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“Guest Chef at Dill”

Restaurant Chef & Sommelier
Ranked #75 of 1,597 Restaurants in Helsinki
Certificate of Excellence
Cuisines: European
Dining options: After-hours, Reservations
Restaurant details
Dining options: After-hours, Reservations
Reviewed 22 August 2014

We were lucky to try Chef Laukkonen's food while he was visiting Dill Restaurant in Reykjavik. He is both an amazingly inventive chef, and a lovely, warm conservationist. He shows true care for the food and for his customers. His work with humble vegetables is inspiring. Huge thumbs up! hope to visit Finland and eat at the C&S!

Thank Mikhail L
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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94 - 98 of 229 reviews

Reviewed 21 August 2014

We were celebrating our anniversary here with my boyfriend. For this type of occasion restaurant is very good pick. It is small and cozy, creating quite intimate atmosphere. Staff was very friendly and professional and service was fluent, but not too quick to kill the mood. I loved the overall concept of serving food from local/organic ingredients. They grow some of their own vegetables and herbes and even use parts of the plants that people normally throw away. Quite impressive, I must say. They also make their own bread. I was especially delighted of the bread served to us straight from the oven, not only in the beginning of the meal but during it as well. Actual dishes were quite small, but as we had seven and there was bread to accompany the dishes, I was more than satisfied after finishing the whole meal, we both were. I cannot separate my favorite dish as all the dishes were quite stunning. Only the fish, which was served first, lacked taste a bit, but it was by far the most beautifully presented dish of them all. Wines were amazing, loved every sip. Too bad they cannot be bought in Finland as couple of them were quite exquisite. All in all, I think the meal was possibly the best I have had in any restaurant in Helsinki.

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1  Thank Eeva H
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 19 August 2014 via mobile

The staff and service were superb. The menu captured local ingredients and the commitment to using seasonal, artisan produced items was evident. The chef, sommelier and staff were all extremely kind and knowledge. The restaurant is cozy and intimate without being cramped. We opted for just three courses and shared. The amuse-bouche was a bit worrisome as it had no taste (dried cabbage with kohlrabi). Next we were offered warm sourdough and rosemary rye bread with homemade butter; this was delicious. First courses- cabbage with cheese and pea/chamomile salad were in the first case very good and the latter not exciting. The second courses, lamb and pike-perch offered the same; the lamb was very nice and the fish plain. The three Finnish cheeses offered a lovely representation-a flavorful goat cheese, a blue cheese and Swiss alpine style applied locally. We ended with the apple-fennel ice cream and an extra offering of licorice ice cream; both were fine but without wow factor but we both preferred the licorice to the menu offering.

Thank mlh1997
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 13 August 2014

...and some of the individual dishes were quite simply stunning. We particularly appreciated the thoughtful, handwritten menu and the attention, knowledge, and dedication of the waitstaff. What impressed us the most, however, was the intimacy of the dining experience: the chef came out to have a conversation with us about the dishes he had created. He took the time to explain with energy and passion the ways in which the kitchen uses parts of the plant and things from the garden that would normally go to waste. What to do with the outer leaves of cabbage plants and the pea shoot pods? Make delightful oils that compliment the dishes. This approach to using the whole plant highlighted the close relationship this small restaurant has with the land and gardens around Helsinki. We opted for the four-course menu and shared the cheese plate, which was spectacular. Some additional highlights were the peas and chamomile (hurry in! this dish is only on the menu for a few weeks); the cabbage and cheese (the most innovative take on sauerkraut we've seen); and the mocha and berry dessert (with green current ice cream in between). Simply exquisite.

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Thank 23ClaireScott
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 6 August 2014

We made our reservation based on the excellent reviews of the restaurant and it lived up to expectations. The restaurant is located on a quiet residential street close to the sea front. It is unpretentious and welcoming. The staff took great pleasure in providing succinct and clinical explanations of the dishes and wines, although their passion was clear. The menu is large set for you which is unusual and good - for example their take on a summer salad with seasonal fresh peas was an excellent starter. The dessert of fennel and apple sorbet / ice cream was also an invigorating and innovative combination. Perhaps one thing that can be improved is an investment in a good espresso coffee machine to replace the Nespresso. Overall it is deserving of the Michelin star.

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1  Thank Lee A
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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