Grön
Finland
With just 16 seats and an open kitchen on Albertinkatu, Grön gives close attention to the changing Finnish landscape. Chef-owner Toni Kostian builds the menus around ingredients from growers, the sea, forests and the restaurant’s own farm, adapting the dishes as each season develops. Preservation extends that rhythm: summer tomatoes and berries can reappear alongside autumn mushrooms, grains and roots. The principal menu also includes seafood and meat, while a separate vegan menu is available by advance arrangement. Fermented potato bread, smoked flavours and carefully composed sauces give the cooking its character. Wine, alcohol-free and mixed pairings offer different ways to follow the meal.