Palace

Every part of the tasting menu was impressive, from the amuse bouches through the starters, fish, mains, and dessert. The presentation and flavours were stunning, and the scallops, pike perch, A5 Wagyu, and pigeon we had in February 2026 were standouts among a meal where every dish was sublime. Usually one or two courses stick out, so the consistency says a lot about the standards here. The whole team, from the sommelier and floor staff to the kitchen, really know their stuff and work at a high level. Palace is one of my top three meals ever, alongside The Waterside Inn and Ossiano. It’s professional, personable, courteous, understated, beautiful, and unbelievably tasty. From the moment you arrive, there’s a sense of respect and decades of refinement. I can’t recommend it enough, a special stop on the culinary merry go round.

I wasn’t keen on a few dishes being served on folded napkins and small timber coasters, as I felt that slightly lowered the presentation. Still, it was a great four-hour culinary experience, and the staff handled all my detailed questions so well. The high price felt worth it for this level of attention. A lovely touch was that each of the 10 courses was served by a different chef rather than wait staff. The dishes were delicate and delicious, with subtle ingredients balanced without overpowering one another. Staff were attentive and professional without crowding us, and cleared plates promptly while leaving comfortable gaps between courses. I also had a long, engaging conversation with executive chef Eero Vottonern and all the BoH staff about his vision, objectives, direction, and more. The space on the 10th floor has a nice ambience as soon as you step out of the lift, and the staff were welcoming.

Palace has a reputation for a reason. I went for lunch with a workmate, and every dish was absolutely delicious. Everyone in our group enjoyed it. A flawless lunch.

Easily the best in Helsinki, and better than most two Michelin star restaurants around the world.