Palace
Small steps in the right direction
Eero Vottonen maintains a high caliber of gastronomy and also has specific ambitions in terms of sustainability. Last year’s two stars in the Michelin Guide and one circle in the 360°Eat Guide might have suggested that there was room to improve, which is exactly what Palace has done. Today, it’s considered by many to be Finland’s best restaurant, and the changes are being made with care. No quick course changes here. The ingredients are selected primarily for quality, which often — but not always — means that they are also sustainable. The knowledge in the kitchen is high, and, as always in this part of the world, much of it revolves around various methods to extend the span of use for ingredients — such as salting, pickling, fermenting, and drying. The result is one of Finland’s most high-class and aesthetically pleasing dining experiences.
Summary:
• Located on the 10th floor of a historically significant building that was built in 1952
• Focuses on high-quality ingredients
• Buys vegetables from small local farms
• Preserves vegetables and other ingredients with short seasons for later use in the kitchen