Restaurant review: Bronda

11 02 2016

Bronda - reijosfood.com

Bronda, the 4th restaurant in Helsinki by Tomi Björck and Matti Wikberg, opened it’s doors in April, 2014. Located on the corner of Eteläesplanadi and Korkeavuorenkatu, large space with high ceilings and big windows with otherwise plain interior design, offer interesting dining experience.

The lounge bar is open until late and it offers view to Park Esplanade. You can also dine there in even more relaxed athmosphere. Today bar is one of the most popular in Helsinki.

Bronda name comes from the building restaurant is located.

Bronda - reijosfood.com

Bronda’s dishes reflect Europe and particularly countries Spain, Italy and France. Portions are meant to be shared but you can also choose your own dishes.

For food chose Menu Esplanad with not so cheap red wine Hewitson the Mad Hatter from Australia. Wine list is versatile and somehow too luxorious compared to decoration and atmosphere but on the other hand you can enjoy wines you do not necessarily get anywhere else.

Dinner started with Prawn cocktail and Black Sesame Caesar. Would say sophisticated version of prawn cocktail which usually is covered with mayo. Apple gave lighter taste for already delicious starter.

Bronda I - reijosfood.com

Second dish was Local Beef Tar Tar & Mustard-Dashi. If you are afraid of tar tar’s you should try this one. Oriental spices make the dining experience pleasant.

Beef tar tar at Bronda - reijosfood.com

3rd dish served was Baby back rib.  Ribs were juicy and tender. Aioli was great but who can eat all that which was in the plate. Had maybe one spoonful.

Ribs at Bronda - reijosfood.com

4th and 5th dish were served at the same time; Fish stew and Risotto. Must say that risotto was too salty but otherwise very tasty. Stew included salmon fish and mussels and as it was prepared bouillabaise style, it really was scrumptious.

Fish stew and risotto at Bronda - reijosfood.com

Dessert was Tiramisu, but unfortunately forgot to take picture. It was tasty and perfect ending for dinner

Bronda was almost full when entering for 18.00 setting and was still full when leaving.

Relaxed athmosphere and loud background noise make restaurant perfect place for group gatherings. If you do not want to eat, it is worth to visit the bar.

Bronda bar - reijosfood.com

Compared to visit to restaurant over year ago both food and service had improved. Waiter and waitresses serving our table were well trained but also genuine.

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

http://ravintolabronda.fi/en/

 

 





Restaurant review: Bronda – 4th BW restaurant in Helsinki

9 04 2014

Beef tartar at Bronda - reijosfood.com

Bronda, the 4th restaurant in Helsinki by Tomi Björck and Matti Wikberg, opened it’s doors on Monday 10th, 2014. Located on the corner of Eteläesplanadi and Korkeavuorenkatu, large space with high ceilings and big windows with otherwise plain interior design, offer interesting dining experience. Nautical roof lamps and mirrors on the wall are eye catchers.

The lounge bar is open until late and it offers view to Park Esplanade. It surely will be one of the most busiest bar in the district.

Bronda name comes from the building restaurant is located.

Bronda - reijosfood.com

Bronda’s dishes should reflect Europe and particularly countries Spain, Italy and France. The food is meant to be shared as in other BW restaurants Farang*, Gaijin* and Boulevard Social (*reviews available on reijosfood.com). Bronda concept is copied from those succesful Bib Gourmand restaurants; even same drinks with same exotic names are served.

First look at the menu was challenging; you could choose from snacks, fresh and/or warm dishes. So we decided to choose one of the two tasting menus, Menu Esplanad, with suggested wines.

Tasting menu at Bronda - reijosfood.com

Dinner started with Sashimi, aioli prawns and sorrel which were served on a wooden plate. Sashimi was prepared from lavaret (whitefish). Fish was soft and mellow and shrimps were fresh of course. In overall excellent combination after sorrel soup was poured into the bowls.

Sashimi and prawns at Bronda - reijosfood.com

Second dish was Beef tartar with butter milk and dried bread. If your read menu, you can see that there are lot’s of different ingredients used. I am not sure, if we could find all of them, but beef was tender anyway. This was also the first dish to be shared, so portion had to be divided in two parts.

Beef tartar at Bronda - reijosfood.com

Then we were served third and fourth dish at the same time; Fish stewed Basque style and  Risotto Milanese. Basque style meant mussels, chorizo and sherry flavored stock. Tempting, but at the same time challenging dish for the kitchen. Fish itself was ok, but one of the 5 mussels had not opened. No chorizo taste at all, actually one small bite was found. Risotto had waited serving some time as it was not so warm anymore. To prepare perfect structure, kitchen needs some more practice.

Fish and risotto at Bronda - reijosfood.comFish at Bronda - reijosfood.com

Last so called main course was dissappointing. On the menu it says Cotoletta which means schnitzel. However, more detailed description tells that you should get crisp pork chop. Bronda served dry Wiener Schnitzel with fennel salad and tomato compote. This dish dropped food grade below 4. I am sure this dish will not be as such on the menu in the future, but side dishes could be the same.

Wiener Schnitzel at Bronda - reijosfood.com

Dessert should have been Tiramisu, but as we had asked one menu lactose-free, one portion was replaced with Lemon pie Bronda without informing beforehand. However, both desserts were delicious and crowned the dinner. Pie included rosemary and thyme which made the experience exciting.

Tiramisu at Bronda - reijosfood.comLemon tart at Bronda - reijosfood.com

When it comes to recommended wines they are overpriced. You pay 50€ for 2 1/2 glasses of basic wines. Choose instead a bottle or glass from the list, because some wines are quite reasonably priced. For the tasting menu first wine should have been riesling but it was replaced by gruner-veltliner. Second glass, pinot noir, was poured from 1,5 litre bottle. Third, dessert wine, was 5 years old Madeira which paired well with desserts.

Bronda was full when we entered and was still full when we leaved. Relaxed athmosphere and loud background noise make restaurant perfect place for group gatherings. As snacks and some food are served in the bar, it will be the the most succesful part of concept. You can see Park Esplanade from the windows while dining and at the same time  can observe other people present in the bar. Although portions are well designed and look impressive, propably food is not the main issue. Main idea is social interaction.

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

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

Read also this http://nyt.fi/a1305818948042





Restaurant review: Presto – A mangiare!

29 03 2014

Aperol Spritz at Presto - reijosfood.com

Italian restaurant Presto was opened on the 19th February, 2014. Restaurant concept consists of trattoria, caffe bar, prosecco lounge and shop.

Location is excellent, next to the Espa (Park Esplanade) and in the same building as restaurant Savoy. Presto replaced at the same time restaurant Katsomo, which used to serve Savoy theatre customers.

You can find traditional Italian dishes from the a la carte list like bruschetta, pasta, risotto and pizza. One speciality are mozzarella starters, which are served on a wooden plate with side dishes like salami, bresaola or parma ham.

Best way to evaluate the level of Italian kitchen in Finnish restaurant is to try those traditional dishes.

Started the dinner with Aperol Spritz, glass of Prosecco and excellent Focaccia, which was served after placing the order. First restaurant in Helsinki in which I have seen serving Aperol Spritz as aperitif and it is on the drinks menu. Unfortunately it was too dry, not enough Aperol.

Foccacia at Presto - reijosfoo.comAperol Spritz at Presto - reijosfood.com

Continued with Italian trattoria dishes and ordered for starters Bruschette with Bresaola and from Mozzarella bar Mozzarella di Bufala with artichokes and olives. We did not choose any cold meats with Mozzarella, as we had Bresaola with traditional bread.

Bruschettas were excellent and pieces of Bresaola tender. Could not be better in Italy. Also Mozzarella with side dishes was enjoyable. Soft and moist cheese comes from Italy; therefore difficult to screw up. Some restaurants use mozzarella made from cow milk and that is inexcusable.

Mozzarella at Presto - reijosfood.comBruschette at Presto - reijosfood.com

For main courses chose Pasta Orecchiette all’arrabiata Pasta with spicy tomato sauce and Salsiccia sausage and Melanzane alla Parmigiana Eggplant casserole.

As pasta’s and one risotto are not listed as “Primi Piatti”, expectation was that they would be enough big to be main courses. Pasta was enough big, but unfortunately it did not meet Italian pasta requirements. Tomato sauce was not enough spicy and it lacked sweetness. Or at least sausages should have been spicy, if sauce was not. Eggplant casserole was luckily delicious which compensated dissappointment is pasta.

Pasta at Presto - reijosfood.comEggplant casserole at Presto - reijosfood.com

Had to try desserts and selected from the list Torta alla Presto Pie of the day and Gelato Self-made ice-creams.

Both were mouth-watering! Lemon pie was really delicous and Peanut ice-cream and Cherry ice-cream one of the best ever tasted. It is possible just to drop by for espresso and dessert, which we shall certainly do.

Lemon Pie at Presto - reijosfood.comIce-cream at Presto - reijosfood.com

Presto claims to be trattoria, not ristorante, which is true. Recommend to ask table downstairs or from the small plateau between ground and second floor. You can see Park Esplanade plus downstairs is anyway more lively. Trattoria is on the second floor. Choose that if you want to eat at more restful dining room.

Prosecco Lounge in the 3rd floor has special hours between 16.00 – 18.00 on work days, but is is mainly reserved for theatre visitors. It was empty when we checked it at about 22.00 on Friday evening. The decor is the same as it was in restaurant Katsomo, not Italian type. If you take a closer look at the figures in the pictures on the wall, you might found some interesting.

Presto - reijosfood.comPresto bar - reijosfood.comProsecco Lounge at Presto - reijosfood.comDecor at Presto Prosecco Lounge - reijosfood.com

If pasta would have been better, Presto would have got 4 for food grade.  Higher overall grade 4+ comes because of nice concept which has not actually existed in Helsinki before, when it comes to Italian kitchen. Reasonably priced fresh and delicious food (most of them) in an relaxed athmosphere.

Wine list is short but again prices for wine glasses are reasonable. Some local, so called Italian restaurants, serve wine from barrels with low prices but the quality of wines is lousy. Presto serves proper Italian wines, no reason not to choose house wines.

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

http://www.ravintolapresto.fi/

https://www.facebook.com/prestohelsinki








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