Restaurant Review
Ravintola Palace Restaurant Located on the 10th floor overlooking Helsinki Harbour, Ravintola Palace is Finland's most historically significant fine-dining restaurant. Awarded Finland's first Michelin Star in 1987 and today holding 2 Michelin Stars, it remains the only restaurant in Helsinki to have achieved this distinction. The restaurant combines panoramic waterfront views with a contemporary Nordic tasting menu that celebrates premium Scandinavian ingredients through refined technique and elegant presentation.
The evening centred around the Menu 32.4 tasting menu, a showcase of Nordic ingredients enhanced by subtle Japanese influences. Notable courses included:
• Whitefish, finger lime and myoga - a delicate and refreshing opening. • Lobster, pumpkin and preserved lemon - sweet shellfish balanced by citrus acidity.
• Finnish goose liver, autumn apple and truffle - rich, luxurious and beautifully balanced.
• Potato pancake, Kagoshima A5 wagyu, horseradish and caviar - a decadent combination of premium ingredients.
• Danish hiramasa, wasabi and gooseberry ponzu - clean flavours with a gentle Japanese influence. • Raw shrimp, tomato water and smoked chilli - light, precise and full of freshness.
• Vendace roe, Nordic remoulade and Lappish potato - a distinctly Nordic interpretation of comfort and elegance.
• Norwegian scallops, Oscietra caviar and organic egg - one of the evening's most refined courses.
• Grilled trout, tomato tsukudani and green yuzu - subtle smoke complemented by bright citrus notes.
• Duck from Challans, fermented pepper and umeboshi - a rich and flavourful main course with excellent depth.
The desserts continued the restaurant's philosophy of balance and precision, combining fruit, spice, acidity, and texture in a fitting conclusion to an exceptionally well-executed menu. Throughout the evening, the quality of the ingredients was outstanding, and every dish felt thoughtfully composed and technically accomplished.
One of the most memorable aspects of the experience was that each course was personally presented and served by a different chef rather than the waitstaff. This unique approach added a personal touch and offered an engaging insight into the team responsible for each dish. Every course was delicate, precisely executed, and exceptionally flavourful, with each ingredient maintaining its own identity while contributing to the overall composition.
Service throughout the evening was impeccable. The staff were professional, attentive, and highly knowledgeable without ever becoming intrusive. Pacing between courses was relaxed and well judged, allowing the four-hour experience to unfold naturally. A particular highlight was the opportunity to meet Executive Chef and owner Eero Vottonen, along with the entire kitchen team. On the night, the restaurant operated with 7 front-of-house and 10 back-of-house staff.
Overall, Ravintola Palace delivered a remarkable dining experience that combined technical excellence, genuine hospitality, and a strong sense of place. The team's willingness to answer my many technical and culinary questions demonstrated both expertise and passion for their craft. While certainly an expensive evening, it was one that fully justified its reputation and left a lasting impression.
Experience Score
- Reservation Process
- 8/10
- Welcome
- 8/10
- Atmosphere
- 8.5/10
- Room Decor
- 8/10
- Food Theatre
- 6/10
- Food Presentation
- 8/10
- Food Taste
- 9/10
- Food Portions
- 5/10
- Dinnerware
- 5/10
- Attentiveness
- 9/10
- Service
- 9/10
- Staff Knowledge
- 9/10
- Staff Attire
- 7/10
- Passion
- 8/10
- Sommelier
- 9/10
- Guest Dress Std
- 7/10
- Value
- 7/10