The Best Restaurants with 3 Falstaff Fork(s) in Finland
Tapio, located in the ski resort of Ruka in Lapland, is the world's northernmost Michelin-starred restaurant, run by Johanna Mourujärvi and chef Connor Laybourne. Tapio, the forest elf, is a return to Lapland's hunting & gathering culture. Wines are biodynamic or natural, beers from microbreweries.
Located next to the Helsinki Art Hall, Finnjävel is an ode to Finnish food culture. Traditional recipes are deconstructed and rebuilt into delicious fine dining. Consistencies and flavours evoke images of traditional dishes, but new experiences are created, supported by an excellent choice of wines.
The Kaskis phenomena is a great little restaurant - the pride of Turku. Kaskis has been full for 10 years and Erik Mansikka (kitchen) and Simo Raisio (hall) are still on fire. Game, fish, wild herbs, mushrooms and berries; textures, tastes, delicacy and fun create the new Finnish fun & fine dining.
Smör, located in the cellar on the banks of the Turku River, is 15 years old. The evolution is taken care of by chef Mikko Pakola. The drive comes from the Nordic purity of flavours and the local food ethos. Their own garden and producers provide the best ingredients to which the wines are matched.
This is as close as you can get to a French bistro in the North. There's an honest, full French flavour on offer, always with an element of excitement. Bardot focuses on classic Mediterranean fish, seafood, vegetables and seasonal dishes. Great flavours, resonant wines and a wonderful buzz.
Behind it all is the life story of chef Kozeen Shivan, from the Middle East to the North. An identitarian, 8-course immersive sensory menu will be eaten in a 14-seat room with the provocative Shiwan and cuisine at the centre. The wines are biodynamic. Also taste hand-made non-alcoholic options.
Kajo means the moment of the last ray of evening sunshine and the togetherness that you wish would last forever. Fire, smoke, fermentation, local food and forest flavours on a plate. The Ode to Nature menu is unique, bold and fun food, paired with wines, sake and cocktails of pure flavours.
Nokka, located in the old Katajanokka warehouses, is a place to enjoy Finnish food and drink. The focus is on local food, seasonal produce and raw materials from small producers. Chef Ari Ruoho fishes and hunts himself. Berries, mushrooms, wild herbs and local drinks are also on the menu.
Bona Fide is a progressive, surprising and bold Neo Bistro. The food is modern, unpretentious, light, seasonal and skilfully prepared with ethically and sustainably produced ingredients. The value for money is solid and the mood is cosy. The wine selection is a hand in hand with the overall idea.
Huber is a temple to the carnivore and a pioneer of dry aged meat and charcoal grilling. Meat is cut in different cultural ways. Most often, the meat is Finnish, marbled dairy cow. Grilled fish and seafood add an extra dimension. A beer, cider and wine list and cocktails take care of the rest.
Located in the notorious former Kakola prison, the restaurant is inspired by the seasons, local ingredients and Nordic style with open fire grills. The result is brutal, but the flavours are deep, backed up by insightful staff, wines and cocktails, and craft beers from a neighbouring brewery.
Mami is one of the pioneers of chef-driven bistro dining in Finland. Food is made trend-free according to its own playbook. Local ingredients are respected and the Nordic-Italian-French cooking is unpretentious, which is Mami's hallmark, not forgetting Asia. The wines have the same directness.
Scolare, on the corner of Kasarmintori, and its bar Enoteca Banco Vini are born from a love of Italian food culture. It renews the vision of Italian cuisine. Many of the ingredients are the best you can get from the different regions of Italy. Italian wines and a magnificent hall will delight you.