200 years of helsinki food culture

7/31/2019 200 years of Helsinki food culture

1/21


2/21

Welcome toa culinary tourthroughhelsinkishistory!

The Helsinki 200 Years as C apital jubileeis celebrated in 2012, offering the perfectopportunity to sample Helsinki foodculture from across the years. Part ofthe Russian Empire two centuries ago,Helsinki became capital of the GrandDuchy of Finland in 1812. Ascension tocapital status was the most importantturning point in the citys history, launch-ing Helsinkis growth as F inlands leadingcentre of population, culture, finance andadministration.

The HelsinkiMenu restaurants Fly Inn Restaurant Deli, Hotel Arthur,Bakers, Carelia, Graniittilinna, Grotesk,Havis, Kellarikrouvi & Fabian, Kuu,KuuKuu, Lasipalatsi, Macu, Nokka,Seurasaari, Sundmans Krog andSuomenlinnan Panimo are markingHelsinkis bicentennial year by providingus a taste of the citys cultural historyand the chance to learn the storiesbehind these culinary treats.

Enjoy your meal!

!

- - 2012 , 200- . 1812 , , - . , , , .

HelsinkiMenu, Fly Inn Restaur ant Deli, HotelArthur, Bakers, Carelia, Graniitti linna,Grotesk, Havis, Kellarikrouvi & Fabian,Kuu, KuuKuu, Lasipalatsi, Macu,Nokka, Seurasaari, Sundmans Krog Suomenlinnan Panimo

, - - .

!


3/21

Development offinnish fooD culturereflecteD in helsinkisrestaurant scene

The restaurant life of the young capital gradually got startedin the early 1800s. Helsinkians were served meals at theKaupunginkellari restaurant located at the City Hall as wellas at the Tl restaurant. Soon people also started to visitHelsinki for its spas that boasted an international atmosphere.At Kaivohuone people would drink health-giv ing waters during

the day and champagne in t he evening, while students wouldhave fun at Restaurant Kaisaniemi and tourists would eat atKappeli in Esplanade Park.

Towards the end of the centur y Helsinkis social life movedincreasingly from homes to restaurants. With the nation becom-ing more prosperous, local business life was also boosted.Peoples journeys to work were long, so they did not go home forlunch. Instead, they would eat at the modest lunching places thatwere popping up near workplaces.

The citys most elaborate restaurant meals were enjoyed atHotel Kmp, Seurahuone and Fennia. Women, however, were notallowed access without male company.

The prohibition years fr om 1919 to 1932 were hard on rest au-rants, but alcohol was still served. When the Prohibition Act wasabolished, evenings were spent sipping cocktails and dancingto the tunes played by big orchestras. New restaurants to suit avariety of palates opened in Helsinki. This all came to a halt whenWorld War II broke out, resulting in food shortages preva ilingthroughout the 1940s.

Having recovered from the war, Helsinki became increasinglyprosperous and international. Restaurant life was back on itsfeet and restaurants ranging from general dining venues to more

casual establishments opened to cater for the growing clientele.In the 1970s new culinary experiences were introduced by pizzeri-as and ethnic restaurants. Little by little Finnish restaurant culturealso began to gain international recognition, and the first Michelinstar was awarded to a Helsinki r estaurant in 1987. Fine dining wasnow an established part of Helsinkis restaurant culture.

In two centuries Helsinki has grown i nto a diverse restaurantcity. In the 2000s the capitals restaurant scene has been elevatedto a new level by restaurants led by top chefs, and French cuisinehas been overtaken by a celebration of Nordic ingredients.

Arisi ng from cooperat ion between chefs, in the past 12years the Helsi nkiMenu has focused more and more on localproduce. Once again the restaurants have led the way. Localfood is valued and therefore becoming accessible by all. Helsinkiand Finland have truly discovered their unique food culture.

19 . - Kaupunginkellari Tl. - . - Kaivohuone , .

, Esplanadikappeli. - Kmppi, Seurahuone Fennia . , .

1919 1932 . , . . , . , 1940- .

- , . , , -. 1970-

. - , 1987 , . .

. 21 , -, - .

HelsinkiMenu - -, .


4/21

helsinkimenu 1817

Crayfish & RyeCrayfish aspic

with toasted rye bread

Beef & Veal liver

Oxtail consommwith veal liver pt

Goose & RowanberryTender braised goose breast

with rowanberries

Raspberry & CaramelRaspberry parfait

with warm caramel sauce

39

Menu served from 14 June to 11 September 2012

helsinkimenu 1817

39

14.0611.09.2012

1800

sunDmans krog

19 - , - , - , . .

19 ,

, . , - . , -, . .

restaurantsunDmans krog

In the early 1800s a merchant vesselcaptain and trader called Gustav WilhelmSundman had a building constructedat the seafront in the heart of Helsinki,reserving the top floor as a privateresidence for his family. Helsinkis foodculture was absorbing foreign influencesthrough increased travel, and skilledrestaurant staff were also imported, withthe best employees coming from Swedenand Germany.

This was a period when Swedish-speaking Finnish, Russian and German

bourgeois families would start theirspecial occasion meals with a salad andmeat and seafood aspics. Typical warmstarters included soups and broths, oftenenjoyed with pt for added substance.The main course was meat, such as roastpoultry. Ice cream and dried fruit werethe sweetest things imaginable to finishoff a special meal.


5/21

restaurant kuukuushistorical celebration

menu

Salad of juniper-flavouredherring and salmon

Pan-fried pike ptwith new potatoesand prawn sauce

Oven-baked apple pancakewith vanilla sauce

Finnish farmhouse cheeses

42

Menu served from 1 March to 31 August 2012

kuukuu

,

,

42

01.0331.08.2012

1850

restaurant kuukuu

In the mid-1800s Helsinkis residential areaexpanded from the city centre towards theTldistrict. Until then this area aroundHesperia Park had been a picnic spot, andthe nearby Meilahti was dotted with holidayvillas. Museokatu 17 is an address that hasalways played a special role in the everydaylives of Tl residents. At the beginning ofthe 1900s a popular butchers shop operat-ed in the property, while half a century laterthe premises turned into a trendy meetingplace, the Valio Milk Bar. In the 2000s this isthe location of a neighbourhood restaurantwhere you can easily drop by for a meal.

Restaurant KuuKuus celebration

menu shows how Russian and Swedish cui-sine shake hands in Fi nnish gastronomy:the Russian heritage is seen in the herringstarter, while the pike pt served as themain course comes from Sweden. TheFrench custom of serving cheeses at theend of the meal arrived in Finland viathe Swedish court.

kuukuu

19 - . - - . 17 . 20 . - , . 21 , .

KuuKuu ,

: , - . , .


6/21

helsinkimenuseafront barracks 1870

Zakuski of smoked sturgeon,peppered salmon, lavaret roe,

pickled chanterellesand gherkins with mini blini

Goose and cep mushroom varenikiwith borschok beetroot

and meat broth

Fillet of beef Ataman

Bombe glace NesselrodeChestnut and vanilla ice cream cake

with a confit of sour cherries

49

Menu served from 1 April to 31 December 2012

restaurantsuomenlinnan panimo

When the first tenement soldiers of theSwedish army arrived at Suomenlinnajust off Helsinki to build a fortress i n the1700s, they also brought the fi rst barrelsof beer to the island. After all, beer waspart of the daily diet those days. Duringthe Russian era that began in 1809, thecommercial manufacture of beer wasboosted by Nikolai Sinebr ychoff, whomoved to the island fortre ss in 1817.Today, Suomenlinna seafront bar racksbuilt between 1868 and 1870 housea brewery and restaurant.

Created by the restaurantsexecutive chef, Sami Hiltunen, tocelebrate Helsinkis anniversary year,the menu takes us back to the days whenthe sea fortress was under constructionand provides a taste of traditionalRussian flavours accompanied bythe in-house brewerys beers.

suomenlinnan panimo

18 , , , . - , 1817. 18681870

., - -, , .

helsinkimenurantakasarmi 1870

: , , ,

,

,

Bombe glace Nesselrode

49

01.0431.12.2012

1870


7/21

restaurantseurasaari

Seurasaari has been a popular destinationfor daytrips since the 1880s. Helsinkianswould take a boat across to the island,make coffee and have a picnic. In spring1890 a decorative log restaurant buildingwas completed in the middle of Seurasaari.This was the most expensive buildingproject seen on the island and requiredextensive embankment works and theconstruct ion of stone steps. In the early1900s the restaurant operated under theprinciples of the temperance movement,with no beverages stronger than ice cellar

beer served at the establishment.Restaurant Seurasaaris celebrationmenu offers us a glimpse of the longmenus and silver service of t he grandioserestaurants of the late 1800s. Towards theend of the century the dishes were morecommonly served pre-plated and enjoyedone after the other instead of the grandservice that had been typical before.

helsinkimenu 1890

Amuse Bouche

Sandwiches180019002000

Oxtail soup withcep mushroom ravioli

Fishermans catchSeasonal fish

and sides

Finnish cheeses

Strawberries la Romanov

43

Menu served from 2 May to 15 September 2012

helsinkimenu 1890

Amuse Bouche, - -

180019002000

-

43

02.0515.09.2012

1890

seurasaari

- 1880- . , . 1890 - . 20 , -.

Seurasaari - , 19 . .


8/21

restaurant havis

What is today Helsinkis Market Squarewas already an important trading spotby the 1800s. Before Helsinki achievedcapital status in 1812, the area featuredwharves used by fishermen to sell theircatch. In 1818 open market trading wastransferred from the Senate Square tothe Market Square. A few years later theneighbouring South Harbour becameestablished as the venue for the annualBaltic Herring Market. When what is nowknown as the Old Market Hall opened itsdoors in 1889, its rules and regulationspermitted the sale of meat products,eggs, butter, cheese and garden produce.

Fish has always had its place in Helsinkifood culture. Around the time the Old MarketHall was established, Baltic herring, lardand sourdough rye bread were the staplefoods of the Helsinki working class family.At the same time those dining at the fancierestablishments would enjoy fish consomm,salmon with Hollandaise sauce or pikeperchwith wine sauce.

bicentennial helsinkimenurestaurant havis style

Ice-cellar salmon

with false morels and tar

Fried perch with spring vegetablesand browned butter

Carrots, oatsand buttermilk ice cream

49

Menu served from 1 May to 30 August 2012

helsinkimenu havis

,

,

,

49

01.0530.08.2012

1890

havis

19 . , , , . 1818 , - , . - . 1889 , , , , .

, . - , .


9/21

hotel arthur

In the late 1800s the highest strata ofsociety began to frequent restaurants.The menus of Helsinkis fine diningestablishments such as RestaurantSeurahuone, Fennia and Kaivohuonefollowed the latest international trends.Often written in French, the mostelaborate of the turn-of-the-centurymenus featured starter sandwiches,soup, asparagus, fish and meat dishes,dessert, cheeses, fruit and coffee.

In 1907 a Christian hotel, Hospiz,today known as Hotel Arthur, was openednear Helsinkis oldest park, Kaisaniemi.The Hospiz outdoor restaurant was a

popular place for meals. Hotel ArthursHelsinkiMenu 1907 puts the favouritedishes of that era back at centre stage.

hotel arthur

19 - - . , Seurahuone,Fennia, Kaivohuone - , , . ,, , ,, , .

1907

Hospiz, Arthur. Hospiz , , . HelsinkiMenu 1907 Arthur .

helsinkimenu 1907

Three small sandwichesfilled with fish,

country pt and cheese

Asparagus Hollandaise

Fillet of pikeperch with egg sauce

Finnish cheeses

Ice cream

Coffee/Tea

39

Menu served from 15 May to 15 June 2012

helsinkimenu 1907

,

-

/

39

15.0515.06.2012

1900


10/21

ravintolagraniittilinna

June 1914 saw the inauguration of amarket hall hailed as the largest andmost modern in Europe at the edge ofthe Hakaniemi open market. Operatingin the market hall from day one, cold cutsspecialists Neumat and the purveyors ofcolonial produce established by FannyParhiala have contributed towards thepreservation of Helsinkis fine culinarytraditions for almost a century.

Opened in 2004 in a monumentalgranite building by the bay in Hakaniemi,Restaurant Graniittilinna uses products

sourced from the nearby market hall andother small local producers. Chef MarkoHelenius has designed an anniversaryyear menu featur ing salted vendace,cold-smoked horse and a dessertthat takes us back to the flavours thatwere common in the early days of theHakaniemi Market Hall.

1910

graniittilinna

1914 , - . Neumat, ( .), , , -, .

2004 -

Graniittilinna, . -, , -.


11/21

restaurant carelia

Decorated in the Karelian colours ofblack and red, the Carelia Pharmacy wasopened in 1929. During the prohibitionyears the pharmacy played a key role asa dealer of alcohol. Sales were high withdoctors prescribing both humans andanimals medicinal brandy and spirits forexternal use.

There were many ways to elude theProhibition Act that affected restaurantlife from 1919 to 1932. Waiters would mixspirits in drinks or serve hard tea. Legaldrinks included low-alcohol beer and fruitpunch.

Almost 70 years later the beauti fully

designed interior inspired the transfor-mation of the premises into a restaurant.The 1920s menu of Restaurant Careliaserves the vegetables after the maincourse in the French style. Chefs usedto soak their Savarin cakes with rum orcognac, while in the todays version rumturns into caramel.

carelia

Carelia, 1929 . - - . , , . , - - 19191932 , .

- 70 ,

. Carelia 1920- - . - , .

helsinkimenu 1920

Special sandwich

Oxtail consomm

Pheasant en cocotte

Vegetable crudits

Almond Savarinwith rum caramel

55

Menu served from 3 September to 31 October 2012

helsinkimenu 1920

55

03.0931.10.2012

1920


12/21

restaurant lasipalatsi

Helsinkis largest caf-restaurant wasopened in the Lasipalatsi building in1936. Finnish food played an importantrole on its menus in the 1930s, and thesame approach has been maintainedby Restaurant Lasipalatsi since its 1998launch following restoration.

In the 1930s food was distributedso unequally in the capital city of whatwas then a poor country that white-collarfamilies would have much more substan-tial diets than their blue-collar neighbours.It was not very common to eat vegetables,and the likes of beetroot and carrots didnot become commonplace until the 1920s

and 1930s. Vegetables were regardedas fancy foods for the upper classes thatwould not keep hunger at bay.

On Restaurant Lasipalatsiscelebration menu lamb is accompaniedby cabbage and carrots. Spring rhubarbcomes in the 1930s style in a tartlet servedwith buttercream and ice cream. Ice creamwas the most popular dessert in the 1930s.

helsinkimenu1930s style

Gravadlax,creamed false morels

and dill potatoes

Slow-stewed neckof lamb and lamb

and cabbage roll carrot pure

Rhubarb tartlet with white chocolatebuttercream and strawberry ice cream

47.50

Menu served from 16 April to 26 May 2012

helsinkimenu 1930-

,

,

47,50

16.0426.05.2012

1930

lasipalatsi

1936 () - , - . Lasipalatsi, 1998 .

1930- , , , .

Lasipalatsi

- . , 30- . . 30- .


13/21

helsinkimenuairport 60 years

Prawn cocktailwith Rhode Island sauce

Whole-baked fillet of vealwith Barnaise sauce

Strawberry grand dessert

45

Menu served from 6 June to 9 October 2012

helsinkimenu60

- Rhode Island

-

45

06.0609.10.2012

1960

fly innrestaurant Deli

Helsinki Airport was built on the eve of the1952 Helsinki Olympic Games. Air travelwas still new in the early 1950s and sowere the dishes introduced to travellersby the airport restaurant. Also making amajor contribution to the nations culinaryexperiences were the ferries serving theroute between Finland and Sweden andboasting large on-board restaurants whereFinns learned how to e at new foods suchas prawns. In the 1960s prawns became aloss leader product and restaurants wouldserve them at all-you-can-eat buffets.

A whole baked fillet of veal soundslike a dish for special occ asions but wasquite common on the menus of the 1960s.To celebrate the 60th anniversary of theairport, veal is back on the menu, servedwith a classy Barnaise sauce. The meal istaken to a flying finish by a grand dessertwith meringue and whipped cream.

fly innrestaurant Deli

. 1950- - , -, , - . - - . - , ,, , 1960- -. , , .

- . 60- - .


14/21

restaurant kellari-krouvi & fabian

Demand for restaurant services began toincrease in the 1960s as Finns migratedfrom rural to urban areas. Specialised es-tablishments such as bars and grills beganto appear alongside general restaurants.

The number of dishes on specialoccasion menus went down to four orthree. Favourites among starters includedplatters of cold cuts and other delicacies,gravadlax and smoked fish salad. Popularmain courses were fillet of beef, veal, porkchops, meat skewers, coq au vin and friedor poached salmon or pikeperch, while

typical desserts included cranberry parfait,cheeses, crpes and flambed fruit.A potat o and fi rewood cellar

transformed into a restaurant in 1965,the rustic brick walls of RestaurantKellarikrouvi echo a thousand stories.This was the first restaurant in Finlandto serve beer drawn from a barrelalongside food.

helsinkimenu 1965

Platter of cold cuts 1965:Tender roast beef, elk sausage

and wild gravadlax

Slow-braised entrecte of veal,potato tartlet

and port wine sauce

Yoghurt Bavaroiswith vanilla-raspberry soup

49

Menu served from 10 April to 30 September 2012

helsinkimenu 1965

1965 : ,

,

-

49

10.0430.09.2012

1960

kellari-krouvi & fabian

1960- , . - -.

, . - ,, , , .

, , . 1965

Kellarikrouvi, . - , .


15/21

restaurant kuu

Restaurant Kuu The Moon opened inthe Tl district in May 1966. Named tocelebrate the moon flights of the day,it was one of the many small, cosy neigh-bourhood restaurants founded alongsidethe finer dining establishments in Helsinki.

Run by chefs who had won their spursabroad or on board ferries, these restau-rants were venues to eat and drink well.Restaurant life was alive with a diverseclientele that ranged from students toartists and workers to bosses.

In the swinging 60s restaurants wereopen every day of the week, and today Kuustill remains as accessible as ever and also

welcomes customers on Sundays, a daythat many other restaurants take off.The main course of the celebration menuis the all-time most popular dish served atRestaurant Kuu, coeur de filet and garlicpotatoes. Diners are also taken back tothe atmosphere of the past as the menuis delivered by silver service.

helsinkimenu 1966

Clear pikeperch soup

Coeur de filet, garlic potatoes

and fried mushrooms

Deep-fried Camembertwith cloudberry jam

Crpes Suzettewith orange ice cream

Coffee

56

Menu served from 1 to 31 May 2012

helsinkimenu 1966

Coeur de Filet,

Crpes Suzette

56

0131.05.2012

1960

kuu

Kuu () 1966 . . , - .

1960- , Kuu -. Coeur deFilet ( ) -

Kuu . , - .


16/21

ravintola bakers

Restaurant-goers were getting morechoice by the 1970s as the number ofsteakhouses, pizzerias, grills and ethnicrestaurants increased rapidly. Helsinkialso got its first fast-food chain in 1975.

Typical 1970s starters in restaurantsincluded egg dishes, cured fish such asgravadlax, and smoked fish. The maincourse was usually meat or poultry, andRed Grouse became the most populartype of wildfowl of the time, with braisedGrouse often served on special occasions.Popular desserts included berry andfruit salads, cheeses, Baked Alaska andcrpes. Children now had their own menus,

featuring frankfurters and Mickey Mousescheese specials.

The original restaurant on thiscorner of Helsinkis main thoroughfarewas destroyed by fire in 1978, and fromits ashes rose the Old Bakers Pub andRestaurant Skkipilli.

1970s helsinkimenubakers style

Finnish gravad lavaret,mustard dressing

and scrambled eggs with chives

Roast Red Grouse from Lapland,creamy wild game sauce, rowanberry jelly

and roasted root vegetables

Berry salad with vanilla mousse

41

Menu served from 1 Septemberto 31 December 2012

helsinkimenu bak ers 1970-

,

-

, ,

41

01.0931.12.2012

1970

bakers

1970- - , ,, - .

, . . . . , - .

-.

Bakers Primulankulma 1978, . The OldBakers Pub - Skkipilli.


17/21

restaurant macu

Hotel Crowne Plaza, in which RestaurantMacu operates, used to be known as HotelHesperia. In the early days of Hesperia,in October 1972, a gala evening washeld to celebrate Finlands success inthe Munich Olympic Games, with goldmedalists Lasse Virn and Pekka Vasalaalso participating in the grand event.The menu created to celebrate theHelsinki 200 Years as Capital jubilee isinspired by the dishes served at that gala.

The dessert is cranberry parfait,a favourite of Finlands president at thetime, Urho Kekkonen. The parfait wasserved at Hotel Hesperia on occasions

including the birthday party of PrimeMinister Ahti Karjalainen, which wasattended by President Kekkonen.

macu

Crowne Plaza, - Macu, Hesperia. 1972, - Hesperia, . . - , ,

40 .

. Hesperia, , , .

helsinkimenuto ce le br at e

th e mun ic hgolD meDallists

Slightly salted lavaretwith creamed spinach

Turkey la bonne femme

Cranberry parfait with figs in cognac

40

Menu served from 6 September to 31 October 2012

helsinkimenu

Bonne Femme

40

06.0931.10.2012

1970


18/21

helsinkimenu2000

Baltic herring and apple

Pork and beetroot

Lingonberries and organic yoghurt

44

Menu served from 9 October to 1 December 2012

helsinkimenu2000

44

09.1001.12.2012

2000

restaurant grotesk

After the turn of the millennium top chefsbegan to lead Helsinkis restaurant scene.The first decade of the 2000s was char-acterised by the rise of small chef-ownedestablishments, and these new proprietorsadopted a Scandinavian approach andbecame proud advocates of pure Finnishingredients.

These restaurants heralding a new erado not necessarily have an la carte menu.Instead, they serve carefully designed setmenus that are highly seasonal and allowthe opportunity to sample new ingredients.The choice of ingredients is based on goingback to the roots: undervalued cuts of meat

and root vegetables are refined into classydishes. Cuts such as pork jowl or b elly havebecome gourmet food.

These modern menus contain verylittle information, with many only specifyingthe main ingredient and the most importantside but not the preparation method.Customers have learned to expect surprisesfrom these hugely imaginative chefs.

grotesk

21 , -. , .

, , - . - .

: .

- , , .


19/21

restaurant nokka

Taste is the number one asset of high-quality Finnish ingredients. Also impor-tant are ethical production, logistics andthe producers behind the raw materials.The restaurant of the future already picksits vegetables from its own fields. Finnishfish is another fine example of local food.Concern for the Baltic Sea is raising oldstaples such as burbot, pike, bream,roach and Baltic herring to a new glory ashighly valued species of fish that appearon the menu on a seasonal basis.

Awarded the status of the Helsinki-Menu Restaurant of the Year for the th irdconsecutive time, Restaurant Nokka is all

about the ingredients. Producers devotedto supreme quality that have a long trackrecord of cooperation with RestaurantThe celebration menu takes us on a tastetour around Southern Finland from theGulf of Finland to Iitti in Kymenlaaksoand back to Raasepori and Karis inWestern Uusimaa.

nokka

- . - , - . . . , , , , , - .

Nokka, HelsinkiMenu, . .

helsinkimenu 2012

The Gulf of FinlandMousse of smoked bream

with dill cucumbers and rye

BovikLamb fillet and braised lamb, summercabbage and rosemary sauce

HakaniemiSmall farm cheeses

from Hakaniemi Market Hall

Karis & PlkneOrganic strawberries and ice creammade from Eastern Finncattle milk

63

Menu served from 25 June to 31 August 2012

helsinkimenu 2012

,

Benjam Nokka

,

-

63

25.0631.08.2012

2012


20/21

mFly Inn Restaurant Deli: Piia JrvenmkiHotel Arthur: Jorma BogdanoffBakers: Reijo JuraschCarelia: Juuse MikkonenGraniittilinna: Marko HeleniusGrotesk: Mikko KaukonenHavis: Janne SainioKellarikrouvi & Fabian: Janek BjurstrmKuu: Lukas HemnellKuuKuu: Thomas RoweLasipalatsi: Petri SimonenMacu: Antti HinttalaNokka: Ari RuohoSeurasaari: Juha RantanenSundmans Krog: Matti JmsnSuomenlinnan Panimo: Sami Hiltunen

txMirja Hellstedt, Mariaana Nelimarkka,Anni Pelkonen and Kati Selnniemi in

cooperation with representatives ofthe HelsinkiMenu restaurantssCollections of the Hotel and RestaurantMuseumHopeatarjotin 1/2005:The Hotel and Restaurant Museum Foundation.Sillanp, Merja 2002: Snnstelty huvi.Suomalainen ravintola 1900-luvulla.Suomalaisen Kirjallisuuden Seura, Helsinki.Sillanp,Merja 1999: Happamasta makeaan.Suomalaisen ruoka- ja tapakulttuurin kehitys.Vantaa.Viitasaari, Anita 2006: la carte:Ravintola-ruokien Historiaa.WSOY Oppimateriaalit Oy, Porvoo.

p d Sami Piskonen, Nuoska design agencyHistorical photos: Helsinki City Museum(Karl Otto Saxelin/Daniel Nyblin), FinnishAviation Museum (Seppo Kervinen), Collectionsof the Hotel and Restaurant MuseumtKnns-Aazet Oyp SP-Paino Oy

From 18 August 2012 Helsinkis restauranthistory will be presented at the Hoteland Restaurant Museum exhibitionAt your service!

h d r mKaapelitehdasTallberginkatu 1 G 60, 00180 HelsinkiEntry via Door G, Floor 3www.hotellijaravintolamuseo.fi

The Hotel and Restaurant Museum specialisesin Finnish food and drink culture.

Fly Inn Restaurant Deli: (Piia Jrvenmki)Hotel Arthur: (Jorma Bogdanoff)Bakers: (Reijo Jurasch)Carelia: (Juuse Mikkonen)Graniittilinna: (Marko Helenius)Grotesk: (Mikko Kaukonen)Havis: (Janne Sainio)Kellarikrouvi & Fabian: (Janek Bjurstrm)Kuu: (Lukas Hemnell)KuuKuu: (Thomas Rowe)Lasipalatsi: (Petri Simonen)Macu: (Antti Hinttala)Nokka: (Ari Ruoho)Seurasaari: (Juha Rantanen)Sundmans Krog: (Matti Jmsn)Suomenlinnan Panimo: (Sami Hiltunen)

e (Mirja Hellstedt), (Mariaana Nelimarkka), (Anni Pelkonen) (Kati Selnniemi) HelsinkiMenu.

: Hopeatarjotin 1/2005: Hotelli- ja ravintolamuseosti Stiftelsen fr Hotell- och restaurangmuseet.Sillanp, Merja 2002: Snnstelty huvi.Suomalainen ravintola 1900-luvulla.Suomalaisen Kirjallisuuden Seura, Helsinki.Sillanp, Merja 1999: Happamasta makeaan.Suomalaisen ruoka- ja tapakulttuurin kehitys. Vantaa.Viitasaari, Anita 2006: la carte: RavintolaruokienHistoriaa. WSOY Oppimateriaalit Oy, Porvoo.

(Sami Piskonen), Nuoska : // (KarlOtto Saxelin)/ (Daniel Nyblin), / (Seppo Kervinen)Knns-Aazet Ab SP-Paino Ab

, 18.08.2012, - !

KaapelitehdasTallberginkatu 1 G 60, 00180 G, 3 www.hotellijaravintolamuseo.fi

.


21/21

in cooperation With

the HelsinkiMenu restaurants:

Fly Inn Restaurant Deli, Hotel Arthur,Bakers, Carelia, Graniittilinna, Grotesk, Havis,

Kellarikrouvi & Fabian, Kuu, KuuKuu, Lasipalatsi,Macu, Nokka, Seurasaari, Sundmans Krog,

Suomenlinnan Panimo

HelsinkiMenu:

Fly Inn Restaurant Deli, Hotel Arthur,Bakers, Carelia, Graniittilinna, Grotesk, Havis,

Kellarikrouvi & Fabian, Kuu, KuuKuu, Lasipalatsi,Macu, Nokka, Seurasaari, Sundmans Krog,

Suomenlinnan Panimo

200 years of helsinki food culture

Documents