Restaurant review: Kappeli – Finnish food in historic building

11 07 2014

Champagne at Kappeli - reijosfood.com

Restaurant Kappeli was opened to the public 1867 as summer restaurant but since 1970′s it has been open all year round. Latest renowation was in autumn 2011 still keeping same traditions in building structure and decor.

In the summer you can also dine at the outside terrace which is behind main terrace. This summer first time it has separate grill menu which is not the same as inside. If you want to sit in the middle of the main terrace but inside, ask for oriel window table. It is small but you can even watch bands and singers on the Espa stage opposite the restaurant. We dined in that small glass walled space like we always do.

For starters we had Open sandwich with herring Haugesund herring on dark bread with sour cream, salad, potato, marinated red onion and organic egg and Kappeli’s fish assortment Smoked salmon mousse, cold smoked Baltic herring skagen, smoked whitebait, cold smoked salmon and organic scrambled eggs.

Cold fish starter plates are always excellent at Kappeli. Of course they are easier to prepare partly beforehand than warm starters or main courses. Main thing is what fish plate incudes and how pieces on the plate complement each other. Would say that the appearance of portions is not the main thing but it should be more because of the price level.

Herring at Kappeli - reijosfood.comFish assortment at Kappeli - reijosfood.com

Main courses were Smoked salmon and creamy false morel stew with potatoes seasoned with butter, dill and onion, courgette and oven-baked tomato and Grain chicken breast fillet with goat’s cheese and Pistou vegetables.

Simple salmon portion with delicious side-dishes. But what about the price? 34€ is robbery but as main target group is tourists it does not matter. Chicken was dry but goat cheese delicious and enough warm.

Smoked salmon at Kappeli - reijosfood.comCkicken bread at Kappeli - reijosfood.com

Had to try desserts which were Crème brulée and orange sorbet and Blueberry pie with blueberries and blueberry ice cream.

Would say that desserts were best part of the dinner. Creme brulee with orange sorbet was delicious combination. Blueberry pie, one of my favorites, included lot’s of blueberry jam although there was already plenty of it on top of pie. And when you add ice-cream, dessert is bull’s eye.

Creme brulee at Kappeli - reijosfood.comBlueberry pie at Kappeli - reijosfood.com

The picture below is taken from the oriel window table we dined. It really feels you are dining in the middle of the terrace but without hearing gabble outside. And of course the temparature remains the same although evening turns later.

Kappeli terrace - reijosfood.com

For wine we had champagne Nicolas Fauillette which is cheaper for loyalty card owners than most of the wines. Not the most tasty champagne we know but champagne anyway.

Restaurant Kappeli is a must place for tourists to visit and maybe even to dine, if you do not care about the high prices. Because of the price level can not give more than 3+ for food. Dry chicken cost 27€, which is again incomprehensible price, compared to what you get.

Service is polite and professional. But because Kappeli is Kappeli, overall grade is over 4. The building itself, Espa park around it, relaxed athmosphere and at least trying starters from the a la carte list are worth to experience.

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

http://www.kappeli.fi/index.php?id=23

 

 





Food Art in kitchen accessories

20 04 2014

Food images are sometimes used in clothing when it makes sense and brings joy to special occasion, like crayfish figures during crayfish season. First time saw Karjalan piirakka look alike used in accessories.

Kitchen wear accessories - reijosfood.com

Karjalan piirakka – traditional Finnish rice-filled Karelian pasty, is popular in Eastern parts of Finland, but you can find them in many supermarkets. Usually it is eaten with egg- butter spread.

To use Karjalan piirakka as a model for a purse or small bag is interesting idea. Photos were taken in Joensuu, in Taitokortteli buildings.

Karelian pastry purse - reijosfood.com

http://www.taitokortteli.fi

http://en.wikipedia.org/wiki/Karelian_pasty

There were also other traditional clothing to be seen.

Taitokorttelit - reijosfood.com

 





Restaurant review: Fishmarket

22 09 2013

Fishmarket - reijosfood.com

Fishmarket, restaurant for seafood lovers! Could be the best of the best fish restaurants in Helsinki, if………

Restaurant Fishmarket was re-opened in May 2013. It serves wide selection of sea and fresh water cucine like fish, roe, lobster, craysfish, oysters and shellfish. If you like to eat meat choose some other restaurant because there is no single meat food on the a la carte list.

Fishmarket is located in Torikorttelit next to the Market Square (Kauppatori) on the ground floor of the same building as restaurant Sasso (see Sasso review by using search). New decor is modern and luminous after change in ownership and property renowation.

Fishmarket - reijosfood.comFishmarket - reijosfood.com

You could choose from different kind of seafood platters and even eat those at seafood bar and kind of recommend to do that.

We decided to choose “basic” fish portions which meant this time long waiting times. We chose one Helsinki Menu consisting of Finnish fish goodies; for starter Baltic herring, cheese from sour milk and whitefish roe, for main course Grilled pike perch from Inkoo, pumpkin, sage dressing and for dessert Chocolate fondant, black currant with vanilla ice cream. Another menu included for starter Finnish vendace roe with brioche, sour cream and onion, for main course Catch of the day with a price of the day which was Smoked trout with carrot and salvia sauce and for dessert mixed combination of milkless products which was not so easy task for the restaurant.

Dinner started with kitchens greetings Whitefish tartar which was excellent and served in small glass jar. Unfortunately starters were served right away after we got the jars. So we had to keep them in our hands while plates were put on the table. Timing mistake from the restaurant.

Fishmarket - reijosfood.com

Sweet archipelago bread and home made yeast bread with salted butter were awesome.

Fishmarket - reijosfood.com

Both starters were perfect. Baltic herring was not too salty and side dishes complemented the flavor well. Same but odd way to set the food on the edge of the plate as was in Sasso. Finnish roes always require black pepper which now had to be asked as it was not served with portion.

Fishmarket - reijosfood.comFishmarket - reijosfood.com

Main course dishes were prepared with skill, not overcooked and hot. Pumpkins with pike perch matched well, in the future must use pumpkin more ofter when cooking at home. Think waiter said that with trout there should be carrot pyre but maybe it included milk and was left out.

Fishmarket - reijosfood.comFishmarket - reijosfood.com

Helsinki Menu chocolate fondant was scrumptious. Double the size and you are there! Waiters were not exactly up to date which kind of milk was used; therefore mixed dessert for one of us. Again food was set on the edge of the plate.

Fishmarket - reijosfood.comFishmarket - reijosfood.com

One extremely positive thing is the wide selection of riesling wines. Too often you have to choose from few alternatives because chardonnays and savignon blancs dominate wine lists, but at Fishmarket you really can celebrate with rieslings. Chose Gun Metal Riesling Eden valley 2009 from Hewitson because of two reasons. First reason was the name Gun Metal which describes the grey-coloured stone amongst the vineyard, nothing to do with guns. Second reason was that Hewitson is more known of it’s red wines, not whites. But think Hewitson should stay in red wines because this riesling was too “soft” lacking acidity.

Fishmarket has all prerequisites to be the best seafood restaurant in Helsinki. Food was excellent but maybe one waiter was missing because waitering took so long time. Therefore it might make sense to order platters for starter or main course because you can pass the time by opening crabs.

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

http://www.fishmarket.fi/en





Restaurant review: Meche

2 06 2013

Aperitives

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

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

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

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

 Gazpacho

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

Pike perchDuck

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

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

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

Meche

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





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.

http://www.bluepeter.fi/images/gamemenu.pdf

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








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