Falstaff highlights the best places to eat in Finland in the Restaurant & Bistro Guide Nordics, presenting an array of awards ranging from Chef of the Year to Most Sustainable.
Finland’s restaurant scene is thriving like never before. From innovative fine dining concepts in vibrant city centers to cozy neighborhood restaurants serving seasonal, locally inspired cuisine, venues across the country are setting new standards for quality, creativity, and hospitality. Falstaff reveals its category winners:
“Palace”, Helsinki
99 points, 4 forks
“Palace” has long been a cornerstone of Finnish gastronomy. Founded for the Helsinki Olympics in 1952 and awarded the country’s first Michelin star in 1987, it continues to define fine dining under head chef Eero Vottonen. The kitchen presents a seasonal tasting menu built on Nordic produce, refined with classical techniques and subtle Japanese influence, with seafood often taking centre stage.
Eero Vottonen, “Palace”, Helsinki
99 points, 4 forks
Eero Vottonen leads the kitchen at “Palace” in Helsinki, Finland’s only two-Michelin-star restaurant. After training in Tampere, he worked in leading kitchens including Chez Dominique, Luomo, G.W. Sundmans and Olo. Winner of Chef of the Year in 2012, he later competed in the Bocuse d’Or and won the Worldchefs Global Chefs Challenge in 2016. Under his leadership, Palace earned two Michelin stars in 2022.
“Shii”, Helsinki
91 points, 3 forks
A discreet omakase restaurant in central Helsinki with a fifteen-seat counter and private dining space. Designed by Joanna Laajisto with reclaimed materials and subdued lighting, the focus remains on the counter and the food. The eleven-course menu changes daily, featuring exceptional seafood such as otoro, caviar and sea urchin, paired with Champagne, Burgundy, sake and whisky.
“Jason”, Helsinki
89 points, 2 forks
“Jason” is the first independent restaurant by Michelin-starred chef Jari Vesivalo, long associated with Restaurant Olo. The cuisine combines Nordic seasonal produce with Japanese influences, focusing on vegetables, seafood and local game prepared with precise technique. The concept reflects Vesivalo’s fine-dining background while maintaining a more relaxed service style focused on clarity and craftsmanship.
“Savoy Ravintola”, Helsinki
95 points, 4 forks
Service defines the experience at “Savoy” in Helsinki. The team delivers classic fine-dining hospitality with precision, warmth and calm confidence, reading the table and guiding the evening with intuitive timing. Even when serving large numbers of guests, the rhythm remains controlled and personal. Under chef patron Helena Puolakka, the close connection between kitchen and floor ensures a seamless, refined experience.
Venla Männistö, “Palace”, Helsinki
99 points, 4 forks
Venla Männistö has quickly advanced through Helsinki’s restaurant scene. After starting as a sommelier at neo-bistro “Laivakoira”, she moved to Restaurant “Finnjävel”, where she worked in service and on the wine list. She later joined “Palace” as a junior sommelier, contributing to one of Finland’s most extensive wine programmes while working within one of the city’s most disciplined service teams.
Aleksi Mehtonen, “Savoy”, Helsinki
95 points, 4 forks
The head sommelier at “Savoy” in Helsinki, has developed one of Finland’s most diverse and ambitious wine lists. Over the past decade, he has expanded the cellar with strengths in grower Champagne, Bordeaux and leading Burgundy producers. Now also overseeing the beverage programmes at ”Café Savoy“ and ”Shii“, he combines deep historical knowledge with curiosity for new producers across regions and styles.
Dmitry Anatolev, “Boreal”, Helsinki
91 points, 3 forks
Despite his young age, Dmitry has already built an impressive career. After formative years as sous chef at “Grön”, he joined the opening team of “Boreal”, which quickly became one of Finland’s most sought-after restaurants. Alongside fine dining, he co-runs the breakfast pop-up “Barra”, known for its long queues. Across both projects, his cooking is defined by a deep respect for produce and clarity of flavour.
“Mikko Utter”, Lohja
91 points, 3 forks
After years in Helsinki kitchens, Mikko Utter opened his own small chef’s table in Lohja. Working entirely alone, he cooks, serves and guides the evening for just a few guests. The cuisine is precise and restrained, built on local ingredients, foraging and preservation. A remarkable wine cellar from his personal collection completes one of Finland’s most distinctive dining experiences.
“Nolla”, Helsinki
89 points, 2 forks
Opened in 2019, “Nolla” in Helsinki pioneered a true zero-waste restaurant model in the Nordics. Ingredients arrive from local producers in reusable containers, with no single-use packaging. Every part of each product is used in the kitchen or composted and returned to farms as fertilizer. This philosophy extends throughout the restaurant, from recycled uniforms to repurposed glassware and transparent supplier partnerships.
Pekka Terävä, Helsinki
