Palace

• Innovative Nordic Sophistication with Global Influences
  Palace Helsinki offers a multi-course tasting menu that evolves seasonally, rooted in Nordic traditions like smoking, salting, and curing, but uniquely integrates global culinary influences, especially French and Japanese techniques. The dishes balance luxury ingredients such as King crab, dry-aged Wagyu beef, and multiple types of caviar with local Finnish produce, aiming to "bring out greatness in the ordinary" while celebrating the extraordinary.

• Historic 1950s Modernist Interior Renovated with Heritage Approval
  The restaurant’s interior, located on the 10th floor of a building constructed for the 1952 Helsinki Olympics, was renovated with respect for its 1950s modernist heritage. The redesign by Stockholm’s Note Design Studio, approved by the Finnish Heritage Agency, blends timeless Nordic design elements like dark teak veneer and dusty rose accents with the original modernist architecture, creating a unique atmosphere that honors its historic grandeur without chasing trends.

• Finland’s First Michelin Star and Only Two-Star Restaurant with Chef-Led Service
  Palace was the first Finnish restaurant to receive a Michelin star in 1987 and currently holds two stars, a rare distinction in Finland. Chef Eero Vottonen, who joined in 2017, brought back the Michelin star after 30 years and earned the second star in 2022. The dining experience is notable for chefs personally serving the seasonally changing tasting menu, adding a direct connection between kitchen and guest in a setting with splendid views over Helsinki’s South Harbour.

The most honored or signature ingredients at the Michelin-starred Palace restaurant in Helsinki are:

• Langoustine: Featured in a signature dish with artichoke, lemon gelée, and truffles, langoustine is celebrated for its delicate flavor and is served with complementary rich and citrus elements, highlighting Nordic seafood excellence.

• Goose liver: Used alongside dry-aged wagyu, caramelized onions, and madeira, goose liver adds luxurious richness and depth, reflecting Palace's blend of local and French culinary influences.

• Norwegian seafood (e.g., hand-dived scallops, Arctic char roe): Scallops are served with chili butter and a house-made XO sauce made with reindeer heart, showcasing a unique Nordic twist on classic seafood preparations.

• Danish hiramasa (yellowtail): Served cold with tender kombu and gooseberry ponzu, this dish emphasizes freshness and the influence of Japanese cuisine on Palace's Nordic menu.

• Local Nordic ingredients: The restaurant prioritizes local produce such as whitefish, Icelandic wasabi, nori, finger lime, and preserved tomatoes, integrating them in innovative ways to create balanced and sophisticated dishes.

These ingredients are significant as they represent a fusion of Nordic tradition with Japanese and French inspirations, emphasizing freshness, local sourcing, and luxurious touches that define Palace's culinary identity.

Menu Summary for "Palace"

Menu Palace: A seasonal menu currently serving vol. 31.4, includes water and coffee or tea, EUR 250.00

• Vegetarian option available on request
• Beverage pairing options:
  • Wine pairing, EUR 220.00
  • Non-alcoholic pairing, EUR 100.00

Note: Vegan options are not available. Please inform of any dietary restrictions when making a reservation.