The Cultured Traveller - Fourth Anniversary Edition, September-November 2018 Issue 23

Page 106

ORA Showcasing the finest Finnish ingredients in dishes that are almost too exquisite to stick a fork into is the philosophy behind ORA. Situated in Huvilakatu, the tiny restaurant seats just 23 diners at a time. The décor is unassuming - a cream and brown palette that highlights the simple beauty of Finnish design in everything from the handmade wooden furniture to the locally produced glassware. Diners face the open kitchen, as owner and chef Sasu Laukkonen bustles about chatting to customers in between supervising his small team. Letting the quality of the food take centre stage is paying off – Ora has only been open since August 2017 but has already received a Michelin star. The restaurant occupies the same space as Laukkonen’s last Michelin-starred venture, Chef & Sommelier, but in ORA he is aiming for a slightly different approach, based on locally sourced organic and wild produce. The six-course set menu changes to match the seasons and is paired with organic wines. On the evening The Cultured Traveller visited, stand-outs included organic pork loin with sunflower and cider sauce, and a sinfully creamy dessert topped with redcurrants and meadow flowers. Be sure to make a reservation. www.orarestaurant.fi/en DAWN GIBSON FISKEN PÅ DISKEN It would be a shame to visit the Baltic coast and not indulge in some fresh-out-of-thewater seafood. Fisken På Disken in the city centre, located a short walk from the landmark Stockmann department store, has a casual atmosphere but a commitment to serving high quality sea-based fare, cooked in accordance Finnish traditions with a contemporary twist. Sip champagne and nibble oysters with red onion vinaigrette and lemon at the seafood bar, or dive into one of Chef Mikko Pakola’s four, five or six-course sharing menus, featuring dishes like Baltic herring, charred whitefish, fresh cod and scallop bouillabaisse and rainbow trout soup. There is a smattering of non-fishy fare, such as smoked duck breast and bolete mushroom risotto, for those who can’t do without meat! www.fisken.fi/en DAWN GIBSON

ORA


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