Tiny (less than 20 pax) restaurant in southern Helsinki. One out of Helsinki’s six Michelin star places. In same premises operated before restaurant “Chef & Sommelier”. Only the chef remained and end-result was ORA.
Layout of the tables leaves no question what is going on in this place. The kitchen is the stage and customers are the audience. Not that they would put out a show or anything like that, but all the tables are set so that you see the kitchen from your place.
They only serve one set menu with 6 dishes (priced reasonably 89€), so don’t have to spend time wondering what you will eat. They also do wine pairing for the menu and you can choose either 4 or 6 wines. Or anything else from the wine menu naturally.
Amuse-bouche was a bit heavy start with sea-buckthorn dominating quite much the overall flavor on this little bit wrapped in horseradish leaf. But the first dish was no nonsense anymore, absolutely amazing lightly cured rainbow trout with rolls of yellow beets filled with self-made sour cream.
I’ll quickly list the rest of the dishes: “First autumn leaves with horseradish”, “Red chard with grapes and striped beets”, Pike-perch with crayfish and corn”, “Pumpkin, apple and coffee”.’
Careful reader might notice that makes only five dishes, correct. Because I had to mention this one separately. Without a doubt, one of the best (if not the best?) dishes ever: lamb with thin kohlrabi slices and a croquette with shiitake. On top of this poured the most aromatic brown sauce. If the other end of piece of lamb had not been weirdly a bit not-so-warm, I would have left out the question mark away from the above.
Service was top notch, but with a minor glitch. There was 80 euro miscalculation in the bill and not in my favor. And after mentioning about that, maybe a little bit more than a quick “sorry” would have been in order.
The wines were ok, some better than the other. Just saying that maybe should have gone with champagne instead of the Austrian sparkling rose (those were not part of the paired wines). And maybe nowadays it is more important for some, how and who produces the wine, than actually how it tastes…well, go figure.