Walking along the quiet central street of Helsinki Vironkatu, you can see the modest JORD signboard: a real quintessence of organics in food, design and atmosphere from the creators of the famous Michelin-starred ASK restaurant is hidden behind it.
Marked by Michelin Bib Gourmand in 2018, JORD became the second project of restaurateur and chef Filip Langhoff and his wife Linda Stenman-Langhoff – founders of one of Finland’s best restaurants ASK. ASK got its Michelin star back in 2014, however, in November last year it temporarily closed its doors due to the search for a new location.
Homeish and cozy JORD has moved into its place: a new gastronomic pearl of one of the most famous districts of Helsinki Kruununhaka. “When we opened ASK seven years ago , our main task was to create a restaurant with the kind of food that we and our children eat ourselves: wholesome and understandable, with the maximum use of organic & eco-friendly products and drinks. We embodied the same idea in JORD. We call it “pikku sisko” — ASK’s younger sister”, — says Filip Langhoff, smiling.
The interior of the restaurant’s single room-space is bright and democratic while all the used materials are exclusively natural (such is the motto of JORD): tables and chairs made of birch, furniture upholstery, carpets and napkins made of wool, linen and cotton. Even staff clothing and cleaning supplies are no exception. You can see elegant disheware and cutlery from famous Finnish designers Pentik, Arabia, Iittala as well as necessary attributes of Nordic comfort: candles and statuettes symbolizing native Finland.
“JORD means ”soil“ in translation from Swedish language. All that human receives is the gifts of nature, rising from it and growing on the earth. This is where the name of our restaurant came from and we decided to symbolically show the inscription on the wall only in half”, — Filip Langhoff.
The basis of the menu is made up of Scandinavian and European dishes, there are also Vegan and Gluten-free positions. “Most of the products are local: fish, with the exception of tuna which comes to us from Norway, venison, beef, pork, vegetables, dairy products, — Filip continues the conversation, — The cheeses are mostly Finnish, some types from Denmark and France. The autumn-winter menu comes with a large number of seasonal mushrooms and berries as well as various herbs.”
Along with the main menu and the Chef’s menu, which is available from 5 p.m. to 9 p.m. (Tue-Thu) and until 10 p.m. on Friday and Saturday, JORD offers excellent lunches from 11 a.m. to 3 p.m. on weekdays. “Of course, you can stop by for a glass of wine or champagne with a small snack, but we want to introduce people our main menu and chef’s menu consisting of 5 positions: they give a clear understanding of what we do and reflect our style. The menu doesn’t change completely, only some items are updated depending on the season and the availability of ingredients. But there are favorites beloved by our guests which live in the menu all the time”, — continue Filip and Linda.
One of these old-timers is Beef Tartare and Ramson (14 €) which has existed since the opening and is very popular among visitors. Finely chopped beef, sliced fermented celery, pickled ramson berries and drops of homemade mayonnaise.
Linda Stenman-Langhoff, who is herself a professional sommelier, recommends to try this appetizer together with Finnish gooseberry sparkling wine limited edition Verla Helinä 20 Anniversary (12 € glass / 89 € bottle)
Another interesting starter Cold Smoked Pike and Cucumber (13 €) — smoked fish with thinly sliced cucumber & yogurt dressing —goes well with the same wine.
Onion Soup and Fava Bean “Tofu” is a completely vegetarian novelty of the menu that has already found its fans.
Served with Härkäpapu garden bean tofu and concentrated onion broth.
The wine list delights with its rich selection of labels from around the world: Italy, France, Spain, Australia, Germany, Finland, Austria, Czech Republic. “We carefully approach the choice of alcohol, for each dish we select the most suitable option: the guest doesn’t have to think and puzzle for a long time what to order so that he can just relax and enjoy. After all, there are more than 400 items in our winery (although we started with only 35 at ASK)”, — says Filip proudly.
For the main course it worth trying one of the chef’s favorite dishes — Pike Perch, Jerusalem Artichoke and Milk (26 €). White fish fillet with Jerusalem artichoke in three textures: mashed, roasted and in chips for a decoration. Served with milk & whipped butter foam.
“According to Filip, fish should swim twice: the first time in the sea, the second — in butter. There is a lot of butter and love in this dish”, — says Linda.
The taste of this dish is perfectly emphasized by the white French wine Arbois Savagnin 2013 (12,6 € / 88 €).
Hot meat option is Venison, Parsnip and Spruce Shoots (€ 29) cooked from only two ingredients: medium-rare venison and a whole roasted parsnip with demi-glace sauce seasoned with young spruce shoots which Filip and Linda collect themselves in early spring.
The piquancy of the combination is perfectly revealed by a glass of French Cabernet Le Rouge des Cornus 2017 (10,5 € / 64 €).
One of the main favorites of JORD ‘s guests and creators existing on the menu from the very first days is a striking sun-colored dessert Sea Buckthorn and Caramel (11 €). Sea buckthorn parfait with sea buckthorn gel, homemade oat granola and caramel sauce.
Its lightness and delicacy will complement the German dessert wine Lorenz Huxelrebe Auslese 2016 (10,5 € / 46 €).
“JORD is like a “chamber theater”, where you come to relax and enjoy the performance and we’re trying to do our best it was success,” — Linda Stenman-Langhoff.
Restaurant JORD
Адрес: Vironkatu 8, 00170 Helsinki
Editor-in-chief: Patricia Kolari
Technical Director: Evgeny Fedorov
Text writer: Marina Timoshevskaya Photos: EATWEEK
