Ora

“Whether it’s beer or wild herbs, locality is everything for us. We have our own farm just a twenty-minute ride from the restaurant, and we also buy vegetables from an organic farm which operates four kilometres from Helsinki. By using only Finnish produce we want to support producers and farmers of our country. During the right seasons, we’re out foraging almost every day. No waste is a ​key principle in our kitchen and also on the farm. Vegetarian menus are available all year round, and our whole menu is much more based on vegetables and fish than meat.”

Finnish Kyytto-veal with parsnips, fresh nettles, dill, and horseradish; pike-perch with nasturtiums, sunflower shoots, and garlic flowers; and fresh blackcurrant leaves with dried sourdough.

Finland’s most well-known “green chef”, Sasu Laukkonen, runs his tiny restaurant in the poshest area of Helsinki. The focus here is about locality and sustainability. Inspired by New Nordic Cuisine, a vegetable-heavy menu that changes according to what ingredients are in season keeps things interesting. Every dish is made more vibrant through the addition of foraged herbs and flowers, which lend a uniqueness to the fare.

“The cooking focuses on local ingredients and uses modern techniques to enhance classic Finnish flavours. Dishes are served and explained by the chefs themselves.”

Michelin Guide