Baskeri & Basso Bistro (BasBas)

Helsinki, Finland

http://basbas.fi/bistro/

Second visit to this highly popular restaurant. The first one was before I started the blog, so no review from that. But some of the dishes back then were one of the best I’ve ever eaten in a restaurant (especially the tongue!), so expectations were set really high for this time.

Once you find the entrance from the backyard and leave your jackets hanging on the left side, to your right opens one big dining area, usually with most of the tables full. They also rent a private room for groups, which is naturally separate space from the the main room. In one corner of the dining area is open kitchen, so you can get a peek how your dishes are being prepared.

The menus are written on chalk board and one of those is also brought to your table when you are ready to order. Dishes are divided in three categories, starters, pasta/risotto and mains. They sell 2+1+1 menus, (45€) but of course you can select whatever you want from the menu. So menu does not include dessert, but those can be of coursed ordered separately. Starters come to table at same time, so easy to share, if you want to sample more. I would recommend that, as the starters are that big that they can be shared to get a taste. Not enormous, but still you get at least few bites even from half of a dish. And in both occasions the starters have been the highlight of the whole menu.

They don’t have wine menu as such, but of course give recommendations for your selected dishes. BasBas also is following the trend of natural wines. Prices for the wines vary a bit, but go around 10€/glass (16cl, if I’m not mistaken). We would have been easy target to sell a bit more wine, but they did not insist filling your glass, so basically ordered one glass first for starters, then one for pasta, one for main and one for dessert.

For starters to share we got this time, White fish carpaccio (Siika from lake Inari), scallops (fresh from Norway) with Ponzu sauce, roasted butternut squash with leaf parsley-pesto and feta and beef tartar. I listed the starters in the ranked order, the White fish and scallops were amazing. Butternut squash also great and nothing wrong (well, somehow unevenly salted) with tartar either, but I’ve had better.

After starters there were sage risotto (quite heavy on sage, but not in a bad way) and tagliolini with funnel chanterelle. Pasta was tasty and perfectly cooked, I would say one of best pastas I’ve had.

Main dishes did not impress me that much this time either. I had flank steak, quite basic. And tasted a bit from my wife’s pulpo (=Octopus, which she did not really care for), pretty ok as well, but nothing extraordinary.

For dessert I had pavlova with rasberry sorbet. Quite good, but I’ve had recently better home made pavlova. Also the ratio between the pavlova and sorbet was a bit off: little bit more pavlova and little bit less sorbet would have been better in my opinion.

The place is really nice, staff very professional and friendly. This time we were served by one the owners (Nicolas Thieulon) who really shows his passion for food and wine, which is always positive thing. So that added to excellent food, BasBas is a place where I could visit again and again. Only problem with that is that it might not be that easy to get a table in short notice. They take bookings via Web, so be ready 30 days before you want to visit BasBas to book yours. Reservation opens for next day always at midnight. Maybe there are cancellations and you can get a table by calling, but I have not tried that one.

 

4 thoughts on “Baskeri & Basso Bistro (BasBas)

  1. Marian November 14, 2018 / 12:30

    Can’t believe you gave away the secret to the reservation system 😀

    Like

    • Timo Nyyssönen November 14, 2018 / 13:08

      They had mentioned it also on their Facebook page, so not that secret anymore…

      Like

      • Marian November 14, 2018 / 13:37

        I see… I am not following them on Facebook.
        Reading your review about Elite, I would also give it a try now. I have passed by many times and wondered if it is any good, but now I know. And Lehtovaara also…

        Like

      • Timo Nyyssönen November 14, 2018 / 16:06

        In Lehtovaara, try Cœur de filet Provençale 1952.

        Like

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