Olo

An attractive harbourside townhouse plays host to this cool, minimalist restaurant, whose four rooms have a delightfully understated feel. Choose from the seasonal 6 or 9 course menus; local meats such as moose and elk feature in exciting, innovative dishes which are packed with flavour; these are often proudly delivered and explained by the passionate chefs.

Emphasis on Finnish Ingredients

• Olo focuses on using locally sourced Finnish ingredients, showcasing the unique flavors of the region.

Seasonal Tasting Menus

• The restaurant offers a dynamic tasting menu that changes with the seasons, reflecting the freshest produce available.

Minimalist Aesthetic

• Olo features a minimalist design that enhances the dining experience, allowing the food to take center stage.

Signature Ingredients

• Wagyu A5 beef: A standout luxury protein that anchors Olo’s tasting menus, with preparations ranging from raw Wagyu A5 tartare to grilled Wagyu A5 beef tenderloin. The restaurant notes that Wagyu comes from Japan, underscoring a commitment to ultra-high-quality beef and a profound umami depth that defines many courses.
• Langoustine (merikrotti): A premium seafood cornerstone, featured grilled with Olon XO sauce and lobster consommé. Its pristine sweetness and briny nuance exemplify Nordic technique applied to the finest Nordic seafood.
• Oscietra caviar: A hallmark luxury garnish used in delicate, contrasting courses such as goat milk sherbet with Oscietra caviar, signaling opulence and a classical touch within modern Nordic cooking.
• Trout roe (forellin mätiä): A recurrent briny, bright element that pairs with light whitefish dishes (e.g., steamed nieriää) and with Vin Jaune sauce, adding textural contrast and a refined seafood note across multiple courses.
• Vin Jaune sauce (Vin Jaune-kastiketta): A distinctive accompaniment that elevates roe-focused dishes, merging Jura wine character with Nordic seafood preparations for a signature aromatic and nutty finish.
• Fermented and foraged ingredients: Fermented components (such as asparagus) and foraged/Metsäsieni mushrooms appear across menus, reflecting Olo’s seasonality, forest-to-table philosophy, and the minimalist yet expressive Nordic aesthetic.
• Sourdough bread (hapantuja/hapanta uli) with forest mushrooms and free-range egg: A foundational element of the dining experience, signaling fermentation craft, earthiness, and the restaurant’s emphasis on texture, aroma, and terroir in bread-forward courses.