Restaurant Plein

We went here for our last dinner of Finland trip, and I was glad that we chose this restaurant for our last dinner. Food, service, ambience everything was great. Food wasn’t pricy for the level of food we get. Sauce are good. All veggies are so sweet and delicious. Born & raised in Japan, I might be picky for the definition of “good food” and “good service.” However, this restaurant is definitely has good food & people/service. Thank you very much for the very memorable dinner.

Currently, our favourite restaurant in Helsinki! So far, we have been twice to Plein and have been impressed with the flavours and creativity for the price. - The food is overall outstanding - balanced flavours and often unusual combinations. The desserts have on both occasions been incredible! - The service is solid, food is served at a good pace. - The atmosphere is very cozy.

I had the menu minus cheese option, and the food was very good. Combos like currant with blue mussels intrigued me beforehand, but every one of the chef's choices was good. Two of them excellent. Inside decor was mostly very nice, warm and cozy - just the white tiles on part of the wall were too bathroomy, though they tried to decorate it. Staff was proficient and friendly, and introduced the dishes well. STRONG recommendation ✌️

It was absolutely amazing!! We had menu without wine pairing but we ordered cocktails and they were top notch! Highly recommend. Hurry up before they get Michelin star and charge twice as much!

Food was ok if you would like to taste a different dishes with nice presentation , very good customer service and friendly staff thank you guys for the good time

Excellent small cozy restaurant in the heart of old vallila district. Friendly helpful service. Fantastic seasonal menu. Amazing well crafted cocktail. Can't simply find anything bad to say.

Set menus are a chefs dream. They can focus on sourcing sublime ingredients and play with them with all their fave flavour profiles. "Ingredient driven" is what you'll often hear. With this upside, there are risks. You have to nail each of the 4 dishes. Not just ok or good...nailed. The tomato first course is close to a disaster. Tomatoes for this dish are tough to find. I hope that the chef realised he simply didn't have the raw material to make this very risky dish work. They were as watery and bland as they were floury. From this, we improved, but only as far as "ok." Again, the kolrabi to make this dish work has to be amazing. It needs peppery notes and flavour depth that are hard to find. But for this dish, you have them or pull the dish. The dressing was excellent, but the horseradish needed to play a more overt role. Especially with this kolrabi. The fish pieces barely rate a mention, as they barely rated presence...come on, chef, 80g of your off cuts from the main course, please. Things improved greatly with the fish course. Balance and craft in good measure, with great use of sweet, sour, and acid. The dessert, too, had a good review. The pine cone jam elevated this dish from a pleasant end to something remarkable. Id say the dishes were fussier than great produce driven dishes require. Simple is best when the ingredients are too. There was great bread and butter. Take a risk and offer refills, please. Your portions are small, so at least let us fill on great bread. The glass wines were good and the service the same. The room is stuffy, especially against the wall. It's a good place that can be mich better.

Food was fantastic, from the starter to the dessert. Every dish was flavorful; I can taste every ingredient clearly, but they also harmonized with each other. The staffs were very welcoming, joyful and they made me feel very well-cared. The restaurant was small and looked silent from the outside. It is truly a hidden gem <3