Boreal

Boreal is such a welcome addition to Helsinki’s fine dining scene that it deserves a heartfelt thank you. Thank you, Boreal!

Everything, from the flavour combinations to the setting and service, has been polished to perfection. It is therefore no surprise that the restaurant, which opened in September 2025, was immediately tipped for a Michelin star – and duly received one in June 2026.

Despite being a fine dining restaurant, Boreal has managed to create an atmosphere that feels exceptionally warm and relaxed. It successfully combines the best aspects of high-end gastronomy with the approachable charm of a traditional neighbourhood bistro.

When we visited Boreal, the dining room was filled with the enticing aroma of pork slowly cooking over a charcoal grill, instantly sharpening our appetites from the moment we stepped inside. Hunger was promptly met with a pumpkin soup that felt like receiving a long, warm embrace. Admittedly, it was an unconventional choice for a fine dining menu, but it worked brilliantly. Freshness came in the form of a buckwheat salad served alongside, featuring delicate scallop.

We visited Boreal in winter, and the entire menu felt thoughtfully designed as an antidote to the harsh weather outside. And indeed it is: Boreal, which places a strong emphasis on locally sourced and organic ingredients, changes its menu with the seasons – as its name suggests. 'Boreal' refers to the northern regions of the world.

Particularly during winter, the menu showcases ingredients preserved and fermented from the summer and autumn harvests, including seaweed, mushrooms and root vegetables. The fish comes from northern waters, while the meat is either game or sourced from small organic farms.

There wasn’t a weak link in the seven-course tasting menu (€80). Even the bread – hovering somewhere between rye, sourdough and bagel – was memorable and perfectly in tune with the rest of the meal.

The wine pairing is excellent, but the real showstopper was the juice pairing. It was genuinely astonishing. The range was wide, the thinking meticulous, and the results exceptional. The team ferments and smokes berries, herbs and teas to create complex, food-worthy drinks that rival the wines. Without exaggeration, this was the best juice pairing I’ve ever had.

My favourite option is the mixed pairing, which lets you enjoy the best of both worlds: the gentle, loosening effect of the wines and the exciting new flavour territory opened up by Boreal’s juices.

The kitchen is led by Pasha Demin, whose CV includes Noma in Copenhagen, and both 305 and Kuurna in Helsinki. It’s an impressive list, but Boreal doesn’t trade on it – the cooking speaks clearly enough on its own.