Ravintolat Avoinna 24 Joulukuuta Helsinki Lähellä Sinua

Maarit Mononen: Miellyttävä mutkaton tunnelma lounaalla. Ystävällinen vastaanotto myös lapsille. Ruoka huolella tehtyä.Kasvisvaihtoehdot: Garden salaatti oli ehkä parhaita salaatteja ikinä, hyvät raaka-aineet.

TemeT FIN: A cozy restaurant right next to the Tavastia club.A relaxed place to have drinks or go to the back of the hall to eat before admission to the concert begins.Reasonable price level!

Jyrki JYRÄYS Finnäs: A very nice and atmospheric Mexican restaurant in the center of Helsinki.Fast and friendly service.The menu is varied and extensive.The portions are large and tasty, and the tasty sauces complete the taste experience.The price level is perhaps a little higher than average.Recommendation!

Robert Scarborough: Ravintola Palace HelsinkiThis is not a restaurant to order food. It’s a culinary journey into the wonderful world of amazing food that dances around in your mouth to highest point.The starters.The depths of flavour in just small morsels is sensational. That last just heaven.Danish king fish yellow tail. So soft even sweet Devine the sea balance is sensational. Oh my gosh. The liquid was so good so sweet so sour so delicate so bloody good. Best fish ever. Best Dashi style ever.Lobster Velvet like smooth tasty delight the addition of avocado is brilliance.Scallops like thick delicious steak except it wasn’t it is sensational light succulent scallops heavy on flavour which is why there paired with the mushroom. And paired with 20 years old sherry. What am I doing. Sherry with scallops hmmm it works. Cuts through creaminess is perfect with the scallopsVendace Roe. Wow explain that. The best kept secrets of Finland. It’s not salty like caviar it’s more rounded succulent popping candy of the sea. Love it.White fish wow just wow translucent wonderfulness This one of those dishes that you just can’t explain with words. It’s that delicious.Pidgeon with truffle shavings. SoftAmazing Soft sweet so extremely well cooked balanced meat. I suspect it took time to get the right balance. It is a triumph of culinary experience. A true finally to the mains.What followed was sensational deserts small bits of again amazing food.To the wonderful chefs who accompanied each dish with thorough descriptions. I thank you for your stunning efforts to explain things in my language not your mother tongue. You made it so enjoyable.To the sensational waiters sommeliers who were also so attentive and fun to converse with. It added to the whole experience wonderful.To the head chef who led this amazing team and designed the entire journey. I thank you for such an amazing experience.I’ll be back. Robert.

Jarkko Jii: Cucumber water and cognac were enjoyed👍😁