Located in an attractive 1817 townhouse on the harbor of Helsinki, OlO, first received a Michelin star in 2011 and has held it for more than a decade, continues to be one of the most respectable restaurants in Finland with its masterful menu and unique Scandinavian atmosphere.
The restaurant, founded in 2006 by the renowned trio of chefs and restaurateurs Pekka Terävä, Petri Lukkarinen and Teuvo Salminen, is one of the 50 Best Restaurants in Finland, and in 2009 OlO was named “Restaurant of the Year” by the Finnish Gastronomic Community.
We’ve visited OlO several times before, but each new return made us admiring more and more the unusual gastronomic delights of Nordic cuisine, where the maximum of natural and local ingredients are used, skillfully combined in any dish presented. And this is a great merit of the entire restaurant team headed by brand-chef Tuomas Vierelä.
The interior of OlO, recently refurbished, is made in the style of Scandinavian minimalism, all its four rooms are characterized by delightful restraint: simple ascetic furniture, white tablecloths, natural oak wooden floors, warm and slightly dimmed light — everything creates a feeling of coziness and complete comfort. And friendly and attentive staff will ensure to make your evening utmost unforgettable.
The cornerstones of the OlO philosophy are raw, extremely high-quality and great-taste Nordic ingredients with added international nuances, and a relentless pursuit of perfection.
According to Tuomas Vierelä, “We combine the age-old know-how of Finnish culinary culture with modern technology, so our experimental flavor combinations can be both new and very recognizable. We are constantly looking for something new and evolving every day — this is our source of vitality and inspiration.”
The restaurant serves tasting menus and à la carte menu.
If you are in the mood to experience the restaurant’s cuisine in a more complete way, you should definitely opt for the tasting menu. Each course here is a finished work of art, harmoniously combining elegance of taste and brevity of presentation.
Along with the menu, you can enjoy carefully considered drink options. The restaurant’s sommelier clearly makes sure that the wine selection includes finds for connoisseurs and novices alike, and the bartenders will prepare the best non-alcoholic options with your preferences and wishes.
Having chosen the tasting menu accompanied by Prestige Wine Pairing we once again immersed ourselves in a three-hour gastronomic journey, enjoying a relaxed environment with well-chosen musical accompaniment and impeccable service.
The set menu begins with a compliment from the chef, miniature Amuse-bouche and a glass of champagne Paul Bara Grand Rose Brut NV, France.
-Parmesan cheese with cured mangalitza and umeboshi
-Finnish goose liver with grilled com and hazelnut
-Wagyu A5 with hybrid caviar and shiro soy
“Every new menu is a constant dialog with the guests, — says Tuomas. — Through it, we convey our feelings to them. We want to offer the most unforgettable dining experience that brings joy to everyday life. And our success is satisfied visitors who want to come back again.”
Starters:
-Marinated tomato with strawberries and radish oroshi
-Raw Icelandic shrimp with
rainbow trout roe and almond milk
Wine suggestion: Zarate Balado, Albarino, Rias Baixas, Spain 2021
-Pan seared scallop with sunflower seed miso and browned butter
This course can also be accompanied by caviar, which the chef believes fits very well with this serving (option for an extra charge of 31 €/10 g).
Wine suggestion: Orin Swift, Blank Stare, Sauvignon Blanc, Russian River, USA 2019
According to Tuomas, the serving of bread is one of the most important rituals of the dinner, while it’s treated with special trepidation, and the light crunch that echoes through the room indicates that the guests take it with special pleasure.
-Wild mushrooms with kombu butter sauce and Olo’s sourdough bread
Wine suggestion: Josmeyer, Grand Cru Brand, Pinot Gris, Alsace, France 2015
The main part of the menu consists of four servings, filled like all the previous dishes with exciting flavors, and proudly served in a line with interesting stories from the passionate chefs of the kitchen.
-King crab with butter sauce seasoned with salted rhubarb
Wine suggestion: Vocoret, Le Bas de Chapelot, Chardonnay, France 2021
-Wagyu A5 with spring cabbage and vinaigrette seasoned with yolk and koji
Wine suggestion: Domain Taupenot-Merme, Morey Saint Denis, France 2021
-Steamed turbot with morel and Vin Jaune sauce
Wine suggestion: Salwey, Sieben Winter, Baden, Germany 2016
-Glazed veal sweetbreads with brussel sprouts and dark onion broth
Wine suggestion: Tenuta delle Terre Nere, Etna Rosso, San Lorenzo, Sicily, Italy 2020
Before desserts, you can indulge in OlO Cheese serving with condiments (24 €)
This sumptuous dinner ended with sweet delicacies accompanied by a dessert wine from Piedmont.
-Vanilla sherbet with raspberries and salted caramel
-Rye and miso parfait with gooseberries and Manjari chocolate
-Apple pie with vanilla
Wine suggestion: Levi Amaro della Donna Selvatica, Italy
Menu — 195 €
Wine pairing — 179 €
Prestige Wine Pairing — 281 €
Non-alcohol pairing — 93 €
Restaurant OlO
Address: Pohjoisesplanadi 5, 00170 Helsinki, Finland
Opening hours:
Tuesday — Thursday: 18.00 – 24.00
Friday — Saturday: (16.00) 18.00 – 24.00
Instagram: @restaurantolo
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
