"Best" is the word - Restaurant Ora

Our last dinner out in Helsinki prior to Covid was ORA almost 18 months ago. Our first since we completed our vaccines is... ORA. Like many people, we've lost months of our social/restaurant life, but after all these dooms and glooms, we were back to our "cantine" and it felt soooo good. And best of all, ORA restaurant is still what he used to be: the best! Best food, best service, best quality/price ratio. Well, we could go on and on for ages. Truly the best restaurant and the best chef in Finland at the moment. And he best way to start our extended holidays. Best indeed.

A little surprise from Sasu. Just and only for the two of us.

Michelin Bento - Restaurant Ora

Our favorite eating place in Helsinki, Michelin restaurant ORA, does now Bento box (japanese lunch box). Well, actually it's the 7th declination. So, in the box this week we have on the right Katsu sandwiches (breaded chicken breast in a black pepper sauce with spring cabbage coleslaw), ans starting top left, Inari pockets with sesame, eggs and rice, spicy tuna maki, smocked salmon and zucchinis maki, and the complementary soy sauce, pickled ginger and wasabi. And for just 18€. Best value ever!

 

Michelin picnic is now possible - Restaurant Ora

During the covid19 lockdown, most - if not all - restaurants had to adapt to a new economic reality. That is, find a new business model or face an uncertain future. Our favorite restaurant in the world ORA was no exception. But when some have been struggling selling their take away, others, like chef Sasu Laukkonen was hiring new staff. Granted, he probably doesn't make as much money as doing his traditional menu, but he's now quite successful in his new temporary business venture. Being trained in the japanese art of making sushis, his "Sasu Sushis" or "Sasushis" are literally flying off the shelf. And believe us, they're on par with what you can find in Japanese restaurants. And maybe even better! On top of that, he does an "ORA in the park", which basically is a 3 courses picnic basket. And on top of these, he does as well a take away dinner in a the spirit of his Michelin cuisine. We're so glad to know this guy...

PS
Like most european countries, restaurants are now re-opening in Finland as well, but with very strict hygiene rules. ORA being a tiny restaurant (more or less 10 tables) it is virtually impossible to make safe distance between tables. And so, it makes no economic sense for Sasu to re-open it now. Maybe end of July...

for more info: ORA Restaurant

14 pieces of sushis with marinated ginger, wasabi paste & soy sauce at the cost of 15€

(flat bread & Oramisu cake missing in the picture)

Custom dinner @ ORA restaurant

Our latest dinner at ORA was rather unusual. Back in late December 2019, during our last dinner there, and while having a casual chat with Sasu, the "where to eat oysters" topic came on the table. I was complaining that it's difficult to find oysters in restaurants in Helsinki. Sure there are a few oysters bars here and there, but the problem is the wines. Most of them have truly pathetic wines lists, IF they have any. And frankly, I don't want to eat my oysters with Australian or Chilean average wines. No way. So Sasu, out of the blue, asked us if we wanted to have oysters. Well you can imagine the answer. Then he asked if we wanted anything else. At this precise moment, the Pandora's box was opened. We asked if, as the main, we could have the elk filets we had back in December 2018. Probably the best meat we ever have eaten in a restaurant in Helsinki. Then a selection of finnish cheeses, and to end the meal, one of Sasu's signature dish, a Chanterelle mushroom ice-cream. In addition, I chose the wines and the way to serve the oysters. This dinner was truly unique in the way that ORA is a Michelin restaurant, referenced in World50Best - theworlds50best - and yet we were able to get what we wanted. Just like that. No wonder we've been guests for years and have always considered Sasu's restaurants (the then "Chef & Sommelier" and now "ORA") as the best in Finland. Best food, best service, best everything. If you haven't been there yet, book a table and see for yourself.

So, to go along the oysters, I asked for something from Montrachet (Chassagne, Puligny, Bâtard). Alex, the sommelier, came up with this bottle of Chassagne-Montrachet from Lamy-Pillot (special order for us). Excellent match indeed.

The oysters "Fine de Claire" (from France) are served the "french way". A dressing of finely chopped shallots in red wine vinegar (Sasu's personal reserve, 1 year old homemade vinegar), pieces of lemon, unsalted butter and rye bread (both homemade of course). The proper way to eat those things.

200gr of sliced elk filet, served with caramelized cream, lingonberries, and Sasu's fantastic mashed potatoes loaded with cream and butter. Absolute delish.

To go along the meat and the cheeses, 2 bottles of Bourgogne red Gevrey-Chambertin from Meo-Camuzet. Again specially ordered for us by Alex.

Sasu placed an order to cheesemonger "Lentävä Lehmä" (in Hakaniemi market hall - Hakaniemen Kauppahalli), arguably the best in town. And here's what they came up with in this note.

Probably the best finnish cheeses money can buy. They are served with tomato jam, butter and sour bread (everything at ORA is homemade). The second from top is "Tryffeli Heidi", soft cheese with black truffles. Awsome.

The Chanterelle ice-cream is served with a chilled glass of Tsuruume Suppai (also called Suppai Umeshu) from Japan. It's Sake, Nanko plums and sugar. Fab combo.

Christmas dinner @ ORA restaurant

We were at Michelin restaurant ORA on 21st of December for what was to be the last service of the year before the Christmas holydays. As usual, the food was outstanding.

These appetizers are made of crispy potatoes nests with fish roe and sour cream.

A bourgogne white is to accompany the first two courses.

Trout confit with puree, pan fried & crispy Jerusalem artichoke, and aromatised with lavender vinegar

Salsify cream soup with sour cream, caramelized onions and goose liver.

For the rest of the dinner, the wine of choice is a Pommard (Bourgogne).

Chiitake and oyster mushrooms, chiitake cream, miso paste and homemade Vendace fish sauce 

(16kg of Vendaces left to marinate for 5 month).

Beets and currants with herbs, and a caramelized cream sauce.

Reindeer meat loaf served with rutabagas, lingonberries and brown sauce.

Being french, Sasu knows that for me, cheese is kinda mandatory. More so when the wine is a Pommard. So, we were served Old Vilho cheese with tomato jam, homemade butter and a bread specially baked by Sasu the day before. Only for us two.

Herbal ice cream with malt biscuits and Goodio chocolate tuiles.

Another dinner @ Restaurant ORA

So... we're back - again - in our "cantine".

This Sancerre Aukisinis 2011 from Sébastien Riffault has been described by Sasu as "the best ever". Closer to a light port wine and heavy on sugar, this wine is indeed truly unique. Sasu only had a few of these bottles, and we were lucky to have 2 for ourselves (we drank the other one back in June)

Gressinis made with sunflower and rye (?) with a very strong cream cheese

to go along the menu, a bottle of Hautes-Côtes de Nuits Clos Saint-Philibert Monopole

Filet of Perch with fennel and cucumber.

Summer peas and lemon verbena with a tomato coulis

Char grilled cauliflower with roe and a smoked leek coulis. 

The sauce was outstanding, worth the dinner price alone.

Pieces of bbqued "malt pork" rolled in a cabbage leaf with a chanterelles sauce.

For this course, we're back with the Sancerre we drank as aperitive. Great match.

Wild roses ice-cream with raspberries, anise hyssop and warm sesame financier cakes.

Lavender crème caramel with sunflower mousse.