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Ravintola Palace Helsinki Reviews from The Last Year
Elegant
Elegant tasting menu with excellent cocktails and wine. This is a beautiful restaurant with stunning views of Helsinki. The service, food and wine could not be beat. This is a true treat meal.
A CULINARY EXPERIENCE THAT YOU SHOULD THANKMTHE CHEF FOR
Ravintola Palace Helsinki This is not a restaurant to order food. It’s a culinary journey into the wonderful world of amazing food that dances around in your mouth to highest point. The starters. The depths of flavour in just small morsels is sensational. That last just heaven. Danish king fish yellow tail. So soft even sweet Devine the sea balance is sensational. Oh my gosh. The liquid was so good so sweet so sour so delicate so bloody good. Best fish ever. Best Dashi style ever. Lobster Velvet like smooth tasty delight the addition of avocado is brilliance. Scallops like thick delicious steak except it wasn’t it is sensational light succulent scallops heavy on flavour which is why there paired with the mushroom. And paired with 20 years old sherry. What am I doing. Sherry with scallops hmmm it works. Cuts through creaminess is perfect with the scallops Vendace Roe. Wow explain that. The best kept secrets of Finland. It’s not salty like caviar it’s more rounded succulent popping candy of the sea. Love it. White fish wow just wow translucent wonderfulness This one of those dishes that you just can’t explain with words. It’s that delicious. Pidgeon with truffle shavings. Soft Amazing Soft sweet so extremely well cooked balanced meat. I suspect it took time to get the right balance. It is a triumph of culinary experience. A true finally to the mains. What followed was sensational deserts small bits of again amazing food. To the wonderful chefs who accompanied each dish with thorough descriptions. I thank you for your stunning efforts to explain things in my language not your mother tongue. You made it so enjoyable. To the sensational waiters sommeliers who were also so attentive and fun to converse with. It added to the whole experience wonderful. To the head chef who led this amazing team and designed the entire journey. I thank you for such an amazing experience. I’ll be back. Robert.
Too much food, too many small portions and too expensive
I thought that the new French cuisine with all its mini dishes is no longer popular, but it still seems, at least if you want 2 stars, to be enough. The last time I was here there were 2 menus, a shorter and a longer version. Unfortunately no more. You only have one choice, and then it takes 4 hours and you get too much, too complicated and nevertheless not particularly imaginative food. I think that the level of creativity has decreased at the expense of the amount of ingredients per dish increasing and there being more Japanese ingredients without tasting Asian in any way. The wine list is long and expensive. There is just no white wine under €150. Mostly around 3-400. Calls for a shorter menu option, some cheaper wine options, more creativity and fewer ingredients. Questioning the amount of sugar cube sized roots despite the 2 stars. Another nice pub, good service and good food, but costs €350/man with a (€160) wine/4 pers. Probably not worth the price
Superb😎👍
Wow. Where do i start? First- a message to Chef and owner Eero Vottanen. Congratulations on your staff, your food and your vibe. It is, a full package. Staff first. What a strong start. Your Cuban cloakroom attendant was smiling, friendly and welcoming. Passed with flying colours when he did not even flinch as i handed my dirty, ice-covered shoe cleats ( a must during winter- the roads are very icy and slippery) Up to the tenth floor. Front of house staff were waiting with large smiles, offerings of cocktails on the veranda was taken, giving extensive views of the beautiful city and frozen bay. Sommelier - Alexei. Professional and extremely knowledgeable. We don’t drink much and the offer of the wine pairing was declined. Nevertheless, Alexei spent much time with us offering different wines by the glass and his recommendations were excellent, taking us to France, Italy and Spain. Reidel glassware and Show stopping Reidel decanters. Maitre’d. Consummate professional. Never there and yet always there. Like a NATO radar. The slightest gesture by me for attention was immediately noted and he comes gliding to me for assistance. Chef Eero. What a character. Most humble person, he served our dishes no less than thrice. Takes the time to converse with us and the other guests. A perfect host. Chefs and waiters staff were perfectly attired and groomed. The food- superb. Perfect harmony of flavours. Each dish- , worthy of being instagrammed. My wife, harsh critic that she is, said it would not be long before Ravintola Palace attains her 3rd Michelin star. I would not disagree. Michelin Gala will be held in Helsinki in 2024. I look forward to following Chef Eero and his wonderful team to a very bright future.
Japanese influence
I thought the food was quite influenced by Japan. They served wasabi, ponzu, Shiramasa or teriyaki. The food was good, but the service was a bit off. There was no assistance with the toilet, the food was served unevenly, and the seat was next to the door where the food was served, which bothered me every time the door opened and closed. I thought I had made a reservation quite early, but I can't help but feel like it was because I'm Asian.
Fine dining!
This must be one of the absolute best restaurants in Helsinki. Very nice experience. Excellent food.
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Holding a bid
By 👻 @ExhaustiveMilk80, 05/08/2024 7:52 am
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What does it mean to hold a bid? and how do you do that?
1 Answer
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Give the best answer |
The best answer has not been selected yet.
but at least 3 Thumbs Up's from other users is selected as the best answer.
10 Posts of the entire Ravintola Palace Helsinki Community with the most, but at least 5 Thumbs Up's will appear in the Best Posts section of Ravintola Palace Helsinki.
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Answer from 🍀 @GloriousSeed75 (05/08/2024 3:45 pm)
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Hi @ExhaustiveMilk80, to be able to hold a bid you must have either the key holder medal or concierge medal. Holding bids allows you to work on trying to secure the reservation without someone else getting it before you and filling it
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