19 September 2018
After that lacklustre example of mediocrity from Juuri at lunch, I was hoping for a better afternoon. No such luck, as the Ateneum (Finnish National Gallery) was another disappointment. Poor lighting, half of the exhibition space closed, and terrible positioning of some masterpieces by Repin and Gauguin and Cézanne caused visitors to just walk past them! This is a lesson in bad museum curating!
I had had enough with Helsinki for one thing, the only thing I’m looking forward to is dinner at Ultima. This is the successor restaurant to Finnjävel, which I visited 2 years ago, where I had a pretty good dinner. The concept has changed drastically, from one focused on taking a spin to Finnish tradition (a bandwagon which, sadly, Ö in Tallinn seems to have jumped on) to developing the future of Finnish gastronomy.
You can see they are doing a lot of hydroponic growing of stuff through the window. I was early but was led to my table in the somewhat familiar but altered dining room, first having been shown up close some of the results of their work — from the herbs to the mushrooms growing on used coffee grounds. It’s an innovative approach towards sustainability, which is much appreciated.
I sat down and relaxed and they knew what I wanted to do with food and pairing, so the excellent service team ran with it. But at first, an intriguing cocktail listed as the “bitter” choice that would have been better as a dessert, with all the almond milk and dark chocolate…
And my snack has arrived, crickets! They get these critters locally, and it’s a nice touch on the delicious pumpkin tartlet.
I’ve always been an advocate of eating bugs, so this is a nice treat for sure.
A good little added snack. I was told we’re going straight into the long course, and they poured a nice Riesling from Pfalz for the busy potato flatbread…
Mmm, this is delicious, the fried herring works so well here with the cream and herbs, all best eaten like a taco. I so wish they do more with herring in this region, not just the standard, preserved way. This is a great way to use this fish! Good start! Then the next small dish, juniper salted whitefish.
A tad salty, as you may expect, but quite nice, as it brings out the whitefish quite nicely. They topped off my glass of wine, which was already a good pour (especially for Helsinki), so that was nice. I like the fish skin too, and the creamy sauce with herbs and a touch of akvavit really adds to the overall appeal of this dish. Another good one!
So far so good. We move on and this next dish makes me worry a little. But I was soon relieved to see a pinot grigio from Hofstätter — one of my very favourite wineries (I love their Lagrein) as we approach the (gasp) sunchoke soup.
Well, luckily it’s not a soup, more like emulsion, so I’m not worried about the gassy side-effects (hopefully). Very tasty, the use of the mushrooms is absolutely wonderful. These house-cultivated (on used coffee grounds, as mentioned earlier) are extremely flavourful, all working well with the wee acid the pickled seaweed brought. Surprisingly good dish again!
So far it’s been even better than Finnjävel, as they are now “liberated” from the concept…sadly, the one that Ö in Tallinn seems to have become trapped in… Then a really nice 2007 burgundy is poured as we have the reindeer.
Oh, fabulous. The meat is cooked so well, none of the “livery” stuff you get from improper cooking of this delicacy. Great quality, tasty meat, working well with the herb emulsion, the pickled onions, and the mushrooms. A really excellent dish once again, one of the best reindeer I’ve ever had. It’s just getting better!
I really did not expect this place to be this good. It’s easily the best meal on this trip since Senses in Warsaw, and the service has been impeccable also. With a top-up of the bordeaux, they bring out the next dish — bean porridge.
Definitely not as boring as you would think, as the broad beans are of excellent quality, all working fabulously with the ramsons. Under the greenery there’s also a bit of cep, which adds to the overall appeal of this dish, giving it a wonderful set of flavours, all accented by a touch of game jus. Quite nice. This sets up the next dish, as they poured a gamay for it…
Roasted wild duck, and you can really taste it. It’s uncompromising, which goes so well with that gamay. Fabulous meat and again, cooked perfectly. I love when they get wild duck right, as not many kitchen does it well since it’s quite different from farmed ones, especially during different times of the year.
Throw in a beautiful side of beets and foraged forest mushrooms, and this main dish was a complete winner! Wow, what a wonderful set of dishes! Now *this* is what I remember Ö used to do in Tallinn…so did these 2 places just switch ideas? Hmmm…
A little relaxation time, a chat with an adjacent table, and then a locally-made ice local cider is poured for the apple-centric dessert…
Mmmm, very tasty, love the flavourful apple in the vanilla milk, all with some granola soaking up the goodness. But that ice cider…wow, that’s good. It’s made like icewine, and it has that outrageously sweet but smooth quality. Fabulous combination!
I was a little sad this was rolling to an end, as it’s not just been delicious, but fun. The staff is absolutely wonderful, top notch service and generous wine pours. And they’re chatty and knowledgeable too, a dangerous combination! A local blueberry wine is poured for the final dessert, the sour milk gelato.
Far better than it sounds, graced by urban-produced honey and topping off a bed of bilberries. And it comes with a delicious piece of sweet French toast…
A very nice ending! I decided to enjoy a bit more of the local goods as it’s my only day in Helsinki, so I asked to try some of the local tipple. So with some firewater and coffee, they bring out some closing treats…
What a wonderful evening! I really enjoyed Ultima. It’s far better than the already good Finnjävel, they have certainly moved in the right direction. The original concept was spent, as they explained to me, so this is a really good change for them. They have a vision for sustainability, which you can see especially from all the house-cultivated items such as the herbs and mushrooms. Almost everything is local (some hyper-local), and it works so amazingly.
The service is also top-notch. Not many places in Helsinki have service this smooth and friendly (they are often gruff), and this place is certainly in line to get a Michelin star in the next guide. The food and service both easily qualify.
As I walk through the Esplanadi to get back to my joke of a crash pad, I thought the only thing that’ll bring me back to this place that drives me absolutely crazy is this restaurant. For a few hours, Helsinki was total bliss…
Ultima is indeed ultimate! Highly recommended!
Ultima
Eteläranta 16
Helsinki, Suomi