Achieving excellence in everything is the main goal of the entire PALACE Restaurant philosophy, which gives guests a truly unique experience through years. Whether it’s the use of luxurious ingredients in adventurous and gourmet dishes, a passion for versatile flavors or a fresh take on something mundane.
The Patron chef of the restaurant, Eero Vottonen, and his chief assistant in the kitchen, Oula-Kustaa Keijälä, have remained true to their philosophy since the very opening of the restaurant.
The Michelin-starred PALACE Restaurant has always been one of the most elegant and sophisticated fine dining places in Finland. This classic restaurant, located on the 10th floor of a modernist building on the waterfront of Helsinki, has always attracted not only locals but gourmet-addicted tourists from all over the world.
The windows of the restaurant offer a magical view of the Baltic Sea embankment, and being inside, you feel like you are sailing on a big ship, where an exciting gastronomic journey unfolds.
To enjoy a real marine atmosphere, before dinner you can comfortably sit on the sofas in the stylish PALACE bar, or catch sunset on the cozy, reminiscent of the deck of a ship open-air terrace during warm days, drinking one of author cocktails, which, like the food, are prepared to perfection. (In the Photo — Palace Signature)
Each new dish on the menu is distinguished by a harmonious combination of texture and taste, which is theatrically completed at the table by the chefs themselves.
“We have remained true to our concept since the opening of the restaurant. Our style is preserved in every dish, but, of course, we are always moving forward and developing, — says Eero Vottonen. — We have come to understand that, and we are trying to adhere to this now, that with the least amount of ingredients you can get no worse, and sometimes even better, results than using a huge amount of products. The most important thing is the right combination of textures and tastes. Now in the world of chefs many are coming to this, and this is our art”.
The dishes on the menu change seasonally, reflecting the characteristics and taste experiences of each season, still saving the gastronomic core of PALACE.
- PALACE Assorted Starters
The dishes often contain seafood, fish, but there are products that Eero never consumes himself.
- Danish Hiramasa, trout roe and preserved tomato
“We use only those products that we ourselves love and eat, I always adhere to the rule that if the chef does not eat something himself, then it is not worth serving it to guests, because each new dish should first of all be liked by yourself and you should eat with pleasure. For this reason, I never cook oysters, although sometimes I eat them in their original form, but in cooking I don’t understand and don’t like them”, — says Eero.
- Raw shrimps, sweet peas and nordic wasabi
The menu always features a Caviar serving which saves its classic form, with only condiments changing.
“It is a great honor for me to work in our team, which has not changed much since the beginning of the restaurant, — says Oula-Kustaa Keijälä, Chef de Cuisine of PALACE. — Of course, Eero is a strong leader and very demanding in his approach to work, but strong cooperation is also important to him. He always carefully and respectfully listens to the suggestions and comments of each of us, so there are never quarrels and disagreements between us. We are one team, and we create everything together”.
- Burbot ‘ankimo’, ginger and mushroom dashi
- Skrei cod, potato ‘dumpling’ and ramson, topped with caviar
In addition to the excellent menu, the restaurant’s head sommelier Olli Nurmilahti has developed an impressive list of classic and vintage wines, specially designed wine package as well as non-alcoholic pairing, which is becoming very popular with guests every day.
- Turbot, artichokes “barigoule” and preserved black truffle
Each PALACE menu also has a dish that can be served to the guest as an extra option: Norwegian langoustine, kanzuri butter and langoustine XO-sauce (price 30€)
“Many people are probably wondering why we removed the traditional serving of bread, as it used to be before as a separate serving on the menu, — Eero continues. — This is also such an innovation in our today’s menu that instead of bread with various additions we serve fresh brioche with a main course. We decided to deviate a bit from established standards”.
- Pigeon from Anjou, spiced plum/milk brioche and truffle butter
Before moving to the desserts, there’s in option to treat yourself with cheese delicacies.
- Palace cheese trolley & condiments (price 24€)
Desserts and Petit Fours in the final part of the evening are always full of seasonal novelties.
- Citrus fruits and aromatics
- Set of Petit Fours
Eero Vottonen & Oula-Kustaa Keijälä: “We work together as a duo (he smile). If something does not occur to one, then immediately this thought comes to another, we trust each other one hundred percent. For so many years of work, we even learned to read our thoughts. We can criticize each other, but we always take it with a smile. Together with our team, we strive for new achievements and, of course, for new awards. We are all working together in this direction. But the most important thing for us is that our guests are satisfied and receive maximum positive emotions. It gives such a surge of energy and vigor that we are going in the right direction”.
Menu Palace — 180€
Wine pairing — 170€
Non-alcoholic pairing — 75€
PALACE Restaurant
Opening hours:
Restaurant — Wednesday-Saturday 18–24; Bar — Wednesday-Saturday 17–24
Address: Eteläranta 10, 00130 Helsinki
Contacts: +358 50 502 0718;
restaurant@palacerestaurant.fi
Instagram: @palacehelsinki
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
