Ateljé Finne

The story

Crafted with passion, served with love

A Studio Turned Dining Room

The address on Arkadiankatu 14 carries more history than most Helsinki restaurants can claim. The space was once the working atelier of Johan Gunnar Finne (1886–1952), a prolific Finnish sculptor whose works still mark the city's public spaces — among them the Zacharias Topelius monument at Esplanadi Park. That heritage is not merely decorative: the restaurant takes its name directly from Finne, and several of his pieces remain visible within the room, giving the dining experience a grounding in Finnish art history that no amount of interior design could replicate.

Recognised at the very fine level by the White Guide 2026, Ateljé Finne has earned its place among Helsinki's most considered fine dining addresses.

The Kitchen's Approach

The menu changes roughly every two months, keeping the cooking tightly tied to what is actually in season. The sourcing is specific and transparent: vegetables come from Majvik farm and Ahlberg's garden, eggs from the organic Mäntymäki farm, bread is made with Malmgård organic flour, and only domestic fish and meat are used. This is not a vague commitment to locality — it is a named, verifiable supply chain reflected directly on the plate.

The current menu moves confidently across the season. Starters include pike terrine with caraway hollandaise and pike roe, and lamb tartare with chimichurri mayonnaise and crispy potato. Main courses range from pan-fried Arctic char with fennel, rhubarb and miso vinaigrette to a spring chicken ballotine with braised onion and asparagus. Desserts keep the same register: a licorice crème brûlée, potato pancake with campfire ice cream and almond chocolate, and a madeleine with rhubarb and elderflower foam. A three-course menu is available at 55 € and four courses at 65 €, with wine pairings offered alongside.

The Wine List

The cellar list is a serious document. Grower Champagnes from Selosse, Lassaigne, Cédric Bouchard and Chartogne-Taillet sit alongside deep verticals from Raveneau in Chablis, Chave in the Rhône, and Guiberteau in the Loire. Austrian whites from F.X. Pichler and Andreas Tscheppe, and red Burgundies from Denis Mortet and Comtes Lafon, round out a selection that rewards those who want to explore beyond the by-the-glass list.

The Space

The ground-floor dining room seats up to 42 guests at four long tables. A mezzanine level, slightly above street level, accommodates up to 10. A separate lower-ground room with an oval table and two rectangular tables takes up to 22 — well suited to private parties. The architecture of the original studio lends the whole space a quiet, unhurried character that fits the fine dining pace of the kitchen.