Bistro in Kamppi & Töölö

Seasonal, often foraged ingredients are used in this exceptional bistro's plant, fish or meat starters and mains, and wild, plant or dairy desserts. Stunning plates might include pike-perch with charred leek parsley emulsion, nasturtium flowers, hazelnuts and burbot roe, followed by beef with sorrel and burnt-butter Béarnaise, and rose-oil-seasoned strawberries with strawberry granita, caramelised strawberry milk and rose petals.

Finnish artists not only provide the dining room's ceramic plates and paintings on the whitewashed walls, but also forage for the kitchen's wild herbs, berries, mushrooms and catch its fish. There are just 20 seats, so book ahead.