Discover Helsinki visited one of the Helsinki’s newest additions to the wild food restaurant scene, Restaurant Skörd.
Opened in September 2019, Restaurant Skörd is bringing a fresh take to the Finnish restaurant scene, having challenged themselves to create completely local Finnish food. And by that we mean that every single ingredient used is from Finland – the only exception is the salt!
Skörd is located in the upbeat Punavuori district in central Helsinki. Joining the ranks of a small but outstanding group of wild food restaurants in Helsinki, it distinguishes itself by being the only restaurant at which even the drinks are from Finland only.
The two-man team at Skörd – Anton von Troil, head of kitchen and Janne Kylmämaa, drinks – have not only committed themselves to use 100% Finnish products but also to use their raw materials in an ecologically friendly way.
The Food is Wild
Finnish nature is rich with berries and mushrooms, wild fish and deer. Skörd’s menu makes good use of this, with dishes being designed around what is seasonally available. They have a five-course standard menu to showcase the best of the season and have recently also introduced their lunch service with a three-course menu. An à la carte menu is available for diners who prefer to make their own selections.
The raw materials used are both local and sustainable, mostly from small producers and products obtained from industrial farming are not used. Seasonings are limited to local herbs – you won’t find pepper as a condiment here!
The commitment to using purely Finnish products extends even to the drinks menu. There are several other restaurants that focus solely on local Finnish food, but Skörd is currently the only one at which even the drinks are strictly made in Finland.
This also includes the wines that they serve, which are primarily berry wines that are sourced from the Pihamaa vineyard and brewery, as well as a small selection from the Noita Winery in Fiskars Village.
Minimizing the ecological footprint that they leave behind is key to the way the restaurant’s raw materials are handled. As explained by Anton, every element of the ingredients is used.
Take, for example, the typical by-products from meat-producing animals. Instead of being thrown away, the bones are used for stock and the skins are used to create seasonings.
Berries are pureed for juices made in-house by Janne. Berry skins are then used in making liquors and decorative elements in the drinks.
When and Where
Skörd is open from Tuesday to Friday from 11 am to 2:30 pm (kitchen closes at 2 pm) and from 5 pm to midnight (kitchen closes at 10 pm).
On Saturdays, they are open from 1 pm to midnight (kitchen closes at 10 pm).
Restaurant Skörd is located at Fredrikinkatu 37, 00120, Helsinki.