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Maanantai 11:30 - 16:00 18:00 - 00:00 Tiistai 11:30 - 16:00 18:00 - 00:00 Keskiviikko 11:30 - 16:00 18:00 - 00:00 Torstai 11:30 - 16:00 18:00 - 00:00 Perjantai 11:30 - 16:00 18:00 - 00:00 Lauantai 18:00 - 00:00

Ravintola Savoy

Name: Ravintola Savoy
Address: Eteläesplanadi 14, Helsinki, 00130, FI
Telephone: +358961285300
Price range: ££££
Rating: 4.9

Koti
Suomi
Helsinki
Ravintola Savoy

Welcome to Savoy. Overlooking the Esplanade Park in the heart of Helsinki, Savoy has served guests for more than 80 years.
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Since 2019, the restaurant has been led by Chef Patron Helena Puolakka. Her ambition is to create experiences that respect the history of Savoy but feel inspiring and relevant in the 2020’s. Savoy’s food is Finnish-French, with a slight Russian touch. Our w**e cellar is one of the largest in the country.

21/09/2026

The final course on our September Grand Menu: Sea buckthorn white chocolate mousse, fermented Savoy honey and chamomile sorbet made with beeswax from the honeycombs of our own rooftop hives. Served together with our fermented honey madeleine.

A warm welcome,
The Savoy Team

13/09/2026

The first course on our September Grand Menu: whitefish from Lake Inari in the far north of Finland, served with milkcap fennel relish, crowberry gel and finished with fennel foam.

A warm welcome,
The Savoy Team

08/09/2026

Before joining Savoy as Chef de Cuisine in 2019, our star, Niko Tähti, worked in Hungary, Hong Kong and Lapland, and also served as a peacekeeper in Lebanon.

Originally from Tornio in northern Finland, Niko grew up hunting, fishing and foraging. That connection to nature still shapes his cooking at Savoy, where Finnish produce is at the heart of everything. His approach at Savoy is clear and precise: pure flavours, distinct ingredients and nothing unnecessary.

30/08/2026

A selection of dishes currently being served on our late-summer menus, bringing together the last flavours of the season with the first hints of autumn.

Black salsify flan with green tea sablé Breton, roasted black salsify and boysenberries. Served together with horseradish sauce and a side of Beluga lentils, pickled onion and herbs from our rooftop garden.

Roasted white chocolate mousse flavoured with star anise and Sichuan pepper, served with basil sorbet and marinated raspberries.

Porcini mousse with a sablé biscuit, fresh porcini, gooseberries and wood sorrel, finished with Tagetes lucida and seasonal herbs from our rooftop garden.

Hauhala foie gras with raspberry glaze, smoked macadamia and pickled rose, finished with layers of beetroot and kohlrabi.

26/08/2026

Yesterday, Hans and his daughter Noa packed up our rooftop beehives, marking the end of the bees’ summer residency at Savoy.

If you’ve felt that this summer in Helsinki hasn’t been particularly hot or dry, you’re not wrong. The steady rhythm of sunshine and rain, without any prolonged hewatwave, has been ideal for the surrounding nature. Plants have flowered abundantly throughout the season, giving our bees a constant and varied source of nectar. This year’s result is an exceptionally generous, flavourful honey harvest and healthy, calm colonies.

Today, the hives have travelled to Liljendal, about an hour from Savoy, where Bruce and his family will begin the process of extracting and bottling the honey. We saved ten of the most beautiful, perfectly sealed honeycombs intact, and pieces of these will be served directly to guests during their meals at Savoy.

Soon, we’ll begin using our 2026 rooftop honey in the upcoming autumn and winter dishes. A small amount will also be available to take home for your Christmas table at our yearly Christmas Market event.

A warm welcome,
The Savoy Team

20/08/2026

Starting today, one of our autumn classics returns to the menu: Savoy’s signature slow-cooked mallard, served with forest mushrooms, red cabbage and a creamy fowl sauce.

A warm welcome,
The Savoy Team

02/08/2026

The sweet course, served in three steps: Finnish åstrawberries flavoured with vanilla sugar in a small white ceramic bowl, followed by yuzu streusel, strawberry jam and yoghurt pudding in the Ultima Thule bowl at the top left, with a lemon madeleine to finish.

A warm welcome,
The Savoy Team

29/07/2026

Yesterday treated us to a beautiful summer evening, and it looks like we’ll be closing out July with more sunshine and plenty of al fresco dining.

Our beloved Wellington is also once again available by pre-order. Simply let us know at least two days before your visit, and we’ll have everything prepared for you. More information can be found on our website. Link in bio.

A warm welcome,
The Savoy Team

21/07/2026

The third course on our current Grand Menu: Perch escabeche, served with rhubarb chutney, Buddha’s hand and a selection of herbs from our rooftop garden.

A warm welcome,
The Savoy Team

16/07/2026

Last night at 22:45, Savoy was glowing in the vivid red light of the setting sun.

A warm welcome,
The Savoy Team

Osoite

Eteläesplanadi 14
Helsinki
00130

Aukioloajat

Maanantai	11:30 - 16:00
	18:00 - 00:00
Tiistai	11:30 - 16:00
	18:00 - 00:00
Keskiviikko	11:30 - 16:00
	18:00 - 00:00
Torstai	11:30 - 16:00
	18:00 - 00:00
Perjantai	11:30 - 16:00
	18:00 - 00:00
Lauantai	18:00 - 00:00

Puhelin

+358961285300

Nettisivu

http://www.savoyhelsinki.fi/

Hälytykset

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