A message from the chefs and cooks of the Finnish capital city.
The cuisine of our city is unique – born from a marriage of East and West, Finnish regional specialities, and Helsinki’s northern location. Its growing reputation is built on top-class seasonal produce, a true sense of adventure, and the creativity of the dedicated men and women who drive it forward.
This makes Cuisine à la Helsinki both a showcase of Finnish food culture and its cutting edge.
International in outlook, we always remember our roots. We reach out to other cuisines from around the world but maintain strong links to the traditions and progressive aims of the Nordic kitchen.
Traditional Nordic ‘access rights’ to the products of the soil have given us a deep understanding of sustainability and an almost spiritual respect for nature.
Finnish winters may be darker than Turkish coffee and colder than Siberia but summer offers almost constant daylight! This contributes to the flavours in berries, mushrooms, vegetables, and cereals, while the land and sea offer excellent game and fish. These raw materials have purity, freshness, and an intensity moulded by our climate.
Traditional methods of producing and conserving food means we also have breads, ryecrisp, dairy produce, beers, and berry wines like nowhere else.
Cuisine à la Helsinki has developed innovative ways of using these ingredients and foodstuffs – always informed by an approach built on a close connection with the environment.
Traditional Nordic ‘access rights’ to the products of the soil have given us a deep understanding of sustainability and an almost spiritual respect for nature. This is good for people and animals alike and leads to more ethical production from our seas, lakes, and land.
No surprise then that Cuisine à la Helsinki – and the city’s restaurants – are now more high-profile in Europe than ever before. For many tourists, food is the main reason for their visit.
Food is culture, restaurants are culture, and the cook is an artisan – perhaps even an artist? Come to Helsinki and find out.
Hard Cooks’ of Helsinki Hallelujah, 22.05.2007
English version translated by Heini Lehtinen
La Cocina de Helsinki
Det Helsingforska Köket