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& Cheryl Imboden'sEurope for Visitors europeforvisitors.com |
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News Archived press release
ABOVE: A centerpiece of crab legs adds a whimsical but tasty touch to a tabletop at G.W. Sundmans Restaurant in Helsinki, which has earned a Michelin star for the second year in a row. Michelin shines on Helsinki restaurantsNEW YORK, NY - Chef-owner Hans Välimäki of Chez Dominique, one of the most famous chefs in Finland, has framed elegant cuisine with a minimalist décor to earn his establishment its second Michelin star this year. It is joined by G.W. Sundmans, which was awarded one Michelin star in 2002 and has retained it for 2003. Chez Dominique. Since opening in 1998, the 34-seat French restaurant has won culinary accolades and its chef honorary awards including Restaurateur of the Year in 2003. The menu changes often and entrees capitalize on Finland’s seasonal best. Food & Wine hails Chez Dominique as offering some of “the most inventive food” in Helsinki. According to the gourmet review, Chef Välimäki adds “restrained flash and inventive detailing” to pike and artichoke entrees as well as foie gras, which “features seared foie gras with a white port and golden raisin sauce, and two superb terrines served with translucent sheets of cured honeydew melon, a postage stamp-size melon ravioli with a dollop of melon granita and tiny mounds of powdered pistachios and cookie crumbs spiced with cinnamon and clove.” This remarkable restaurant is located near Helsinki’s stately Esplanade (park) on Ludviginkatu 3-5. Four, six and nine course meals run 75, 95 and 125 Euros, respectively and the price includes tax and tip. For details, visit: www.chezdominique.fi. G.W. Sundmans. This Empire-style mansion overlooks Helsinki’s vibrant South Harbor and attracts titans of business and gourmands seeking innovative Scandinavian cuisine. The service is classic and refined, and the setting exudes power and privacy. Seasonal dishes include cold- smoked salmon with whitefish tartare and glow-fried langoustine, Serrano ham with leek terrine, morel mosaic. G.W. Sundmans’ prize-winning and highly competitive chefs, average age 25, use native techniques such as “glow-frying” and regional accents including tar/smoked syrup flavoring in ice cream to create signature dishes and remarkable desserts. Their wine cellar excels. See: www.royalravintolat.com. Michelin hasn't yet discovered Restaurant Aino, a newcomer that joins a host of more casual restaurants on the Finnish culinary scene. Named for the legendary maiden of Finnish mythology, Aino opened its doors this year offering traditional and modern Finnish cuisine. Reindeer and other game dishes are on the menu, along with all time favorites such as Karelian pies (made with Finnish rye, rice and egg butter) and root vegetables in rye crust with roasted onion. The décor and style at Aino is cool modern. Prices are moderate. Aino is located on Pohjoisesplanadi 21 in the heart of Helsinki. For more information about Finnish restaurant news, or to receive a free copy of the Finland Vacation Guide, contact the Finnish Tourist Board in the United States at 212-885-9700/1-800-FIN-INFO (the latter for automated orders only) or e-mail mek.usa@mek.fi. For information on the Web, visit www.gofinland.org or www.finlandkingsroad.com. Text, photos: Finnish Tourist Board USA. |
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