The ROOM by Kozeen Shiwan

The charismatic, gold-toothed Kozeen Shiwan proves to be quite the showman at this theatrical restaurant centred around a 14-seat marble counter. Kozeen and his team work away in full-view, on a menu inspired by his life, with dish names like ‘Made in Suleymaniah’, ‘Safe in Turkiye’ and ‘Coming to Finland’. The cooking has a creative streak and demonstrates great finesse across dishes that push plant produce – from beetroot to potato – to the fore; a vegan menu is also available. The thoughtful drinks pairing enhances the unique experience.

Immersive, communal 14-seat dining room

• The ROOM is a 14-seat immersive sensory dining experience where all guests are gathered around a single table and watch Kozeen Shiwan craft his culinary autobiography in real time.

Life-inspired, cross-cultural menu with biodynamic pairings and vegan option

• Menu draws on Kozeen’s Middle Eastern background and Nordic techniques, with carefully curated biodynamic wines and handmade non-alcoholic pairings; a fully vegan version of the menu is also available.

A pioneering background with milestone moments and a controversial closure

• Kozeen Shiwan is Finland’s first immigrant-background Michelin-starred chef; he garnered attention through pop-ups and performances (including Helsinki Design Museum’s Enter and Encounter in 2017). The ROOM earned its Michelin star in spring 2024, but reports emerged in 2025 of a sudden closure of the restaurant.

Signature Ingredients

• Beetroot: A quintessential example of The ROOM's plant-forward, Nordic-influenced cuisine. Beetroot is highlighted as a humble, seasonal ingredient that the chef elevates through his precise techniques to create emotionally resonant courses. It embodies the restaurant's philosophy of transforming simple produce into luxurious, memorable dining experiences; it's repeatedly employed within the vegan tasting options and vegetarian plates, reflecting the menu's emphasis on high-quality seasonal produce and plant-based innovations.
• Potato: Another core humble ingredient that The ROOM uses to demonstrate Nordic technique and vegetable-forward cooking. Like beetroot, potato is celebrated not as a side but as a central component of refined, well-balanced courses, illustrating the kitchen's commitment to maximizing seasonal produce through elegant preparation. This ingredient's prominence aligns with the restaurant's emphasis on plant-forward dishes and the transformation of everyday vegetables into memorable tasting-menu experiences.