BOULEVARD BAR & SEAFOOD is a modern Scandinavian seafood restaurant where every dish is an ode to ingredients, handled with the skill and delicacy they deserve, sticking to classic cooking methods and applying new trends.
BOULEVARD BAR & SEAFOOD is located in the center of Helsinki on one of the busiest and most beautiful streets.
Restaurant BOULEVARD is the joint dream of two well-seasoned chefs, Sylvester Soisalo and Matti Wikberg.
Matti Winberg has an extensive background both as a chef and restaurateur. Matti has always been driven by his dedication to create something new and different. He is devoted to coming up with thrilling food experiences at his restaurants. This very passion is behind the creation of BOULEVARD, too.
In the Photo: Chef & Co-Owner Sylvester Soisalo
Sylvester Soisalo’s career as a chef began in 2012 in Finland. Soon the world beckoned the young chef and Sylvester found himself working in several reputable fine dining restaurants both in in his home country and abroad. The experience he has gained from around the world, his ability to focus on what is relevant as well as a hint of his contagious creativity can be seen and felt in many of the details at BOULEVARD restaurant.
“I’ve always been fascinated by the great possibilities seafood offers, how many interesting dishes you can create with it, — says Sylvester. — Therefore, my dream has always been to open a fish restaurant. We focus on sustainably grown and harvested seafood, while applying a variety of preparation methods. We are not bound by food offerings from specific countries or cultures, instead we are driven by a pure love for seafood. Our goal is to create the most comfortable mood for the guest, to offer him only excellent products and professional service.”
The restaurant, which has 70 seats, invites guests to enjoy the charming dining room, done in dark blue, white and burgundy colors or to chill out at relaxing and cozy bar area. The timelessly stylish décor of restaurant has been designed by Futudesign.
In order to provide guests with an unforgettable experience of visiting the restaurant, even the smallest details have been honed to perfection, both in decor and in service.
“The menu of the restaurant consists of fresh and organic seafood, which is offered to us by our seas and lakes, — continues Sylvester. All dishes are prepared in accordance with classical cooking methods, but in our interpretation. For us, the quality of each ingredient, combined with a deep understanding and respect for each of them, is more important than styling techniques. Therefore, our dishes are extremely concise and laconic, the main thing is that what we serve is delicious — that’s enough for us.”
BOULEVARD BAR & SEAFOOD offers two types of menus:
–Lunch — Menu du jour, that is served with two or three courses.
–À la carte Menu, that includes various snacks, starters, mains and desserts.
Chefs recommend to start an experience with following appetizers:
- OYSTERS, served with rose pepper mignonette, hot sauce and lemon
- GRILLED OLIVES — Grilled Noccelarra olives with orange zest
- BALTIC HERRING BOQUERONES — Cured and pickled Baltic herrings in olive oil
Great pair for a bubbly start is a glass of champagne (Cuis 1er Cru Blanc de Blancs, Pierre Gimonnet, Champagne, France)
Another starter that definitely deserves attention is CAVIAR.
Served with house blinis in a form of fish and layer of sour cream, onion, dill and chives hidden underneath in the branded BOULEVARD jar.
A dish so that solely worth a visit to BOULEVARD is TURBOT BAKED WITH CHAMPAGNE & SAVOY CABBAGE.
Gently cooked inside a layer of puff pastry and served with sauce champagne.
Great choice for Sides is Fresh salad and Mashed potatoes.
Chablis by William Fevre from Bourgogne, France 2019, also served by glass, will highlight the taste of this exceptional dish.
BOULEVARD Wine list relies heavily on European wines. It includes a selection of high-quality wines both from small wineries as well as more widely known wine producers. Choosing wines, the restaurant team also pay attention to cleanliness, balance and enjoyability.
Desserts are also inspired by undying classics, and you can make a choice from the lightest to the more rich one.
- BLOOD ORANGE SORBET WITH LIMONCELLO
- PANNACOTTA Á LA C.D. — Caramel pannacotta with vanilla and rhum, hommage Chez Dominique
- MANJARI — chocolate ganache with sea salt and olive oil
At the end of the meal you can move to the bar area for prolonging the evening and enjoying the cocktails.
The Cocktail menu consists of modern classics, which the bartenders have given a unique twist.
High quality ingredients and balance of flavors take center stage in preparation of the cocktails, characterizing simplicity and elegance, which are the key points in the whole concept of the restaurant.
Signature cocktail BOULEVARDIER — Knob Creek bourbon, Campari, Amara Rossa, Antica Formula.
Or one of the most popular among visitors — ESPRESSO MARTINI — Hine Rare, Kahlua, tiramisu foam.
Sylvester Soisalo: “Spending time with our loved ones and friends enjoying good food and drinks is the most precious time for all of us. We want our guests to get the most sincere pleasure from visiting our restaurant, returning to us again and again. And on our behalf, we are glad to surprise them with new creations”.
BOULEVARD BAR & SEAFOOD
Opening hours: TUE – FRI 16.00 – 00.30 (kitchen is open 17.00 – 22.30), SAT 14.00 – 00.30 (kitchen is open 14.00 – 22.30)
Address: Bulevardi 6, 00120 Helsinki
Contacts: Info@boulevard.fi;
+358 10 322 9387
Instagram: @boulevardhelsinki
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
