Bob W Helsinki Ullanlinna

Chef Pasha Demin may be Russian, but he adores Finland: the people, the way of life and the food – and Helsinki’s Design District is the perfect setting for his restaurant’s forward-thinking philosophy. Rooted in the seasons and the landscape, Boreal’s aim is to encourage guests to connect with the planet. Following the rhythms of nature – and with a variety of preservation techniques in evidence to prolong the seasons – the original cooking showcases ingredients that are foraged from the wild or sourced from regenerative farms. Understated names such as ‘Charcoal Foam’ betray the complexity a

Simplicity leads the way at this cosy little restaurant, where the atmosphere is warm and the charming team look after their guests with natural ease. You arrive at either 5pm or 8pm and are served throughout the night by the chefs, who explain each course in detail. Dishes are not only beautiful to look at but comprise layer upon layer of flavour; this could include scallop with honey-roast swede and XO sauce or sea buckthorn with roasted kombu and oolong tea. Fermenting foodstuffs cram the shelves, vegetables come from their garden and the rest of the produce is sourced from within the count

A pretty yellow townhouse located opposite the pier plays host to this cool, minimalist restaurant, where four rooms decked out with locally designed furniture have a delightfully understated feel. Choose between a four-course menu, a tasting menu or a pre-order seasonal tasting menu, all of which showcase produce from the north of the country, with meats such as moose and elk a feature. The refined yet richly flavoured dishes are beautifully presented and often innovative in design, with the sautéed reindeer with Lappish almond potato the chef’s signature. As well as a wine pairing, they offe

An intimate, elegant and professionally run restaurant with just ten tables – everything from the cutlery to the decanters is made by Finnish craftspeople. Set menus feature modern interpretations of traditional Finnish dishes, with first class ingredients used in detailed, technically skilled combinations.

Nolla means ‘Zero’, a hint at this lively neighbourhood restaurant’s zero-waste ethos, a philosophy that underlines everything they do, from composting their own food scraps to creating their uniforms from discarded bed linen. Small producers who share the Nolla philosophy provide the ingredients for the hearty cooking, which is best enjoyed from the generous "Chef’s Choice" menu or while sitting at the Chef’s Table for a ‘behind the scenes’ experience. The dishes pack a punch flavour-wise and could include a wonderfully intense, glossy meat reduction sauce to accompany tender roasted deer.

It might be slightly more challenging than usual to reach the entrance – you receive a code to open the side door before taking the lift up to the 14th floor – but once you’re safely ensconced, the view from this modern office building is worth it. The modern open-plan interior allows you to see into the kitchen where the chefs prepare the interesting set menu. Top quality local and international ingredients come together in flavoursome dishes crafted using classical techniques, with the breads in particular being a highlight.

Located midway between Helsinki Cathedral and the sea, is this simple little bistro decorated in blue and white tones, where the welcoming service team help to create an upbeat atmosphere. Two regularly changing, keenly priced set menus are the draw, with the natural, uncomplicated dishes inspired by modern Mediterranean flavours. The chefs have a great understanding of their ingredients and treat them with care, and flavours are subtle but put together in well-thought-out combinations, such as asparagus and nori seaweed or rhubarb with Earl Grey and lemongrass.