remember what kind of dish that was, therefore should have ordered Hummus & Pine. There was not enough eggplant as you can see in the picture and hummus flavor dominated.

Shrimps were tasty with herbs and spices. Maybe not typical meze, but Farouge serves also some hints of Mediterranean cuisine.

Big mushrooms were delicious. Using spoon was easier as serving bowl was quite small.

 

For main courses decided to try SEA BASS & SAFFRON Sea bass with Jerusalem artichoke and saffron sauce and CAULIFLOWER Stuffed globe artichoke, quinoa, cauliflower and pumpkin.

Lebanese cuisine is healthy including an abundance of whole grains, fruits, vegetables and seafood. Therefore expected a lot from Sea bass dish. Two slices of white fish meat were cooked perfectly and sauce paired well with Sea bass. Most of the main courses were meat dishes like chicken and lamb. Next time have to try one of them.

Quinoa was the best part of Cauliflower dish. Cauliflower itself is mild-tasting and requires strong herbs and spices to make it enjoyable.

 

Most of the major wineries in Lebanon have their vineyards in the southern Beqaa Valley. Chateau Ksara remains much the biggest, with 70% of all the country’s production.

For wine had two different Lebanese wines. Most full-bodied was Musar Jeune Red Ch√Ęteau Musar, from Bekaa Valley produced from Cinsault, Syrah and Cabernet Sauvignon grapes. Winery is perhaps the best known in the West.

 

Restaurant Farouge is interesting choice if you are looking for fancy dining experience. Two dining rooms with different decorations and athmosphere influence in the experience. If you want to dine more casual, choose winter garden. If you have foreign business guests or dress code is Lounge suit or more, choose main dining room.

What makes restaurant also attractive is the music. Arabic rhythms take you to origins of food and make the dining more authentic.

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

https://www.farouge.fi/en/








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