The prestigious British magazine was amazed by Finnish cuisine

British journalist of The Guardian Fiona dunlop Praises Helsinki’s restaurant offering in the article.

“The deep relationship between Finns flourishes in their restaurants where the new generation of chefs combines local wild products with more exotic flavors, all at a reasonable price,” he writes.

The reporter was surprised that porridge seems to be a Finnish obsession with gas stations, schools and national airline flights.

– However, Helsinki’s gastronomic supplies are much wild and include reindeer, deer, pike -perch, salmon soup, herring, seaweed and even bear, Dunlop continues.

– From summer to autumn, the deep relationship between Finns bursts into flower, combining local organic products with picked berries and fungi. This inspires the menus to present playful combinations of textures and flavors, all straight from nature, he comments.

Finland has been praised by numerous super words, such as the most friendly, happiest and “sustainable city in the world”. This Nordic capital is rapidly reaching its neighbors in its food culture, Dunlop writes.

He praises that immigrant chefs enriched, youthful and fast -paced culinary restaurants are now full of excellent middle -level restaurants with inexpensive tasting menus.

Dunlop points out that wine prices are high: starting at 10 euros, £ 8.60, a pound of 12 cl glass.

Tips are not necessary, aesthetics are reduced, local modest and dining starts early at 5 pm.

Helsinki is praised for the fact that vegan and vegetarian options are everywhere. As well as non -alcoholic beverages, many of which are berry -based.

He also recalls that, as being in Finland, a meal can be thawed in the sauna, whether it is an island dinner in Lonna, for example in Lonna, Helsinki or a high sky in the Skysauna-World Bike in Katajanokka. And because everyone has the right to pick out nature, you can head to the Central Park to fill their pockets.