Spis
71-75
Gastronomy points 2024
Educative and unexpected
Rustic brick walls, a worn wooden floor, and 14 mismatched spindle chairs; yet this small dining room achieves a sense of openness—not only through its large window but also through its thought-provoking cuisine. The menu reflects Chef Pauli Hakala’s personal story, presenting small, refined dishes with innovative combinations and subtle sweetness. Each ingredient’s unique contribution to the dish has been carefully considered. Wines, often sourced from small-scale producers, are expertly matched, creating harmony between plate and glass. These pairings elevate the dining experience further, reflecting the same care and precision applied to every detail.
Sustainability highlights
- Extensive knowledge on all ingredients
- Majority of ingredients are Finnish, often locally sourced
- Imported ingredients have a clear sustainable background and purpose
- Seasonal seafood exclusively from the WWF green list
- 90 percent of food and drink certified organic or biodynamic
- Stopped sous vide cooking to save energy and cut plastic use
- Print on both sides of the paper for internal use
Information
Head Chef: Pauli Hakala
Kasarmikatu 26, 00130, Helsinki, Finland