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.
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.
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.
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.
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
Reijosfood 
You must be logged in to post a comment.