Helsinki paves the way for summery treats with spring’s delicacy – asparagus!
Asparagus was for the first time cultivated over 5 000 years ago. This vegetable was even mentioned in the oldest cook book known to mankind during the 200’s and e.g. Roman emperors were fascinated with this treat.
It seems only natural that it belongs to the seasonal tidbits also in Helsinki, even though the primary Finnish May treats are perch, whitefish, sander, nettle and traditional goodies related to the first of May celebrations: mead and funnel cake.
Kulosaaren Casino offers besides asparagus a widely popular fish delicacy buffet
Kulosaaren Casino’s summer season started already on the 23rd of April when the restaurant’s annual asparagus feast began. After serving asparagus, the Casino offers the popular fish delicacy buffet throughout the summer.
The asparagus feast cherishes refreshing spring flavours. Fresh asparagus is being continuously cooked while the tasty and ample side dishes are served in a buffet for the guests to pick their favourites or sample all.
On the threshold of summer fish delicacies take over as the extremely successful, high quality buffet is being served. The fish delicacies vary along the summer season and are accompanied by creamed mushrooms and new potatoes. Chef de Cuisine Jarkko Nieminen has developed new courses of e.g. flounder, pike and sea trout, and also the traditional Baltic herring and herring favourites will find their way to the buffet.
The fish delicacy buffet is being served weekdays from 6pm to 9pm. It can also be ordered as an appetizer or a main course, and it is well suited for groups as such, but can also be altered according to customer wishes. Alongside the buffet a seasonal à la carte menu is also being served. The traditional and atmospheric Kulosaaren Casino restaurant with its breathtaking sea view provides premises for all sorts of dinner parties.
Why not even arrive by a boat after a sightseeing cruise by choosing a Oy Strömma Helsinki Ab’s Cruise & Dinner?
Besides at Kulosaaren Casino, Royal restaurants’ Elite, Katsomo and Strindberg also serve asparagus treats until June. If you have a craving for asparagus with a Spanish twist, try the Spanish restaurant Nuevo.
Restaurant Lasipalatsi serves the spring delicacy for the ninth time
Lasipalatsi’s asparagus arrive fresh from Holland seeing as Finnish asparagus matures only after Midsummer in the end of June. Usually restaurant Lasiapalatsi peels and cooks a stunning one thousand asparagus per day during the theme weeks! Following the tradition started last year, restaurant Lasipalatsi serves both green and white asparagus.
There are some local specialties on the menu: what would you say about perch from the Bothnian Bay, cold smoked salmon from a local smokehouse, European cisco from Pielavesi, mushroom stew or smoked ham from Somero’s meat smokehouse?
Asparagus classics and modern novelties at Center-Inn’s restaurants
The Chefs de Cuisine serve both asparagus classics (creamy asparagus soup with bacon and parmesan, asparagus au naturel, white asparagus with grilled salmon and Hollandaise sauce, grilled beef tenderloin with white and green asparagus and morel sauce) and modern novelties like asparagus panna cotta with roasted scallop and pickled cucumber, and white and green asparagus with crispy roasted whitefish, boiled egg and melted butter with horseradish and dill).
What is your favorite asparagus dish?