Restaurant Demo

15/04/2025

Vappu lähestyy ja Suomen tyylikkäin vappulounas tarjoillaan Demossa.
Vain yksi kattaus, upea menu joka huokuu vappufiilistä ja pursuaa huippu raaka-aineita.
Juhlan kunniaksi ruokajuomia tarjoillaan isoista pulloista ja kaivetaan vanha kunnon vapun soittolista nostamaan tunnelma kattoon!

Tervetuloa nauttimaan kevään juhlasta.🥳

https://www.tableonline.fi/en/helsinki/demo/465/book

30/10/2024

Odotus on ohi ja ravintola Demo on taas auki.
Osoite uudelle upealle Demolle on Itämerenkatu 25, 00180 Helsinki.

Varauksia pääset tekemään oheisesta linkistä.

https://www.tableonline.fi/fi/helsinki/demo/465/book

Tervetuloa herkuttelemaan Ruoholahteen✨

📸: Nico Backström

21/09/2024

Ravintola Demo avaa tähän henkeäsalpaavan upeaan uuteen osoitteeseen 22.10.🔥

Varaukset on jo auki ensimmäiselle kahdelle aukiolo kuukaudelle.
Varaa oma pöytäsi alla olevasta linkistä:

https://www.tableonline.fi/fi/helsinki/demo/465/book

09/01/2024

Hello Tuesday 9th, 2024.

And just like that, our holiday is over. But fear not, we are nothing but happy to be back in our kitchen with pots and pans!
Restaurant Demo’s door are open and ready for all 2024 has in store for us.

Our opening hours are:
Tuesday to Thursdays, 6PM to 11PM.
Fridays and Saturdays, 4PM to 11PM.

Book your visit at restaurantdemo.fi or email us at [email protected].

We are excited to see you back at our dining room.

09/12/2023

We are due to expect sweeter moments now in the month of December, what better time to share a Q&A with our expert of the sweeter things.

Meet Sami, a bodybuilder/pastry chef from a small city called Rautalampi (outside the city of Kuopio) who declares love for white chocolate in desserts. His fond childhood memories of baking rye bread with his mom ignited his interest and journey in pastry. Started his studies and began his career in the kitchen at Savonia Vocational School in Kuopio at 16 years of age. He drove down from Kuopio to Helsinki when being asked for a trial shift at Demo to seal his future.

Q: What’s your role here at Demo?
Sami: I’m the Head pastry chef for almost two years now.

Q: Name three desserts to enjoy for the rest of your life?
Sami: There is only one dessert I would consider as an answer, which is the perfect Crème Brûlée.

Q: For those who have not yet dined at our restaurant, can you briefly explain Demo’s own personal style in desserts?
Sami: We run with a classic approach at Demo. Influences from France might come into play when curating our desserts. Many components are used, so our desserts will surely make you want to find and experience the hidden details within what we have placed in front of you at the table.

Q: What are your aspirations for the future? Where do you see yourself in 10 years time?
Sami: My plan is to stay at Demo. It is an important milestone in my life and there is much wisdom to be gained for a pastry chef working in a Michelin Star awarded restaurant. Once I feel ready, the next chapter in my journey would be to take the expertise I possess at that point and begin work in a two or three Michelin Star restaurant.

Q: Tell us about a moment when pastry made your life more exciting/unpredictable?
Sami: Our Pacojet, an appliance used when making sorbets or ice creams, broke down once mid service. Although my colleagues hard attempt to find one we never managed to get our hands on one in time. Quite the hassle and had to roll with the punches. Had to use other techniques to manage through the service. A day to remember to say the least.

Second photo is of Sami blowing bubbles at 2yo.

23/11/2023

Hello everyone.

Pike perch, langoustine and salted rhubarb.

A pike perch and langoustine mousseline on a bed of spinach purée and pickled fennel stems. Complemented by a foam sauce made out of butter and salted rhubarb juice, and garnished with beautiful caviar.
The rhubarb we use is salt preserved rhubarb from past summer.

This is our third dish from our current menu.

13/11/2023

Hello everyone.

Wild duck from Iisalmi, Finland.
A terrine of confit cooked mallard leg, foie gras and candied plums. Plated on a bed of Jerusalem artichoke and fermented garlic creme. Garnished with pickled Finnish chanterelles and roasted hazelnuts. Served with charred duck breast and rich mallard stock.

The leg is cooked in mallard fat over night, which later becomes the stock we use to cook the chicken skin wrapped terrine in. This is our second dish on our current menu.

09/10/2023

Hello everyone.

We have entered autumn season and we have been out foraging the Finnish forests for seasonal delicacies. This specific batch of mushrooms was foraged from the forest of Jaala.

Sheep polypore, chanterelle and cep mushroom. Other key ingredients used in our current menu are artichokes, Brussels sprouts, fresh chervil and dill.

30/09/2023

Hello everyone.

Here’s Tomi, one of the two restaurant managers at Demo. Tomi has been with us for a bit over 1,5 years now. He sent his application our way the day he heard about a vacant position through a friend. It was an easy decision for us to welcome him into our team.

Some questions to let you into to the world of Tomi:

What did your young self aspire to become growing up?
Tomi: Never did I expect to become a hospitality professional. I graduated as an electrical technician, which I quickly understood was not for me. I slowly started growing an interest towards the hospitality field instead. Once I realized my interest, I enrolled in the Hospitality Management program at Laurea University of Applied Sciences.

Where does your passion for working within the hospitality industry come from?
Tomi: I would describe myself as an emphatic and kind person, simply brings me joy to make other people happy. I found my passion through the time working in the hospitality industry.

Is autumn dining the best type of dining?
Tomi: It might be. For example, Demo looks extra romantic with candle lit tables during the autumn. Bubbly chats, the sounds of cutlery, toasting glasses and wonderful smells filling our dining room, the atmosphere is something really special during autumn. When the rain is pouring down, what better place to spend one’s evening than being served well in our dining room.

The second photo is of little Tomi enjoying some yoghurt at two and a half years of age.

05/08/2023

Hello there.

We are still on our summer holiday, but the doors to our restaurant are very soon welcoming everyone to dine at our tables. We feel rested and ready for the new seasons from Tuesday August 15th.

In order to reserve a table, please our website www.restaurantdemo.fi

Hope your summer holiday has been as good as ours. We can't wait to see you.
Tons of love,
Demo

30/06/2023

16 become 17.

In Tommi Tuominen’s own words, he on behalf of Demo says:
“Huge thanks to the whole team for working hard every single day. Retaining the Michelin Star for the 17th consecutive year is not easy, but with a strong united team the challenge itself can be fulfilling and an inspiring one.
Big hand to all of our amazing guests, friends and family. You guys deserve a loving thank you as you truly are the ones making this possible.”

Thank you for this honour Michelin Guide. We are proud of this achievement. ❤️

27/06/2023

05/06/2023

Salted trout from Ahvenanmaa, Finland. We serve it with fermented fennel and raw high quality Gambrel Rosso crab from Sicily, Italy.

To bring a layer of acidity to the dish, a fermented fennel vinaigrette is used.
On the bottom of the dish is a fennel creme made from caramelised fennel and seasoned with roasted fennel seeds.

29/05/2023

Hello.

"The main course of our current tasting menu. This is Demo’s cooking at it's best. It is an honour to be using this high quality Mangaliza pork from Vehmaa, Finland. We use the whole animal from "nose to tail”. The pork’s neck is pan fried and grilled. “Ragu" is made from heart and liver. The dish also features pan fried crispy pork belly and lastly a meatloaf roll made from Mangaliza sirloin. Served with red wine sauce seasoned with the skins of blackened garlic, blackened garlic purée, fermented zucchini purée, grilled broccoli and silver onion.

Cooking time from start to finish gathers to 21 hours."

- Jalmari Kunnas, our Head Chef

19/05/2023

Meet our brilliant Ella.
The sommelier and one of two restaurant managers of Demo.

What inspired you to become a Sommelier?
Ella: I’ve always had a love for wines. When I began working in restaurants the best part for me was when the menu changed, and we all sat down brainstorming what type of wine to serve with new dishes. I had the pleasure of working with my most important mentor, Juha Laatikainen, for 3,5 years. He taught me about wines and food pairing. He is the reason why I am the sommelier I am today.

What is your favourite wine country/district?
Ella: I feel like my heart and soul belongs to Italian wines. A majority of our wines at Demo comes from France, another country who produces beautiful wines.

How do you pair wine with seasonal ingredients?
Ella: I always long for the autumn and truffle season, when I uncork nice vintage Barolos and Barbarescos. As an example, have had the privilege to pair a bottle of Prunotto Barolo Vintage 1968 with the most beautiful truffle risotto from our kitchen last autumn. A truly amazing experience! We are now in late spring, the time I always have cold rosé champagne ready to be poured by the glass; for the apéritif or with caviar.

The heartwarming picture of two-year-old Ella peeling potatoes was taken in her grandparents' backyard.

13/05/2023

Hello.

A brand new dessert addition on our chef’s menu:

Vanilla enriched mascarpone mousse, delightful herb cake with basil, poached rhubarb and rhubarb sherbet.