Restaurant review: Teatterin Grilli – what has happened?

19 03 2015

Teatterin Grilli -

Restaurant Teatterin Grilli is situated in Esplanade Park (Espa) behind Swedish theatre. It has been the front runner in compaining dining and social interaction with bar, which once was popular. Same concept has been operative at least for 10 years, which is a long life-cycle for restaurant/bar.

This time ordered from downgraded a la carte list Lime marinated whitefish, avocado and grilled gem lettuce and Grilled king prawns and country bread. Why downgraded? You could buy bread with tomato for 4,50€ as a starter.

Small portion of small whitefish pieces was tasty. If starter pays close to 14€, the size should be bigger. Whitefish is not the cheapest fish but would call this dish as snack.

Starter at Teatterin Grilli -

For main courses had Grilled salmon, roasted eggplant, spinach and bell pepper sauce and TG Burger with chili flavoured shrimp mayonnaise and pommes frites.

Asked one salmon portion without spinach and waiter wrote that down. However, original portion included it and restaurant offered to change it. Now the fish was bigger and cooking was better, first salmon was overcooked and therefore dry.

TG burger was what it should have been. Delicious and spicy shrimp sauce makes this burger worth of over 20€. Unfortunately french fries were already softened, maybe to portion stayed too long under heat lamp.

Salmon 1 at Teatterin Grilli -

Salmon 2 at Teatterin Grilli -

TG burger -

First ordered for wine also as aperitif Peter Lehman Art & Soul riesling. Due to taste of petrol and acidity, ordered glasses of Arthur Metz riesling, which is more suitable for pre-dinner wine. Art & Soul paired well with fish dishes, but with burger red wine, of course.

Riesling at Teatterin Grilli -

Restaurant Teatterin Grilli is not any more what it used to be. Customers have dissappeared, only about 16 diners at 8PM. Although head waitress said that dining room was full before we arrived. Did we scare all other customer away?

Small starters and re-prepared salmon did not convice. Compared to food served last time and several other times, something had happened in the kitchen.

And serving, it went wrong from the start. We asked for another table in empty dining room, as we were first seated close to the kitchen and service door, which was open all the time. We got another table from not so convenient space where serving was difficult due to pillar. And we really felt, that we were not welcomed by main waitress after asking new table.


Restaurant review – Slow food at Teatterin Grilli

8 11 2013

Slow food -

Late dinner in Helsinki? Typical time to start dinner in Finland is 6PM – 8PM. If you want to enjoy dinner “the Southern European way” and start it, for example 10PM, you have to choose restaurant carefully in order not to be forced to eat in rush. And I do not mean hot dog stands or McDonald’s.

As a pleaseant and interesting surprise noted that restaurant serves Slow food until 30th of November. You could choose from separate list Finnish delicacies which you could never usually eat. Meats and other rare foodstuff are purchased from small producers directly without middlemen.

Restaurant Teatterin Grilli is situated in Esplanade Park (Espa) behind Swedish theatre. Restaurant (dining room) is open until 1AM on Saturday but if you want to continue in the Night Club, it is open until 4AM.

Decided to order one starter from Slow food menu Broiled lampreys from Ulvila, mustard dressing and roasted archipelago bread and one from ordinary menu Cold smoked Baltic herring tartar, poached quail´s egg and vendace roe.

Never eaten lampreys. Sometimes you can get those at markets but in Helsinki restaurants I have not seen lampreys before. A little bit crisp and chevy at the same time. Closest food might be vendaces but in this case mustard dressing made the experience totally different. Herring tartar was delicious but amount of roe could have been greater.

Lampreys - reijosfood.comHerring at TG -

For main courses again Slow food 2x Rosè-roasted grey partridges, creamed sugar beet and gravy-velouté.

Partridge is a rare fowl bird which can be hunted for a short time in the autumn. Breast fillets were rose as the name of the portion promised but bird legs were dry. Never seen sugar beet to be offered as side dish, as it is usually raw material for sugar. Anyway, worth to order and maybe not possible to repeat in the near future. The outlook of portion was not so attractive as it could have been at this price level.

Wine suggestion for partridges was Luna del Sur Pinot Noir from Bodegas Callia, Argentina. It paired perfectly with the bird.

Partridge at TG -

Two desserts were available on Slow food menu but decided to choose desserts from traditional menu; Cranberry crumble with baked apple ice cream and TG- dessert trilogy; White chocolate mousse, arctic cloudberry soup and Granny Smith sorbet. Crumble was a little bit tart due to cranberries but soft ice-cream hided it nicely. Mousse was really sweet, almost too chunky and sorbet did not fit to the triangle so well.

Scrubmle at TG - reijosfood.comDessert at TG -

Restaurant Teatterin Grilli does not let you down. Food is always delicious and it serves best gourmet burger in Helsinki. At 10PM when we arrived dining room was almost empty which is a proof tht Finns eat early. Waitering was still at good level dispite the late time.


Teatterin Grilli -reijosfood.comTeatterin Grilli - reijosfood.comTG - reijosfood.comTG -

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