Password: pleasure

Vin-Vin will bring a wine bar to the corner of Kalevankatu and Yrjönkatu along with a beauty salon by Tom Wennerstrand. All-in-all, the place will be called Noir. Sounds like indulgence.

Text Sirje Niitepõld
Photos Helen Korpak

The holy union of art, nostalgia and beer

The Kaurismäki brothers’ 20-year-old cultural complex Andorra has it all; pool tables and weekend brunches at Corona, movies at Kino, live music at Dubrovnik and a Soviet atmosphere at Kafe Moskova.

Text Sirje Niitepõld
Photos Hanne Granberg

Quiet corner cocktails (oh well, not quiet anymore)

The Shanghai Cowboy brings life to Kaartinkaupunki. The food draws its inspiration from Mexico, but doesn’t even try to be traditional – or what do you think about Mexican-style reindeer meat?

Text Petra Vuolanen
Photos Alfonso Almendros

The calling of a greenhouse

Just spending a moment in an allotment garden makes your imagination run wild. The cottages are highly sought-after, but everyone is invited to walk around in the green oases or enjoy the public saunas.

Text Ida Kukkapuro
Photos Hanne Granberg

At the face of the food strategy

Organic food for kids, farming in the city, great parties, pop-up restaurants and new food stores. Food strategy of the City of Helsinki seems to be all that is up-to-date in food.

Text Ida Kukkapuro
Photos Sanna Lehto

Potatoes with ambient music

…Or a caffè latte with raw milk? Both options will be available at the Eat&Joy marketplace in Kluuvi, offering food products from small Finnish farms as of October.

Text Heini Lehtinen
Photos Sanna Lehto

A glass of wine, anyone?

Several wine bars have opened in Helsinki within the last year. It seems, however, that there could be more.

Text Juhana Hurula
Photos Anna Kiuru

Vassinen: Sleepy turkey

In the city, people make a fuss about propellants, rain forests, pesticides and carbon emissions, depending on what the hot topic of the decade is. The people by the lake may or may not listen. The debate topics in the studios change, but the calm and firm hands keep putting the dried milk cartons in the fireplace as always.

Text Antti Vassinen and Simo Vassinen
Photos Kaarle Hurtig

Delicately organic

A restaurant of your own is like a child: it takes lots of love and care, say Chef & Sommelier’s Sasu Laukkonen and Johan Borgar.

Text Juhana Hurula
Photos Anna Kiuru

Smooth operator

Many people bought frozen yogurt from the white Kippo Yogurt truck seen at public events last summer. The next phase is Café Kippo, which opened its doors at Iso Roobertinkatu at the turn of the year.

Text Juhana Hurula
Photos Jussi Puikkonen

Superfood haven

”Is food to you a fuel or an enjoyment of life? Do you eat so you can walk, or so that you can sit down in good company and let the hours melt away? Food is supposed to do us good”, says Nima Ehsani, the owner of Café Caneli.

Text Juhana Hurula
Photos Juuso Noronkoski

Popping up in London

In London’s temporary restaurant Hel Yes! you can enjoy traditional Finnish food from a recycled plate beneath trembling aspens from 16 September–3 October 2010.

Text Ville Aalto
Illustration Klaus Haapaniemi
Photos Adam Laycock

Rock the wine

”Finns are under the impression that wine should be sipped in a wine cellar wearing silk gloves, when actually the producers walk around their vineyards in tattered denim shorts smoking a joint.”

Text Heini Lehtinen
Photos Matti Tanskanen

In the shadow of a poet

Seasonal restaurant Johans opened its doors in Porvoo on May Day, bringing a welcome addition to the array of restaurants around the larger metropolitan area. Located in the middle of Old Porvoo, Johans combines old and new, culture and summer nights.

Text Pauliina Lindsberg
Photos Verna Kovanen

From carbless to carbonless

The new definition of a low-carb diet doesn’t involve counting carbohydrates, but rather carbon dioxide emissions. The idea of climate-friendly food is expanding to include more than just local and organic foods. Helsinki restaurants haven’t taken up a low-emission menu yet, but change is in the air.

Text Simo Vassinen
Photos Kaarle Hurtig

By OK Do: Food makes a city

What makes cities like New York or Berlin irresistible? It’s often their gastronomic offerings we come to think of – experiences created by food from all over the world. We would like Helsinki to become a melting pot of all kinds of interesting cuisines as well.

Text Anni Puolakka & Jenna Sutela
Photos Hertta Kiiski

H₂O in style

Water from Lapland is tingling the taste buds of waterholics both in Helsinki and around the world. Veen water, sold in a trendy designer glass bottle, got its name from the Mother of the Water in the Finnish national epic Kalevala.

Text Petteri Kainulainen

Inari in Helsinki

In the heart of punavuori lies Sushibar, a restaurant combining Japanese cold foods and the very best of Finnish design. The restaurant brings a welcome addition to the food selection of Helsinki Design District.

Text Pauliina Lindsberg
Photos Kari Sarkkinen

Grab a cucumber

Producing and selling local food has taken a leap into a new millennium. Locavores have an increasingly easier time finding additive-free food produced ever nearer.

Text Petteri Kainulainen
Photos Kai Kuusisto

Design-A-Cake

”The cake is often the star of the party,” says designer Lauri Johansson. During Helsinki Design Week, these stars get makeovers from a group of designers.

Text Heini Lehtinen
Photos Mikko Sinervo

White men cook

Take a selection of the best of Thai kitchen. Add a sprinkle of Michelin-starred chef skills and a healthy handful of laid-back attitude. Simmer in the inspiring atmosphere of Kunsthalle Helsinki – and you’ve got some Farang.

Text Heini Lehtinen
Photos Kai Kuusisto

Food 2009: Raiding grandma’s cookbooks

In 2009, molecular gastronomy with all its froth and unique gourmet experiences is a thing of the past. Now, food is all about safety, security and simplicity, as more and more people take their time to stew a flank of beef and get to know retro flavors and cooking methods.

Text Heini Lehtinen
Photos Kai Kuusisto

Piece of Paris



The motto of Marc Mulard, the French owner of Frambois patisserie and bistro? “Strive for excellence.” What a treat!

Text Heini Lehtinen
Photos Kai Kuusisto

Rocker in chef’s clothing

Antto Melasniemi is a familiar name behind the cult restaurants Ateljé Finne and Kuurna. The man has also done a huge favor for every festivalgoer by participating in the Flow Festival food selection update process.

Text Petteri Kainulainen
Photos Kai Kuusisto

Elviira’s comeback

Text Petteri Kainulainen
Photos Kai Kuusisto