Johan Ludvig

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Restaurants in Finland : Johan Ludvig
Interview : Pia Haapsaari / Manager of Johan Ludvig

When was established Johan Ludvig and who had this idea?
Restaurant Johan Ludvig was established on year 1991, on August, when the Hotel Radisson Sas Royal was established.

How was choosen the name of the restaurant?
The idea and the name of the restaurant came from the name of the street that it is situated. The Street name is Runeberginkatu.

Johan Ludvig Runeberg, Finland´s national poet, was a great enthusiast of nature and good food. He enjoyed hunting and fishing and therefore he also enjoyed having well prepared meal of game or fish served with traditional Finnish garnish: forest mushrooms, potato, winter vegetables
and wild berries. This is where the idea of our restaurant comes; steak and game food.

How would you present or describe Johan Ludvig?
Johan Ludvig Runeberg is famous for his poet collection "Välskärin kertomuksia", which tells the story of a war hero. But his most famous piece of work is the words for Finland´s national theme:"Maamme", a poet from "Välskärin kertomuksia".

For the persons who don't know well Helsinki, could you explain where Johan Ludvig is located?
Johan Ludvig is situated in the Radisson Sas Royal hotel in the center of Helsinki.

What kind of cuisine do you propose?
Johan Ludvig is offering the best steaks in town & Finnish specialities.

What are the specialties of Johan Ludvig that you would definitly recommend to our readers?
Our specialitites are game food such as reindeer.

How often do you change the menu?
We change the menu 2 times a year, plus sometimes having seasonal extra dishes.

It is always necessary to discuss a little bit about money... What is the average price that a couple who come to have a classical meal should expect to pay?
A three course menu for two without drinks is about 80 - 100 euros.

To conclude this interview, are there any projects or happenings in the near future for Johan Ludvig?
In Johan Ludvig we organise different kinds of themes, like steak weeks in the Autumn and asparagus weeks in the spring time.

Interview by Vincent Lefrançois - 2003