Kulosaaren casino

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Restaurants in Finland
Helsinki : Kulosaaren casino

When was established your restaurant and who had this idea?
The restaurant was established in 1915 and the first restaurateur was swedish lady, Madam Paterson-Fahlen. It was planned by the famous Finnish architect Armas Lindgren.

How was choosen the name of the restaurant?
Originally it was called the Brändö(=Kulosaari in Swedish) Pavillon and now
called Casino.

For the persons who don't know well Helsinki, could you explain where your restaurant is located?
For someone who does not know Helsinki it's difficult to explain the route -so I would recommend a Taxi. You can get close to here by bus number 16, or the metro if you walk a bit.

Is the location of a restaurant an important thing?
Location is of course important, but for a good dinner a short distance from
downtown should not be a problem.

How would you present or describe your restaurant?
The restaurant is in classic style, chandeliers, a beautiful we over the
sea.

What kind of cuisine do you propose?
International cuisine.

What are the specialties of your restaurant that you would definitly recommend to our readers?
I would recommend fish dishes.

How often do you change the menu?
The menu is changed 3-4 times/ year. Lunch every week.

What are the next dishes our readers should expect to discover and taste in your restaurant?
I would recommend the lunch - very good value for money.

Is it difficult to find good chefs in Finland?
Good chefs are hard to find, we are happy to have Tony Hienonen who's been here for seven years now.

Regarding the decoration of your restaurant, did you choose / follow a certain theme or a certain style?
Decoration is quite classic, blue colour scheme followin the style of the building and rooms themselfs.
We aim to create a stylish, elegant and peacefull atmosohere.

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?
Average 3 course meal would be around 50e + wines. Lunch 26-33 e, 3
courses.

To conclude this interview, are there any projects or happenings in the near future for your restaurant?
11.3 to 29.3 Special menu from visiting chef Michael Björklund - certainly
worth a visit !
Interview by Vincent Lefrançois - 2003