From the White Guide Nordic 2018:

Grön

Masters Level 77
Food rating:34/40Service rating:14/20
ParkingTables outsideVegetarian dishesAmerican Express
  • Address: Albertinkatu 36, 00180 Helsinki
  • Phone: +35 (0)9 4289 3358
  • Web: restaurantgron.com
  • Seats: 24
  • Opening Hours: Tues-Sat 17–00.
Grön

Everything a foodie could ask for

Fermented and organic ingredients with a focus on vegetables, natural wines, a small room with a relaxed atmosphere and a tattooed staff. Check! Grön is the kind of modern, enthusiastic and uncompromising restaurant that you find in all the world’s major cities in the year 2017. But that doesn’t mean there’s something superficially trendy about the place – no, the entire experience is seamless from the bread serving to the last sweet bite. The owners/chefs Toni Kostian and Lauri Kähkönen have a penchant for umami-rich dishes, composed with a light hand, and with a profound yumminess that makes you yearn for more. And more. A good example is the buckwheat tartlet filled with eggs, a sweet onion cream and shredded baby spinach – sprinkled with flakes of frozen onion butter. The small pastry is nicely matched by the acidity in a Vouvray from the bio-winemaker Francois Pinon – fun! Raw, dry-aged beef is an even better combination with hip German winemaker Enderle and Moll’s slightly rough-hewn pinot noir, which is able to match the fiery mustard-flavoured green cabbage that comes with the tartare. This leads us to the best dish of the evening, which is not at all green, but as meaty as can be: a hefty piece of oxtail that has been cooked sous vide for almost 24 hours. It is so tender that all you have to do is poke it and the meat falls off the tail vertebrae. It’s glazed with “pea soy” and has a herby crust. Every bit of fat and cartilage has been broken down and it’s so yummy that the accompanying soft grilled onions, mushrooms, and potatoes have difficulty holding our attention. The beets in a split sauce flavoured with dill and horseradish are a good vegetarian option, though not sensational. We conclude with wild crowberries, reminiscent of blueberries but less sweet. They are served with sorrel sorbet, a cream 
flavoured with meadowsweet and strewn all over with bits of meringue. One more of those, please!..

To read the whole review go to Buy The White Guide Nordic 2018.

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