Helsinki food scene has entered a fresh chapter. While Michelin-starred institutions remain a point of pride, there is a clear movement bubbling beneath the surface. A younger generation of chefs, many trained in high-end kitchens, are now turning toward more relaxed formats without losing the precision and care that defined their earlier careers.
Across the city, restaurants like Aoi, Maukku, Kuurna, and Wellamo are leading this transition. These places combine skilled cooking with a laid-back dining atmosphere. They have found favor with both locals looking for flavor without formality and tourists eager to experience something rooted in Finnish culture yet forward-thinking in execution.
Nina Vesterinen, Tourism Director for the City of Helsinki, pointed out that many of these chefs still place Finnish ingredients at the core of what they do. Local produce, wild herbs, and seasonal game continue to shape menus. This deep respect for natural resources strengthens Helsinki’s image as a sustainable food capital.
At the same time, shorter-term and experimental formats are growing. Pop-ups are becoming more visible, from rooftop terraces to food stalls at music festivals. These platforms let chefs showcase new ideas quickly and reach audiences outside traditional restaurants. It also gives diners more chances to try local ingredients in unexpected settings.
Wine bars have become another layer in this transformation. Places like Pinocchio, Gadeplan, and Klaava offer curated wine lists that often draw from small European producers. They have added a new energy to the city’s after-hours culture and reflect the global experiences many returning Finnish chefs bring back with them.
That global influence was on full display when Ina Niiniketo, owner of Canvas Canteen, teamed up with Lana Lagomarsini, a former Top Chef US contestant, for Visit Finland’s Taste of Finland Pop-up in New York. Their event gave New Yorkers a small taste of the Finnish midsummer table and helped shine a light on Finland’s modern culinary exports.
Back home, collaboration is becoming a defining part of Helsinki’s food identity. The team behind Nolla, Nolita, and Elm has been hosting a series called Co-Hosted Dinner Service, inviting chefs from cities like Tallinn and Rotterdam to create joint menus. These experiences allow ideas to travel across borders and elevate what’s happening locally.
On July 12, Nolla will welcome Matthew Orlando, previously of Noma and founder of Amass in Copenhagen. His visit is highly anticipated and is expected to push even more international attention toward Helsinki’s food culture.
According to Albert Franch Sunyer, one of the minds behind Nolla and its sister projects, working with chefs from different places is not just about variety. It is a learning opportunity and a way to introduce them to the ingredients and philosophy that define the city.
New festivals are following the same path. À la Park has brought in chefs like Toni Toivanen, another Noma alumnus, to prepare immersive tasting experiences. Meanwhile, Flow Festival, already known for blending art, music, and sustainability, is leaning further into its food program. The festival plans to go fully vegan in future editions, a bold statement in the world of large-scale events.
City planning has also played its part. Pedestrian-friendly streets, curated summer terraces, and the revival of old lippakioski (heritage kiosk stands) into modern food stalls have made it easier for casual dining to thrive in public spaces.
Laura Styyra, who works across Kuurna and Klaava, believes the city’s compact size gives it an edge. She describes Helsinki’s restaurant rhythm as shaped by strong seasonal contrasts and an ability to blend intimacy with ambition.
This blend, of new and old, of collaboration and locality, is what sets Helsinki food scene apart. It is not chasing trends. It is creating its own.
