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Restaurant review: Ristorante Como

13 09 2013

Ristorante Como, spacious promising Italian restaurant located on the 2nd floor between shopping centers Forum and Kamppi.

Ristorante Como was established 9 months ago in the same location where there used to be theater restaurant which did not gain on popularity. Therefore dining room is spacious, maybe even too big in order to achieve Italian type athmosphere. On the other hand it is sometimes convenient to be able dine in privacy because in most cases you have to listen what other diners shout because of background noise. Como is owned by same the Tampere based company as Stefan’s Steakhouse (review can be found at reijosfood.com by using search). First Como restaurant was also established in Tampere.

Ordered for starters 6 Antipasti from 9 different alternatives which were grouped in Verdura, Carni and Pesce. Our choises were Pan fried zuccini rolls, Artichoke and mascarpone, Pan fried scallops and water cress, Lemon marinated white fish, fennel, peas and carrots, Prawn tails and endive salad and Prosciutto with melon.

All antipasti were delicious except artichoke stuff because articchoke did not taste at all, main flavor was mascarpone. Each starter costs 7€ each which would be too much but as you get volume discount by ordering 2 or 3, it makes sense to try them.

Bread basket was brought after antipasti plate which was a mistake. If basket includes Grissinis which should be eaten with aperitif not with starter, it is served too late. In this case waiter forgot to bring bread basket in time. Foccacia was great and olive oil complemented wholeness.

Main courses were Pike-Perch pan fried in olive oil, lemon and rocket and Como’s raw sausage and tomato salad. For side dishes (one included in the price) we chose Green salad with olive oil and Potatoes.

Fish was well prepared but too salty. Otherwise it would have earned high scores. Sausage was perfect and even better end result would have been achieved if one side dish would have been Potato, zucchini and spring onion which was on the restaurant web site. Boiled potato did not match so well as for instance potato salad would have.

Because portions were not so huge there was room for desserts. Tried Rhubarb with sorbet and Limoncello pie. Desserts should be prepared at the restaurant, but think they were not in this case.

Sorbet was icy, full of “hailstones”. Limoncelle pie was tasty and dessert was well placed on the plate. Something seemed missing, maybe flavor of limoncello should have been stronger.

Restaurant Como competes toe to toe with best Italian restaurants in Helsinki, would say mostly with Sasso and Gastone. With some improvements in portions Como might be leading restaurant when it comes to Italian food.

When paying the bill we were given gift card which offered one main course for free when purchasing two by end of 2013. Lack of customers or attempt to grow loyal customer base? We might go again to try pizzas because they seemed to be polular and looked promising.

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

You can not find this restaurant on English pages http://www.ravintola.fi/en

http://www.ravintola.fi/como_helsinki

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Tags: antipasti, Como, food, Forum, Grissini, Helsinki, italian restaurant, italian sausage, Kamppi, Pike Perch, Restaurant Como, restaurant review, Ristorante Como, Stefan's Steakhouse
Categories : Bar, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Traditional Finnish crayfish party

6 09 2013

Short introduction to traditional Finnish crayfish party secrets especially for nonresidents.

Crayfish season in Finland is always between 21st of July and 31st of October. There are two species available, crayfish and signal crayfish. Origins of crayfish are in Finland but signal crayfish was imported from U.S.A in 1960’s. Crayfish is less common than signal crayfish and therefore more expensive. You can of course dine at restaurants offering crayfish menu’s but more convenient is to enjoy them at home and hopefully outdoors.

1) DRINKS

First thing; make sure there is sufficient amount of drinks for the whole meal. You must have schnapps available which can be Finnish vodka or Swedish aquavit. Then you must decide if champagne, white wine (recommend riesling) or beer suits best depending on your taste. And of course mineral or mountain spring waters must be available. But remember that all bottles on the table and in the fridge are not meant to drink in hurry. As crayfish dnner takes about 3-5 hours, be careful!

2) TABLE-SETTING AND OTHER CRAYFISH TAT

Pictures of crayfish must be everywhere; in serviettes, tablecloth, plates, crayfis bib…etc . Even lanterns must include crayfish figures.

Eating crayfish requires specific knife in order to deal with claws. Otherwise they are eaten with the hands.

3) PROTECTION FROM SPLASHES

Crayfish bibs are usually made from disposable material but you can of course make long-term investment or get them as a gift. And make sure bib is enough long to extend up to the knees. If it is too short, you will notice it afterwards.

4) AMOUNT OF CRAYFISH

To eat only crayfish the entire course of the meal is rare. It takes so long time to eat them that you become hungry again during the dinner, so it is usual to eat crayfish as a starter. Thefore reserve about 7-10 crayfish for each diner and you are ready to float in the atmosphere. But if you decide to eat only crayfish, 20 is the minimum amount.

5) CRAYFISH SONGS

If you do not like to sing, after couple of vodka’s you might be the loudest singer. Songs are short but funny, most famous is Swedish song: “Helan går”

If you are not sure how to eat crayfish, just google How to eat crayfish and you find several videos. Then, it is crayfish party time!

Comments : 5 Comments »
Tags: beer, Champagne, crayfish, Crayfish party, finnish vodka, food, Helan går, Rapujuhla, schnapps, vodka, white wine
Categories : Fine Dining at Home, Food, Helsinki, Wine

Restaurant review: Picasso (Puerto Banus, Spain)

25 08 2013

Best Pizzas and longest queue in Puerto Banus and Marbella! There are also quite fancy boats and cars to be viewed.

Visited Picasso about 10 years ago, so obvious choise was to refresh the memories. We came just in time, because after we were seated, continuous queue was waiting for free tables. What makes this restaurant most popular in Puerto Banus is excellent price/quality ratio and relaxed athmosphere compared to any other restaurant. Of course you have decided to enjoy pizzas or pasta. Or you might just want to eat biggest ice cream desserts you have ever seen.

Decided to order Pizza Tricolor Tomate natural, mozzarella búfala, jamón ibérico, rúcula y parmesano (in english Diced tomatos, buffalo mozzarella, serrano ham, rocket and parmesan shavings). Quite interesting combination and most suprising observation was that there was no tomato sauce or melted cheese on the pizza. All pizza toppings were placed after baking pizza dough and therefore they were really fresh! Crispy pizza with well chosen combination of toppings made Tricolor one of the best pizza experiences so far.

We had for starters Andalucian Gambas Pil Pil Gambas picantes, aceite de oliva, ajo,vino blanco y chili (in english Spicy prawns in oil, garlic, white wine and chili) which were quite normal staff but this review is focusing on pizza experience.

Recommend to order pizza or pasta, no starters, and leave some room for dessert. As mentioned earlier ice cream portions are huge but it was impossible to try them after Pil Pil starter and pizza.

In most busy vacation time, you have to stand in the queue from 5 up to 60 minutes depending on your arrival time. If you are guided to 2nd floor and are not with children, prepare for some noise and action because there are more families upstairs.

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

And after dinner some photos of fancy boats and cars…

http://www.pizzeriapicasso.com/en/index.php

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Tags: food, Marbella, Pil Pil, Pizza, pizzeria, Puerto Banus, restaurant, restaurant review, Restaurante Picasso, spicy prawns
Categories : Food, Restaurant, Restaurant review, Travel

Restaurant review: Garum (Marbella, Spain)

23 08 2013

Finnish chef in Marbella at restaurant Garum on the Paseo Maritimo!

Pleasant surprise which we did not know in advance when making table reservation. One of the waiters recognized our pronunciation and asked if we are from Finland. He mentioned it sounds the same as their chef’s.

Restaurante Garum is decorated with modern style and therefore differs quite a lot from other restaurants on the Paseo Maritimo. It has cross-kitchen with some flavours from Scandinavia and Finland. On lunch time you can order tapas and traditional Spanish food but in the evenings kitchen is more international. There is a small bar terrace in front of the restaurant if you just want to observe by-passers especially during the evening rush-hour.

Dinner started with Greetings from the kitchen. Simple snack but not bad at all.

For starters chose Japanese beef spring roll with japanese flavours served with pickled ginger and wasabi ice cream and Scandinavian style marinated herring served with wheat beer sorbet, lemon aquavit jelly and lingonberry cream.

Spring rolls were excellent and you could really find japanese flavours when diping them in wasabi and soya. If restaurant serves sour or rye bread, herring and lingonberries then there must be Finnish chef behind it. Only questiomark was the sorbet as it was smelted or should it have been frozen?

japanese beef spring roll with japanese flavours served with pickled ginger
and wasabi ice cream – See more at: http://garummarbella.com/en/night/#sthash.5hPHnyIa.dpuf

Kitchen served next food melter which was sorbet. The smaller class on the left….right one is Spanish rose.

For main courses ordered Grilled prawns served with risotto of sun dried tomatoes, parmesan cheese and sauvignon blanc with deep fried leak and Grilled sea bass served with truffle oiled green asparagus, jerusalem artichoke purée and salad of seedlings, herbs and pine seeds

You seldom find grilled that big prawns in Finnish restaurants, they are fried or prepared in oil if available at all. Therefore taste of prawns was scrumptious. Risotto was OK but maybe too much porridge type. Huge portion of sea bass, usually you get two that size of pieces. In overall, portions were generous.

For dessert Swan lake Raspberry and cucumber gazpacho with melon relish and limoncello granite.

Brilliant idea to serve gazpacho as a dessert but of course from sweeter ingredients. Cucumber pieces were next to gazpacho class and added interesting flavour. Healthy, well-being dessert.

If you find restaurant with Finnish chef during your holiday outside of Finland, then you are in safe hands. The terrace of Garum was almost full around 10PM, we came as early as 830PM. Of course location is one of the best, but restaurant can not survive long without good food and service. Restaurante Garum has them both.

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

Casa

Garum offers discerning diners the dual attraction of being one of Marbella’s hippest establishments while also providing a versatile culinary experience.

Centrally located in a vibrant and picturesque setting on the Paseo Marítimo, the restaurant is one of those rare gastronomic gems with an “all-day concept” of breakfast, lunch, dinner, tapas and late-night cocktails and soft chill out sounds − the kitchen remaining open non-stop from 11.00 am to midnight, seven days a week.

– See more at: http://garummarbella.com/en/restaurant/#sthash.oBcw0rHU.dpuf

Garum offers discerning diners the dual attraction of being one of Marbella’s hippest establishments while also providing a versatile culinary experience.

– See more at: http://garummarbella.com/en/restaurant/#sthash.oBcw0rHU.dpuf

Garum offers discerning diners the dual attraction of being one of Marbella’s hippest establishments while also providing a versatile culinary experience.

– See more at: http://garummarbella.com/en/restaurant/#sthash.oBcw0rHU.dpuf

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Tags: bar, Costa del Sol, Finnish, food, Garum, Gazpacho, Grilled prawns, healthy food, Herring, Marbella, Paseo Maritimo, restaurant, restaurant review, Restaurante Garum, risotto, scandinavian style, Sea bass, Spain, spring rolls, well-being food, Wine
Categories : Bar, Food, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Messina (Marbella, Spain)

16 08 2013

When restaurant does not achieve the level they are reaching for…. 😦

Visited Restaurante Messina 2nd time because first experience was quite impressive (see review from last year via link below). Decided to try Menu Messina because 1st time ordered starters, main courses and dessert from a la carte list.

A mistake we should not have made, especially after asking if kitchen could serve one menu without milk products. But waitress took our order anyeay after checking it first from the kitchen if it would be possible.

But, huge mistake from the restaurant concerned 2nd dessert, although our order was accepted. But let’s come back at the end of post and go first through smaller gaps which restaurant trying to reach fine dining level, should really not afford.

Snacks

Layout and looks of snacks were impressive as last time. However, this time restaurant did not serve any greetings from the kitchen which usually starts the dinner. Waitress also explained too quickly how to go through small bites, so we had to partly guess, if we should eat 4th shrimps or marinated fish. So, we asked to get menu list back because it was not left on the table.

When ordering last time starter and main course from a la carte list, we got same type of snacks assortment to start with but it was not one of the a la carte portions. It was before starters.

“Sea snail”

This exotic portion had to be eaten with fingers. Sea snail was not our favourite but maybe because it was quite chewy.

But, we wondered if we should go to wash our hands because restaurant did not provide towels to wipe our hands. If you have studied menu and wine list you might want to eat with clean fingers.

Squid sandwich

Again eating with fingers. Open up the packet and you find the sandwich. Would recommend the restaurant to provide those towels. Sandwich itself was delicious.

Sea urchim mi cuit and celery water

One of the best portions of the menu. Celery water did not include any additives and it was poured by waitress on top of the sea urchim.

Tuna “parpatana” with crispy bread and fresh tomato juice

Again delicious portion. Tomato juice was again poured by waitress on top of tuna and it fresh tomatoes tasted good.

Raw “grilled” crayfish and coconut

Crayfish was grilled from one side maybe 5 seconds but as it was fresh, it also tasted excellent. After eating crayfish waitress poured some fish broth in the coconut bowl. After mixing it with spoon, it changed into delicious fish soup. Well designed two-step portion by the chef, who is quite known in the area.

Barbacued red mullet

Portion was OK, but fish was a little bit over cooked and therefore dry.

Grilled sweetbread with yuzu cream

Rare delicacy but composition of sweetbread did not impress. Maybe it was our personal feeling and someone might like it.

Malaga’s baby goat with pumpkin and mini pickled vegetables

Maybe baby goat should be greasy but this time it did not fit after soft sweetbread. Too close to each other.

But, after finishing so called main courses, one waitress poured 20 cm long, green olive oil trail on the tablecloth while taking oil bowls away. Instead of changing tablecloth she covered the trail with napkin. Easier for the waitress but undesirable for customers.

But, before serving desserts, one waitress put dessert cutleries on the table. Then head waitress removed them, cleaned the table with scraper and put them back. Something had forgotten from the first waitress.

“Spanish French toast” Thai style

Really delicious dessert and other portion was replaced sorbet without milk as was planned.

Yoghurth Chantilly and strawberries

But, then came the disaster! Restaurant had decided not to serve anything to replace the second dessert which included milk products. Waitress did not bother to tell that, just first served the dessert for person without milk product menu and then asked us to share it. She also explained that it does not include milk! We gave dessert back after commenting mistake but restarant served it again, now to me. Asked now what had happened to dessert without milk products. This was the moment restaurant had to tell that nothing was coming. Head waitress asked if she should discuss with the kitchen.

Too late, I said, and asked for check.

But, restaurant first tried to invoice whole value of the menu, but we requested 8€ discount from 78€ menu, which we got after discussion. Picture below is from the dessert we did not eat because milkless second dessert was not served at all.

But, what was also annoying was the habit to serve champagne Dom Perignon Vintage 2003, we had ordered, every 5 minutes. Our dinner was interrupted continually by waitresses pouring noble drink about 2 cl’s at a time. Two times they almost served male first and 1 time they did so. Small thing but should be obvious for this restaurant to serve ladies first.

Messina tries to be fine dining restaurant. Modern decor, menu and appearance of food portions shows this to be true. But too much trying on the service side without properly trained dining room staff, does not carry.

If you decide to try Messina, order separate portions from a la carte list and do not ask changes for portions. Maybe also best time to visit restaurant is outside of main summer holiday season.

REVIEW: FOOD 4-/5 – SERVICE – 2/5 – OVERALL GRADE 2+/5

INICIO

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Tags: Champagne, Costa del Sol, Dom Perignon, fine dining, food, gourmet, Marbella, Messina, Messina Menu, milk products, red mullet, Restaurant Messina, restaurant review, Restaurante Messina, restaurants, Sea snail, Spain, Sweetbread, Tasting menu
Categories : Food, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Kappeli

11 08 2013

Finnish food in historic building.

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. You can also find some art pieces inside the restaurants if you look carefully, like “Muusa” sculpture in the picture.

In the summer you can also dine at the outside terrace which is at the end of the building behind main terrace. If you want to sit in the middle of the main terrace but inside, ask for oriel window table for two. It is small but charming and one can even watch bands and singers on stage opposite the restaurant. We dined in that small glass walled space, like private dining at the sames time as Jazz Espa was playing at the stage and there were several diners in the main dining room.

For starters ordered large Kappeli’s vegetable salad Salad, sweet pepper, artichoke, endive, green beans, croutons and honey sauce and Kappeli’s fish assortment Smoked salmon mousse, cold smoked Baltic herring skagen, smoked whitebait, cold smoked salmon and organic scrambled eggs.

Vegetable salad was fresh and it was asked to be served without green beans and croutons. Fish assortment was dissappointment, too salty and more simple than last year when we dined and made review (see link below)

As main courses had Smoked salmon creamy false morel sauce, potatoes with dill, butter and onion, baked tomato and zucchini and large Caesar salad and chicken.

Differences compared to last visit can be seen from previous review. Asked now to get false morel sauce in separate bowl. Salmon itself was well prepared. Caesar salad was delicious again as it was last time, a safe choise.

Kappeli is a perfect place to try Finnish kitchen in the center of events. Most of the diners are tourists. However, food compared to experience is too expensive as well as wines. But you have to pay some extra for the specific athmosphere, restaurant style and location as in any other city. If weather is good, take a table at the terrace which unfortunately is a little bit aloof and try large Caesar salad.

If you have S-Group loyalty card you can utilize offers like Italian sparkling wine. Maybe cost of a bottle is about 2€’s to the restaurant but as we are in Finland, 24€’s for Loyal Customers and for others 35€. Best offer still is bottle of champagne for 39€ in all S-Group HOK-Elanto restaurants and that is decent offer!

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

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

Restaurant review: Kappeli

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Tags: Art, Caesar salad, Champagne, Espa, Fish assortment, food, healthy food, Helsinki, Kappeli, Muusa, restaurant review, salad, Salmon
Categories : Art, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Wine tasting without advance booking

8 08 2013

What a great wine tasting experience and without booking in advance! And odd dialog in the background while tasting wines.

Boutique hotel Yöpuu & Restaurant Pöllöwaari are located in Jyväskylä and provide quite unique hotel-restaurant combination. All 26 hotel rooms are individual and every room is decorated with its own personal style. Names of the rooms tell about style; like Marimekko, Aalto, Hemingway and Jugend.

Visited Winebar which offers a possibility to have a wine tasting with an iPad and without reservation. The tasting begins from tasting technique and continues to characteristics of wine. The price of the tasting is 20 € per person and it includes 8 cl of 3 different wines. However, machine did not beat the waiter as he professionally described wineyards, grapes and tasted 3 red and 3 white wines. And I think 8 cl per wine was just an rough guidance 🙂

Tasting started from lighter wines and ended up to full-bodied wines.

White wines tasted:

Roero Arneis from Matteo Correggia – grape Arneis (Italy). Unknown grape for us but definately has more bouquet than Pinot Grigio’s. (4-/5)

Te Muna Road wineyard Savignon Blanc 2011 from Craggy Range – grape Savignon Blanc (New Zealand). Typical aroma of grape but did not taste too much for black currant leaves. (3+/5)

2011 Estate Chardonnay from Ridge wineyards – grape Chardonnay (USA). Typical aroma of grape and some butter in flavor. (3,5/5)

Red wines tasted:

Pinot Noir from Becker Family – grape Pinot Noir (German). Stronger and darker than typical grape. (4+/5)

Baron Louis 2009 from Chateau de Montfaucon – grapes Grenache, Syrah, Cinsault, Carignan, Mourvedre (French). Excellent ensable of grapes, full-bodied aroma and soft taste. (4,5/5)

Ridge 2009 Geyserville from Ridge wineyards – grapes Zinfandel 78%, Carignane 16%, Petite Sirah 4% (USA). Pleasant surprise for Zinfandel but maybe other grapes supplemented well. (5-/5)

My favourite was Ridge 2009 Geyserville as it had enough character. However, as Chateau de Montfaucon has Finnish hostess, would also rank Baron Louis high.

You can also order small bites from short menu and we decided to taste SLICE’s OF CHEESE chef’s marmalade, thin crispy bread. Goat cheese, white cheese and swiss gryerere suited well with red wines but for white wines of course not perfectly.

Winebar is quite unique in Finland and especially outside of Helsinki. It is really difficult to find such a place you can drop by without reservation. 20€’s for tasting 3 different wines and getting excellent service is unexpensive. Next time have to dine at restaurant Pöllöwaari because it is also quite famous.

Quite odd happened in the background while we tasted wines. Man dressed in orange clothes (yes, orange jacket and trousers) told to one of the Pöllöwaari waitresses, while interviewing her about the menu’s, that he writes blogs to one afternoon newspaper and intended to write about the restaurant. What did he expect; free meal or drinks in order to write positively? If he really was restaurant critic why tell beforehand about it?

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

PS. Yöpuu = Perch and Pöllöwaari = Owl grandaddy in English; not so easy to translate

http://www.hotelliyopuu.fi/en/4/2/Winebar

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Tags: Baron Louis, Becker Family, Chateau de Montfaucon, Cheese, Craggy Range, food, Hotel Yöpuu, Jyväskylä, Restaurant Pöllöwaari, Ridge wineyards, Roero Arneis, Te Muna Road, Wine, WIne tasting
Categories : Bar, Food, Hotel, Restaurant, Restaurant review, Travel, Wine, Wine review

Restaurant review: Farang

1 08 2013

Best Asian style fine dining restaurant in Helsinki and Finland? Also one of the best restaurants in Finland? Are you ready to eat with fingers and without knife?

Restaurant Farang serves modern Asian cuisine utilizing traditional habits like only fork and spoon available for eating. Dining rooms are located within the premises of the Taidehalli. You could also enjoy aperitif in the bar at the back of the main dining room. However, we were suggested to enjoy aperitifs in our table. We had planned to visit the bar but now missed it.

Farang has been nominated on Michelin guide as charming restaurant third year in a row and it was chosen the best of the 50 restaurants in Finland 2011. Therefore it was fully booked at 6PM when we dined on last day of July as it usually is.

Our second review was now based on enjoying TASTING MENU ‘SIAM’ because Farang Menu had not changed so much. 2012 Farang got best points (see review via link below). Siam Tasting Menu included 9 dishes + rice.

GREEN SHELL MUSSEL, GREEN NAHM JIM DRESSING
coriander, seaweed caviar, crispy onion

Spicy and delicious small bites, really well prepared. Must eat with fingers.

CHA PLU LEAF WITH SMOKED EEL
roasted peanuts, seaweed caviar

Some more eel would have crowned this otherwise so scrumptious portion. Must eat with fingers.

GRILLED BLACK ANGUS BEEF ‘DRY RED CURRY’
grilled beef, salad of green papaya flavored with red curry, thai basil, organic coconut oil

Spicy and delicious, more beef thank you! Rice was served now.

PORK RIBS ‘ROASTED RICE’
red nahm jim dressing, roasted rice, ginger, coriander

Best ribs ever, if you get these you will not ask anymore for any other ribs. Must eat with fingers.

FRIED SCALLOP ON HALF SHELL ‘SATAY’
satay sauce, peanut relish, coconut cream

Scallop was splitted which released the flavours perfectly and satay sauce complimented dining pleasure.

MORNING GLORY, CRISPY FRIED SALT & PEPPER TOFU
chinese water cress, bok choy, soft bean curd, battered crispy tofu

Nice combination; if bok choy had been chopped it would have been easier to eat because knife was not available.

YELLOW CURRY ‘MALAY’, ROASTED CHICKEN
roasted peanuts, lime leaf, thai cucumber relish

Chicken was delicious! As a suprise we were not informed, that due to some of our requests one portion was replaced by salmon. As salmon (fish) is quite far from chicken, maybe it would have been fair to tell about it. However, salmon was well prepared and not too dry.

THAI JASMINE RICE

‘SAMUI SUNSET’
passion creme, lychee blood orange sorbet

‘KOPI LUWAK’
peanut cake, coconut parfait, coffee ‘gele’, mango sorbet

Both desserts were served at the same time. Mango sorbet was like ice-cream, soft and “creamy”

Tried also recommendations for wines. However, the quantity of wines (about 50 cl for one person) might be a little bit effusive. Muskateller was not perfect choise for first three dishes as it is quite modest and light. Especially with Black Angus beef it was totally lost. All other wine recommendations paired perfectly with food.

Muskateller 2011, Satterhof, Gamlitz, Sudsteiermark, Austria
Edelsatz 2012, Philipp Kuhn, Platz, Germany
Mencia 2008, Godelia, Bierzo, Spain
Late Harvest Sauvignon Blanc 2010, Errazuriz, Casablanca Valley, Chile

Let’s be careful out there…why use old tv series phrase? One waitress asked us not to take photos of other customers which we never do. This time customer was the red box which is in the first picture. So…..use your camera wisely. On the other hand some training for one waitress. In this modern society when all mobile phones have cameras it would be difficult to ban photographing but recommend Farang would do it in order to avoid misunderstandings. This incident dropped service and overall grades which otherwise would have been as good as last time.

However, if you like Asian fine dining and spicy food and do not convey to eat with fingers and without knife, you are in the right place. Also restaurant is really skilled to change the composition of portions according to your wishes when it comes to food allergies. Recommend to taste Farang Menu because it shows best how outstanding food you can get.

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

http://farang.fi/?lang=en

Restaurant review: Farang

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Tags: asian food, asian restaurant, Black Angus beef, Farang, Finland, food, Fried scallop, Green shell mussel, Helsinki, Jasmine rice, Kunsthalle, photo, photographing, restaurant, restaurant review, Roasted chicken, Smoked eel, Taidehalli, Wine
Categories : Bar, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Muru

26 07 2013

Muru, most popular fine dining bistro in Helsinki and Finland?

Restaurant Muru is a small bistro style restaurant located at Fredrikinkatu 41, Helsinki. Muru’s idea is to offer fresh food from the ingredients available daily without stiffness. Therefore menu is written only on blackboard on the wall and you just let the waiters and waitresses guide you.

You have to choose from 4 available starting times for dinner, first one at 5PM. Means that you have to be ready in 2 1/2 hours but if you take menu of the day, period of time is almost too short.

Since opening restaurant Muru has had tables reserved 2-3 months beforehand especially on Fridays and Saturdays. Also on Tuesday when we dined restaurant was full. Muru was chosen restaurant of the year 2011 which of course added popularity and in addition, chef’s and sommeliers are celebrities in Finland hosting food programs in TV. When we dined Henri Alen was in the kitchen and Samuil Angelov served in the dining room.

Decided to order menu of the day with wine pairings. First we were served fresh bread with olive-artichoke tapenade which had a little bit too much citrus flavor.

For starter restaurant served Salmon-Roach ceviche with avocado creme which was tasty but maybe again a little bit too much flavor of citrus and acidity. Roach is Finnish white meated small fish which you seldom get in restaurants; 5 points for using it. Avocado creme softened acidity and was brilliant idea to combine with ceviche.

For main courses we had Veal entrecote with vegetables, chanterelles and hollandaise sauce and Roasted whitefish with globe artichoke, scalded tomatoes and fish broth.

Veal was tender and did not include fat as entrecote usually does. Sauce suited well with meat and fresh vegetables completed portion, no need for some potato serving.

Whitefish was roasted perfectly and broth suited well creating the impression of bouillabaisse.

18 months old Gouda cheese was served before dessert with Cherry compote. As cheese was not so salty compote did not need to be so sweet. Quite simple but worked well.

For dessert menu included Cake made from almond flour, berry sauce and ice-cream or sorbet. Delicious ensamble which melted in your mouth, could have eaten at least three of these portions. You could find the taste of almond which of course was a big plus.

Can tell only briefly about the wines because did not write down the names except one.

Ciclope Rosso Toscano 2008 was served with the veal and it comes from Italy, Candialle winery owned by Finnish Jaakko Peränen. Paired well with meat and actually with gouda but because of amount of Merlot grape 50% would not recommend for aperitif. Unfotunately not available in Alko’s.

For ceviche, Italian white wine. For fish the choise was Savignon Blanc which is not our favourite grape. With dessert had glass of sweet wine, which paired perfectly with cake.

No wonder Muru is popular. Excellent food and service plus cozy and relaxed athmosphere. If wines would be more affordable overall grade would be 5 and exceed food and service grades also partly because of unique business idea.

However, with these points, Muru goes directly to shared first place 2013. Rankings can be found on page Restaurant Reviews.

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

http://www.murudining.fi/ravintola/in-english

http://www.candialle.com/english/winery.html

PS. Name Muru means Sugar or Crumb in English.

Comments : 2 Comments »
Tags: Bistro, bistro style restaurant, Candialle winery, ceviche, food, Gouda cheese, Helsinki, Hollandaise sauce, Restaurant Muru, restaurant review, roach, Veal entrecote, Whitefish
Categories : Cafe, Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Valo (Savonlinna)

22 07 2013

Dined at restaurant Valo the third year in a row, is it becoming a habit? Because one has to dine outside in order to be able observe opera guests walking to Savonlinna castle 200 meters from Valo restaurant, it would be important to have a good weather. In Valo one can also just have a drink at the forefront bar and do the same. Restaurant serves local Finnish food, evidence for it are names of local producers on the a la carte list.

Started the dinner with Saimaa duo Perch terrine, pike perch tartar and fennel salad. Really fresh, tartar was best part of the portion. Terrine was a little bit dry. Remembering last visits, think the portions were now smaller…

For main courses had Wild boar and pork cheek Overnight braised wild boar belly and pork cheek, pomme anna with sautéed chorizo and white cabbage and bbq sauce. Wild board was perfectly tender as it has been cooked enough long. Portion had been changed as there was no chorizo in potatoes neither bbq sauce. The name of portion was the same as last year but it was then better. Also had Pike perch from Saimaa Pan fried pike perch with salmon raviolis and creamed leek which was pimped by request and side dishes replaced by vegetables and olive oil. Fish was a little bit over fried and therefore dry.

For desserts had Chocolate cake Chocolate cake with strawberry filling and vanilla ice- cream but shared the portion. Again quite small dish but delicious.

Because of excellent location and athmosphere overall grade would have exceed food and service grades. But unfortunately this year weather did not favor us; therefore same grade. Without heaters it would have been too cold to eat outside.

Wine list is short and includes only one rose wine, shiraz from JACOB´S CREEK. Wineyard was well presented as there was red, white and sparkling wines available.

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

http://www.savonmafia.fi/products/product/82/

Comments : 2 Comments »
Tags: bar, chocolate cake, Finnish restaurant, fish, food, ice cream, Jacobs Creek, Pike Perch, pork cheek, restaurant review, rose wine, Savonlinna, Savonlinna Opera Festival, terrace, Valo, wild board
Categories : Bar, Food, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Saari

7 07 2013

Restaurant Saari is located on the island Sirpalesaari about 1 km from the centre of Helsinki. Saari provides Finnish delicacies of the season from land and sea as well as stunning views and genuine maritime atmosphere. A boat serves the island every hour and half from the Saari pier located on the shore of Merisatama close to Cafe Carusel. The crossing takes only a couple of minutes. Also a few berths are available for guests arriving at the restaurant aboard with their own boats. You can dine either in the dining room inside, in the “Captain’s Cabin” of the private room Sampo or on the outdoor terrace.

Because have enjoyed restaurant starter speciality couple of times before decided to compare portion to previous visits. Starter is called The secrets of Sirpalesaari island An assortment of Saari’s best appetizers (served 2 or more person).

Quite expensive starter but you do not necessarily need to eat main course if you are not starving. 4 person portion included this time spiced salmon, two herrings, pork loin, elk sausage, duck breast, new potatoes, salad, cheese, marinated onion and mushroom salad. Again cheerful assortment which did not let down. Whole serving was tasty and well prapared.

For main courses ordered Fish catch of the day and Entrecôte of Åland lamb braised in rosemary stock warm salad of summer vegetables and marjoram sauce.

Fish was whitefish with barley risotto and mushroom sauce. Fish was a little bit over cooked and risotto included too much leek. Lamb was better than entrecote because there was almost none grease. Meat was really tender and side dishes matched well with the lamb.

For desserts had An assortment of cheeses from small Finnish cheese producers with Åby manor’s crisp bread and season’s fruit or berry compot and Saari’s traditional pine tar ice cream home-made blueberry and raspberry jam, oat bisquit (classic dish since 2000). Peltola Blue cheese (similar to roquefort) was the best piece of cheeses which also included goat cheese and gryerere with buckthorn compot. Ice cream was pimped by request and jam was replaced with fresh strawberries, really tasty.

Be sure not to anger connection boat driver, if you come with your own boat. Because of variable weather restaurant had decided not to serve outside which was a little bit dissappointment. At least starter would have been nice to eat at the terrace, but rain would have interrupted dinner later. However choose Saari instead of Saaristo if you want to enjoy good food in a relaxed athmosphere. Especially starter we had is worth to try.

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

http://www.asrestaurants.com/EN/restaurants/saari/presentation.html

You can also find summary of island restaurants via https://reijosfood.com/2012/07/04/island-restaurants-in-helsinki/

Comments : 4 Comments »
Tags: Cafe Carusel, Duck breast, Elk sausage, fish, food, Helsinki, Herring, ice cream, lamb, Peltola Blue, restaurant review, Restaurant Saari, Sirpalesaari, Spiced Salmon, Whitefish
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Restaurant review: Saaristo

22 06 2013

Restaurant Saaristo (Archipelago in English) is located on the Klippan island. You can see the Empire-Helsinki skyline in the North and walls and bastions of King Gustav style Suomenlinna in the South. Jugend style villa that was built in 1898 but you can still admire the crafty and romantic Jugend style wood cuts and wood-carved animals in the beams and balconies.

Saaristo’s menu offers delicacies of Scandinavian cuisine. A connection boat serves from the Saaristo’s pier located south of the Olympia terminal, next to the Peace Statue. Summer restaurant which is open from May to September, is one of the rare places open on Midsummer’s Eve. Other restaurants are closed because most of the Helsinki residents rush to their summer cottages. Maybe Saaristo should also be closed in Midsummer because there were few diners and head waiter was sort of displeased. We had to wait 10 minutes while he served customers it the bar.

For starters had fresh local fish which are always refreshing especially in the summer. Ordered Whitefish à la ice-cellar whitefish roe and cauliflower prepared in two ways and Slightly cooked salmon cured with sugar and salt herbs of the House and fennel seed marinated cucumber. Both portions were excellent! Whitefish was really crisp and cauliflowers suited well with it. Roe was maybe needless because it did not match so well to ensemble. Salmon was also really high quality fish and wholeness perfect.

For main courses had Sirloin of reindeer roasted with herbs truffle potato and dark porcini sauce and Arctic char smoked with Pihlajavesi alder Jerusalem artichoke ravioli and lobster butter. Reindeer was maybe the weakest link although it was crisp. Meat was ordered as medium but it was almost raw. Arctic char was smoked with skill and kithen could take well into consideration wishes we had.

For dessert ordered An assortment of Nordic cheeses nut bread and honey seasoned with Saaristo’s lavender and waiters recommendation with it RIVESALTES AMBRÉ 2000, Cazes, AOC Rivesaltes, France. Cheeses were from Finland, Denmark and Sweden; Nordic ensemble. All of them were really tasty and sweet wine paired perfectly with them.

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

Restaurant Saaristo is good choice of those about 5 other island restaurants in front of the Helsinki. It is expensive if we take into account sizes of portions and price of 1 minute water taxi trip. Service in the table would have been 4/5 but happenings from restaurant door to the table dropped points.

http://www.asrestaurants.com/EN/restaurants/saaristo/presentation.html

One nice thing to watch after dinner were the sea birds with their cubs. Seagulls and Barnacle gooses had just got addition to their families and were taking care of them.

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Tags: Archipelago, Arctic char, Finnish Scandinavian restaurant, food, Helsinki, Klippan, Reindeer, restaurant review, Restaurant Saaristo, Salmon, Whitefish, Wine
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Taste of Helsinki 2013

15 06 2013

Second Taste of Helsinki was arranged on 13-16.6.2013. Some of the restaurants had changed, this year present was 12 restaurants: Aito, Ask, Bistro O Mat, C, Demo, Gaijin, Juuri, Luomo, Muru, Olo, Smör and Toscanini with 36 tapas sized dishes to choose from. 3 out of 12 restaurants have Michelin stars (bolded ones).

Pleasant memories from last year and of course high expectations now.

On Saturday the amount of visitors was less than year ago and ordering food was therefore quite quick. We were in the first setting; maybe starting time was too early at 11.00 and wind was freezing although it was sunny day.

First ordered Smoked bream, potatoes and ramsons (Ask) and “EARTHQUAKE” – Organic egg 64,7°C with mushroom toffee (Luomo). Bream was basically, not so common Finnish fish to use in restaurants. Earthquake did not convince. Sweet toffee with salty egg did not match together at all. Of course it is tour de force to cook egg right but it did not help in this case.

FOOD REVIEWS: Ask 4/5 – Luomo 2/5

Then tried FRIED FRESH LAMB SAUSAGE, spring vegetable salad and mustard sauce (Muru) and SALMON from Rørvik with spring potatoes from Merimasku (Olo). Sausage was tast but a little bit chewy, had to bit few pieces too long. Salmon was best starter, fresh and perfect match with side dishes; best part of Finnish cuisine!

FOOD REVIEWS: Muru 4-/5 – Olo 5-/5

For “main” courses started with BRAISED WILD BOAR, turnip, carrot and spruce sprout (Aito). Delicious, all side dishes were perfect match. Only problems with plastic cutlery was carrot which was a little bit too raw for them and maybe a little bit too salty meat.

FOOD REVIEW: Aito 4,5/5

Then tasted SLOWLY BRAISED CHEEK OF CORN FED PORK, champignon, truffle and wrinkly carrot (Demo). Excellent braised pork and delicious sauce. Fresh Finnish vegetables supplemented ensemble.

FOOD REVIEW: Demo 4,5/5

Third food was NECK OF WILD BOAR with false morel pie and sauce of raspberry leaves (Juuri). This wild boar was best of “main” courses. Perfect composition and taste. Not too much side dishes, focus on itself.

FOOD REVIEW: Juuri 5-/5

Only dessert enjoyed was TOSCANINI’S TIRAMISÚ (Toscanini). Safe choice because did not want to try too exotic portions. Sorry for the finger, wind tried to throw away cardboard plates all the time and had to secure photo for few seconds.

FOOD REVIEW: Toscanini 4+/5

Did we were more critical now but chose really excellent portions last year. Of course you might make some mistakes when choosing from 36 dishes but would have liked to rank all tasted ones over 4,5. But enjoyed and congratulations to Olo and Juuri for excellent performance. Let’s see if there will be third year for Taste of Helsinki.

And again, lot’s of Markka’s spent! Do not budget anything as you shall exceed your budget anyway. Have fun, do not try to think too much coins.

http://www.tasteofhelsinki.fi/en/

Comments : 3 Comments »
Tags: bream, food, Helsinki, Juuri, Michelin star, Olo, restaurant, restaurant review, Salmon, Taste of Helsinki 2013, Tiramisu, wild boar
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Pocket guide: Order right fish in Helsinki restaurants

7 06 2013

This is an updated copy of post from July 2012 with some new pictures. As holiday season comes closer, hopefully you find this useful if you dine at restaurants in Helsinki.

Sometimes it might be difficult to order local dishes if you have not tried them before. Meat dishes are easier because chicken, pork and red meat arequite similar in each country. When it comes to fish there are more differences, therefore below is short guide for ordering right fish in restaurants.

1. Whitefish or Lavaret (Siika)

Whitefish or sometimes Lavaret is number one favourite. If it is available in the restaurant, order it. For starter marinated or spiced whitefish is excellent choice, better than salmon. For main course either roasted or fried, this non greasy white colored fish is delicious if properly prepared. It might be over roasted but fish restaurants know what they do. Whitefish roe is also tasty and again better than rainbow trout’s. First picture (Glogatan 4) below is smoked and second (Copas y Tapas) fried whitefish. Third one is home made oven baked fish, see the white fish meat.

2. Pike perch (Kuha)

Pike perch is one of the most expensive Finnish fishes. Meat is white and soft and tastes best when it is roasted or fried. Pike perch even suits for preparing sushi because it can be quite big fish. Pike perch will be familiar to you if you have eaten Mediterranean white meat fisheses, like sea bass. First picture from Meche, second from Havis and third from Copas y Tapas.

3. Perch (Ahven)

Perch is maybe most common fish in Finland and also our national fish. Meat is white and tasty. Main issue are small fishbones, if not properlyremoved. But if you are in a better restaurant which has perch in their menu, it is worth to order. Meat of perch looks like meat of small sea bass. First picture is from Havis and second from Nuevo.

4. Arctic char (Nieriä or Rautu)

Arctic char is close to rainbow trout or even salmon. Meat is very lightly reddish and a little bit greasy. It is very popular and affordable fish and very often available in most restaurants. Main issue is over roasting but again good restaurants know how to prepare it. It is popular to combine morel sauce with this fish as well as with salmon. First picture is from Nuevo and second picture from Le Havre.

5. Crayfish and Signal crayfish (Jokirapu and Täplärapu)

If you visit Helsinki, Finland between 21st July and end of October, you must try Crayfish (crawfish, spiny lobster), most popular shellfish in Finland. Many restaurants have crayfish menu’s. Although they are expensive, escpecially signal crayfishes, which have been imported from North America to Finland in 1960’s, you can also order them as a starter (usually 5-6) and enjoy hilarious athmosphere. If crayfish is really cheap make sure it is Finnish, it might have been imported as frozen from China.

Bon Appetit!

Comments : 1 Comment »
Tags: Arctic char, crayfish, Finnish restaurant, Finnish Scandinavian restaurant, fish, food, Helsinki, lavaret, perch, Pike Perch, restaurant review, Salmon, White fish
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel

Restaurant review: Meche

2 06 2013

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.

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.

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.

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

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

Comments : Leave a Comment »
Tags: carpaccio, duck, Finnish food, food, Gazpacho, head of pork, Helsinki, Langoustine, lavaret, Pike Perch, Restaurant Meche, restaurant review, Shirmp, Wine
Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

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Restaurant review: Meche

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