The story
Olo Restaurant sits at Pohjoisesplanadi 5 in Helsinki, where the kitchen runs a modern cuisine built on northern ingredients and holds one Michelin star (2026). The cooking blends traditional Finnish flavours with modern techniques.
The tasting menu opens with peas, goat milk and lump fish roe, then sugar-salted mackerel with green strawberries and shiro kombu. Later courses include hay-smoked quail with morel and timur pepper sauce. Dessert might be goat milk sherbet with Rossini's Black Label caviar, or strawberries with sorrel and Sencha Sakura tea. Allow about three hours for the full menu.
White Guide Masters (2026) describes the staff as sincere rather than stiff, and notes that guests who ask for menu changes on the spot are met with enthusiasm. The menu can be adapted for vegetarians and vegans, which suits diners who plan their meals around diet.
Recognition
Ambience
Details
History
Seagulls scream in the breeze above, ferries come and go at your feet, the majestic Presidential Palace is right behind you. Olo’s surroundings are historic and stately, with a nautical vibe to boot. This sparse and elegant establishment offers a delicate yet assertive two- to three hour gastro-show. Front of house-staff is dressed in navy-like suits, but perform sincerely, without any stiff, straight-laced airs. Bo Kaspers Orkester’s mellow tunes go well ith the featherlight decor. The white linen tablecloths are sharp yet casual and the attention to details is remarkable––guests requesting on the spot menu changes are met with nothing but enthusiasm. Additionally, the menu is designed to accommodate the rapidly growing number of climate-conscious diners as it can easily be tailored to vegetarians and vegans alike.
High quality cooking
Location
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