Palace

Dining at Palace exudes luxury in every detail. It also comes with a rich history: Finland’s oldest fine dining restaurant was established for the Helsinki Olympics in 1952 and was the first in the country to earn a Michelin star, in 1987. Under the leadership of Eero Vottonen, awarded Finland’s Chef of the Year in 2012 and receiving the Chef of Chefs title four times,

Palace regained its star in 2019 and now holds the only two-star Michelin rating in Finland. Vottonen’s culinary philosophy combines modern Nordic cuisine with classic French techniques, while incorporating increasing influences from Japanese culinary traditions. Only the finest ingredients make it into the kitchen: Finnish foie gras, black truffles, vendace roe, Rossini caviar, Norwegian king crab, and hand-dived scallops. The menu may feature yellowtail with gooseberry-ponzu and kombu or Kagoshima wagyu paired with spring onion pancakes.

Located on the 10th floor on Eteläranta near the Old Market Hall, Palace offers breathtaking views of the Market Square, the rooftops of Katajanokka, and the maritime cityscape. The interior has been restored to honour the clean, soft lines of its 1950s origins. Few locals realise that the lounge bar adjacent to the restaurant is open to walk-ins, offering top-notch cocktails, stunning views, and a refined atmosphere without the need for a table reservation.

Grön

Inspired by nature, Grön is one of Finland’s finest fine dining establishments, celebrated for tasting menus that are both high-quality and reasonably priced. Now a decade old, Grön earned its Michelin star in 2018 and has only improved since chef Toni Kostian, Finland’s Chef of the Year in 2016, was joined by the talented Johan Kurkela, who won the same title in 2023. Many professionals predict Grön as the next candidate for a second Michelin star in Finland.

In its early years, Grön was particularly known for Kostian’s passionate use of wild herbs and seasonal vegetables, creating bold, earthy flavours. The focus has since expanded to include premium seafood, such as Norwegian king crab and scallops. Most ingredients are still sourced locally, including Finnish-grown wagyu beef, lemongrass, and ginger. Kostian continues to forage in Helsinki’s forests, meadows, and shores, and the restaurant’s shelves are lined with jars of fermentation and pickling experiments.

Grön’s commitment to sustainability and its unique connection to nature earned it a Michelin Green Star in 2021. Its lovingly crafted dishes are deceptively simple in appearance yet rich in flavour, with each component perfectly complementing the others. The entire menu is also available in a vegan version.

Dining at Grön is an unforgettable dive into modern Finnish cuisine, set in an intimate, atmospheric space with unhurried, smooth service – ideal for a romantic evening. It’s also possibly the world’s only Michelin-starred restaurant where the plaque is boldly displayed in the restroom.

Olo

Helmed by fine dining pioneer Pekka Terävä, Olo was named Restaurant of the Year by the Finnish Gastronomic Society in 2009 and earned its Michelin star in 2011. Located opposite the Market Square on Pohjoisesplanadi, next to the Presidential Palace, Supreme Court, and City Hall, Olo has long been a go-to for elegant, high-quality fine dining.

Using the finest northern ingredients – from pike perch to black trumpet mushrooms – the chefs create deep, authentic flavours that are also light and refreshing, often adorned with edible flowers and leaves of wild herbs. One dish might pair Finnish whitefish roe with raw Icelandic shrimp, while another combines flame-grilled turbot with fermented asparagus and truffle.

For those seeking classic northern flavours, Olo’s head chef Tuomas Vierelä, a native of Lapland and winner of the 2015 Reindeer Chef of the Year contest, will not disappoint. While Olo shines brightest with its multi-course tasting menu, an à la carte selection is also available, featuring dishes like pan-seared scallops with sunflower seed miso, browned butter, and Oscietra caviar.

The restaurant’s minimalist yet stylish interior is divided into several rooms, offering a more intimate atmosphere, and during summer, the airy, covered courtyard can be booked for larger gatherings or celebrations, providing a stunning alternative to indoor dining.

Demo

Demo is dead, long live Demo! Founded in 2003 by Tommi Tuominen and Teemu Aura, Demo has undergone significant changes – while holding on to its Michelin star since 2007. The original intimate space on Uudenmaankatu was replaced in 2024 by a new location atop a high-rise in Ruoholahti. Here, vast six-metre-high glass walls offer spectacular views of the sea and the Lauttasaari district.

Tuominen, president of Finland’s Bocuse d’Or culinary team since 2023, continues to deliver his vision of exceptional food and service. Known for its relaxed and rebellious vibe, Demo has matured into a more refined experience while maintaining its playful edge. The seasonal menu is grounded in seasonal ingredients and French culinary traditions, with more recent influences from the Mediterranean and Asia. Dishes include venison tartare with dark onion broth and salted whitecurrants, halibut with yuzu koshō and trout roe marinated in tangy tomato, and lamb’s lettuce salad served with porcini broth and hollandaise.

Demo stands out among Michelin-starred restaurants by offering a high-level weekday lunch in addition to its evening dining experiences, allowing diners to enjoy its acclaimed food and panoramic views during daylight hours.

Finnjävel Salonki

Chef Tommi Tuominen has a hand in the creation of Finnjävel, which was originally conceived as a two-year project. Launched as a tribute to traditional Finnish food culture in collaboration with MasterChef judge and food writer Henri Alén, Finnjävel found a permanent home at Kunsthalle Helsinki and earned its first Michelin star in 2021.

Finnjävel Salonki takes the most traditional Finnish dishes and reimagines them as fine dining, a transformation only culinary masters like Tuominen and Alén could achieve. Finnish diners accustomed to hearty heritage dishes – läskisoosi meat stew, klimppisoppa dumpling soup, rössypottu stew of potatoes and pork with blood pudding, porkkanalaatikko carrot casserole, and kanaviilokki chicken curry – will find these classics presented in contemporary versions. Each dish reflects exceptional quality, with every component meticulously crafted to perfection. Evoking taste memories rooted in national cultural heritage, the dishes deliver an unparalleled fine dining journey to the heart of Finnish cuisine – a modern experience that cannot be found anywhere else in the world.

The experience is complemented by Finnjävel’s relaxed, humorous, and attentive service, which treats diners as cherished guests. This commitment to hospitality earned the restaurant the Michelin Service Award for Best in the Nordics in 2021. Adding to the charm is the restaurant’s playful name – Finnjävel meaning “Damn Finn” in Swedish – a tongue-in-cheek nod to Swedish stereotypes of Finns as barbarians. The stylish, dark-toned dining space on the museum’s upper floor, along with Finnish artisan-made tableware and interiors, seamlessly enhances the dining experience.

The Room

Chef Kozeen Shiwan, originally from the Kurdish region of Northern Iraq, began his culinary journey in a humble kebab-pizzeria, a common starting point for many immigrants. After two unsuccessful attempts, he was finally accepted into culinary school, eventually gaining experience in various prestigious kitchens, including the now triple-Michelin-starred Maaemo in Norway.

Following numerous pop-up restaurant experiments, Shiwan opened his own restaurant, The Room, which earned its first Michelin star in a record-breaking five months in 2024. The Room is more than just a meal; it’s a theatrical experience that unfolds dish by dish, narrating Shiwan’s life story.

The eccentric, gold-toothed showman entertains diners gathered around marble tables with captivating tales and magic tricks. Dim lighting and esoteric background music create an atmospheric stage for Shiwan, who performs like a rock star in the spotlight. His dazzling creations, featuring gold, glitter, smoke, and flower petals, reflect this flamboyance. 

Shiwan’s dishes blend Middle Eastern culinary traditions with Finnish ingredients and influences. Highlights include golden potatoes with a mango amba sauce and smoked pike roe, gravlax seasoned with cardamom oil, and a “kebab” of smoked oyster mushrooms served with smoked juniper butter. The menu is also available in a vegan version, and the bold, experimental approach extends to the beverage pairings.

Shiwan envisions The Room as a fully immersive art experience for all senses, making it more of a culinary show than a traditional dinner. It’s worth noting that the restaurant is not ideal for quiet dining or intimate conversation – it’s a spectacle designed to surprise and entertain.

rmands of Helsinki are waiting to delight your taste buds.