Restaurant review: Grotesk – across from Ragu

10 08 2014

Have visited restaurant Grotesk couple of times but last visit was to Grotesk Winebar. Winebar has unfortunately closed it’s doors and so called Meatbar, where we dined this time, had changed a little bit it’s exterior and menu. Grotesk locates by the same street as Ragu where we dined a week ago.

Picture is taken from Grotesk window table. Ludviginkatu is nowadays “restaurant street” as Greek restaurant El Greco locates next to Ragu.

Ragu and Grotesk - reijosfood,com

Menu is short and waiter asked, if we would like to try Chef’s menu with 3-6 courses with matching wines. But kitchen was not able make changes to portions, for instance use something else instead of peas and onions. We should have made the requests beforehand. Terrace menu is even shorter consisting of same portions.

Menu at Grotesk - reijosfood.com

So we decided to choose something from the menu. While thinking what to order, we had glasses of Pol Roger Brut champagne.

Dry and balanced taste as Pol Roger Brut usually has.

Pol Roger Champagne - reijosfood.com

For starters we both had Pan seared scallops with dill and fennel salad (3 pc).

Scallops were small and pan searing was made perfectly. Somehow fennel did not taste so much, maybe the salinity covered it. Can recommend this as a starter.

Scallops at Grotesk - reijosfood.com

For main courses we ordered Smoked arctic char and creamed chanterelles with Spring potatoes and Grilled chop and secretto of Iberico pork with Caesar salad à la Grotesk.

Skin of arctic char had been removed before serving which made the fish quite pale. For side dish potatoes, because all other side dishes included ingredients which were not suitable. All side dishes, by the way, have same prices.

Grilled chop was excellent but secretto a little bit too salty. For side dish had caesar salad, which matched well with both pork dishes.

Arctic char at Grotesk - reijosfood.comPork at Grotesk - reijosfood.com

This time no desserts due to same problem with side dishes. Asked for basic sorbet, but that was not available.

Grotesk was the first restaurant to lower wine prices and it got some publicity after announcing it. They add 20€ fixed margin for each wine bottle, but price reduction did not seemed to apply glass prices. Glass of house red wine cost 9,60€.

Anyway, for wine we had Spieleberg Riesling trocken 2011 from Pfaltz, Germany. Producer is Karl Schaefer. This wine was excellent choise recommended by waiter considering the price 42€. Balanced minerality and acidity with some citrus and lime.

Riesling at Grotesk - reijosfood.com

The interior of Grotesk is not so red as it used to be, but lighting was as dim as it has always been. Most of the diners and drinkers were at outside terrace, but notice that you can not reserve table at the terrace after 8PM, if you want to dine there. And it is wise because terrace will be crowded and noisy.

Grotesk dining room - reijosfood.comGrotesk terrace - reijosfood.com

Grotesk used to be Michelin Bib Gourmand restaurant a couple years ago but not any more. It is understandable as concept has changed more relaxed and rough. Maybe main focus is the terrace, which is really popular in the summer time. If you visit Helsinki in the summer time, it is one of the restaurant terraces worth to visit.

Food review is partly based on price/quality ratio. By decreasing for instance side dish prices (5€ for potatoes is too much), grade for food would be better.

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

 





Restaurant review: Ragu – Italian-Scandinavian menu

7 08 2014

Restaurant Ragu opened its doors April 15, 2014, respecting the history of renovated Neo-Renaissance house in the 1890s. Restaurant has dining rooms and all year-round open terrace. Chefs Antti Antti Asujamaa and Erno Kemi have created a menu from Italian food traditions and Scandinavian ingredients.

One possibility to get familiar with Ragu is to visit the bar where you can step in from the restaurant or from separate door outside.

Started the dinner with Aperol Spritz aperitives which were served in fancy drinking bowls. Drinks were so far the best we have tasted in Helsinki, because the amount of Aperol was just the right, so that you can identify the flavor. Unfortunately too much soda or ice have ruined many of the other experimentations with this drink, but not this one.

Aperol Spritz at Ragu - reijosfood.com

You can choose separate portions from a la carte list or pick for instance one of the menus. We chose menu Ludari with 4 courses which partly were surprises. The name of the menu comes from the street restaurant is located, Ludviginkatu, I believe.

Kitchen was skilled to take into account customers constraints of some food ingredients and other wishes also with this menu. Menu should change on weekly basis.

After placing the order freshly baked 4 different breads and 4 different spreads were brought to the table. Yeast bread with red tapenade was best combination. Wish I could prepare as delicious tapenade as Ragu kitchen can.

Bread ad Ragu - reijosfood.com

For starters we were served Vitello tonnato and Broiled whitefish, whitefish roe and crab cake

Vitello tonnato is classic Italian starter. Ragu had modified it so that veal was like carpaccio, raw, but softened in marinade. Salty capers and almost sweet tunafish sauce complemented each other.

Whitefish is one of the best fishes and it is not dependent how it is prepared. But of course kitchen has to know how to cook it. Shrimps complemented perfeclty the taste of salty roe and some vegetables lightened ensemble.

Vitello tonnato at Ragu - reijosfood.comFish starter at Ragu - reijosfood.com

Second course was Toast Skagen with crab soup.

Can not say much more that portion was really mouth-watering. Classic toast skagen was on the bottom of the plate but it was supplemented by crab soup which was poured at the table on top of toast skagen by waitress. Best portion of all four portions eaten at Ragu!

Toast Skagen at Ragu - reijosfood.com

For 3rd and main courses restaurant served Whitefish with pasta and Braised veal with polenta.

The pasta served with fish was orzo or risotti, not anymore sure which one although waitress said the name. Anyone knows? It is unsual to serve pasta with whitefish in Finland but at Ragu it is not due to influences of Italian kitchen. Fish and pasta paired extremely well; desired only some herbs to bring more flavor.

Veal was served in closed glass jar which kept the portion warm. Also creme fraiche, which you sprinkled on meat pieces, was in in smaller jar. Meat was soft as it should be. The amount of salt in meat could have been more because polenta was also modestly salted. Splendidly prepared portion, tour de force from the chef’s.

Pike perch at Ragu - reijosfood.comVeal at Ragu - reijosfood.comBraised veal at Ragu - reijosfood.com

And for desserts we got two different portions. Both included sorbet, almond cake and fresh berries. The difference was that one of the two portions did not include any milk products.

Strawberry ice-cream made the difference in first portion and Dark soft chocolade in another.

Dessert at Ragu - reijosfood.comDessert at Ragu - reijosfood.com

For wine we chose Ettore Germano, Hérzu Langhe Riesling 2012 from Piemonte, Italy. Riesling Renano is the winemaker Sergio Germano‘s favorite grape. Otherwise riesling is not so common in Italian wines. Dry, fruity and balanced wine. Not so much minerals or petrol as in most Austrian or German rieslings.

Ragu has also Italian vintage wines from Angelo Baja, Piemonte. So, you can spend almost 500€ for white wine bottle of vintage 1999, if you like to.

Riesling at Ragu - reijosfood.com

Restaurant, as it is in elegantly renovated building and it’s dining rooms are classic yet chic designed, is welcomed newcomer. You can eat in privacy as tables are not too close to each other. Music is not too loud, again more customer-centric approach. As you can see from the glasses on the tables, every detail has been taken into account.

At 8PM restaurant was almost full booked which tells that Helsinki townies have found the place. Did not hear any foreign languages, though.

Ragu dining room - reijosfood.com

Ragu - reijosfood.com

Food at Ragu is well prepared, elegantly set and delicious. Finnish-Italian fusion cuisine works well by combining best parts of both. Only if there had been more depth of flavors in main courses grade for food would have been close to maximum.

Waitresses take orders and serve drinks but you can meet chef’s and confectiners as they bring most of the portions to the tables. The contents of each portion was explained well and it is needed, if you choose surprise menu as we did.

Worth to visit!

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





Restaurant and cruise review: Smuggler’s Dinner Cruise

3 08 2014

M/S Natalie - reijosfood.com

In the summer time piers of Market Square in Helsinki are full of cruise ships which take you to few hours cruise or for instance to Suomenlinna. You can just enjoy of attractions along the route by paying ticket or at the same time enjoy lunch or dinner, if ship serves those.

With over 65 years of experience Royal Lines has shown Helsinki from the sea. One can get familiar with the best views like islands, famous historical buildings, harbours, villas and saunas. A traditional archipelago buffet is also available as well as short a la carte list which is understandable due to size of the kitchen.

2 1/2 hour dinner cruise is nice way to combine relaxed sightseeing and dinner, if one wants to see Helsinki from the sea and has only one day to spend time in the city. Royal Lines provides two routes, one to the east and one to the west. We chose Smuggler’s Dinner Cruise with m/s Natalia at 6PM to the east.

Decided to enjoy 3 course meal which started with Buffet. One option would have been to eat buffet for starter and main course.

It consisted of various herrings, fishes, salads, vegetables, pate, terrine etc. Herrings are delicious; focus on those. Did not find any vegetable soup although it was mentioned on the list.

Buffet at Natalie - reijosfood.comBuffet menu at Natalie - reijosfood.com

Buffet plate - reijosfood.comBuffet plate - reijosfood.com

There are two different main courses to choose from. We chose Roasted Arctic char with butter and nettle sauce & a beetroot and buckwheat cake. Fish was a little bit over roasted but otherwise portion was ok as it is prepared in small ship’s kitchen.

Arctic char at Natalie - reijosfood.com

Menu included for dessert Triple chocolate dream with vanilla & berry compote but we asked to replace it with something else and got Rasberry cake with berry compote.

Nice piece of cake was perfect ending for the dinner.

Rasberry cake at Natalie - reijosfood.com

Wine list is also short consisting of basic wines. Chose only riesling, Yalumba from Barossa Valley, Australia. Basic, light riesling without distractions.

Yalumba riesling - reijosfood.com

If you want to visit Porvoo you can choose either J.L. Runeberg, old steam boat in the picture below, or more traditional ship which Royal Lines has.

J.L.Runeberg - reijosfood.com

Cruise at Natalie - reijosfood.com

Smuggler’s Dinner Cruise sounds exciting but only hints of thriller were some background stories during the cruise. Eating is not the most essential part of time spent on the ship. In good weather most of the time is spent on upper deck by watching surrounding archipelago and by-passing boats.

Lunch cruise review from year 2012 can be found be using search and writing just cruise.

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

Royal Line – Helsinki Sightseeing – Over 65 years of experience





Restaurant review: Faro – Channelside Bar & Restaurant

2 08 2014

Restaurant Faro - reijosfood.com

Restaurant Faro was re-opened in the spring after renovation by new owners. The interior has been designed by the most known Finnish interior designer Vertti Kivi. Faro locates in Ruoholahti by channel which is buzzing with boats on warm summer days.

Terrace around restaurant building is large providing opportunity for quick drinks or dining. Restaurant serves breakfast, lunch and in the afternoon short Bistro menu is available. On Sundays brunch is also served.

For starters we ordered from Bistro menu Cucumber soup with mint and Cold-smoked salmon and crab.

On hot summer day cold cucumber soup was bull’s eye. Frozen soup knobs and cold soup which was poured on top of other ingredients from carafe by the waitress was really delicious. Few pieces of cauliflower paired well with the soup. Maybe the best cold soup ever eaten!

Salmon and crab portion was also scrumptious. Nicely laid out on the edge of the dish.

Cucumber soup at Faro - reijosfood.comSmoked Salmon at Faro - reijosfood.com

Main courses were Whole grilled fish, pickling cucumber and carrot beurre blanc and Fish’n’chips and tartar sauce.

We got last striped bass, next diners would have been served pike-perch. Fish was really delicious and perfectly grilled, not over-cooked at all. For most of the main courses you have to choose and pay extra for side dishes, for striped bass we chose new potatoes with dill-butter. If something could be asked to change, would be be bigger plate which would ease eating. Now you have to eat vegetabels first in order to be able to eat fish.

You seldom get Fish & Chips at a restaurant, therefore had to try them. Breading was crisp as it should be and fish soft as it also should be. With sauce tasty finger food supplemented with country potatoes.

Fish of the Day at Faro - reijosfood.comFish and chips at Faro - reijosfood.com

For wine we chose Dopff & Irion Riesling from Alsace, France. Wine was dry, fruity and included some green apple and citrus. Typical young riesling and tasty one.

Riesling at Faro - reijosfood.com

Portions we chose were excellent. It is difficult to compare Fish&Chips to other main courses but so what, open kitchen has professional chef’s. Service was polite and we were congratulated for the choises we made.

In the summer time dining at the terrace is enjoyable experience, either in the sun or under the sunshade. You can come with boat, bicycle or even with subway, because the stop is near.

Faro terrace - reijosfood.com Faro terrace - reijosfood.com

Have to try Sunday brunch someday because it seemed to be well organized. Noticed that when dropped by for glasses of wine a month earlier.

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

Faro Channelside Bar & Restaurant | Ravintola Ruoholahti





Restaurant review: Töölönranta – city terrace surrounded by nature

27 07 2014

Töölönranta terrace - reijosfood.com

Restaurant Töölönranta combines the distinctively natural Helsinki landscape with a restaurant atmosphere. The contemporary Finnish architecture and design, surrounded by the unique landscape of Töölönlahti bay and park, makes restaurant an oasis almost in the center of city. Especially dining at the terrace is relaxing experience. Bar area has been developed to lounge type of port of call with soft lounge music.

Got the table under the awning which is more convenient place that sitting under the trees. For aperitives ordered glasses of Freixenet Mia Rose wine, which should have been more chilled as the wine is medium dry. You also get some foccacia bread to the table after you place the order.

Rose wine and foccacia at Töölönranta - reijosfood.com

For starters we had Seared king prawns with fennel and TASTES Sesame salmon with dill mayonnaise, King prawn with fennel and Cured beef with rocket lettuce and parmesan.

Prawns were really scrumptious and fennel paired with them perfectly. A little bit less salt and portion would have been bull’s eye.

You could pick three different tapas size of portions from six options if you choose TASTES as starter. When it says king prawn, there is really only one king prawn but prepared same way as first starter. Sesame salmon was also excellent as well as cured beef. Maybe the pieces of meat could have been thinner.

Shrimps at Töölönranta - reijosfood.comTastes starter at Töölönranta - reijosfood.com

In Finnish restaurant you must choose fishes if you have not already done so. For main courses we chose Lightly smoked salmon warm potato salad and creamed morels and Chargrilled lavaret with spring vegetables and new potatoes, Beurre blanc sauce.

Salmon was tasty with potato salad. Found some sand in morels which is not so nice when you bite them. Luckily only one time.

Lavaret or whitefish is propably most common fish in the summer time at Finnish restaurants and it always tastes good. Simple portion with potatoes is like Finnish summer.

Salmon at Töölönranta - reijosfood.comLavaret at Töölönranta - reijosfood.com

For desserts Fresh strawberries and vanilla ice cream and Ice cream portion.

Finnish strawberries are delicious but these are the last days to get freshly picked ones. And when it is warm summer, what suits better than ice-cream? Chose tiger ice-cream which has hint of orange taste.

Strawberries at Töölönranta - reijosfood.comIce cream at Töölönranta - reijosfood.com

Wine list is fairly short and chose Printz von Hessen which has quite typical young riesling aromas and taste.

Riesling at Töölönranta - reijosfood.com

Portions are elegantly laid out and tasty. Several waitresses serve you, there does not seem to be named tables for them.

But best of Töölönranta is the terrace which has excellent location surrounded by nature but so close to the center of city. While walking to the restaurant you can admire cultural buildings like Helsinki Music Hall, Finlandia House and Opera House and at the same time observe birds enjoying of Töölönlahti bay.

Töölönlahti - reijosfood.comTöölönranta terrace - reijosfood.com

Töölönranta terrace - reijosfood.comTöölönranta - reijosfood.com

And at lounge bar you can enjoy aperitives, digestives or just cold drinks in order to relax and make your day perfect.

Töölönranta lounge - reijosfood.com

Good reasons to give high overall grade. Of course dining inside is also enjoyable because of large windows but prefer terrace in the summer.

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

 

 





Restaurant review: PureBistro – hidden terrace in Torikorttelit blocks

25 07 2014

Pol Roger Champagne at PureBistro - reijosfood.com

PureBistro is a modern bistro with hidden terrace next to the Market Square in Torikorttelit blocks.  Restaurant is owned by Michelin star restaurant Luomo (on the 2nd floor) chef”s Jouni Toivanen and Mika Mattila. That explains partly why PureBistro is one of the five Michelin Bib Gourmand restaurants in Helsinki.

PureBistro entrance - reijosfood.com

Dining room at PureBistro is quite small and therefore in the summer time you might decide to dine outside, which we did as temperature was close to 30C degrees. The entrance to the terrace is either through restaurant or gateway which is in Katariinankatu. There are only about 30 seats at the terrace, therefore better arrive early because restaurant does not take reservations there.

PureBistro terrace - reijosfood.com

If you dine inside, ask for window table and you can enjoy sea view and observe bustle at the Market Square.

PureBistro and Market Square - reijosfood.com

Restaurant used to have 3 course dinner at the price of 45€. But not this time! Maybe PureBistro wants to utilize high tourist season and not offer any special prices if you eat starter, main course and dessert. Many fine dining bistros are closed at the moment, that might be another reason to cash in. On the other hand prices are reasonable compared to food quality.

Because of excellent weather had to start the dinner with Champagne, Pol Roger Extra Brut. To be honest, too dry for us.

Pol Roger Extra Brut - reijosfood.com

After placing order you will get fresh bread paper bag on the table. I am sure that you will eat every piece of bread, they are so tasty.

For starters we ordered RAINBOWTROUT WITH TRADITIONAL FINNISH SALAD and BARBEQUE PORK “JAPANESE STYLE”

Trout confit was slightly cooked but so little that it made us wonder how it was prepared. One change was made; “scrambled eggs” replaced dill-potato salad because it included some milk. Pork was as it would have been prepared in qenuine Asian restaurant. It included miso, teriayaki sauce and mushrooms. PureBistro usualluy have one or two portions available with Asian flavors.

Rainbow trout at PureBistro - reijosfood.comPork at PureBistro - reijosfood.com

For main courses we had two times PAN FRIED PEARCH, CHANTERELLES AND CRAYFISH- POTATO TERRINE but two different versions of it.

First picture is portion without any changes. Perfectly fried small pearch pieces were delicious. No single fish bones although perch is one of the most difficult fishes to remove them. Sweet fennel supplemented the taste of chanterellers. Ingredients which included milk were replaced with turnips and oil dressing. Have not ever before tasted roasted turnips but will definately try them at home.

Perch at PureBistro - reijosfood.comPerch at PureBistro - reijosfood.com

For desserts we ordered STRAWBERRYMILK” and CHEESEs.

“Milk” in the first dessert was replaced with strawberry sorbet and sauce. Again excellent example of kitchen’s creativeness and competence to take account of food allergies. Cheeses were tasty as expected. Especially Comte paired well with jam.

Strawberry dessert at PureBistro - reijosfood.comCheeses at PureBistro - reijosfood.com

For wine we had Tesch 1 Liter Riesling, only riesling on wine list. Wine paired well with all dishes we had; well, maybe not with desserts. Dry, about 6 g/l sugar, balanced acidity and minerality. If you prefer vintage wines you could also order from restaurant Luomo’s wine list.  

With coffee and tea had to try “soft” Jacopo Poli Grappa di Sassicaia Elevata in Barili. Not basic grappa, more like real dessert “wine”.

Waiter left the bottle on our table so that we could study it more detailed. Label on the backside of the bottle told that Grappa had been matured in Sassicaia barrels and it was made mainly from Cabernet Franc and Cabernet Savignon grapes.

Grappa at PureBistro - reijosfood.com

PureBistro is genuine Michelin Bib Gourmand restaurant and actually one of the first fine dining bistro type of restaurants in Helsinki. Chef’s at the kitchen create flexibly excellent portions and menu changes regularly.

If weather is suitable, you must try the terrace where you can dine in restful and relaxed athmosphere.

Previous PureBistro reviews can be found by using search.

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





Restaurant review: NJK – time stands still, dining continues

4 07 2014

NJK - reijosfood.com

NJK, the villa-type unique summer restaurant, located on the small island of Valkosaari, was built in 1900. It is one of the most popular locations for festivities and one of the most popular crayfish restaurant in Helsinki.  Suprisingly there was no wedding party on that specific Saturday when we had dinner. Usually it is really difficult to get table during summer weekends.

Before dinner, if weather allows, you must enjoy aperitives at the second floor small terrace. From there you can also see restaurant Saaristo which is located on island Klippan. It is one of the several island restaurants in the foreground of Kaivopuisto. (review posted 22.6.2013)

Saaristo and Klippan - reijosfood.com

There was few days left to try special 5 dishes Archipelago herbs menu, which 2 of us decided to order. Each portion included some Finnish herb from the restaurant’s own greenhouse. Portions were also named by the herb used to prepare dish. You could also choose recommended wines which we also did. Especially red wine deserved special attention.

Also chose 2 menus from a la carte list; those portions are marked with +. And with these dishes the wine choice was a bottle of Villa Huesgen Schiefer Riesling from Mosel. Dry and balanced German riesling.

SWEET CICELY

White fish ceviche and +NJK’s fish assortment

First herb dish was white fish ceviche. White fish (lavaret) is one of the best Finnish fishes and when it is served spiced and raw, it is always worth to try. Cicely paired well with white fish but saltiness ruled over a little bit. Excellent starter for dinner anyway.

Fish assortment included herrings, white fish roe with creme fraiche and onion, small smoked vendaces, shrimp skagen and salmon with mustard-dill dressing. But this was not all although most famous and best Finnish fishes were already on the plate. In addition to an assortment of fish, NJK served new potatoes and creamy morel mushroom sauce.

Ceviche at NJK - reijosfood.com

Fish plate at NJK - reijosfood.com

Campo Viejo Cava Brut Rosé, Spain 10 cl

Campo Viejo rose cava paired well with tart and salty ceviche. However, it did not beat Lanson Rose which we sipped for aperitives at the small 2nd floor terrace while enjoying sunny day and maritime landscape.

CHIVES

Mussel risotto with grilled scampi

After tasty ceviche we were served delicous risotto. Cooking time for rice was perfect and scampi complemented taste of mussels nicely. Not sure if flavor of chives was enough strong but excellent primi piatti anyway.

Risotto at NJK - reijosfood.com

Jacob’s Creek Reserve Barossa Riesling, Australia   12 cl

We were first served inadvertently red wine which should have been the third wine. It suited well with risotto, maybe even better than this riesling we got before finishing risotto. Rieslings are our favourite white wines but maybe this one required more acidity with risotto.

ITALIAN PARSLEY

Herb roasted fillet of lamb with dark parsley sauce and +Pike-perch with lemon beurre blanc

Third dish from herbs menu was fillet of lamb which you could have been changed to pike-perch if you would have preferred fish. Parsley suited well with the meat which had perfect rose inside.

Pike-perch had as a side dish cauliflower pyre which we asked to change for one of the portions. Fish was well prepared and tasty. Pike-perch is not so common fish to be served in restaurants in Finland. If it is on the a la carte menu, order it.

Lamb at NJK - reijosfood.com

Pike-perch at NJK - reijosfood.com

Jacob’s Creek Reserve Shiraz, Australia   16 cl

Jacob’s Creek reserve shiraz rose to our favourite from all four wines. Deep and balanced bouquet as well as flavor. Wine which you should have in your wine cabinet. Perfect pairing with lamb but also with risotto as mentioned earlier.

CURRANT LEAF

Thyme flavoured melon with currant leaf sorbet

Sorbet came in handy after lamb. Perfect food melter before dessert.

MINT

Strawberries with mint and lime mousse and +Chocolate and fudge ganache with blackberry sorbet

Mousse looked like ice-cream and first thought why serve ice-cream after sorbet. Fresh and sweet strawberries are always perfect way to end the dinner.

Chocolate dessert was master piece. Really sweet fudge but sorbet suitably slimmed it down not to bee too heavy.

Dessert at NJK - reijosfood.com

Dessert at NJK - reijosfood.com

Mumm Demi-Sec 10 cl

Dessert champagne was second best of the pre-selected wines. Port or sweet wine would have been too twee for strawberries but even for chocolate dessert. Excellent choice by sommelier.

NJK maintains traditions of letting customers to choose avec for coffee from drinks trolley instead of ordering it from list. Might be costly if you do not know what you have chosen. We did.

Digestives at NJK - reijosfood.com

Restaurant NJK is a one of the few classic restaurants in Helsinki, like Savoy. You should invite your foreign quests there in order to get them familiar with Finnish archipelago and food. And both only from 2 minutes boat trip distance and a stone’s throw away from Market Square (Kauppatori).

NJK garden - reijosfood.com

Regarding the headline, time stands still at restaurant NJK. And it really does when you step into the buiding and sit at a table. If all the boats in NJK yacht club harbour were old sailing boats, then you really would wonder if time has gone back.

NJK entrance - reijosfood.comNJK main dining room - reijosfood.com

Food at NJK is excellent but unfortunately this time there was some instability in service which should not be there, not at NJK. Waitresses should be guided to details when it comes to menu and drinks, although she would be temporary worker. However, arrangement of aperitives at the 2nd floor terrace earned 5 points which increased service grade. And overall grade is high due to unique milieu, solemn but relaxed athmosphere and dinner entourage.

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

http://www.ravintolanjk.fi/en





Restaurant review: Blue Peter – 2014 2nd review

26 06 2014

Dinner table with a view - reijosfood.com

I believe we dine at Blue Peter over 10 times per year and mainly in summer time. Therefore it makes sense to post a review regularly in order to confirm the level of quality. Compared to last year free salad buffet for diners is not anymore available. You need to order starter, if you want to eat such, which we anyway often did earlier despite of the buffet.

This time for starters we had Warm smoked white fish, salad and mustard-dressing and Green asparagus, Parma ham and hollandaise sauce.

You can order also this delicious salad for main course, but it suits well for starter. You seldom get white fish (lavaret) on top of salad; therefore order it, if you have a chance. Green asparagus was cooked like it should be, not too soft. Parma ham paired well as well as hollandaise but the amount of sauce was overwhelming.

Fish salad at Blue Peter - reijosfood.com

Green Asparagus at Blue Peter - reijosfood.com

For main courses we ordered Grilled salmon, teriyaki-sauce with pumkin pyree and Cheddarburger, minced beef steak and french fries.

Salmon is always delicious and with pumkin pyre even better. Burger is one of the best in Helsinki, but has the beef steak shrinked? Must try again soon.

Fish at Blue Peter - reijosfood.com

Burger at Blue Peter - reijosfood.com

Most important, of course, are desserts. And of course Crepe, strawberry jam and vanilla ice-cream and this time also Ice-cream and berries.

As mentioned in earlier review, crepe is really scrumptious. But now Blue Peter had added lactose free vanilla ice-cream on it’s menu which was warmly welcomed by us. So far only standard ice-cream but our wish had been fulfilled.

Crepes at Blue Peter - reijosfood.com

Dessert at Blue Peter - reijosfood.com

Behind the window there were also some other diners enjoying of stand-up meal.

Blue Peter window - reijosfood.com

Friday evening when we dined at Blue Peter was one of the busiest for them. Big private party and yachtsmen enjoying dinner before weekend sailing. However, head waiter was as calm as usually and arrange us window table although had first some troubles to sit at another table. And despite the pressure in kitchen portions earned a little bit better points than in previous review, as well as overall grade.

https://reijosfood.com/2014/02/02/restaurant-review-blue-peter-all-year-round-open-yacht-club/

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

http://www.bluepeter.fi/

 

 





Restaurant review: Havis – Midsummer’s Eve dinner

21 06 2014

 

Restaurant Havis - reijosfood.com

Restaurant Havis used to specialize only in seasonal Finnish and Scandinavian seafood. Restaurant consists of three different dining room styles. Dining room Havis looks as historic as building restaurant is located. Reserved window table from this room. One can see new Finnar SkyWheel at Katajanokka and old Market Hall through the windows. Vanha Kauppahalli was re-opened on the 9th June 2014 after being renovated almost 2 years.

Dining room Kitchen includes open-plan kitchen and dining room Terrace is more relaxed sheltered patio which might be cold depending on weather.

You can not call Havis fish restaurant any more, because it serves also hamburgers and caesar salads. Wider menu might be due to hotel Haven, which is a member of Small Luxury Hotel of the World. Hotel Haven is part of the same Royal Ravintolat Group as three restaurants in the same building  including Havis.

Midsummer is quiet period in Helsinki and most restaurants are closed. Partly because of this, restaurant was full of mainly tourists.

Havis had special Midsummer menu with only 2 starters, 2 main courses and 2 desserts. Almost cancelled reservation when noticed that but luckily decided to keep the reservation. We got the table we had requested, first table on the right by the window next to the entrance. Also all portions were lactose free which is still really rare. We tried all portions.

STARTERS

Asparagus soup with vendace roe

Asparagus tasted enough and structure of the soup was perfect. Green asparagus was properly cooked, not too much.

Asparagus soup at Havis - reijosfood.com

Fishplate with local fish and season potatoes

Cold fishplate included herring, baltic herring, smoked fish mousse, salmon tartar and white fish roe. Excellent assortment of Finnish fishes accompanied with new potatoes with butter and dill.

Fishplate at Havis - reijosfood.com

MAIN COURSES

Char-grilled arctic char with summer vegetables and false morel stew

Arctic char is rare fish at the restaurants which made this portion special. Summer vegetables were baby carrot, peas, green asparagus, early cabbage, potatoes, radish and cauliflower. For tourists good chance to taste fresh Finnish vegetables on one plate.

Arctic char at Havis - reijosfood.com

Roasted beef marble fillet with bean cassoulet and Bearnaise sauce

Roasting time had been consummate but unfortunately meat included parts which were chewy. Cassoulet and sauce paired well with meat as well as glass of Capitel San Rocco Valpolicella Superiore Ripasso. Wine had suitable amount of tannins but was also round at the same time.

Roasted beef at Havis - reijosfood.com

DESSERTS

Cheese selection with Havis crisp bread and compote

First of all thanks to our waiter who wrote down the names of cheeses because have to try to find Klosterkäse from Austria from supermarkets because it was really tasty. Other cheeses were Fourme Dambert from France, Capratraminer from Italy and Brie de Meaux from France which is always unbeatable white cheese. Wonder why Havis does not serve Finnish cheeses?

Cheese plate - reijosfood.com

White chocolate pannacotta with marinated strawberries

Dessert without lactose but includes milk, well done Havis!

Pannacotta at Havis - reijosfood.com

 

We had for white wine Prinz von Hessen Classic Riesling which paired well with starters and arctic char. Dry and enough minerals and acidity, not too dominant but complementary.

The old ship on the back end wall was heading to …..?

Havis dining room - reijosfood.com

Roasted beef lowered a little bit the food points but otherwise dinner was delicious. Especially using lactose free milk products is big plus. Overall grade is high because it is great that Havis is open on Midsummer’s Eve and we got exactly the table we had been requested when making on-line reservation.

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

Typical Finnish summer weather forecast: “If it does not rain, it is cloudy or sunny. Sometimes or usually all three at the same time”.

Rainbow - reijosfood.com

http://www.ravintolahavis.fi/en

https://fi-fi.facebook.com/SkywheelHelsinki

https://www.facebook.com/Vanhakauppahalli





Taittinger Champagne tasting at Taste of Helsinki

18 06 2014

Taittiger champagnes at Taste of Helsinki - reijosfood.com

If you like football and watch FIFA World Cup 2014 in Brazil, you should drink champagnes from Taittinger because it is official sponsor.

During Taste of Helsinki there was opportunity to participate in Taittinger champagne tasting. You must purchase tickets in advance because tasting events are so popular that they are always sold out. We almost missed opportunity becase had tickets for Friday but due to work obligation could not been able to participate. Luckily Taste of Helsinki founder Barry MacNamara personally helped us to change tickets.

We arrived early because of cold weather. Tasting pavilion was warmest place at picnic area.

Taittinger tasting at Taste of Helsinki - reijosfood.com

Six different champagnes were already poured into the glasses before event opening.

Champagne glasses at Taste of Helsinki - reijosfood.com

Tasting started from right to the left. Luckily we had our own bottle of San Pellegrino with us, because there was no water available. And without “cleaning” mouth between sipping different wines it makes it quite difficult task to recognize characters.

Taittinger Brut Reserve

Basic Taittinger, should be similar since 1980. 40% Chardonnay, 30 % Pinot Noir, 30 % Pinot Meunier. Amount of Chardonnay makes this wine balanced and enjoyable. Golden yellow in color. Taste is crisp and harmonious.

Taittinger Brut Millesime 2006

Strong and with lots of acidity and minerals. 50% Chardonnay, 50% Pinot Noir. Color is golden yellow. Taste is balanced but a little bit contradictory. This wine is suitable even with meats, said sommelier. Maybe have to try…..

Taittinger Prestige rose

Champagnes are classified as white wines but this wine is rarity because producer adds 15% red wine (Pinot Noir grapes). 30% Chardonnay. Vibrant pink color. Taste is fruity and fresh.

Taittinger Nocturne rose

Champagne for celebrants and after dinner. Idea for bottle design comes disco balls. 17,5 g/l dosage of sugar makes this wine sec, not brut. 30% Chadonnay, 70% Pinot Noir and Pinot Meunier. This wine is actually really enjoyable, can recommend.

Taittinger les Folies de la  Marquetterie

Classic wine, 45% Chardonnay, 55% Pinot Noir. This wine was not our favourite; would say price/quality ratio is suffering.

Taittinger Comptes de Champagne Blanc de Blancs 2004

Taittinger Comtes de Champagne at Taste of Helsinki - reijosfood.com

Nobel blanc de blancs champagne, 100% Chardonnay. Unfortunately this was already too warm because it was tasted last. However, wine was introduced with enthusiasm.

Taittinger champagnes are elegant and suit for any occasion. It would have been nice to be able to taste enough cold drinks but as they were poured beforehand, of course they were a little bit too warm. But as the weather was so cold, it did not bother too much. And champagne tastes always as good.





Taste of Helsinki 2014 – review of tasted portions

15 06 2014

First of all big thanks to Taste of Helsinki founder Barry MacNamara for organizing ticket change from Friday to Saturday and inviting us to opening ceremony for invited guests. Due to work obligations outside Finland we had to suspend the participation by one day and therefore could not either join the opening ceremony on Thursday.

Taste of Helsinki is a culinary festival, which takes you on a journey through the gourmet flavours of some of the best restaurants in Helsinki and Finland. It is also unique chance to get familiar with fine dining restaurants at the same time without paying high prices for gourmet food. We participated third time, the same number of times the event has been organized. This year the weather has been typical Finnish summer, rainy and cold. Challenging for outdoor events.

Below you can find pictures with comments of some of the best small dishes restaurants served.

Bertha: Cod, bean, scallops 5-/5

Excellent combination, cod and scallops was served as a crispy croquette by Tampere restaurant

Bistro o Mat Anise spiced salmon at Taste of Helsinki - reijosfood.com

Juuri: Terrine of cured perch 5/5

Perch is one of the best Finnish fishes and served like this on of the best portions

Juuri Terrine of cured perch at Taste of Helsinki - reijosfood.com

Bistro o Mat: Anise spiced salmon with prawns and avocado 4+/5

Fresh spiced salmon and shrimps are always tasty but anise flavor was hidden somewhere. Kirkkonummi is home town of this restaurant

Bistro o Mat Salmon at Taste of Helsinki - reijosfood.com

Smakbyn Åland: Fish tartar from the Baltic, crayfish and white fish roe  4,5/5

Excellent ensemble from restaurant in Åland owned by celebrity chef

Smakbyn Åland Fish tartar at Taste of Helsinki - reijosfood.com

Emo: Crab cake with fennel  5/5

Bull’s eye, maybe the best of the best, croquette tasted of crab and fennel accomppanied perfectly

Emo Crabcake at Taste of Helsinki - reijfosfood.com

Postres: New potatoes and anchovy butter 4/5

New potatoes belong to Finnish summer and butter was tasty but too simple compared to any other portion

Postres potaoes at Taste of Helsinki - reijosfood.com

Emo: Spring chicken with spring cabbage 4,5/5

Chicken skewer was grilled in front of you, with some more spices would have been unbeatable

Emo Chicken at Taste of Helsinki - reijosfood.com

Postres: Smoked salmon in Can and Postres archipelago bread 5/5

Makes you drooling, Finnish summer hit and should be available from supermarkets for Mid Summer fiesta

Postres Smoked salmon at Taste of Helsinki - reijosfood.com

Farang: Coconat caramel pork 4,5/5

Farang knows how to use spices, long queues all the time proved time, pork maybe too much kassler (pork loin) type

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Bertha: Chocolate, banana, Brazil nuts 5/5

Happy endings! Lucky we did not miss this one. Unfortunately so many starters did not allow more dessert portions

Bertha Dessert at Taste of Helsinki - reijosfood.com

Plan was also to taste Oscar Hot Dog with veal, asparagus, and giant prawn from Kaartin Hodari & Hummeri, but the queue was so long all time. In the cold wind it was more convenient to stay sheltered from it.

To summarize, all tasted portions were impressive which can be seen from the points. I really hope that there will be 4th Taste of Helsinki because plan is to visit there twice. Quite difficult to try all portions at the same day. Also have to taste olive oils which were available at the fair. And wines, Kung Fu Girl Riesling and Miss Harry, paired well with dishes tasted. Vindirekt, the importer of these wines, made also best offers for glass of wine.

Event itself gets 5-/5 points and only cold weather was the reason for not giving 5. With sun shine it would have been 5+/5.

There will be separate post about champagne Taittinger tasting later.

http://www.tasteofhelsinki.fi/





Restaurant review: PureBistro – with Bib Gourmand status

1 06 2014

PureBistro and Market Square - reijosfood.com

PureBistro is a modern bistro and bar with two terraces next to the Market Square in Torikorttelit buildings.  Restaurant is owned by Michelin star restaurant Luomo (on the 2nd floor) chef”s Jouni Toivanen and Mika Mattila. That explains partly why PureBistro is one of the five Michelin Bib Gourmand restaurants in Helsinki and earns to keep that status.

PureBistro entrance - reijosfood.com

Dining room at PureBistro is quite small and therefore in the summer time you might decide to dine outside, if temperature allows that, which it did not on the last day of May. If you dine inside, ask for window table and you can enjoy sea view and observe bustle at the Market Square. That is exactly whatwe did.

PureBistro - reijosfood.comPureBistro terrace - reijosfood.com

Menu is short – 3 starters, 3 main courses and 2 desserts. If you choose 3 course dinner, the price is 45€. One option is to have drink at the bar and taste some small bites, in Finnish Snadit. As English and Finnish versions of the names of the portions are not exactly the same, I included both language versions.

After placing order customers will get fresh bread paper bag on the table.

PureBistro menu - reijosfood.comPureBistro menu and bread - reijosfood.com

Starters we ordered had fancy names; Hamashi Sashimi with Avocado & Seaweed Piikkimakrillisashimia, avokadokreemiä, soijaa ja levää and Carpaccio, Bloody Mary Sorbet & Tallowvinegar Kotimaista rotukarjaa, bloody mary sorbet ja emmentalia.

Sashimi was fresh and side dishes accompanied fish in oriental portion well. Lack of salt was only minus. Beef carpaccio was so soft that it could have eaten with spoon. I am not sure if kitchen tried to create picture of hedgehog on the plate, but portion looked like it.

Sashimi at PureBistro - reijosfood.comCarpaccio at PureBistro - reijosfood.com

For main courses we had two times Fried Trout, Cauliflower & Cassis Ahvenanmaan taimenta, kukkakaalia ja herukkaa but requested some changes to one of them. Restaurant created excellent version of this portion by replacing cauliflower with ratatouille.

Trout itself was perfectly fried, you could also eat fish skin as it was enough crispy. And what is most important, fish was not over-fried which happens too often also in so called good restaurants.

Fried trout at PureBistro- reijosfood.comTrout at PureBistro

For desserts ordered Tosca, VanillaIceCream & MilkXoco Toscakakkua, vaniljajäätelöä ja maitosuklaata and “Macedonia De Frutas” Liqourice “Hedelmäsalaattia” ja lakritsisorbettia.

Tosca cake was scrumptious. Amount of toffee sauce was maybe too much, but had to eat all of it anyway. Take a look at how fruits and sorbet was placed on the plate! PureBistro really has an artist in the kitchen, remember the hedgehog.

Dessert at PureBistro - reijosfood.comFruit dessert at PureBistro - reijosfood.com

Had to order bottle of Tesch 1 Liter Riesling for two reasons; riesling weeks with special menus had just ended but Tesch riesling was still available and the unsual size of the bottle (1 liter) is rare apparition.

Wine paired well with all dishes we had; well, maybe not with desserts. Dry, about 6 g/l sugar if I remember right what waitress told, and balanced acidity and minerality.

 Tesch 1 litre riesling at PureBistro - reijosfood.com

As we got window table, overall grade is 4,5. Propably next time we shall dine at the terrace; waiting for warmer summer days….Service is in balance with kitchen’s creativeness and skills.

PureBistro is genuine Michelin Bib Gourmand restaurant and actually one of the first fine dining bistro type of restaurants in Helsinki. Nowadays there are several sophisticated bistro restaurants close to each other, like Gastrobar Emo, Gastropub Rikhard’s, Spis and Copa’s y Tapas. Reviews of there restaurants can be found by using search. Also previous PureBistro reviews can be found the same way.

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

http://www.purebistro.fi/

 





Restaurant review: Toscanini

25 05 2014

Campari Soda at Toscanini - reijosfood.com

Restaurant Toscanini has received its relaxed atmosphere from Tuscany, Italy. Menu is based on essential elements of Italian kitchen, such as olive oil, herbs, tomatoes and Tuscan cheeses and cold cuts. In addition, bread is baked daily by restaurants own baker, or is it?

Location is perfect, almost opposite of Svenska Teatern and Stockmann. Famous BW- restaurants, Gaijin and Boulevard Social are neighbors. Being part of Klaus K hotel means that many of the dining customers also enjoy luxorious hotel premises. Design hotel with white decoration in the lobby. Klaus K and it’s restaurants were recently acquired by Kämp Group which might have been the reason for lame service.

Toscanini - reijosfood.com

Because of excellent weather we had late lunch at the terrace. No one wants to eat in as you can see from the picture above.

Started lunch with Campari Sodas which is always appropriate way to lead to the right mood. Bread basket came right away after ordering; foccaccia was not as fresh as it should have been, but tapenade was delicious.

Bread basket at Toscanini - reijosfood.com

Lunch started with Antipasto variety for two including two type of salami’s, parmesan cheese, small olives, artichokes, grilled sweet peppers and mushrooms.

If restaurant is Italian, it can not flop in serving traditional Italian starters. Nor did Toscanini. Everything on the plate was perfect, fresh and you could imagine to be in Tuscany.

Antipasto at Toscanini - reijosfood.com

For main courses we had Sautéed fillet of cod with seafood flavoured Nerone rice and Braised lamb neck with fried lemon polenta and Marsala sauce.

Unfortunately these portions brought us back to Helsinki and Bulevardi. Cod was way too much over-salted but shrimps and octopus pieces in rice compensated a little bit. Lamb was tender but dry and it seemed that salt had been completely forgotten. Wonder if polenta had been prepared at the restaurant kitchen, because it tasted and felt like industrialized product?

Cold at Toscanini - reijosfood.comLamb neck at Toscanini - reijosfood.com

Service was this time the weakest link. We have been at Toscanini several times before, but now there were too many failures.

We had to order mineral water twice, had to remind waiter to bring wine glasses (soave and chianti of course) we had ordered and never got menu back again in order to be able choose desserts. Therefore just ordered coffees and chardonnay grappa. As I wrote earlier company has new owner, which may have impacted to the service, if employees are worried about restaurant’s future.

Toscanini used to participate in Taste of Helsinki, but not this year. Will miss tiramisu they have served there.

Grappa at Toscanini - reijosfood.com

It is always great to eat outdoors, at nice terrace, therefore overall grade is higher.

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





Taste of Helsinki 2014 – Picnic with a difference

22 05 2014

Taste of Helsinki will be arranged 3rd time on 12-15.06.2014 in Helsinki. This will also be the 3rd time we shall visit the event.

Taste of Helsinki is a culinary festival, which takes you on a journey through the gourmet flavours of the city. It is also unique chance to get familiar with fine dining restaurants at the same time without paying high prices for gourmet food. But after you have tasted portions available, you might want to visit one or two of them.

Last year our favorite portions were:

SALMON from Rørvik with spring potatoes from Merimasku (restaurant Olo)

Taste of Helsinki (Olo) - reijosfood.com

NECK OF WILD BOAR with false morel pie and sauce of raspberry leaves (restaurant Juuri)

Taste of Helsinki (Juuri) - reijosfood.com

This year following restaurants will participate Taste of Helsinki:

Ask (1 Michelin star and restaurant of the year 2014)

Bertha (fine dining at Tampere)

Demo (1 Michelin star)

Emo (Michelin Bib Gourmand)

Farang (Michelin Bib Gourmand)

Juuri (Finnish restaurant, restaurant of the year 2010)

Kaartin Hodari & Hummeri (gourmet hot dogs)

Bistro o Mat (fine dining at Kirkkonummi)

Postres (1 Michelin star)

Sami Tallberg (herb specialist chef)

Smakbyn Åland (fine dining at Åland)

Yes, you see exactly right. 3 out of 5 (no, the amount is 6) Michelin star restaurants in Helsinki will participate!

If you do not yet have tickets, you better purchase them soon. You do not want to miss this picnic! Anyway, post will follow after event.

http://www.tasteofhelsinki.fi/en

 

 





Review: Spaghetti Opera – Show & Dinner

18 05 2014

Spaghetti Opera - reijosfood.com

Humorous Spaghetti Opera is three-course meal and show package which is presented at Helsinki Music Centre (Musiikkitalo). Spaghetti Opera twists and turns of the winding up of Mozart’s opera buffetstyle. At that time, the opera was a popular entertainment, listened with picnic baskets or sitting at the dinner tables.

The music in show was gathered from known and most popular opera songs like Mozart and Vivaldi, and they are song in the original Italian, as well as a fun, musical re-Finnish translations. Presentation costumes and expression takes out the most of the opera world’s delicious clichés.

Simple buffet included following dishes:

Prawns fried in garlic butter on the rocketmelon salad, lemon aioli

Roasted red peppers, asparagus salad, pecorino cheese

Airdried pork neck ravioli salad

Ciabatta and foccacia, tapenade
• • • • •
Chicken breast stuffed with mozzarella, tomato and white wine sauce

Sliced ​​potatoes seasoned with sage

Roasted spring onions and carrots
• • • • •
Tiramisu and coffee / tea

Food itself was quite OK. Salads were fresh and olive tapenade excellent. Chicken was a little bit dry, but it is difficult to prepare it for buffet because it might stay too long in the heater. Tiramisu was sweet and moist like it should be. We also got lactose-free cake instead of tiramisu which demonstrated flexibility of kitchen.

There were some differences on the serving table compared to menu. Could not find lemon aioli, think is should have been in separate bowl. Only ciabatta, at least we did see any foccaccia. Chicken breast was not stuffed with mozzarella, some cheese might have been on the top of chicken.

Starters at Musiikkitalo - reijosfood.comStarters at Musiikkitalo - reijosfood.comMain course at Musiikkitalo - reijosfood.comDessert at Musiikkitalo - reijosfood.comTiramisu at Musiikkitalo - reijosfood.com

Show was brilliant! Story was about dandy and two sisters in triangle drama. Snobbish dandy role was played credibly and with talent. He tried to dupe two sisters but they set up trap and dandy was beaten. Actors or singers were from music theatre Kapsäkki which is coalition of actors and singers.

Opera at Musiikkitalo - reijosfood.comOpera at Musiikkitalo - reijosfood.comSpaghettiooppera - reijosfood.comOpera at Musiikkitalo - reijosfood.comimage

Wine list was so short that we could not find white (2) or red (2) wine to accompany food. Therefore only option was to order cava which suited for dinner enough well. Unfortunately restaurant did not know how cava should be served because we had to ask for cooler. Other diners drinking cava just settled for warming up their cava bottle on the table. And the “cooler” which we got, was actually red wine pitcher. There was some ice at the bottom of “cooler” but cava bottle did not even touch ice cubes.

Campo Viejo cava - reijosfood.com

There are couple of theatre restaurants serving dinner during show but frivolous opera is refreshing way to replace theatrical presentation.

When serving improves this may be hit in the future. Vodka Martini for aperitif was served in wine class, already told about the cooler, …. But part of clumsiness was compensated by not taking charge of aperitifs. Therefore overall grade is 4 and show earns anyway 4,5.

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

http://www.musiikkitalo.fi/en








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