Having once been accused of a lack of imagination, of being bland and boring, Helsinki cuisine has made great strides in recent years, garnering rave reviews from food critics in international media such as the New York Times and Le Figaro of France. Effectively managing the influences of neighboring Scandinavia in the west, and Russia to the east, Helsinki cuisine is a paradise of locally produced vegetables, fruits, berries, fish and meat. Cooking is by turns inventive and playful, and the city’s rise in international standing can be observed in the fact that there are currently 5 restaurants proudly bearing a Michelin Star (one of which has 2 stars!).
While the city’s mainland restaurants continue to attract attention, one unique aspect of Helsinki dining seems to be omitted: the many island restaurants in the Helsinki Archipelago. Typically open only during the summer season, the archipelago restaurants often provide a delightful summer dining experience, and are particularly popular with locals during the crayfish season (usually the end of July and beginning of August). Here we look at 8 restaurants in the archipelago, including how to get to them.
Ravintola NJK
Ravintola NJK is situated on the tiny island of Valkosaari in Helsinki’s main harbour, clearly visible from the main market place. Owned by Yacht Club NJK (Nylandska Jaktklubben), who moved to Valkosaari in 1885, the beautiful white villa was designed by architects Estlander and Zettergren and inaugurated on 31 August 1900, and the traditional style of the building has been carefully preserved over the years. An excellent location for summer festivities, and one of the most popular for the traditional Finnish crayfish parties, it boasts a tall and spacious Middle room surrounded by a covered veranda, with large windows offering fine views of nearby Katajanokka and the Market Square. The a la carte menu includes salmon, perch, and lamb from the Åland Islands, with herbs from the archipelago gracing many of the seasonings.
Getting There: There is a ferry from the Valkosaari pier close the Olympic terminal which runs every 30 minutes from 8am to 4pm, and every 20 minutes from 4pm until midnight. Visit the Ravintola NJK site for more information.
Ravintola Saaristo
Close by Valkosaari lies another small island, known as Klippan or Luoto, which is home to one of prettiest buildings in the archipelago, or indeed in the whole of Helsinki. This red domed Jugendstil villa is home to Ravintola Saaristo, and was built in 1898. It is known locally for being Finnish poet Eino Leino’s favourite place to spend celebrate Vappu (May Day). In addition to offering a wonderful view of the Helsinki ’empire’ skyline to the north, and of the marvelous and intimidating walls of the island fortress of Suomenlinna to the south, visitors are also fond of the delightful wood cuts and carved animals in the beams and in the balconies. The restaurant provides three set menus.
Getting There: There is a ferry from Saaristo’s pier, a little south of the Olympia terminal and next to the Peace statue, which runs every 20 minutes while the restaurant is open. It costs 6.90€ return, with the fee being automatically included in your bill. For more information visit the Ravintola Saaristo site.
Särkänlinna Restaurant
Built by Sweden with French backing in 1748, a defensive fort was built on Särkänsaari as part of the Suomenlinna maritime fortifications, and in 1924 the same fort was converted into what is today one of Helsinki’s most distinctive restaurants. Designed by the architect Oiva Kallio, Särkänlinna Restaurant offers wonderful views of the open sea and of nearby Kaivopuisto park. One of the more unique features of the restaurant is a gently sloping floor, which harkens back to when cannonballs would be rolled down to the cannons which peered through the walls. Today, it is one of the best loved summer restaurants in Helsinki, with a menu designed by chef Tero Nummelin which draws on the finest of locally sourced ingredients, both from the mainland and from the archipelago itself, and is influenced by new Nordic cuisine. Särkänlinna is especially famous for its traditional crayfish parties, which usually begins in late July.
Getting There: There is a ferry that leaves from the Ullanlinna pier at the bottom of Kaivopuisto park. Unfortunately, the Restaurant Särkkänlinna site doesn’t mention times, but you can contact the restaurant for more information.
Suomenlinnan Panimo
The islands that make up the UNESCO World Heritage Site of Suomenlinna offer a number of dining alternatives. The first that most visitors will encounter is Suomenlinna Brewery (Suomenlinnan Panimo), both a restaurant and a micro-brewery, as it is located just beside the main dock where the ferry arrives. Originally a jetty barracks for the Czar’s army, it was built between 1868 and 1870. Famed for the quality of its handcrafted beers, including a very decent stout (Helsinki Porter), the restaurant offers both set and a la carte menus, where the influences of its Russian and Swedish past are blended into dishes featuring fresh, Finnish ingredients. More information can be found on the Suomenlinnan Panimo site..
Finally, Adlerfelt, located near the Suomenlinna Visitor Centre, is housed in a magnificent 250-year-old building. Adlerfelt’s food ideology guiding principle is responsible selection of ingredients. The culinary scene of the world is the stomping ground resulting in an inspiring selection of delicacies suitable for the ever-changing seasons and moments. Every day a captivating menu is shared exclusively at the property to guarantee fresh ingredients, enable a diverse daily menu and minimize food waste.
Getting There: Helsinki City Transport operates a ferry to Suomenlinna from the Market Square that runs every 20 minutes. From there it is a stroll of 1.5 km to Walhalla. There is also a waterbus that stops at the King’s Gate, which is just 50m from Walhalla.
Restaurant Uunisaari
Just a little west of Särkkäsaari, and close by Kaivopuisto, lies Uunisaari, which is actually two islands separated by a narrow channel. Originally, these islands were used mostly for agriculture, and later rented out for industrial use. The building that now houses the restaurant was built in the late 19th century, and was renovated in 1999 under the supervision of the National Board of Antiquities. Open throughout the year, Restaurant Uunisaari seats 120 people, with the Café seating 60 more. During the summer season the terrace seats a further 250 people. What really makes this restaurant stand out from all the others in the archipelago are the three saunas available for visitors, which can be reserved in advance. The saunas are designed for 8, 10 and 15 people, and can be rented for two-hour periods. In winter, the restaurant provides a jacuzzi, and for the really adventurous there is even a hole cut into the frozen Baltic sea where you can take an icy dip! Details of menus and the costs for renting saunas or the jacuzzi (diving into an ice hole is free) can be found on the Restaurant Uunisaari site.
Getting There: During the summer months there is a ferry that leaves from Merisatama (no details available on the site), the journey taking all of 3 minutes. In winter you can stroll across via a bridge.
Ravintola Saari
West of Liuskasaari lies the island of Sirpalesaari, home to Ravintola Saari. Specialising in Finnish and archipelago delicacies, Saari menus include fresh fish, locally sourced meat, cheeses, and vegetables, alongside some original classics like tar-flavoured ice cream, salted salmon (also flavoured with tar), and Flisholmen pancakes. For more information visit the Ravintola Saari site.
Getting There: A boat serves the island twice an hour from the Saari pier located on Merisatama, the journey of 200m taking just a few minutes. The restaurant also provides a number of berths in its harbour for guests arriving on their own boats.
Ravintola Pihlajasaari
Finally, the restaurant furthest out from the city is Ravintola Pihlajasaari, located on the island of Pihlajasaari just 10 minutes by boat from Kaivopuisto. The island itself (actually two islands connected by a bridge) is one of the most popular spots for locals during the summer months, thanks to its north-facing long, sandy beach. The restaurant is located in the 130 year old wooden villa, Hällebo, which has been serving customers for over 80 years. There is seating for 190, 90 of which are inside the villa and the remainder on two exterior terraces. The front terrace has excellent views of the open sea, with the smaller rear terrace facing back towards the city. Pihlajasaari is renowned for its own smoked fish, as well as their home made pastries and donuts, and the menu changes every day, with between 5 and 7 options. There is also a sauna available, situated on the beach, which is for 6 or 7 people, and refreshments can be ordered from the restaurant to be enjoyed there (it’s common for Finns to enjoy a beer and ‘makkara’ during breaks from the sauna). More information is available at Ravintola Pihlajasaari’s site.
Getting There: The island is accessed by boat from two locations: from Merisatama near Café Carusel, as well from Ruoholahti. The journey takes about 15 minutes. There are also berths in the harbour for those who arrive on their own boat.
