Wine review: Lind Gewürztraminer Trocken Spätlese

27 04 2013

Tasted wine was Lind Gewürztraminer Trocken Spätlese with 100% of  Gewürztraminer grape from Weingut Lind. (winegut = winery)

The wine growing estate Ökonomierat Lind is situated in the South of the wine growing area of the Palatinate, in the area known as the “Südliche Weinstraße” (the southern wine road). The eco-wine guide-lines of Weingut Lind go much further than the European guide-lines for bio- logical agriculture. Using the rare “sur lie” method ensures that wines remain on the fineyeast until bottling and through this absorb more minerals, vitamins and bioactive substances. This long “mother-child contact” and a biological reduction of the acidity guarantee that the wine is harmoniously and well-balanced.

Wine

For

THE LOOK

Deep yellow with some green apple and raisin, no visible acidity.

white wine

THE NOSE

Aroma of grape comes up strongly. Even some noble rot which is typical to some sweet wines. Spices and raisin.

THE TASTE

Dry, tastes of typical gewürztraminer grapes. Used menthod has reduced the acidity. Some spices and flowers.

Facts and figures:

Alcohol: 12,5% by volume
Extract: 31 g/l
Acidity: 5,3 g/l
Energy: 80 kcal/100 ml (340 kJ/100 ml)
Sugar: 5 g/l
Closure: natural cork

This wine is suitable with white fishes and white meats. Because typical taste of grape is quite strong I would not recommend this wine for aperitif.

REVIEW: OVERALL GRADE 3/5 – BANG FOR THE BUCK ++ / +++

http://www.weingut-oekonomierat-lind.de/en/


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Categories : Fine Dining at Home, Food, Travel, Wine, Wine review

Restaurant review: Pirate Helsinki

21 04 2013

PiratePirate

Restaurant Pirate Helsinki is located in Southern Helsinki, Lauttasaari. First Pirate restaurant was established in Hanko and it serves also pizzas which Helsinki restaurant does not. You have to order food from the bar because there is no table service.  Pirate is a summer restaurant but it is open in December providing ambitious Christmas lunch with famous chefs.

Visited Pirate just when it has just opened also for weekends for the summer time.

For starters ordered Tomato Mozzarella and Parma Ham Rucola Bruschettas with Country French fries. Both bruschettas were nice and french fries really well made. Portion were quite big so they might even be enough for lunch but as we were having early dinner had decided to eat also main courses.

BruschettaMozarella bruschettaParma ham bruschetta

For main courses ordered Grilled king prawns, octopus with french fries, marinated vegetables and hollandaise sauce and Pirate smoked salmon with morel mushroom sauce and warm potato-vegetables salad. Prawns were OK but octopus was chewy; would also have prefered sauce in separate scoop. We had asked that for morel mushroom sauce…. Fish was well prepared as it was not smoked too long. Both portions included same looking side dishes; only difference was potatoes with salmon. Maybe too much oil used in vegetables.

Shrimps and octopusSmoked salmon

Restaurant Pirate is laid-back bistro and especially in the summer terrace is pleasant place to have a beer or two. Because restaurant was just opened we were the only diners at 0530PM. Because spring is so late all boats were still on the ground and surrounded restaurant.

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

If you visit Hanko some day, try Pirate because it is quite popular in the summer.

http://www.pirate.fi/?pinc=1&lng=helsinki

Pirate


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Categories : Food, Helsinki, Restaurant, Restaurant review, Travel, Wine

Wine review: “Von Unserm” Rheingau Riesling Trocken

17 04 2013

What, again riesling….?! Yes, because at the moment think it is THE best white wine grape.

With a vineyard area of ca. 3,000 ha (7,400 acres) the Rheingau numbers among the smallest, but most important, wine-growing regions of Germany.

For more than 130 years, Weingut Balthasar Ress has been in the middle of this wine-growing region, in Hattenheim. Unique feature is that wineyard offers opportunity for leasing of grapewines. 3, 5, 10 and 25 year leases are available. Each grapevine that is leased is identified by an engraved tag bearing the new owner’s name, and the new owner has the right to visit the vineyard at any time to monitor the development and care of his/her grapevine. Those with a lease in the Hattenheimer Englemannsberg site can also take part in the grape harvest in autumn. Must consider!

Tasted white wine “Von Unserm” Rheingau Riesling Trocken comes from above mentioned Balthasar Ress wineyard. Grapes used are 100% Riesling, of course. BTW, “Von Unserm” means “Ours” in english.

Riesling von Unserem

THE LOOK

Pale yellow with some green apple, no visible acidity.

Riesling

THE NOSE

Mild flavor of aroma, riesling grape does not feel so strongly. Some honey can be found.

THE TASTE

Dry, some minerals but not so much as usually in German rieslings.

Facts and figures:

Alcohol: 12% by volume
Extract: 23 g/l
Acidity: 8,2 g/l
Energy: 80 kcal/100 ml (320 kJ/100 ml)
Closure: metal screw cap

This wine is suitable with white fishes and white meats but also good choice for aperitif.

REVIEW: OVERALL GRADE 3,5/5 – BANG FOR THE BUCK ++ / +++

http://www.balthasar-ress.de/en/


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Review of Stockmann Herkku dining spots

6 04 2013

Stockmann Aleksi in Helsinki is the biggest department store in the Nordics. Stockmann has several locations in Finland but is also growing in Russia.

Stockmann Herkku (Delikatessen) sells food products and groceries in each Stockmann department store. In other foreign countries where Stockmann operates, Herkku is called Delikatess (Estonia), Delikatese (Latvia) sekä Gastronome (Russia).

Biggest Stockmann Herkku is in the flagship store in the center of Helsinki. It also has couple of nice dining spots which we have planned to try quite long.

First spot was Meals Bar where we had few tapas and some fruit salad.

Stockmann Meals

Three different tapas were Parma ham, Chevre and Cold smoked salmon on rye bread. To be honest they were dissappointing goodies. Rye bread and Parma ham does not fit together. Chevre was too cold because all tapas were in cold place. Cold smoked salmon was a little bit dry. Fortunately fruit salad was fresh. You can choose from 2 white and 2 red wines, one cava and one champagne to pair your food.

Tapas

After tapas visited Coffee Bar serving different coffees, teas and some fondants but also some dessert beverages like grappa, cognac etc…Decided to order espresso, simmered green tea, grappa and few chocolate fondants. Must say these fondants were better than usually Petit fours are for dessert. Can recommend!

Stockmann Coffee Bar

Tapas selection at Stockmann Herkku varies day by day, so another day might provide better experience at Meals Bar. Believe fondants are always as good as they were this time.


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Categories : Food, Helsinki, Restaurant review, Travel, Wine

Wine review: Museum

5 04 2013

Again Spanish red wine?! Sorry, but somehow like them a lot…but this wine was a little bit dissappointing.

The Cigales wine region is situated in the province of Valladolid and Palencia and covers an area of 2,600 hectares. The Cigales wine region consists of 37 vineyards (Bodegas), which produce 5 millon liter of wine annually. Finca Museum is one of the biggest bodegas in the region and part of Grupo Baron De Ley.

Tasted red wine Museum from Finca Museum which is 100% TINTA DEL PAÍS grape. Tempranillo, more known spanish red wine grape, is known under a number of local synonyms in different regions of Spain, Cencibel and Tinto Fino are used in several regions, and it is also known as Tinta del País.

Museum

THE LOOK

Label is printed with golden letters, makes wine look precious. At the bottom of the bottle there is also picture of one sculpture wineyard has in their collection

Vintage Crianza 2008 was dark red with a hint of brown color

Museum

THE NOSE

Bouquet was rich, but difficult to recognize tempranillo due to tannins. Some black berries and hint of fennel. Aroma was quite strong.

THE TASTE

Museum was aged at least 6 months (Crianza) in French and American oak barrels. Would say full-bodied and spicy but strong due to tannins. Took some time get familiar with taste.

Facts and figures:

Alcohol: 13,5% by volume
Extract: 29 g/l
Acidity: 5,1 g/l
Energy: 90 kcal/100 ml (380 kJ/100 ml)
Closure: natural cork

Museum wine is suitable for red meats. Because of the tannins, it is not aperitif. Not the best Spanish tempranillo (Tinta del Pais) I have tasted. Better invest for reservas or gran reservas, tannins might be milder. Anyway, with over cooked lamb shank the wine was ok.

REVIEW: OVERALL GRADE 2,5/5 – BANG FOR THE BUCK + / +++

http://www.bodegasmuseum.com/index_ing.html

Lamb


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Categories : Fine Dining at Home, Food, Travel, Wine, Wine review

Wine review: Petit Chablis le Donjon des Eschofiers

9 03 2013

The main Chablis Appellation d’Origine Contrôlée was designated on January 13, 1938, but the junior appellation of Petit Chablis was not designated until January 5, 1944. Petit Chablis is the lowest end of the classification, which includes the outlying land. As of 2004, 1,380 acres (560 ha) of a permitted 4,448 acres (1,800 ha) in the Petit Chablis appellation was planted. (Wikipedia)

Grapes are of course 100% Chardonnay, typical to Chablis.

You might sometimes expect from Petit Chablis wines same features  (full-bodied, rich) as from  genuine Chablis, but Petit Chablis le Donjon des Eschofiers did not meet expectations. Would say it was Minuscule Chablis….

Petit Chablis

THE LOOK

Pale yellow with some green apple, no visible acidity.

Petit Chablis

THE NOSE

Mild flavor of aroma, difficult to sense anything. Maybe some apples and minerals, but only maybe….

THE TASTE

First experience was dull and bland, however aftertaste felt better than first impression.

Facts and figures:

Alcohol: 12% by volume
Extract: 20 g/l
Acidity: 5,8 g/l
Energy: 80 kcal/100 ml (310 kJ/100 ml)
Closure: metal screw cap

This wine is suitable with white fishes and meats. Greasy fishes and spiced foods would not pair. Would prefer also real Chablis for aperetif and pay some extra.

REVIEW: OVERALL GRADE 2/5 – BANG FOR THE BUCK – / +++

Petit Chablis

Coming reviews: Taittinger Cuvee Prestige Brut and Val de los Frailes Vendimia Seleccionada…


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Wine review: Beaujolais Villages Nouveau Louis Tête

16 11 2012

Le Beaujolais Nouveau est arrivé!

Beaujolais Nouveau  is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November

Beaujolais Villages Nouveau Louis Tête is the only Nouveau wine which is available at Alko. Reflects the declining appreciation of Beaujolais Nouveau wines. Remember that earlier there were at least two alternatives to choose from.

Appearance – light red, translucent, like sangria

Aroma – strawberry/rasberry, some alcohol behind

Sensation/Taste – almost like rose wine, bland taste, first taste makes mouth rough

Facts and figures:

Alcohol: 12,5% by volume
Extract: 26 g/l
Acidity: 6 g/l
Energy: 80 kcal/100 ml (330 kJ/100 ml)
Closure: metal screw cap

REVIEW: OVERALL GRADE 2/5 – BANG FOR THE BUCK 0/ +++

Suitable for Beaujolais Nouveau parties and for summer aperitif with ice (but it does not stand to drink until next summer)

http://www.tete-beaujolais.com/en/red-wine/


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Wine, food and good living

27 10 2012

Visited Wine, food and good living event again. Maybe too crowded this time but seminar focusing on wines of the year was amazing due to Antti Rinta-Huumo’s enthustiatic presentation. Three candidates for white and red wines were excellent choices. For white wine our group chose Kung Fu Girl but red wine was more complicated. Can recommend “Girl” which is riesling with enough acid but also gentle. Glass on the left.

Viini-lehden Juha Berglund ja Antti Rinta-Huumo valitsevat tänä syksynä vuoden puna- ja valkoviinin jo yhdeksännen kerran kuuden finalistin joukosta. Tervetuloa maistamaan Antin johdolla tämän vuoden finalistit ja löydä omat suosikkisi. Ehdokkaat löytyvät Alkon normaalivalikoimasta ja ovat kohtuuhintaisia alle 30 euron viinejä. Vuoden viiniehdokkaiden kriiteereihin kuuluvat hinnan lisäksi virheetön valmistusprosessi aina tarhalta pulloon saakka sekä viinien hedelmäisyyden, tanniinien, hapokkuuden ja alkoholin miellyttävä harmonia.

http://viinilehti.fi/2012/10/finalistiviinit-olkaa-hyva/

It was also nice to taste new wines and especially different champagnes.
Something between the bottles?

See you there next year…..

http://viinilehti.fi/tapahtumat/viini-ruoka-hyva-elama/

http://web.finnexpo.fi/Sites1/Viiniruokahyvaelama/en/Pages/default.aspx


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Restaurant review: Brasserie Kämp

7 08 2012

Hotel Kämp is a historical hotel in Helsinki. The hotel was originally built in 1887 by Carl Kämp. The building was demolished and the facade was rebuilt in 1965. The headquarters of the bank KOP were situated in the building for almost three decades, until 1995. A major restoration project, started in 1996, culminated in the reopening of Hotel Kämp in 1999 as a Luxury Collection property of Starwood Hotels & Resorts Worldwide. A shopping centre, Kämp Galleria, was also opened within the same city block. All rock and pop stars spend their nights in Hotel Kämp. Last week Bruce Springsteen, the Boss, was there.

Dining at Hotel Kämp gives a possibility on a culinary journey from East to West. Eastern food is offered in restaurant YUME , where you can enjoy modern Asian hawkers- and finger food with a Modern Asian Temptations -concept. Brasserie Kämp offers a wide range of European food brasserie style and Kämp Bar offers you the unique cocktails; in fact mainly champagne, wine and beer which customers usually order. Bar is also very popular on Friday and Saturday evenings. You can also enjoy Sunday brunch at Brasserie Kämp. After building heated terrace a year ago you can dine “outside” all year around like in many brasseries in Paris. In the 2nd floor there used to be a la carte restaurant Signe for almost one year but it did not seem to exist anymore.

A la carte list is short which makes ordering easy, if you find suitable dish. Recommend to order gourmet “fast food” like salad or hamburger which is really luxorious. Especially French fries are maybe the best in the city.

Wanted to challenge kitchen and decided to order for starters ARTICHOKE RISOTTO Goat Gryere flavoured artichoke risotto rucola and SALMON CARPACCIO AND SCALLOPS Red Grapefruit vinegrette flavoured Salmon Carpaccio and fried Scallops with Asparagus salad and Le Grûyère AOC cheese. Taste of risotto was ok but quite mild. Main problem was wetness, it was like soup which risotto’s usually are not. Smelt cheese or lots of olive oil; difficult to taste. Scallops were perfectly fried as they were not like gum ball’s. Unfortunately not any more hot as they shoud be.  Salmon carpaccio is always delicious.

For main courses ordered CATCH OF THE DAY Fresh Fish of the Day which was Whitefish and season vegetables and Cord-fed Chicken Grilled Corn-Fed chicken served with Pumpkin puree and Barley, Madeira Sauce. Whitefish was roasted with professional way which enabled to eat also skin of the fish. Almost half of the season vegetables included lentils, maybe not so seasonal. Chicken was great, not too dry and pumpkin puree was delicious. Barley should be used more often in dishes as it was used in Wanha Makasiini few days earlier.

You could order cakes from the cake trolley but was too full. Green tea and coffee served from luxorious set of dishes ended dinner with glamour.

Brasserie and Cafe Kämp is perfect location to observe passers-by on Esplanadi promenade. You can also watch swanky cars parked front of Hotel Kämp or driving to the hotel garage.

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

http://www.hotelkamp.com/brasseriekampbareng


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Categories : Restaurant, Wine

Restaurant review: Wanha Makasiini

4 08 2012

Restaurant Wanha Makasiini may be the best privately owned restaurant in Lappeenranta. After two experiences it earns recommendation; if you visit Lappeenranta dine at Wanha Makasiini! Old building itself is worth to see as it is “Old Storehouse”, pictures on the walls describe briefly the history of the building. Restaurant is located in the harbour near Sand Castle which is built each summer to attract tourists to Lappeenranta. You can dine inside or at the terrace depending on the weather. Although restaurant has fine dining menu you can also order pizzas which makes Wanha Makasiini versatile place.

Arrived to the restaurant at about 7PM and it was full; at 930PM it was empty; early dinner. Only Finnish diners this time although in Lappeenranta there are many visitors from neighbor country, Russia

For starters ordered again delicacy from the visit last time, no letdown this time either. Smoked vendace toast, smoked vendace mousse and roasted rye bread. Very simple but so delicious could have eaten 3 portions. Soft and suitably salty mousse blended in with rye bread roasted with butter tasted out of this world. Turkey pastrami, turkey on herb salad bed, marinated red onion and walnut vinaigrette was also simple dish. Turkey was tender; not too dry as it usually is.

Again fish for main courses. This time chose Fried salmon with spinach-pearl barley risotto and season vegetables. Chose this one because wanted to taste and compare barley vs rice as risotto ingredient. Taste and look was almost the same; a little bit bigger pearls but definately worth of trying, can recommend. Roasted whitefish and grilled prawns with lime sauce and grilled vegetables was the weakest link. Fish was over roasted and lime or bearnaise sauce not so attractive. Also prawns were quite small. Last year whitefish portion was excellent and roasted perfectly.

Because main courses were so generous decided to taste ice creams with tea and espresso. Home made Rasberry sorbet and Baileys ice cream ended the dinner appropriately. Next time have to try Mud cake because usually it “separates wheat from the chaff” when it comes to competence of the kitchen.

Because of easy-going athmosphere, renovation of the old building and location in the harbour, Wanha Makasiini earns 4 as an overall grade.

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

Wanha Makasiini Bistro

http://hiekkalinna.lappeenranta.fi/en/

Some figures from Sand Castle below.


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Restaurant review: Valo

3 08 2012

After 3,5 hour opera (The Magic Flute) in Savonlinna Opera Festival and 4 hour joyful Crayfish dinner and cruise on the Saimaa lake, it was relaxing to dine next day at restaurant Valo. Savonlinna Opera Festival celebrates 100 years history in 2012 and it gathers friends of opera each year. Maybe one can feel similar athmosphere in Verona but Savonlinna continues to live after opera as people dine and share opera experiences in nearby restaurants.

Dined at Valo second time and food was now better. Last year Whitefish was so over roasted it almost fractured. Because one has to dine outside in order to be able observe opera guests walking to Savonlinna castle 200 meters from Valo restaurant, it is important to have 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 was mentioning local producers in the a la carte list.

In Savonlinna one MUST eat vendaces! As they were only available for main course asked to get Vendaces from Pielavesi for starter without side dishes. Succeeded and they were simple but excellent, salty and partly crispy but not too creasy. From check noticed that price and name for starter was the same as in childrens menu. Another choice was Cold smoked salmon salad, cold smoked salmon with salad, marinated red onion, deep fried capers, sun dried tomatoes, marinated olives, lemon compote and bread. Add-on’s were not so Finnish and neither this starter beat vendaces.

For main courses had Rib from the Koivunotko wild board, barbeque sauce with potato and chorizo bake. Wild board was perfectly tender as it has been cooked 48 hours. Chorizo harmonized with potatoes well and gave some stroger savor to portion. Arctic Char with new potatoes from Kulennois and dill and whitewine sauce was enjoyable but as usual a little bit over fried. Restaurant mentioned producer or place of catching in both portions.

Almost forgot to take photos of desserts! Grand Marnier Parfait and strawberries was fresh and fruity. Home made chocolate cake and lingonberry ice cream tasted delicious. Soft and moist cake as it should be and rough ice cream with luscious lingonberry taste, almost whole berries.

Restaurant forgot to invoice bottle of Riesling wine as it was ordered from another waitress. Told that and got 20% discount for it.

Because of excellent location and athmosphere overall grade exceeds food and service grades. Restaurant is full before and after opera, therefore table reservation at those times is needed. During opera there are free tables available without need to make reservation.

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

Click to access VALO_ALA_CARTE.pdf

http://www.operafestival.fi/In_English/Front_page.iw3


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Categories : Restaurant, Wine

Restaurant review: Toscanini

24 07 2012

Restaurant Toscanini has received its cheerful and relaxed atmosphere from Tuscany, Italy. There they offer  modern country style kitchen under the Tuscan lilies. Menu is based on the most 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. Means that one gets fresh bread with olive oil and balsamico in the table quite after ordering food.

Location is perfect, almost opposite of Svenska Teatern and Stockmann. Being part of Klaus K hotel means that many of the dining customers also enjoy luxorious hotel premises. Recommend to spend at least one night there. Design hotel with white decoration in the lobby. In the same building there are Finnish gourmet restaurant Ilmatar and Ahjo night club.

Italian a la carte includes familiar italian goodies. Meant that in the nearby table language was italian. Wau, one of the waitresses spoke italian!

For starters enjoyed Lemon and herb flavoured salmon pastrami, poached fennel and Buffalo mozzarella, caramelized tomato, mangold beet and barrel aged balsamico. Salmon pastrami was delicious, coud have eaten double portion. Some problems with poached  fennel as asked it without lactose, got first portion with zucchini. After pointing out, got fresh fennel but not poached, unfortunately. Buffalo mozzarella is always delicious but tomatoes were a little bit difficult to eat. Mangold was chevy, but interesting experience anyway.

Olive oils and balsamico are favourites of Toscanini, can admire their dedication because we are talking about vintage oils.

For main courses ordered Homemade rigatoni with spicy italian sausage and chili flavoured tomato sauce and A whole fried sea bream served with caramelized tomatoes, green beans and spinach. Too few pieces of sausage, otherwise extremely delicious pasta dish. Portion sizes were more close to entrees. Fish was perfect, but little bit over fried, but delicious and enjoyable. Some more please!

For dessert Dolce della casa: Black currant and milk chocolate truffle, espresso and 4 cl Vecchia Romagna and  Lemon sorbet mixed with Prosecco. Italian brandy is as enjoyable as Spanish brandy. Espresso and chocolate are always nice way to end dinner. Lemon sorbet with vodka is our favourite, prosecco served with sorbet was maybe too mild combination.

Toscanini is one of the best Italian restaurants in Helsinki. Visited already Sasso, Tony’s deli and Gastone, some genuine Italian restaurants to visit still…..any suggestions?

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

http://www.toscanini.fi/en/frontpage

http://www.klauskhotel.com/en

Klaus K sponsored Taste of Helsinki and Toscanini was one of the 10 restaurants in the event.


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Restaurant review: Kaarna

22 07 2012

Visited restaurant Kaarna second time this year. Last visit was not so succesfull for many reasons, but location and athmosphere attracted again.

https://reijosfood.com/2012/01/

Kaarna Bar & Kitchen is a laid-back Finnish restaurant with a Scandinavian twist. The restaurant opened in April 2009 offers simple and distinct flavours and wide selection of beers of microbreweries. Because of its central location, Forum shopping center, restaurant is easy to find. Its two floors (street bar in ground floor and dining room and “living room” in 2nd floor) offer an atmospheric setting for a longer get-together as well. Restaurant has two entrances, one is by the Mannerheim street and one is in the Forum shopping center on the 2nd floor. This entrance is closed when the shopping center is not open.

From Nordic Tapas (Snapas) list ordered our favourite Kaarna fish plate and Potato waffle, white fish roe and sour cream. Fish plate includes smoked vendace from Kitka, fresh salted salmon, old-fashioned pickled gherkin and sweet and sour rye bread. Always enjoyable and provides good example of traditional Finnish fish foods. White fish roe was delicious as always and especially suited well with potato waffle. Usually roe is served with blinis or toast bread.

For main courses Roasted salmon with false morel sauce and dill-potato bake and Fried white wish with horse radish and melted butter, asparagus and mashed potatoes. Had to send back false morel sauce because of sand/stones. It is very important to wash false morels well, otherwise might be dangerous for teeths. Both fishes were over roasted and fried, however smashed potato was tasty.

Interesting that kitchen uses same red sweet sauce as decoration for every dish.

Restaurant had improved a lot from last visit. Starters earned 4- but main courses downgraded points for food. Because of window table, view and affordable food pricing, overall grade increases.

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

http://www.ravintolakaarna.fi/


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Restaurant review: Fiskars Wärdhus

19 07 2012

Established in 1836, Fiskars Wärdshus is the oldest inn in Finland in terms of uninterrupted service. Over the years, all kinds of customers and daily specials have come and gone. In the early days, the typical customers of the inn were often coachmen, who were served good hearty grub. One of their favourites was the traditional lunch dish, pork and brown beans.

Fiskars Wärdshus, also known by its colloquial Finnish name “Wärssy”, is located on the main street of Fiskars Village, on the old King’s Road. The building housing the inn is one in a row of the village’s historic buildings. The most impressive of these is the Manor House, formerly occupied by the owners of the ironworks village. The most prestigious travellers were invited to dine there.

In 1998 the inn got a new proprietor couple, selected from among several candidates, Patrick and Marja Karlsson. Fiskars Village is lively place during it’s opening hours as well as Wärdhus restaurant at lunch time. In the evening it is the only place open as Village closes and looks like deserted neighborhood.

Restaurant in main building serves Scandinavian food designed by Chef Patrick Karlsson. One can dine inside or in the summer at the terrace which is in the front of the building.

For starters ordered Smoked roach mousse with potato crepes and Wärdshus’s country style salad with halloumi. Mousse was excellent and suited well with crepe. Halloumi salad was simple but ok for starter. Only three starters in a la carte list and one in Raseborg menu, understandable for fine dining restaurant in small destination.

For main courses enjoyed Fish of the day which was Whitefish and Finnish marbled sirloin with blue cheese from Peltola cheesery. Whitefish was well prepared and served with polenta and vegetables. Sirloin was ordered from Raseborg menu but it was served with aioli not with blue cheese. After noticing mistake waitress brought separate cup of blue cheese which caused mixed aioli – blue cheese combination, not planned dish. Sirloin was a little bit chewy as beef is too often in Finland if it is not the best fillet available.

For dessert had fresh strawberries. Maybe too full to eat anything else.

Visited Fiskars Wärdhus two years ago and restaurant would have earned then 4,5 for service. This time too many things needed amendment. However, the hotel itself and whole Fiskars Village are worth to see and visit.

One can also find Petris chocolate room in Fiskars, chocolate we enjoyed earlier at restaurant Origo.

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

http://www.wardshus.fi/en/home

http://www.fiskarsvillage.fi/en

Etusivu


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Restaurant review: Origo

18 07 2012

Restaurant Origo is located in the old ware house from 1893 in the Eastern Harbour of Hanko. The first owner of the building was a businessman and customs worker Martin Lignell. The house was used as a storage room for import and export goods in the early years and was turned in to the restaurant in 1989 after beeing empty for years before. Today the restaurant is owned by a local couple Joanna and Jan Westerling and it is open all the year round. One can usually see Finnish celebrities dining in the restaurant as it it the most famous fine dining place.

Origo with the atmosphere and décor is a unique dining restaurant which with its candles offers memorable moments. Wonder who lights all the candles and when??

When one enters to the restaurant one can see archipelago buffet that is located right in the center of the a la carte room. Have had buffet for starter two times before and can recommend it. One can order it also as main course.

The music bar in the second floor offers dancing hits in the unique clubbing environment. One can also enjoy drinks or dine at terraces.

From the à la carte menu one can find game, lamb and fresh fish from the local estates. First time experienced that tablet PC had replaced printed menu!

This time ordered for starters Scampis Provencale with House bread and Snails with Peltola Blue garlic au gratin and House bread. Scampis were delecious as well as snails. Maybe a little bit stronger taste of blue cheese would have crowned the snail starter.

For main courses had Roasted lavaret with Asparagus, sauce hollandaise, new potatoes pan fried in butter and Roasted Arctic Charr with fried new potatoes, goat cheese and red wine sauce. Lavaret (whitefish) tasted excellent and was roasted with talent, maybe best lavaret this year. Skin was crisp and soft at the same time.

For dessert had Philippe Fontaine Champagne sorbet with strawberries and chocolate. Not too sweet for dessert which is sometimes good. Also enjoyed Hand made small delicacies which have been made in Fiskars by famous chocolate designer Petri.

Two times before Origo has been able to provide steady quality with good service as it did also this time.

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

http://www.restaurant-origo.com/



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Categories : Restaurant, Wine

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