From the White Guide Nordic 2018:

Olo Restaurant

Masters Level 82
Food rating:35/40Service rating:18/20
BarChambre separéeBar menuBanqueting roomsWheelchair accessVegetarian dishes
  • Address: Pohjoisesplanadi 5, 00170 Helsinki
  • Phone: +358 (0)10 320 6250
  • Web: olo-ravintola.fi
  • Seats: 48
  • Opening Hours: Tue–Fri 11.30 AM–3 PM, 6 PM–midnight, Sat 6 PM–midnight
Olo Restaurant

A rollicking flavour trip

Not much has changed at Chef Jari Vesivalo’s little gourmet temple near the harbour, minimalistically decorated in sober shades. As on previous visits, the bread is placed on the table to rise while the initial imaginative snacks appear at a rapid pace: small crackers hidden in pine boughs, a lettuce leaf from 
Lindroth Nursery with a razor shell clam, and a small roll of finely sliced potatoes hiding under a piece of herring. But not until we get to the brilliant chicken trilogy does the kitchen really start to show off. A hard ball conceals almost-liquid chicken liver ingeniously flavoured with sweet-sour blueberries, served with a heart-warming umami-tinged broth made from the bones and sheer chips of chicken skin. So beautiful! Soon it’s time for the sweet porridge of emmer, which has become something of a signature dish at Olo. “This is a memory from my childhood in north-eastern Finland,” says Vesivalo, presenting it himself at the table. The little plate of creamy porridge floats on a mild mushroom broth and is topped with flakes of dried venison heart and malt crisp. It’s a perfect composition and in some ways the culmination of the tasting menu – the only option here – even though we are far from halfway through it yet. After a fun serving of the bread that has been baked in the kitchen, with a big pat of country butter that we almost lick off the paper, and a rustic stewed lamb with celeriac foam to dip it into on the side, it’s as if the kitchen changes its stripes. We get a young fresh riesling from Fritz Haag with a mosaic of zander blanketed in gelée and resting on horseradish cream; it’s a dish that in spite of the fried fish scales feels fastidious and more like classic fine dining. The king crab with Carelian caviar and fennel is along the same lines, as is a tender lamb tartare adorned with rose petals. Everything is skilfully prepared and on the mark, but we lack some of the cocky self-assurance that characterized the initial dishes. The cod in a smooth sauce characterized by brown butter notes even comes with such classic eye candy as a nest of fried potatoes. A recommended glass of wine made from the odd pelaverga grape from Burlotto feels a bit too rustic in this context. But perhaps we only have ourselves to blame for not choosing the much more expensive pairings of prestigious wines. But enough with the whining, because when our lively waitress starts bringing in the sweets, it immediately puts us in a good mood again. A mouth-watering sorrel sorbet with apple, vinegar and white chocolate is followed by a sweet-sour combo of lemon verbena, apple and small bits of salt liquorice. We can only surrender, and leave with the lovely memory of the porridge preserved deep in our hearts...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Olo Restaurant
  • Olo Restaurant

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