Lars Ingelius
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It is not often I do this! Being a very local from Helsinki and Töölö where Elite is and haven lived more then 25 years abroad I think I can give some insights.
Going to Elite is not fussy as one going to a Michelin place. It is honest, genuine and extremely local with roots back to 1932. It starts with cloakroom attending you, super classical setting, well dressed staff and tables with white tablecloths and proper napkins and the bistro style always too small, but still elegant wine glasses. And the staff is old school there forever and so on top of things and super friendly. A famous place for ”intellectuals” and ”artists” that give a sophisticated yet a very normal flare to the place.”
What is even greater is that the food was far beyond my expectations, haven been there 15 years earlier.
It is a classical Finnish kitchen with French influence that was common in”old days”.
Had my snails with a twist adding one of the most appreciated Peltola blue cheeses from Finland. Don’t count calories and dip the bred! Followed by pan fried liver with smashed potatoes and the typical lingonberry jam. Amazing. The dessert follows the artistic line and was called ”Flickan” ie ”the girl” after many of the original paintings decorating the walls. Simple and delicious and will tell no more.
For the wines…fairly good but know that Finland is not cheap so take the better once…it only hurts once. The Amarone was excellent.
Highly recommend and nicely open on a Sunday for especially dinner when most sadly are closed in Helsinki…..and a quite full indeed with good atmosphere.
