Restaurant Olo

There were a couple hits - like the white Choco mousse dessert, trout which was soft and didn't break apart, and most importantly 🔥 THE SOURBREAD was gas. Perfectly crispy outside and soft inside going so well w the fermented butter 🧈 😭 Loved the sweet ending too - once again their pastries shine because the Madeleine's were so tasty Only gripe is the wait is too long between dishes, and some dishes are super tiny so it makes the wait frustrating

I booked this restaurant a fair while out as we were travelling from Australia. The staff were very helpful even before we arrived. We arrived and our coats were taken and we were sat at our table (a window one too!) The staff were happy and took the time to speak with us and explain everything. Nothing was rushed but we also were not left waiting for anything either. The food was delicious, we tried foods we hadn’t had before and everything was delicious. My 7 year old had deer for dinner and devoured it. My husband and I had the degustation and left very satisfied. Whilst it wins our most expensive dinner, it also wins an extremely pleasant memory and our bellies were also thankful! If you’re even in Helsinki and was a Michelin star dinner, this is the place to book Thank you

If I were asked whether Olo’s Michelin star experience was worth it, I’d probably say not quite. And if asked whether the food matched the price point, I’d have to say it leaned on the high side for what was delivered. I started with the pan-seared scallop with sunflower seed miso and browned butter. The scallops were a touch overcooked, slightly chewy, and the miso leaned a bit too salty. A lighter hand with seasoning could have let the sweetness of the scallop and nuttiness of the sunflower seed shine through. The grilled Wagyu A5 sirloin with sunchoke and oxtail sauce was nicely prepared—the Wagyu itself was cooked beautifully and showcased its rich, buttery flavor. However, the sauce again tipped toward being overly salty, which unfortunately overshadowed the natural depth of the beef. With a more balanced sauce, this dish could have been exceptional. We were also served a side of Siikli potatoes with morels and white asparagus in a mushroom stock. The morels were handled perfectly, earthy and delicate, but the stock carried too much salt, masking what could have been a wonderfully subtle interplay of flavors. Even a slightly milder stock would have allowed the morels and asparagus to truly stand out. Overall, I left a bit disappointed—not because the ingredients or ideas lacked merit, but because the seasoning repeatedly tipped the balance of otherwise beautiful dishes. Great cooking doesn’t always need intensity; sometimes restraint allows the natural flavors and aromas to speak for themselves.

Hello. This is my first time entering a Michelin restaurant. From the first moment I felt like I was in a Hollywood movie. A receptionist was waiting at the reception, took our coats, and a waitress escorted us to the table. The atmosphere is romantic, with pleasant music in the background. After choosing the menu (it was quite limited and a bit expensive - but apparently these are the prices in luxury restaurants) - the presentation, the taste, the quality - simply a pleasure. We enjoyed every bite. Thank you very much. And yet I must point out - this is not a restaurant for everyone and not everyone will like it.

Nice and welcoming. Enjoyed the meal, though there were some hiccups with scallop over seared to the point it was charred and tasted burnt. The Artic Char was the best dish. Would I go back? Maybe, but so many other places to try

Yesterday, I had the Olo menu. The first course was exquisite; however, the issues began with the following dishes. Although the ingredients were of high quality and had their own characteristic flavors, everything was overshadowed by an excessive use of salt, seasonings, and butter. In the end, each dish was replaced by the same repetitive and heavy taste, and there was no real distinction between courses, as everything tasted of salt, pepper, and butter. I was quite surprised, because for a Michelin-star restaurant, I expected a revelation and a blend of new, refined flavors. Unfortunately, I left with a rather unpleasant experience regarding the food. The staff, on the other hand, were very efficient, polite, and created a positive atmosphere.

Restaurant Olo has one of the best locations in Helsinki. Right next to the Presidential Palace and Senate Square, the windows open up to the Esplanade and Market Square. Tables are fairly large and the seating is very comfortable, which is what you'd expect when they state that the menu will take approximately 3 hours to complete. Fresh flowers and neutral colours with ambient jazz in the background were a great setting for the Menu Olo 2025. The set menu consists of 11 courses with two optional add-ons. There are lots of seasonal items paired with luxurious classics like caviar, lobster, and Wagyu. Local ingredients are greatly represented and well executed. The whole show is run by very professional and friendly staff. There was lots of chit-chat during service, along with thorough explanations of wines and dishes. We especially liked how most of the courses were finished tableside, where you could admire the pros adding the final touch to each course. The menu was very strong from start to finish. Each dish was delicious, and it seemed that it only got better and better approaching the end. Thinking back, it's really hard to highlight something from the menu, because it was overall excellent. Each dish had many different layers of goodness and creativity hidden inside. Both of the two optional add-ons appeared super-tempting, but when it was time, we opted for the lighter one and oh boy, was it worth it. It was such a brilliant entremets of caviar and sherbet. The desserts were on par with everything else, a truly happy ending to a terrific meal. Olo is a great restaurant. There's lots of talent in the kitchen, and it's a great place to show off Finnish haute cuisine. Surprisingly, they have only one Michelin star; with this kind of execution, there's lots of potential to get another.

Food wise, presentation is nice, but overall its way too salty for my liking. Almost every single dish served is way too salty for me to be able to appreciate it. The service is good and attentive. The staff explained all the dishes served with lots of details provided. Restaurant ambience is nice too. Not fancy decoration but feels more like home atmosphere.

Fantastic tasting menu and overall experience. Perfectly paced meal, with many courses ranging from seafood to meat. What really stood out to me was not only the complexity of the flavours but also the use of different textures. While I've had the good fortune of many great, Michelin starred meals, I don't think any of had the breadth and use of textures that Olo did. Overall a great meal with many interesting flavors and compositions.

This restaurant has a privileged location between City Hall and the President's office, overlooking the busy harbor, juxtaposed with the small, serene interior. The kitchen is partially visible, but not intrusive. The staff was quite attentive and efficient. And while I found the taste of the food excellent, the presentation of a couple of the plates seemed, not uninspired, but just a little plain, such as the beef tartare and oyster crème shaped into a little taco. Or both the poached cod (topped with Oscietra) langoustine mousseline and the rye parfait topped with caramelized carrots (pressed into a perfectly flat circle). Both showed extensive, exacting preparation... in hiding the true nature of the ingredients. I am going to assume that was intentional. I'll go back, of course. 2022 09 10. M1.

We enjoyed a wonderful chefs table menu at Olo. Truly a memorable experience for our brief visit to Helsinki and we look forward to returning again soon. The service was attentive and welcoming. We loved watching the chefs attention to detail and the care put into preparing each dish. Great flavors with every bite and we loved how the chefs explained each dish to us. Chef Tuomas truly made us feel welcome. Still thinking about the grilled monkfish with razor clams - and the dry aged malt pork with brioche.

My evening at the chef's counter at OLO was close to perfect. I had high expectations bc OLO is a 1* restaurant in a market with few Michelin* restaurants. I spoke with the owner and executive chef about individual courses, a significant advantage of the chef's counter. Each of the ~18 courses was thoughtfully envisioned, creative, and super well-executed. The finger food amuse bouche were playful and tasty. Moving to the courses themselves, I particularly enjoyed the oyster, the Swedish cheese, the liver pâté, the cod, and the broths. The sommelier, Angel, was lovely. We spoke about each wine, the emmer beer, and the grappa supplement I chose. He is knowledgeable and engaging, an excellent client-facing representative of the restaurant. The pairings themselves were nicely selected, and I could see the thought process behind each selection, as a wine geek myself. The front of house staff went out of their way to make me feel welcome and engaged. They even ran a small errand for me as an accommodation that was very much appreciated. Highly recommended.

Incredible combination of flavors in each dish of their prix fixe experience. Unusual, beautifully presented, and delicious.

One word... amazing... You have to experience this place to truly appreciate it. The food was creatively presented and stunning to look at, but also the flavours were expertly crafted. Service was impeccable but not overly formal which made for a very welcoming experience and a fantastic end to our anniversary trip. Very reasonably priced as well given the very high standard. I would go back in a heartbeat and would strongly suggest you book a table if you get the chance!

This restaurant is a case of the emperor's new clothes. Everyone is pretending things taste good here when they are miserable. This is avant garde food gone wrong. As a native New Yorker I've dined at Daniel, Jean Georges, etc. and they attempt to please your palate. Here, things explode in your mouth tasting like rotting cheese, they serve a mosaic of raw fish and above all they are dishonest. Upon arrival they asked if we wanted a glass of wine. There is no drink list. We accepted to try a glass of white but it was too sweet. They brought a second wine which was decent (nothing special). As we prepared to leave they brought us the bill for 45 euros per glass of wine. You should not be pouring 45 euro glasses of wine without letting people know the price per glass. A flight of wines in this establishment costs much less. Stay away - don't make our mistake of having to sit through inedible courses and then served a bill with hyper expensive wine!!!

Well worth our traveling across the globe to eat here. The meal was perfect. Service perfect. Everything was just perfect. We did the full tasting with wine pairings, added on the cheese, champagne and port. I have nothing but praise for every sip, nibble and bite!

Excellent meal is all respects. We chose the shorter dinner option which still provided three hours of well paced dishes. Both the presentations and tastes were creative and pleasing. The porridge, which may sound boring, was exceptional. Beef tare tare, perch with brown butter sauce and lamb were all very good. Wine pairings were appropriate, and all but one of the wines was very good. Service was friendly, professional and prompt. Overall a memorable experience.

Quiet place. Great "journey." 14 dishes - very unique - porridge, garlic soup, reindeer, and sea buckthorn dessert were highlights. Thelma was a great waitress. Pricy, but worth it. Left perfectly full.

Fabulous food. Scandinavian filtered through molecular gastronomy with a Japanese influence. Creative, with a surprise in every bite. The kind of cuisine that teaches as much as it delights. I was blown away. Wine pairing was perfect.

Had dinner last night here and it was one to remember! Every dish was spectacular - and there were so many of them that I lost count. Very creative, and the attention to detail of tastes, temperature, and texture was on point. Service was excellent too. One of Helsinki's finest.