The hotel's restaurant concept will put Finnish flavors in the spotlight. On the ground floor, facing the sea, there will be a restaurant called Harbore that honors Finnish ingredients and their distinctive flavors. Heading the kitchen is top chef Sauli Kemppainen, who has led several restaurants around the world.
"The proportion of domestic ingredients will be 80–90% of everything. Carrot will taste like carrot. We elevate domestic and northern ingredients, respecting their distinctive flavors and deepest essence," describes Kemppainen.
The restaurant manager is Jarkko Myllymäki, who previously served as an entrepreneur at Juuri, a pioneer restaurant in Finnish flavors. The wine selection at Harbore will emphasize naturalness and sustainability. "We seek a holistic experience, and we have already found excellent flavor pairings for the upcoming menu items," hints Myllymäki.
The food philosophy of clear flavors and domestic ingredients will cover not only the evening restaurant but also the entire hotel's dining offerings: the Solo breakfast, meeting and event catering, the café, rooftop terrace, and room service.
"This is a versatile package, and the level of ambition will be equally high everywhere. At breakfast, we offer delights from homemade juices to the city's most interesting porridge selection, and the meeting catering will also charm our international guests. We believe in domesticity; we want to cherish and develop it," outlines Sauli Kemppainen.
In these restaurants
Katajanokanlaituri 4, 00160, Helsinki
