Savoy

Savoy is a historic Helsinki restaurant founded in 1937. It maintains one of the country’s largest wine cellars, supports a terrace garden for herbs, leaves and flowers and keeps rooftop beehives in collaboration with gardener Hans van der Ende. The restaurant publishes a limited-edition book, The Seasons of Savoy, offers seasonal catering and home-delivered menus such as an Easter pre-prepared menu, and provides private dining and banquet spaces on its seventh floor for meetings and celebrations. The dining room follows the Aalto original with a warm, human-scale design, natural materials and terraces on three sides overlooking Esplanade Park. The interior includes long sofas, round tables and original Golden Bell pendant lights. Covered year‑round terraces offer views across Helsinki. Savoy’s cooking is Finnish–French, rooted in classic French technique and a strict seasonal approach that highlights local game, fish and foraged mushrooms and berries. The kitchen balances contemporary dishes with preserved house classics. Helena Puolakka (Chef Patron) has led ambitious refurbishments while aiming to create experiences that respect Savoy’s history and feel relevant in the 2020s. The interior was restored in the early 2020s by Ilse Crawford and Studioilse. Specialties include vorschmack; Marshal Mannerheim’s pike perch (kuhaa); pan-fried Baltic herring; crêpes with wild strawberries and vanilla chantilly; lobster soup; and whitefish tartare.