Grön
86-90
Gastronomy points 2024
Truly outstanding
Grön may have been shrinking in a sense; the number of seats are now down to sixteen. For the lucky diners, however, the experience has become even more exceptional. Service-wise, the improvements are noticeable the moment you step inside the intimate venue. The kitchen, meanwhile, continues to spoil the guests with high-end ingredients such as waygu beef and goose liver. The good news is, it’s all Finnish and / or produced in an ethical way. If anything, the vegan menu is even more creative, with an ingredient list reading like poetry.
Sustainability highlights
- Seasonal, organic, local, and wild ingredients
- Own garden supplies 95 percent of flowers and herbs used
- Excludes greenhouse-grown herbs and vegetables during winter months
- Local growers supported, especially during tough times
- Annual fee paid to protect wild salmon from being fished
- Powered by locally sourced wind power and bioenergy
- Extensive sustainability declaration
Information
Head Chef: Toni Kostian
Albertinkatu 36, 00180 Helsinki, Finland