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Ruoka suoraan pakastimesta ja mikrossa lämmitettyä, valmistettu joskus ja laitettu pakkaseen. Aivan järkyttävän makuista ja en pystynyt syömään kokonaan. Täysi hinta kuitenkin. Mikrossa lämmitetty ruoka, silti 40 minuuttia piti odotella. En mene koskaan enää.

Otin Phon ja naudanlihasalaatin. Salaatin valmistamiseen meni hieman aikaa, mutta se oli tuore, kastike mieto. Pho oli liemeltään ihan oikean makuinen, nauta samaa kuin salaatissa, tuotetta korianteria, limelohkokin mukana. Ei moitittavaa. Phota ei ole useissa paikoissa, joten positiivinen yllätys.

Leppoisa tunnelma, mukava paikka.

Paikka oli siisti ja raikkaan oloinen, lattarihenkinen musiikki lisäsi letkeyttä. Tarjoilija oli hieman suora ja kulmikas, meinasi mennä jopa tylyn puolelle.
Ruo'aksi otin jogurttipohjaisen kylmän kesäkeiton, joka oli erittäin raikas ja mielenkiintoinen uusi tuttavuus. Pääruo'aksi otin haudutettua häränposkea muusilla (18€), valmistettu hieman poronkäristyksen tapaan, kirkkaaseen liemeen, metsäsienet toivat kiva lisän. Liha oli mureata ja maukasta ja muusi oli paikanpäällä tehtyä ja erittäin herkullista. Seuralaiseni otti hampurilaisen (14€), joka vaikutti kaikilta osin käsintehdyltä, sämpylää, pihviä ja ranskiksia myöten, maku oli myös erittäin hyvä.

Suosittelen paikkaa, ruoka ja tunnelma olivat kohdallaan. Lisäksi paikka oli tervetullut lisä alueelle.

Welcome to the Brotherhood of the Conspiracy, creators of Bertha ! You are now sworn to elevate the gastronomic proficiency level of the Finns to ever higher standards.
Dinner on Friday night at this cosy faux-bistro place right across the street from the railway station was a memorable if too short experience.
The smallish seating area is obviously an annex of the kitchen; my feeling was that the delicious and innovative taste pairings on our plates were but the by-product of intense activity in the inner sanctum. These guys make food for fun, and as long as it's there, they might as well sell it at cost. It is like visiting a brewery and they let you taste the fresh, unpasteurized beer in pitchers.
But look again. Solid oak tables 35mm thick, the very best chairs, an eclectic offering of white and coloured alcohols, a remarkable wine list for unusually generous prices, home-baked crusty bread and old-fashioned salted butter (in a mini-dish that keeps trying to escape from your knife), the perfect wineglasses, a God-is-great house champagne ... no, there must be a grand design running the show. The onobtrusive but proud and self-conscious service is highly competent and at the end of the meal you are left with an unreasonable yearning for more - for which some contributors mistakenly blame the small portions. Guys, quit going to a restaurant to buy that homely full feeling, and learn to appreciate eating for the taste and leaving with a normal-size stomach !
Magicians of the unexpected, the kitchen team presented us with black chanterelle and jerusalem artichoke first, which whetted our appetites and curiosity. The highlander, on a bed of oxtail (clever !) and an à point beetroot garnish with baked onion, was a compliment to the excellent Barolo. The dessert, an almond pastry served on a carpaccio cut of fresh pineapple and the revealing catalyst of fennel bridging the almond-pineapple divide, was not a Revelation in the biblical sense, but it came very close. With it came an outlandish sweet Italian white from the Veneto that made my eyes roll.
Spread the news, Ye good people of Tampere, this is a bullseye in gastronomic terms - and beware Michelin bearing stars.

Chilly welcome, poor service, so-so food featuring overcooked vegetables drowned in nondescript sauce. My mistake - April to October is for the buses and other groups. I guess this is the price you pay for that kind of setting and venue ...

Initially, Olo was a high-quality eatery producing fine international-style food based on finnish ingredients. In May of 2008 it was obvious they deserved a star for their standard of excellence - only the star didn't come, because they were emulating hundreds of similar places all over Europe and elsewhere. Olo's niche was the high-end business lunch in a clean and comfortable, but not luxurious, setting. One felt at home and at ease.
Chef Pekka Terävä chose for a more specific approach : finnish style and ingredients are more than good enough for a shot at excellence without the costly trimmings of plush and plenty of room and staff. It had to work, and it did.
We had a divertimento of celery, a both clever and intelligent appetizer presenting variety within one vegetable and harmony in its preparations. It was followed by the revealing veal sweetbreads, with the exotic accent of sesame oil as a reminder of the wide world. The pork cheeks and belly, in a slow preparation, illustrated how far one can reach with the most uncomplicated ingredients - an earthy and basic touch accompanied by unobtrusive sophistication in the garnish. The rhubarb with yoghurt that followed was another revelation - this reviewer would gratefully have accepted a second helping, but of course the trick is to stop with a yearning for more.
Well-chosen wines - a Pinot Noir from Alsace, an unexpectedly full red Saumur, and a slightly tart Jurançon - formed a perfect backdrop.
It was the perfect last lunch of my posting in Helsinki, 27 hours before leaving for retirement. Thank you Olo, for showing the Finns and the world that there is so much more than the outstanding and delicious salmon, mushrooms, reindeer and berries for which this country is so highly rated. And - bravo! for your well-deserved star.

The clean, businesslike and carefully designed setting will not distract you from the food. Many come here to talk, but the top quality cooking will steer your conversation to what you are eating. The place would stand its ground in Brussels (that's a compliment!) and deserves a star, but possibly cherishes its inventiveness and customers too much to accept it.

Quality food in semi-posh convivial settings, friendly and fast unobtrusive service. A safe haven for the explorer of exotic tastes.

Food tastes good, service is good although not quite professional. Been visiting several times and took also takeaway. Food is worth of money although not the cheapest in the area. Lacking wine and beer rights, but does not harm too much. Really welcome to Kallio, would like to support to keep it in business.

Juuri might well turn out to be the flagship store of New Finnish Gastronomy.
This frightfully clever place combines all the perceived and real positive characteristics of 21st - century cooking and the best way to enjoy it : top quality ingredients from the local production and tradition, combined with loving and thought-through care and attention, presented pseudo-casually so the focus will stay with the eating, in a setting that makes good food look normal instead of preparing you for the punishing bill that is supposed to prove you ate well - which is definitely not a sin.
The fixed-price hors d'oeuvres variés, sixteen "sapas" representing the entire range of ingredients, will let you compose a haute gastronomie suite ending in a dessert or a digestive, but not in remorse. Five or six are more than enough to quench even my appetite.
Two fish and two meat main courses, ideally sized and priced, will leave you with just enough space for one of the desserts.
An excellent wine list, put together for all tastes, will not hijack your wallet - though I'll plead guilty and admit I sinned with the Amarone della Valpolicella.
Water, served in tall generous decanters, is refreshingly free - as it should be everywhere, but seldom is.
Service is attentive but unobtrusive, self-conscious but modest, very professional. Space is restricted, but once you focus on the fabulous food, you might as well be sitting in the Galerie des Glaces.
Oh well ...
If bringing gastronomy and the enjoyment of good food to Finland were the objective of an occult brotherhood's conspiracy, chances are, Juuri serves as their headquarters.