The story
Flor is a modern cuisine restaurant and wine bar at Iso Roobertinkatu 16 in Helsinki, recognised with a Michelin Recommended listing in 2026. The kitchen cooks seasonal, organic ingredients into shared plates, and the wine list leans heavily on biodynamic and organic bottles.
David, who leads the kitchen, has more than 20 years in the industry, including time in one, two and three Michelin-starred restaurants in Finland, England, France and the Netherlands. Flor is the little sister of Natura, one of Helsinki's well-regarded restaurants, and it is run by the same team. The cooking blends clean flavours with Nordic roots and global influences.
The menu runs as a five-course surprise menu for €49, available vegetarian or not, or as an à la carte selection. Recent winter dishes include honey roasted carrots with 'nduja, yoghurt, tahini and tarragon, and pike perch in a bourguignon style with red wine and smoked pork. Cacio e pepe is made with Västerbotten cheese and Finnish shiitake mushrooms. Dessert might be a crème caramel with roasted coffee and rum.
Most of the producers come from small, family-run wineries in the Old World, and many farm organically or biodynamically. The bottle list runs past 100 titles, and Coravin lets the bar pour rarer bottles by the glass. A wine pairing is available for €30. The We're Smart Green Guide awarded Flor three radishes for 2026, which fits the restaurant's focus on sourcing and sustainability.
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