4 years ago
Plates were tiny, slimy & over-ambitious. Each dis...
Plates were tiny, slimy & over-ambitious. Each dish had 20 ingredients as garnish, but the flavor complexity simply wasn't there. Even after they told me, I couldn't taste most of them.
First course was a fishy egg - not exactly a delicate palate-opener. Then a litany of goopy plates that were texturally off-putting. Then a big stodgy lump of sourdough. Then offal. Then fish. A very unusual sequence. A case of too much creativity, not enough cooking. A witty menu (gooseberry and goose liver) is fine as long as it's enjoyable to eat.
Nothing stood out, to be honest. Plenty of unique Finnish ingredients but not much effort to bring the flavors out. More like a highway pile-up of gastronomic notes.
I didn't make it through the whole tasting menu so maybe the showstoppers were at the end.
For me, it was a disappointing experience. Obviously there is some creativity and talent in the kitchen but maybe the focus should be on flavor.
Presentation of the food was absolutely gorgeous.
Service was excellent too.
I wish them the best and hope that the skilled chefs start making enjoyable food. Right now, it's a bit like going to a contemporary art show. A lot of polish, but not enough substance, and you wonder if the joke is on you.