EAT & DRINKFine DiningHelsinkiTALKS

PALACE: Excellence of Finnish haute cuisine

For several years Restaurant PALACE has been known as one of the most famous and iconic gastronomic places in Helsinki.

Located on the 10th floor of the homonymous hotel opened in 1952 for the Summer Olympic Games in Helsinki, the restaurant immediately gained popularity among both local and foreign gourmands.

About History

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PALACE building designed in modernist style by Finnish architects Viljo Revell and Keijo Petäjä, inspired by the work of Le Corbusier. The impression of its shapes look like a large ocean line, is strengthened by its location: it is situated on the Eteläranta embankment of the Gulf of Finland.

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From the very opening the restaurant has positioned itself at the forefront of Finnish “haute cuisine” and has been the hallmark of the city. Special celebrations as well as business meetings were held here. PALACE received its first Michelin star in 1987 and became the first restaurant in Helsinki to win such a high gastronomic award.

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The current interior of the restaurant is the result of Note Design Studio work in cooperation with SARC Architects and Skansa, who were faced the task of preserving the historical appearance of the restaurant of the modern era. Studying archival photographs, drawings, logos and menu options, the team achieved the goal: the restaurant’s space is made in warm colors with the style paying tribute to history.

Helsinki view from PALACE

PALACE has always been a special place for the city, where, in addition to culinary delights, you can enjoy breathtaking views of the bay.

Taste Conductor

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In the photo: Head chef Eero Vottonen

In 2017 the cuisine of PALACE restaurant was headed by Eero Vottonen, who has gained great popularity and fame in Finnish gastronomy: the best chef in Finland in 2012, gold winner in the Global Chef Challenge in 2016. In 2016-2017 Eero represented his home country at the international Bocuse d’Or competition, and in 2017 Finnish chefs community chose Eero as “Kokkien kokiksi” (Chef of All Chefs).

Head chef Eero Vottonen

“The passion for cooking came to me in my childhood. I was very mobile and inquisitive, I loved to do everything with my own hands, — says Eero Vottonen, — the place where I grew up, what I loved to eat as a child — everything is reflected in what I am doing now in PALACE”.

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In 2019, PALACE reappeared in the starry sky of Helsinki: the previously earned Michelin star came back owing to the efforts of the restaurant team led by Eero Vottonen.

Head chef Eero Vottonen

“I’ve always wanted a restaurant to be a place where young chefs learn and improve their skills. The star makes it clear that it’s a right place to learn your craft. Young people see that work done with conscience and love can lead you to the top of fame”, — continues Eero.

PALACE Signature

PALACE Amuse Bouche

The restaurant serves one Menu, which changes depending on the season (180 eur). Separately you can add a Wine experience (150 eur) or non-alcoholic (60 eur). By special order, you can choose a vegetarian menu (no vegan menu).

Menu PALACE vol. 12

“Our goal is excellence in everything we do”, — says Eero. “We strive to create unique experiences, whether using rare products or completely ordinary ones tasting in a new way”.

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Serving traditionally begins with Amuse Bouche — three different snacks on a wooden platter:

Crispy Rye Sourdough with Baltic Herring and Juniper;

Kagoshima Wagyu A5, Black Garlic and Lemon Thyme;

Forest mushrooms, Preserved Black Truffle and Cheese

Larmandier-Bernier Champagne

Glasses filled up with welcome Larmandier-Bernier Champagne.

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In the photo: Olli Nurmilahti, head sommelier

The wine list was developed by restaurant sommelier Olli Nurmilahti, who always chooses a special and non-trivial pair for each dish.

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Cold plates are presented in three positions starting with Hiramasa Nordic Wasabi and Green Apple — yellowtail fillet stewed with Icelandic wasabi sauce & green apple.

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Moreover, the process of preparing and serving this dish is happening before your eyes.

Fuji Takasago Junmai Daiginjo Sake Shizuoka

For this appetizer, Olli selected a Japanese rice wine based on sake Fuji Takasago Junmai Daiginjo Sake Shizuoka.

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European Lobster, Spiced Tomato and Jalapeño — lobster meat with grated tomato sorbet and jalapeño sauce.

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Wine pair — dry rose champagne Jean Vessele Oeil de Perdix Brut.

Eero preparing PALACE Caviar serving

“Finland is considered one of the centers of northern haute cuisine. Seasonality, locality and tradition are the three main criteria on which New Nordic Cuisine is based, — tells Eero, — and we do not deviate from them”.

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In the photo: PALACE Reserve Caviar, Lappish Potato and Kombu Butter

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One of the signature appetizers of the menu is mashed Lapland potatoes with black caviar from the restaurant’s reserve, drizzled with kombu oil.

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In the pause between meals for an additional fee (20 eur), you can order Bread serving: hot buckwheat cakes from the oven with various additives: anchovies, red caviar, pieces of pork lard and Munavoi — whipped butter with herbs.

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The process of mixing whipped butter and herbs takes place next to your table on a special serving tray brought up throughout the dinner.

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Smoked Trout, Legumes, Horseradish — Smoked trout with sweet green peas and Dashi trout eggs;

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Next plate — Norwegian Langoustine with Sweet Corn and Grilled Butter.

Weingut von Winning Forster Ungeheuer Riesling

The elegant taste of the serving is emphasized by a glass of German Riesling Weingut von Winning Forster Ungeheuer Riesling GG 2016.

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Another fish dish is Dover Sole with River Crayfish and Flowering Dill.

Didier Dagueneau ‘Buisson Renard

Sommelier invites to enjoy with a glass of French white wine, vintage 2016 Didier Dagueneau Pouilly-Fume ‘Buisson Renard.

Quail Royal from Vendée

Chef Eero presents the meat serving in the form of a French quail from Vendée department with Finnish chanterelles and supreme sauce, complemented by French onion brioche and pâté.

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In the photo: Quail Royal from Vendée, Chanterelles and Sauce Supreme

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The rich taste of this dish is expanded by the red wine from Bordeaux province — Chateau Maison Blanche Montaigne Saint-E’milion 2000 Bordeaux decanted before serving.

Le Fin Sucré

Dessert preparation

The gastronomic symphony coming to an end with two desserts, for each of which Olli also offers an exclusive wine.

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Ice cream with bilberries and pine cones from Finnish forests, sprinkled with pine essence — Bilberries with Pine and Cream — harmonizes perfectly with the 2018 Italian rose dessert wine, Elio Perrone Bigaro.

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Following dessert — Peach with Roasted Almonds and Tanitan Vanilla “Grand Cru Raiatea” with a subtle honey truffle aroma.

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The combination of creamy peach with roasted almonds and “Grand Cru Raiatea” vanilla sauce will highlight the dessert wine from Austria Alois Kracher Beerenauslese Cuvée.

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For a “curtain call”, you’ll be offered a selection of Traditional Finnish sweets, accompanied by coffee or original tea made from herbs grown in PALACE.

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A Tea ceremony is held in front of the guest on a serving table.

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The assortment of Sweets varies, but there are some highlights like, for example, Traditional Finnish buns, which usually return to the list.

PALACE Cheese selection

If there is a desire to end your dinner with more thrilling sensations, then a “cheese trolley” with different condiments (24 eur) is provided.

Head chef Eero Vottonen

Eero Vottonen: “I am happy that all the passion with which my team and I approach work is reflected in the dishes we cook”.

PALACE Restaurant

PALACE Restaurant

www.palacerestaurant.fi

Address: Eteläranta 10, 00130 Helsinki

Opening hours: Tue -Sat, 18 – 24.

Contacts: +358 50 502 0718

Instagram: @palacehelsinki


Editor-in-chief: Patricia Kolari
Technical Director: Evgeny Fedorov
Text writer: Marina Timoshevskaya             Photos: EATWEEK