Restaurant review: Salutorget

1 04 2017


Set in a former bank building, Salutorget comprises a dining room known for its pared-down elegance, a stylish bar and a cosy outdoor terrace with views of Helsinki’s seafront market. Dining areas, main and old bar/lounge space look, look really impressive, if you like classic decoration. There are also private dining rooms located on the second floor.

Have not dined in Salutorget for couple of years, so it was time to try it again.

For starters ordered Smoked beetroot, crutons, buckwheat and tofu sauce and Escargots á la Peltola´s Blue, country style baguette

Beetroot was fresh, and the tofu sauce a very nice addition to the dish.

Escargots were really tasty. Blue cheese added nice flavor on soft snails; garlic is used too oftern. Structure of snails was also perfect, not chewy at all.


Main courses were Globe artichoke and “falafel” with nuts and lentil and Grilled trout, smoked potato and hollandaise with white fish roe

Fresh, and home made tasty falafels.  Nicely presented and garnished with fresh cherry tomatoes, and greens.  The mashed potatoe sauce was nice and creamy, and the artichoke was a nice addition to this dish.

Trout was perfectly grilled, but could have eaten two pieces. Side dishes were well planned as they were delicious and paired extremely well with the fish.


Wine ordered this time was a real bargain. At the price of 45€ (restaurant price in Finland) you seldom find that tasty Shiraz. Most of the wines are reasonably priced, which is not the case in most restaurants in Helsinki.

Tempus Two was founded in 1997 by one of Australia’s most iconic and revered wine families, the McGuigans. Wine enjoyed was Tempus Two Shiraz 2014. Although it is still quite young, would agree on winemakers notes, “Big, Bold and Beautiful”!


Salutorget is the restarant to visit, if you want to try tasty Finnish food with international twist.

Food was excellent, also vegan. Restaurant has vegan main course on web -pages, but not on on printed menu. Also vegan dessert was available, but not listed on menu

Service was professional as you can expect in restaurant like Salutorget.

Overall grade is 4,5 because of reasonable wine prices and decoration, which is unique. Also the summer time terrace is worth to visit as it is opposite to Market Square and statue of Havis Amanda.



Restaurant review: Salutorget – Scandinavian bistro

19 08 2014


Riesling at Salutorget -

Restaurant Salutorget includes  stylish dining room (not bistro type), bar/cafe  and terrace. Restaurant serves lunch and dinner but also brunch on Sundays. Salutorget is located close to Kauppatori (Salutorget in Swedish and  Market Square in English), which is the most known market or plaza in Helsinki.

You can see that there has been financial institutions operating in the same building earlier as rest rooms are in old bank vault. At least there you are in safe. Place has been renovated with craftmanship; 1800’s construction and pillars create a dignified athmosphere.

Menu consists of traditional Finnish and Scandinavian dishes, nothing fancy.  If you are keen on tasting them, like Baltic herrings, Whitefish, Reindeer or even Vendaces, then you are in the right place.

For starters we chose Salutorget’s small fishes (3pc): Shrimps á la Skagen, Cold smoked white fish with dill creme and Smoked salmon and creme fraiche with Dijon and Salad with broiled salmon; broiled salmon, egg, asparagus and mustard sauce

Taste and look of small fishes was ok but expected a little bit more from shrimps. Maybe they match with toast better than as separate dish. Belive that some ingredients had been forgotten from mustard sauce because it’s taste was so mild. Broiled salmon is always delicious.

Small fishes at Salutorget - reijosfood.comSalmon salad at Salutorget -

For main courses ordered Roasted white fish with spring potatoes and egg sauce with chives and Salutorget´s pepper steak, garlic potato chips, grilled green asparagus and pepper hollandaise

Noticed afterwards that had forgotten take pictures from main courses for two reasons!

Firstly had to ask waiter to bring glass of red wine which I had ordered. Meat was already waiting to be eaten. Secondly had to ask for cutlerys which waiter forgot to bring after starters.

About main courses: Pepper steak should have been medium but it was almost almost well-done. Potato chips felt as they were old, would say the shape was more like slice not chip. Whitefish was luckily well prepared and basic new potatoes are always good.

So, you will see picture taken at the terrace instead of portions.

Salutorget terrace -

For desserts we had Berry crumble and vanilla sauce with rosemary and Lime youghurt mousse with limoncello sorbet

Desserts were best part of dinner and saved evening. Crumble with vanilla sauce was delicious, mouth-watering combination. Mousse with sorbet was refreshing after salty fish.

Dessert 1 at Salutorget - reijosfood.comDessert 2 at Salutorget -

Wine list is quite short; interesting to see that all wines are from European countries; mainly France, Italy and Spain.

For wine we chose Riesling Reservé Dopff au Moulin from Alsace, France. Nice, quite light riesling paired well with fishes we ate. As mentioned before, had glass of Les Vignerons Carignan Syrah from GCF, France with meat.


Dining room and bar were almost empty most of the time, which is unusual for Friday evening. One reason was the amount of happenings, like kick-off of Helsinki Festival.

Salutorget - reijosfood.comSalutorget bar -

We have visited Salutorget couple of times (reviews can be found by using search), but this visit was a little bit dissappointing. Food used to be excellent as well as service.

Because of the cozy terrace and interior still believe that Salutorget can perform better. Therefore 4 for the overall grade.

On the same date was opening of Hotel Manta of Helsinki. Previous post was about this “hotel”.

Hotel Manta -


Wine review: Dopff Riesling Reserve

26 01 2013

Vintage 2011 Dopff Riesling Reserve ‘Cuvee Europe’ comes from Alsace, Dopff au Moulin vineyards, France. It is commonly available at Royal Ravintolat restaurants Teatteri, Strindberg and Salutorget, Helsinki Finland, which we regularly visit. Also have tasted this white wine quite often at those restaurants.


Pale yellow, acidity can be seen quite well in the glass


Fruits and raisin, some apple and petrol


Crisp dry taste, light petrol and herbs, acidity follows in after taste

Dopff Reisling Reserve

Facts & figures:

Alcohol: 12,5% by volume
Extract: 24 g/l
Acidity: 6,6 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: metal screw cap

Excellent wine for white fishes and shell fish. Suitable also for aperitif before good dinner. However favourite rieslings come from Austria and Germany.


Restaurant ranking 2012 – Helsinki, Finland

31 08 2012

It is time to summarize the TOP 5 year 2012 ranking of reviewed restaurants by the end of August. All scores are based on personal experiences and feelings of at least two people. If same restaurant would have been visited twice better scores would be included in the ranking. Scoreboard includes only restaurants in Helsinki although some restaurant reviews were performed outside of Helsinki and abroad.

1) FARANG……………………14,00
2) DEMO……………………….13,50
3) SPIS………………………….13,25
4) HAVIS……………………….13,00
5) SALUTORGET……………..12,75

Farang is a restaurant which serves modern Asian cuisine. Restaurant opened its doors in August 2009. Unique concept in Finland and delicious food, always full.

Restaurant Demo is a 45 -seat Michelin star restaurant that opened its doors January 2003. Has been able to keep Michelin star for 6 years.

Restaurant Spis is small 18-seat Nordic restaurant which was opened in January 2012. Interesting newcomer.

Example pictures are first courses; Farang, Demo and SPIS.

In the future ranking list will be updated on the page: RESTAURANT REVIEWS. Please check later for possible changes in ranking or scores.

What fish to order in Finland?

12 07 2012

Sometimes it might be difficult to order local dishes if you have not tried them before. Meat dishes are easier because cow, pork or lamb are quite similar in each country. When it comes to fish there are more differences, therefore decided to summarize own TOP 5 favourites and one local shellfish.

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 whitefish is excellent choice, better than marinated 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. Restaurants like Teatterin Grilli and Salutorget serve excellent portions. In Kappeli fish was over grilled at least when dined on 13 th July.

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 meated bigger fisheses, like sea bass. Pictures are from restaurants Havis and Kielo. Havis focuses on sea food as well as Fishmarket.

3. Perch (Ahven)

Perch is most common fish in Finland and also our national fish. Meat is white and tasty. Main issue is amount of small fishbones. But if you are in a restaurant which can prepare perch properly it is worth to order, e.g in restaurants Havis  and Blue Peter (pictures). Meat of perch looks like meat of small sea bass.

4. Arctic char (Nieriä or Rautu)

Arctic char is close to rainbow trout or even salmon. Meat is very lightly reddish and and 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. Pictures are from restaurants Gastone and Royal Line cruise boat.

5. Rainbow trout (Kirjolohi)

If you see rainbow trout in a la carte list suggest to order it. It is quite rare and mostly restaurants offer salmon which is available in many coutries. Meat of rainbow trout is light red and greasy but not as greasy as salmon. Both can be prepared as roasted, fried but also baked in oven. It is quite common to serve salmon with morel sauce as Kappeli does. Unfortunately have only pictures of salmon.

There are also some regional fish dishes which you might be able to see also in Helsinki. For instance  Vendace (Muikku) is delicious even without side dishes if fried in salty butter. Mostly sold at market squares but also available in some traditional restaurants. Burbot (Made) is sometimes used in soups. Be curious and order someting else than salmon or frozen imported fish.

X. Crayfish and Signal crayfish (Jokirapu and Täplärapu)

If you visit 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.

Bon Appetit!

Summary of Finnish fishes:

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