Ravintola Nokka

Frommer's Review

This is one of the top five restaurants of Helsinki, outpaced only by such choices as G. W. Sundmans and Chez Dominique. In a late-19th-century brick building below the Helsinki Culinary Institute, immediately fronting the harbor, the restaurant is the cheapest member of a respected chain that includes some of the best-known dining venues in Helsinki. You might be happiest here if you explore its rambling interior before actually sitting down for a meal. There's a cozy bar area (which specializes in Calvados, carrying nearly 50 brands) near the entrance and at least three additional dining areas, most of which feature a sweeping view over one of the most high-tech kitchens in Finland. The chefs fan out across Finland to get their raw ingredients: Arctic char from Pyhämaa, duck from Alhopakka, fresh fish from western Finland, lamb from Bovik, and snails from Porvoo. Their Helsinki Menu is one of the town's best, beginning with mallard duck consommé with goose-liver mousse, followed by reindeer fawn steak in herb sauce, Finnish cheese, and lingonberry ice cream with warm caramel sauce. On the a la carte menu, main dishes reflect an astute mingling of flavors: whitefish with crayfish foam and a parsley sauce, or roast deer seasoned with juniper and rosemary.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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