Olivo

Frommer's Review

In 1998, the culinary experts at one of Helsinki's most sophisticated modern hotels threw out their longtime roster of prestigious but dull restaurants and focused all their attention, and their enormous resources, on this well-appointed charmer. Set on the hotel's lobby level, it specializes in cuisine from around the edges of the Mediterranean, a medley of North African, Greek, French, and Italian dishes that, as a whole, contribute to one of the most exotic and sophisticated menus in Helsinki. You'll find some succulent salads and pastas (black tagliatelle with squid ink, tomatoes, garlic, and shellfish) inspired by the traditions of Italy, as well as grilled jumbo prawns wrapped in bacon and served with shellfish and tomato sauce, and warm carpaccio of reindeer with Parmesan cheese. Otherwise, the venue is based purely on olive oil and Mediterranean traditions.

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