• Very Fine Level 73

    Gustav Wasa

    BarBar menu
    Raastuvankatu 24, 65100 Vaasa

    The humble vaults in which Gustav Wasa is located are a living reminder of the fire that destroyed the old city of Vaasa and out of which the new Vaasa emerged. The black walls have been cleaned up, soft lighting has been installed and white tablecloths shine in the red brick surroundings. The staff are young and their sense of teamwork is evidenced by the laughter that rings out amongst them and echoes in this historically preserved building. By the end of the evening you’re calling them by name and asking after the due date of owners’ Tina and Kim Hellman’s baby. The mood may be laid-back but these guys run a tight ship. GW7 is the name of the tasting menu that changes almost daily and always promises to be full of surprises. The sourdough bread is nicely salted, the amuse-bouche gets our taste buds going with potted shrimp, a hit of dill and a smooth aioli. Pears, apples and fizz play on the tongue with each sip of the prosecco. The smoked, pale pink trout has a perfect firm texture and is surrounded by sweetly marinated cucumber. Horse fillet, a rather lean cut, can be fairly tough if it’s not handled with care, but these pros know what they’re doing. The smoky-flavoured meat is rare and tender and served with crunchy beluga lentils and beans. A pinot noir from Chile with its sweet, leathery qualities is an ideal match with this hearty dish. Arriving with precision timing, each dish is arranged by the artists in the kitchen and has the right amount of crispiness, crunchiness, creaminess, sweet, sour and smoke to keep you intrigued about what’s up next. That said, the line-up seems to lack cohesion. On the other hand, local, fresh and just plain damn good food could be what they’re aiming for and it’s hard to argue with that.

    63.0961699000000121.612053800000012
    More information about Gustav Wasa
  • Very Fine Level 73

    Den Gyldene Freden

    BarChambre separéeBanqueting roomsTables outsideVegetarian dishesAmerican ExpressMedlem i Visita – Svensk Besöksnäring
    Österlånggatan 51, 103 17 Stockholm

    Isn't that the poet Kristina Lugn? Oh yes, it’s Thursday, when the Swedish Academy has its dinner meeting upstairs. But this is no longer the only tradition celebrated at the cosy restaurant from the 1700s. There is also a huge legacy to uphold here. If you have been serving comfort food to Sweden’s cultural elite for almost 300 years, one should be wary of any overly daring creativity at the stoves. Serious traditionalists can be happy that Zorn’s meatballs are always on the menu – and always just as fantastic with smooth mashed potatoes and classic accompaniments. Freden’s plate of “house-hung” charcuterie is becoming almost as classic, and rightly so – they know how to stuff sausages here! The more elaborate dishes also keep to the classic, even though the accompaniments are occasionally less so. A really nice steak tartare comes with pumpkin, smoked mayonnaise and hazelnuts, while venison, in the form of both rib-eye and sausage, comes with baked carrot with a lot of root vegetable sweetness and a tart blackcurrant sauce. Well executed and finely balanced. The potato dumplings stuffed with mushrooms are rather tired, even though the lingonberries do their best to liven things up. But the atmosphere is great, and the small wooden tables at street level are practically made for intimate conversations – or lofty carousing about life and art. The professionally friendly and caring service staff performs their part well. Freden also gets a gold star for daily offering a special dinner before 6 o’clock, which includes a glass of wine, beer or non-alcoholic beverage for just SEK 215. Stuff like that delights not only poor artists’ souls.

    59.323333218.0738042
    More information about Den Gyldene Freden
  • Very Fine Level 74

    Restaurang Galleriet, Görvälns Slott

    BarChambre separéeBanqueting roomsParkingTables outsideVegetarian dishesRooms availableAmerican ExpressMedlem i Visita – Svensk Besöksnäring
    Görvälnsvägen, 175 46 Järfälla

    The crispy-fried Hasselback potatoes with bleak roe and crème fraîche are seemingly simple, but seductively yummy. A mini waffle with chicken liver mousse and port wine-braised onions fills the mouth with distinct liver flavours and sweet scents. A glass of Billecart-Salmon champagne raises the luxury level. Yes, Galleriet at Görväln Slott is a place for decadence. The castle itself, just half an hour from Stockholm, is a different world in a bay of Lake Malaren. We proceed uphill and into the salons and lower our voices in reverence for the ancestors that have slept in this house since the 1600s. The menu with ten dishes is an entertaining read. Behind the unassuming title, “Potatoes – anchovies, bleak roe and sour cream”, hides one of the year’s most spectacular dishes. At the bottom of a heavy mortar we find potato cream and anchovy fillets hidden by a crispy rye bread cap, along with quark, bleak roe and fresh herbs. With the help of the pestle we crush the cap and mix up the dish. It’s fun and yummy. The kitchen here has a big imagination, evidenced by a red-green-white apparition in which turbot and clam-filled ravioli meet artichoke and diced tomato. The wine list is impressive and the selection is entertaining. A mineral Portuguese wine with Arinto grapes generates a lemony affection toward the octopus with radish and oysters. A deep, fruity white Burgundy punches up a festive seafood dish: lobster pieces, omelette cubes and gelée under a blanket of thin slices of raw mushrooms and Gruyère. A nice, tart Barolo makes itself at home with a charming dish of comfort food: lamb isterband sausage with beetroot pillows stuffed with pork and minced lamb. The beef tartare on a black ceramic plate with smoked salmon roe and Valencia almonds is topped by stylish pumpkin triangles filled with cloudberry cream. It’s eye candy on the plate with flavours that sing in your mouth. The wait staff, in grey T-shirts, sneak silently and smoothly around, exchanging dishes and filling our glasses with noble elegance.

    59.429244317.781882900000028
    More information about Restaurang Galleriet, Görvälns Slott
  • Very Fine Level 71

    Hallingstuene

    BarChambre separéeBar menuParkingTables outside
    Geilovegen 56, 3581 Geilo

    Opens for the season on June 8th.

    60.533868600000018.205110399999967
    More information about Hallingstuene
  • Very Fine Level 71

    Hantverket Mat & Bar

    Sturegatan 15, 114 36 Stockholm

    In the entrance stands a large, worn carpenter’s bench, in contrast with the otherwise modernly furnished space. To the left is a spacious bar with cosy armchairs for a layover en route to your table. Or spend the whole evening at Spritbordet (“The spirits table”), where the bartenders tailor-make sets of drinks and dishes for groups of eight. To the right is the large open kitchen with a number of bookable seats at the bar where you can watch over the hardworking kitchen crew. The snacks consist of a miniature Parisian waffle with a dollop of chicken liver mousse and onions glazed in port wine; small Hasselback potatoes with caviar and sour cream; and Japanese omelette – tamago – with a piece of skrei, Västerbotten cheese and mayo mixed with relish. In the breadbasket we find steamed hot tuttul – thin bread that originated in near Lake Siljan - baked with pressed potatoes. It comes with a mini-pot of moist country pâté with a lot of character. The pork chop is slow-braised and tender, and includes such generous amounts of equally soft onions and butter that the fatty liquid drips between our fingers as we try to eat the dish taco-style. The dish described as “Almost raw herring with aquavit, böckling, potato croutons and caviar” might sound intimidating for those afraid of excessive “fishiness”, but is in fact a well-balanced experience with mild, fresh sea flavours and a pleasant little kick from the aquavit. Thinly sliced raw beef from Lövsta Kött outside Uppsala is served successfully with Jerusalem artichokes, Gruyère and intense, roasted hazelnuts. The whipped cream dessert called Änglamat is a sure winner with acerbic lingonberries, crumbled cookies, vanilla ice cream and sticky caramel sauce. The wine list is not too long, but contains a well-chosen assortment that leans towards the natural and organic. The kitchen was recently taken over by Stefan Ekengren – formerly of Görvälns Slott – so we expect even more from Hantverket in the future.

    59.341376718.076746500000013
    More information about Hantverket Mat & Bar
  • Very Fine Level 69

    Havsvidden

    Chambre separéeBanqueting roomsTables outsideWheelchair accessVegetarian dishesRooms availableAmerican Express
    90 Havsviddsvägen, 22340 Geta

    It does not get more beautiful than this in the Åland archipelago – and that is saying a lot. Furthest north, out on a peninsula among the bare cliffs and windswept pines, you will find this place which has developed over time into a full resort with a hotel, several cliff houses for more private getaways, swimming pools and a restaurant. After a stroll through the surrounding area and perhaps a dip in the wood-fired hot tub, when you finally sit down in the dining room with its stunning views over the northern Baltic, it is not without expectations. This kind of pressure could give any kitchen the jitters, but Havsvidden takes a sensible approach. The menu is short and the ingredients are carefully selected, preferably from as close by as possible. An airy green pea soup has been beefed up with pieces of mild smoked salmon, and it’s a good start with its nicely balanced sweetness and acidity. The tabbouleh lamb is a bit odd (a breath of Africa feels a bit strange here in this northern archipelago), but the kitchen is adept and when a nicely grilled perch lands on the table, order is restored. Beef tenderloin with red wine sauce is a very retro dish, especially when served with bacon-wrapped haricots verts, but we honestly enjoy every bite. The wine list is short and does not offer so much by the glass, but the charming staff are happy to open a bottle if you ask. Overnight guests will be treated to a super nice breakfast in the morning.

    60.420153719.915687899999966
    More information about Havsvidden
  • Very Fine Level 75

    Hella ja Huone

    ParkingVegetarian dishesAmerican Express
    Salhojankatu 48, 33500 Tampere

    This is very much a one-man-show. Cuban Chef Arto Rastas glides in between the strict-backed chairs of black wood in this small but charming venue, while the cooks work diligently behind the door to the kitchen. The menu is playful and young couples, locals and visitors, all study its contents with a smile on their lips. The dishes make references to both film and music, like “Smoke in the consommé”, “All you need is lovage” and “Godfather’s egg”. The latter opens both the six and twelve-course menus on a strong note. A 63° egg with seaweed, caviar and Parmesan sauce has a nice saltiness, and it is well balanced by the residual sweetness in the prosecco it’s paired with. The sea theme continues with a piece of pike, served with its fried skin, resting on a slightly too icy Granny Smith apple sorbet. Chilled sake is an exciting taste combination, but hardly raises the temperature. The subsequent “Goldfish”, however, compensates for this. A piece of whitefish rests in a pool of Hollandaise, surrounded by samphire and round slices of yellow beets to complement the palette. When Arto announces “Silence of the Lambs” some of the English-speaking guests become nervous, but they calm down when it turns out to consist of two substantial pieces of lamb liver served with green beans, carrot purée and a powerful reduced sauce. The mellow chianti fits perfectly. Arto is passionate about Old World wines, primarily because of the environment. (“They have not travelled as far”.) On the other hand, the white chocolate in the dessert hasn’t exactly come from next door. It is served with lingonberry gelée and paired with a sweet French white wine to complete our visit to this little understated restaurant.

    61.498806223.783820200000036
    More information about Hella ja Huone
  • Very Fine Level 73

    Hõlm

    Chambre separéeBanqueting roomsParkingWheelchair accessVegetarian dishesRooms available
    Ülikooli 14, Tartu

    We have heard Tartu locals say that a restaurant as formal as the Hõlmis a bit much for such a small town. Yet everything comes downto the mindset. Small and insignificant will never become bigger and more exciting unless it thinks boldly and acts accordingly. By the way, the doubts are fading by now. The modern Hotel Lydia and its formal restaurant have become a good reason to visit Tartu. Tartu has become greater by a new level in service culture. The views from the Hõlmto the park and main square are gorgeous. The white wooden screens offer privacy while allowing a view to the kitchen. The Hõlmis a fine dining restaurant where the dishes hark back to the 1920s, into the recipe notebooks of the great-grandmothers of the owners. The smoked mackerel, gooseberry and currant cucumber looks cutting-edge. Nothing here is historic. Except the taste. But the latter combines the old and familiar (the pure taste of the mackerel) with newand interesting (the gooseberries are salted and the currant cucumbers pickled in a vacuum bag until they taste half of currant, half of cucumber). One hundred years have changed cooking thoroughly. And the Hõlm, the restaurant that made Tartu greater, tells this history.

    58.37946526.721918
    More information about Hõlm
  • Very Fine Level 81

    Horisont Restaurant & Bar

    BarBrunchChambre separéeBar menuBanqueting roomsParkingWheelchair accessVegetarian dishesRooms availableAmerican Express
    Tornimäe 3, 10145 Tallinn

    If in reality, the horizon splits the world in two - heaven and earth -, then in the gastronomic world, only a couple of greats reach higher than the Horisont. All others fall below it. Not only because its location on the 30th floor has it literally look down on other restaurants, but rather because ithas belonged among the top Estonian restaurants for years.The panoramic view from its broad windows encompasses the Old Town’s “sprat tin silhouette”, famous through the former Soviet bloc for its depictionon sprat tins, and the modern city with its high rises. The Horisont’s raw ingredients are among Estonia’s best aswell, especially when it comes to fish and seafood: the starters list features yellowtail kingfish ceviche, fried langoustine tails and wooden plank-cooked sockeye salmon; the entrées include stone bass and turbot fillet and octopus. Marine-inspired sides surprisepleasantly: grenadilla-seasoned lobster soup accompanies the fried octopus and the veal comes with Argentine shrimp and estragon-flavoured shellfish-veal sauce. Service at the Horisont has been meeting a steady high standard for years andprofessional finesse meets just the right balance of personalized interaction. Small, attentive details make you feel welcome and taken care of: a handbag gets its own footstool, a water glass will never be empty and each course comes out just in time. The wine list is extensive, surpassed only by the sommelier's knowledge, so while finding a good pairing for your food, you might learn a lot about the better vineyards of the Tokaj area or perhaps Austrian grapes.

    59.43292724.761193
    More information about Horisont Restaurant & Bar
  • Very Fine Level 71

    Hos Pelle

    BarChambre separéeBar menuParkingTables outsideVegetarian dishesAmerican ExpressMedlem i Visita – Svensk Besöksnäring
    Djupedalsgatan 2, 413 07 Gothenburg

    Much has happened in Sweden’s restaurant world since Pelle opened in the early 1990s. But while restaurant trends come and go, Pelle stands firmly in the kitchen and continues to lovingly transform high-quality local produce into tasty and stylishly plated Swedish comfort food. Whether you choose the dining room or the simpler bar, you’ll always find the place full. Even on a regular Wednesday there are diners of all ages – a young couple, a group of seniors, and a few celebratory groups of families or friends. The sparsely decorated dining room is pleasant and homey with its walls adorned with art for sale, hefty wooden tables, and candlelight. In recent years, Pelle has simplified his menu. There are few dishes to choose from and we recommend Pelle’s incredibly affordable four-course menu. We receive an excellent Swedish squid and oyster mushrooms paired with an equally excellent wine: a Faubel chardonnay. The chartreuse-coloured and wonderfully invigorating Tuscan kale soup with apple and anise caresses the taste buds. Hearty and tender veal cheek with oyster mushrooms has a hint of lovage that contrasts nicely against the sweetness of a carrot purée. It’s paired with a full-bodied and delightful Ripasso. The apple finale comes with the finest almond cream, enhanced by a sweet Monbazillac. “Like stuffing your nose in a jar of raisins”, says one guest about the French dessert wine. We are satisfied after a long evening and hope for continued artful cooking here for another quarter century.

    57.695039711.9532034
    More information about Hos Pelle
  • Very Fine Level 71

    Hummer

    Chambre separéeBanqueting roomsTables outside
    Nyhavn 63A, 1051 København K

    There are few things that can beat the atmosphere of an outdoor restaurant along the docks of Copenhagen’s Nyhavn on a sunny spring day. Add to this a wonderful meal at a reasonable price, and you’ve got pure bliss. We are welcomed by a young woman who also is our server for the day. She quickly proves to be highly knowledgeable about both food and wine. The first impression to arrive from the kitchen is a crisp bread with the consistency of puff pastry, baked with buttermilk and whole sage leaves, adding a strong, herby flavour balanced by the accompanying homemade butter with salty grains. For a very reasonable price, we order a serving of 30 grams of sustainable baerii caviar served on blinis. The large, bright fish eggs reveal elegant nut and umami notes, balanced by the slightly acidic organic crème fraîche and walnut. Another sublime dish is fresh green asparagus, sweet and sour pickled white asparagus sprinkled with leek ash and an oyster emulsion that together form a symphony of sea and spring flavours, adeptly matched by a huge-bodied 2013 chardonnay from Rustenberg in South Africa that combines great thickness with elegant acidic structure. Grilled leek with whole, lightly grilled Danish squid – akin to sushi in bite and pure fish flavour – a lightly smoked bacon sauce and a black, faintly sweet cream of fermented garlic, all garnished with fresh ramson leaves, is aesthetically pleasing and a light yet generous taste experience. A crisp grilled turbot is delicate, white, firm and juicy, served with onion rings filled with foam of whipped Vesterhavsost cheese and dill oil. A half lobster with lemon, dill and mayonnaise – the eponymous restaurant’s muse (hummer is the Danish word for lobster) – is delicious but difficult to eat without making a mess. The meat is perfectly prepared, releasing fresh shellfish sweetness and mineral notes of the sea.

    55.67966412.592554000000064
    More information about Hummer
  • Very Fine Level 72

    Restaurang Hvita Hjorten

    Chambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeHjärtekrogMedlem i Visita – Svensk Besöksnäring
    Läckö Slott, 531 99 Lidköping

    You can hardly get more local than this. Restaurateur Stefan Söderholm presents the menu in a way that only a restaurateur who knows all his suppliers can. With arms waving right, left, up and down and, in the same breath, he presents the beer, the meat and where the milk comes from, and adds, “You should go there, it’s only a X kilometres in that direction”. Of course the closest source is their own vegetable plot, which also happens to be one of Sweden’s most beautiful castle gardens. Several times during our visit we see the head gardener Simon Irving in complete head gardener-castle-regalia chugging past on his green scooter equipped with a loading platform. It is amazing here all year round – but in summer it’s enchanting. The view from beneath the cherry trees is unbeatable, of beautiful, white Läckö Castle surrounded by rocky cliffs, and the boats out on Lake Vänern. The menu is not very long and it used to change more frequently, but it is carefully conceived and mostly dominated by vegetables. The salad soup crackled with cream and topped with Väner bleak roe is a classic, as is the beef tartare whose toppings vary with the seasons. Today’s version is gold-coloured, and comes with planed and summery, sweet-sour golden beets and dried, torn sections of chicken-of-the-woods mushrooms. The dishes are large, so you have to be careful with the generous basket of fried new potatoes that’s served with every main course – for you must save room for dessert, especially during berry season. Organic strawberries, and white and red wild strawberries, do not get any better than here.

    58.6725144147988613.216960430145264
    More information about Restaurang Hvita Hjorten
  • Very Fine Level 71

    HÄRG

    Tables outsideVegetarian dishes
    Maakri 21 /Tornimäe, 10111 Tallinn

    The Härg - the Ox - is, as the name suggests, a meat restaurant. The food here isbountiful, a pastoral fantasy come true. Take for example the Härg’s selection of starters, consisting of five dishes meant tobe sampled by a small group. Or the Härg Fest - ten dishes served at once, no matter how many eaters. Sure, the Härg can provide for a light eater, too. Although maybe not the lightest of light eaters, since even a smoothie is fit for a light lunch. The vegetarian dish - Cabbage with Cabbage - satisfies a moderate hunger andis delicious to boot. The Savoy cabbage is grilled to rare. Eating it takes a steak knife and a good set of teeth, more than any meat might. The slightly tart ginger cabbage, onthe other hand, is soft-boiled, and the soft, silky cheese sauce brings the dish together in a perfect balance. But the main draw of a meat restaurant is supposed tobe meat, and the word on the street is that hitting the perfect doneness is a matter of honor here. We have always made a point of paying attention and are currently pleased to report a perfect score. Help yourself to the high-grade balsamico, and pair the high-grade steak with an even higher-grade wine that you'd be hard pressed to find offered by the glass elsewhere. Why not the Antinori Tignanello, or else the Rothschild Chateau d’Armailhac.

    59.43859424.755465
    More information about HÄRG
  • Very Fine Level 74

    Jah Izakaya & Sake Bar

    BarBar menuVegetarian dishesMedlem af Horesta
    Gasværksvej 21, 1656 København V

    An izakaya is the Japanese version of a gastropub, originally a haven for Japanese businesspeople, with high standards for food and drink. The team behind Jah Izakaya set out to create such a place in Vesterbro with a minimalistically appointed restaurant and open kitchen bar. Everything is steeped in precision and features the meticulous seasoning that has made Japanese cuisine so famous. You choose a variety of dishes to share with the others at your table. It is all very informal and the prices are affordable. The sashimi features the highest quality Faroese salmon, tender tuna and a Danish octopus that also makes a cameo in an ika ichiyaboshi – an unforgettable serving of slightly dried octopus with spicy mayo. Rarely have the sweetness and richness of an octopus come through so clearly. Each of the eight dishes we order is accompanied by a new dip – every one with its own personality. The wasabi here has notes of spiced tea and herbs. Each sauce specifically matches a dish, such as an ingenious yuzu soy sauce with the mouth-watering gyukatsu – fillet steak with a thin breading that is fried so the meat is red and the breading crisp. On the whole, the breading at Jah Izakaya is in a league of its own. The day’s special, avocado in a light tempura, is airy and perfectly crisp. Even the tofu, lightly fried then immersed in a warm dashi bouillon, packs impressive flavour. Beverages range from sake, whisky and Japanese shochu brandy, to beer, kombucha and natural wine. We pair with kombucha and méthode traditionnelle bubbles from Domain Bellaurd in Savoy whose minerality and nutty character fit well with the umami-dominated meal.

    55.670776212.557510800000045
    More information about Jah Izakaya & Sake Bar
  • Very Fine Level 72

    Jahu Tänavagurmee

    Tables outsideWheelchair accessVegetarian dishes
    Tatari 1, Tallinn

    The Härg - the Ox - is, as the name suggests, a meat restaurant. The food here isbountiful, a pastoral fantasy come true. Take for example the Härg’s selection of starters, consisting of five dishes meant tobe sampled by a small group. Or the Härg Fest - ten dishes served at once, no matter how many eaters. Sure, the Härg can provide for a light eater, too. Although maybe not the lightest of light eaters, since even a smoothie is fit for a light lunch. The vegetarian dish - Cabbage with Cabbage - satisfies a moderate hunger andis delicious to boot. The Savoy cabbage is grilled to rare. Eating it takes a steak knife and a good set of teeth, more than any meat might. The slightly tart ginger cabbage, onthe other hand, is soft-boiled, and the soft, silky cheese sauce brings the dish together in a perfect balance. But the main draw of a meat restaurant is supposed tobe meat, and the word on the street is that hitting the perfect doneness is a matter of honor here. We have always made a point of paying attention and are currently pleased to report a perfect score. Help yourself to the high-grade balsamico, and pair the high-grade steak with an even higher-grade wine that you'd be hard pressed to find offered by the glass elsewhere. Why not the Antinori Tignanello, or else the Rothschild Chateau d’Armailhac.

    59.43982924.728928
    More information about Jahu Tänavagurmee
  • Very Fine Level 70

    Jossa mat og drikke

    BarBar menuVegetarian dishesAmerican Express
    Ørjaveita 4, 7010 Trondheim

    Jossa mat og drikke is now temporary closed awaiting it’s and Restaurant Credo’s relocation at Lilleby in Trondheim. - Down a dark narrow alley and up a cramped and steep staircase lies this sibling restaurant of longtime Trondheim food-bastion, Credo. Inside it is warm and cosy, with naked old wooden walls, a nice bar and an open kitchen. Jossa is like the younger kid who escaped the motherland and came back with all kinds of crazy ideas – and the ideas work. It’s laid-back with great, reasonably priced food. You can choose between a three or five-course menu, or today’s meat or fish. The food is inspired from all over the world; it’s rustic, centered around local produce, and features vegetables, grains, dairy, fish and off-cuts of meat. Jossa offers a good selection of wine, beer and pour-over coffee, and it’s possible to order wine from Credo’s legendary wine cellar. We also recommend their artisanal selection of bottled sodas and kombuchas, made fresh on the premises. Their Saturday lunch is easily the best deal in town and the service is easygoing, though sometimes almost too lax. Chef and owner Heidi Bjerkan has assembled a young and ambitious team, who manage to make the restaurant feel like a home away from home. We’re glad we don’t live next door because we would probably be there every other day. Like its parent establishment, Jossa is moving to a new location later this year, and we’re looking forward to seeing what effect the new location will have.

    63.433973410.396367999999939
    More information about Jossa mat og drikke
  • Very Fine Level 67

    Juuri

    Chambre separéeTables outsideVegetarian dishesAmerican Express
    Korkeavuorenkatu 27, 00130 Helsinki

    It would not be right to shun the sapas at Juuri, as in all truthfulness they are what’s given the restaurant its special status. Sapas are small dishes, appetisers really, based on traditional Finnish cuisine made with a modern – and it has to be said – tapas-like twist. So, Finnish tapas. The first one we try is lamb’s tongue with beetroot and crème of the same, plus yoghurt and pickles. The tongue is incredibly tender, and a great start. Clocking in as sapa number two is the equally addictive cured Baltic herring. It features yellow beets in two forms as well as crumbled flatbread. We’re instructed to pick the Toivo red ale with our sapas, and do exactly as we’re told. It happens to be spot on. All of the beer served at Juuri is Finnish, by the way. The restaurant seems to attract a youngish clientele, and an international one, too, because all of a sudden there are Americans next to us, and then two Japanese parties come through the door. Fillet of perch is our next stop on the menu, and we fancy a glass of Roero Arneis from the Piedmont to go along with it. The wine and the fish prove to be an excellent combo. Not only is the dish lovely, but the perch is also pan-fried to perfection, and made to swim attractively in a frothy cauliflower crème with florets attractively strewn about. Suddenly we find ourselves with a juniper-scented crème brûlée dotted with transparent gin jelly, crème anglaise and rosemary sorbet. How did it all go by so fast.

    60.1639908000000124.946282699999983
    More information about Juuri
  • Very Fine Level 71

    Kamai

    BarChambre separéeBar menuWheelchair accessAmerican Express
    Korsgata 25, 0551 Oslo

    Even though it’s been open for over a year, Grünerløkka’s Kamai still feels like a hidden gem in the jungle that is Oslo’s dining scene. In taking inspiration from South America and placing it inside the frames of the Japanese “kaiseki” meal, Kamai have created one of the most fun dining experiences in the capital as far as flavours go. Choose between a four and seven-course menu of well varied, unpredictable and exciting combinations of tastes and textures. A yoghurt-marinated skrei, tainted with turmeric and garnished with deep-fried shrimp shells and cucumber bends the concept of ceviche a bit out of context, but it tastes excellent. Refreshing, tart and meaty. You can also expect such combinations as tectonic plates of crisp chicken skin, Jerusalem artichoke and miso foam that leave a lasting impression. Also memorable is a tortilla made of corn and blue potatoes filled with avocado cream and goat, and a dish featuring strips of beef heart with kimchi and chimichurri. The food is a stark contrast to the predictability of the Queen, Katrina & The Waves and Billy Joel tunes polluting the ambience, but dining at Kamai never gets boring. It’s a casual setting (to the point that the diners are almost exclusively more formally dressed than the waiters) and the thoughtful menus and electrifying flavour combinations make you love Kamai more and more each visit.

    59.9190647729562910.762159824371338
    More information about Kamai
  • Very Fine Level 72

    KANNAS

    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessRooms availableAmerican Express
    Amata region,Zaubes village, Annas

    The small forest village of Annas lies less than a hundred kilometres from Riga. It hosts a design hotel of the same name, as well as the Vannas spa (“Bath”), the Kannas restaurant (“Jug”), and that’s about it. Nevertheless, Annas is a historically important village in Latvia. It used to surround a luxurious manor where Garlieb Merkel, famous Latvian intellectual and activist, served as tutor. Not much is left of the manor nowand the modern design hotel attempts to conserve the remnants and reconcile them with modernity. And that is exactly what the hotel’s restaurant, Kannas, does with local food. First comes a hefty loaf of bread, fried in lots of grease. It cannot - and does not - get more rustical than that. The food represents extremely modern Latvian cuisine with some European nuances. The herbal cream of fennel soup is served with bone marrow from local cattle, salty-sweet French Charolais cheese, and crunchy almond chips. The langoustine comes with local forest mushrooms and pumpkin. The bread brings your attention back to the origins ofitall. Local color isaddedby bittersweet Raiskumietis village beer, brewed by a traditional recipe, and Ligatne fruit wines, all brewed practically at a stone’s throw away from the restaurant, at the same Gauja region. And if those seem too extreme, it is always possible to reach for a good old Chablis or Amarone.

    56.99609625.261534
    More information about KANNAS
  • Very Fine Level 73

    Karlaby Kro

    BarBrunchChambre separéeBar menuBanqueting roomsParkingTables outsideVegetarian dishesRooms availableAmerican ExpressMedlem i Visita – Svensk Besöksnäring
    Karlaby Kro, 272 93 Tommarp

    The white farmstead is a little hidden away but guests have been finding their way to Karlaby Kro for more than ten years, to enjoy their luxury weekend packages with romantic dinners and swim in the large, heated indoor pool. After a several-year slump during which owners Sophie and Pär Bonér sold the place in order to run a hotel in the U.S., they have now bought back their life’s work and everything is back to normal. In the foyer candlelight spreads a welcoming glow over broken-in leather sofas and, if it is slightly damp outside, the fireplace crackles in the corner. In the equally cosy dining room you sit comfortably on floral upholstered chairs and look out over the hotel garden’s greenery. A new chef has command over the pots and the creative dinner menus are worth a trip even for those who do not stay overnight. Here seasonal ingredients take the lead, which could mean a yummy amuse-bouche of lamb sausage and cheddar cheese cream followed by a perfectly seared foie gras with pumpkin cream, and a mini blood sausage with apple and hazelnut foam. Thyme-braised pointed cabbage and blackened leek might accompany main dishes like venison and wild duck, cod and halibut. Among the desserts you’ll find elderberry mousse with smooth Jerusalem artichoke ice cream and citrus notes from lemon curd that are hard to forget. The selected wines are a thoughtful mix of Old and New World, which means that the dessert wines come from a vineyard on Long Island as well as from a chateaux in southern Bordeaux.

    More information about Karlaby Kro
  • Very Fine Level 69

    Kolonialen Bislett

    BarTables outsideWheelchair accessVegetarian dishes
    Sofiesgate 16, 0170 Oslo

    Kolonialen Bislett is only a Thorkildsen/Hattestad javelin throw away from the Bislett sports stadium, but there is not much space for physical performance once inside the tiny and often packed restaurant. We sit shoulder-to-shoulder here, which is cosy, and suits the relaxed and laid-back atmosphere, but it can get a bit problematic when you must stop eating to avoid a close encounter with a passing waiter. The menu options are limited: a selection of six starters meant to share followed by a range of three main courses and a couple of cheeses/desserts. All our three starters arrive at the same time, reducing our free table space to zero. They all look so delicious that our expectations rise at once and are mostly met, especially when it comes to the perfectly textured beef tartare with mustard and pine powder topped with crunchy breadcrumbs – it goes straight onto our tartare top-five list. The low-temperature-dried egg yolk with cauliflower, hazelnuts and coriander is another hit, though it lacks a bit of acidity or resistance. The croquettes with anchovies could have been even more fluffy and the fried cabbage leaves a dry sensation on the palate, but the anchovies and the lovage in the mayo give the dish a nice edge. Our own suggestion of white wine is professionally swopped for a very well-suited bottle of Arbois. The wine list is not overly long but well selected, with a little bit of everything – including a glass of Crozes Hermitage which, as promised, nicely accompanies the pork serving with samphire, glazed onions and horseradish crème. The latter dish scores high on the yumminess scale but the last bites are almost too much and could have used something to freshen it all up. The same goes for the carrot ice cream with crème anglaise, coffee and malt syrup, and tarragon oil, but we surrender to the perfect texture of the ice cream and the integration of all the flavours into a delightful whole. If not a gold medal, the Kolonialen performance is at least worth a place on the winner’s stand.

    59.9228276230945210.735277596295191
    More information about Kolonialen Bislett
  • Very Fine Level 73

    Köksbaren

    BarBrunchChambre separéeTables outsideVegetarian dishesAmerican ExpressMedlem i Visita – Svensk Besöksnäring
    Rådhusesplanaden 17, 903 28 Umeå

    Köksbaren once again occupies a position on the forefront of Umeå’s restaurant scene. Year after year they continue tirelessly to perform at the highest level. Their success is a result of genuine and generous hospitality, timing from arrival to finish, and of course, excellent food. The kitchen aims for constant innovation and an appreciative clientele eagerly encourages the chefs. They take every opportunity to serve locally produced greens and exclusive fish – even if the deliveries are so small that they only last the weekend. If a complete three-course meal feels like a lot, why not share a plate of Spanish ham cured 18 months that melts in your mouth? Tonight’s “variation on pig” consists of a perfectly combined trio of slow-baked neck, sirloin and sausage. A potato and goat's cheese tartlet is served with an IPA from nearby Beer Studio. Caboom! Thanks to the creamed roasted corn with brown butter, sweet music emerges from the vegetarian dish of grilled pointed cabbage. A sweet Brännland’s ice cider fits perfectly as a conclusion, that is, if you opt to bypass the lemon and liquorice crème brûlée. The staff make sure that you get exactly what you want and without delay.

    63.82892820.265566
    More information about Köksbaren
  • Very Fine Level 78

    La Maison

    BarChambre separéeBanqueting roomsTables outsideWheelchair accessVegetarian dishesAmerican Express
    Tehtaankatu 21, 00150 Helsinki

    The moment you’re inside the door you realise that they know what they’re doing here. This is France, in Helsinki. La Maison is a serenely calm, comfortable and cosy restaurant that is oh-so-stylish without having to shout about it. They have only been up and running for a year and a half, but Madame knows her stuff because she ran a similar eatery before. She says she planned to retire but wasn’t able to, so she made a comeback that many have welcomed. The menu stems from the wines she favours at any particular moment. When we visit it’s all about Languedoc, and the chefs have come up with matching fare – like the pretty lamb pastrami dish with onion, shiitake, shallots and sundried tomato that works nicely with a 2014 red Saint-Chinian from Château Bousquette. We switch to a white Le Clos du Serres for the parsnip soup, which is just a tad too thick. The atmosphere is soft and laid-back. Although Helsinki is a long way from Finnish Lapland, we are treated to wild trout from right up north plonked in beurre blanc, accompanied by vegetables that are so green they look Photoshopped. We're sure the proposed 2015 Les Agrunelles from Mas Haut Buis is a match made in trout heaven. The cheeses include a heady brie from Normandy, a goat’s cheese that grows into rock-steady flavour, and a Roquefort that’s sexed-up with the wine pairing, a port-style Rivesaltes Grenat. The soundtrack of the evening is, as you would expect, French chansons, with the occasional guest appearance by Melody Gardot. Yes, La Maison is a consummate Francophile, and we wouldn’t have it any other way.

    60.158146524.942127400000004
    More information about La Maison
  • Very Fine Level 77

    Lapland Hotel Sky Ounasvaara

    BarParkingVegetarian dishesRooms availableAmerican Express
    Juhanuskalliontie, 96400 Rovaniemi

    At the top of the Ounasvaara Ski Centre chair lift in the middle of the forest sits Sky Hotel. It’s a quaint little place in need of a facelift with paint chipping off the walls and a lot of stairs everywhere. Inside is the Panorama Restaurant, built on three levels with floor-to-ceiling views on three sides. The interior is simple, inviting nature in. When the food starts arriving our focus shifts to the works of art on the magnificent bowls and plates designed by Finnish artist Anu Pentik. Award-winning Chef Roope Kotila uses reindeer, fish, spruce, mushrooms and vegetables from nearby. Arctic char is crisply grilled and surrounded by fans of steamed, charred and fried leeks on a bed of spinach with a buttermilk sauce and sweet lemon curd foam. The slightly smoked reindeer tartare comes on a round slab of wood. It’s covered in petals of pickled red onion with pungent little bombs of dried capers that explode in your mouth. This creamy, smoky dish is paired with Little Beauty, a New Zealand pinot noir aptly named for its alluring fruity spice. It fills in the gaps, complementing every bite. The main course of pink-roasted reindeer fillet and barbecued reindeer rib-eye is paired with a bold California zinfandel. The dish is rich with a hint of wildness and the jammy and full-bodied wine is reminiscent of Christmas. Just when we think it’s over, after a heady blueberry cake with liquorice sorbet and chocolate pudding, they surprise us with another sweet, this one topped with an intriguing mushroom cream. The menu is thoughtfully composed and the beverages are curated to such a degree that the water comes from a subterranean source in Lapland. The service staff can read your mood like a book and tell stories if they see you want to listen. There is no sommelier; the crazily spot-on pairings are decided on collaboratively. Only one complaint: no aurora borealis to sprinkle more magic throughout the velvet skies.

    66.5004321999999925.78911130000006
    More information about Lapland Hotel Sky Ounasvaara
  • Very Fine Level 74

    Lasipalatsi

    BarChambre separéeBar menuWheelchair accessVegetarian dishesAmerican Express
    Mannerheimintie 22-24, 00100 Helsinki

    A beloved Helsinki institution is back after a renovation that kept it closed for more than a year. The enormous venue called Lasipalatsi, meaning “Glass Palace” has been returned to its former 1930s glory. Many original details, like the furniture, lights, and colour scheme, are back. Lasipalatsi will be part of an entirely new and innovative art museum, Amos Rex, which has been constructed underground and is supposed to open in 2018. The menu has many familiar elements but the classics have been given new pondus. Vorschmack, which consists of minced lamb, minced herring, and tomato and is braised for hours, retains its place as a starter here together with baked potato. Zander à la Mannerheim, the war hero’s favourite dish, can be found in many restaurants in town, but some connoisseurs consider Lasipalatsi’s version of the perfectly crisp-fried fish, creamy mushrooms and horseradish braised in butter to be the best. Local wild fish has its place on the menu, now in the form of lake perch with asparagus risotto. The desserts have a new finesse. Domestic wild berries, for instance, might come in the form of a sea buckthorn sorbet with some Moscato d’Asti poured over it. Traditions are observed here and they sell thousands and thousands of pancakes during blini season. In springtime asparagus dominates the menu. Since the restaurant has only recently reopened and many of the staff are new, the service still needs some polishing. That said, their knowledge of wines is evident and there is no doubt that they want the best for their guests.

    60.1706509000000124.93611379999993
    More information about Lasipalatsi
Visit Estonia