Summery lunch at neighborhood restaurant Canvas Canteen. Photo: Anders Husa & Kaitlin Orr
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Finland’s Michelin-starred restaurants have held their positions, but Helsinki’s broader dining scene is undergoing steady transformation. A new generation of casual eateries, led by chefs with backgrounds in fine dining, is emerging across the city.
Restaurants such as Aoi, Maukku, Kuurna, and Wellamo are drawing attention for their blend of inventive cooking and informal service. These venues are contributing to a growing food culture that attracts both locals and tourists.
Nina Vesterinen, Tourism Director for the city of Helsinki, said the city’s culinary professionals continue to rely on Finnish natural ingredients, reinforcing Helsinki’s role as a sustainable food destination.
Seasonal and short-term formats are also gaining ground. Pop-ups on terraces and festival grounds are offering chefs new ways to connect with diners and showcase Finnish produce.
Wine bars have widened the scope of the scene. Recent additions like Pinocchio, Gadeplan, and Klaava are providing new options and introducing influences from across Europe. These local spots are part of a wider shift as more Finnish chefs return from abroad, bringing with them new ideas and partnerships.
Ina Niiniketo, owner of Canvas Canteen, recently participated in Visit Finland’s ‘Taste of Finland – A Midsummer Pop-up’ in New York alongside Lana Lagomarsini, a private chef and former US Top Chef contestant.
Helsinki’s appetite for collaboration has extended to initiatives such as the ‘Co-Hosted Dinner Service’ at Nolita, a restaurant connected to Nolla. International chefs from Rotterdam and Tallinn have already participated.
On 12 July, Nolla will host a pop-up with Matthew Orlando, a former Noma chef and founder of Amass in Copenhagen. The event is expected to bring further international attention to Helsinki’s culinary direction.
Albert Franch Sunyer, co-founder of Nolla, Nolita, and Elm, described collaboration as both an educational tool and a way to showcase Helsinki’s food culture to visiting chefs.
New festivals are capitalising on this activity. The À la Park festival includes appearances by chefs like Toni Toivanen, formerly of Noma, who will present a multi-course tasting menu. Flow Festival has also positioned itself at the front of sustainable gastronomy by committing to a fully vegan menu in coming years.
The city’s infrastructure has adapted in parallel. Curated summer terraces and redesigned pedestrian streets have become focal points for casual eating. The “lippakioski”, Helsinki’s legacy kiosk stands, have returned to public life with new business models and menus.
Laura Styyra, from Kuurna and Klaava, said Helsinki’s restaurant quality continues to improve. She described the city’s culinary character as one defined by strong seasonal contrasts and a compact, energetic layout.
HT
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Source: www.helsinkitimes.fi
