Palace

The story

Crafted with passion, served with love

A Living Piece of Finnish History

Established in 1952 to mark the Helsinki Olympic Games, Palace occupies the tenth floor of a building that has watched the Finnish capital grow from a black-and-white postwar city into a confident Nordic capital. The harbour views stretching out below the dining room are part of the experience — so is the quiet awareness that you are sitting in a place most Finns have a strong memory of or a firm opinion about. White Guide recognised it at Global Masters level in 2026, noting precisely that quality: Palace is not just a restaurant, it is a reference point.

The Chef Behind the Stars

Chef Eero Vottonen is both the kitchen's driving force and its co-owner. In his own words, "the way I was raised and trained and the food I have eaten is reflected in everything I do at Palace." That personal investment shows in the results: Vottonen brought a Michelin star back to Palace after a three-decade absence, then pushed it further to two-star status — a distinction the restaurant first achieved in 1987 when it became the first Finnish restaurant ever to receive Michelin recognition.

His competition record is equally striking: Chef of the Year (2012), Global Chef Challenge winner (2016), Nordic Chef Challenge winner (2017), a sixth-place finish at Bocuse d'Or, and multiple Chef of the Chefs titles. Alongside him, Chef de Cuisine Oula-Kustaa Keijälä leads the kitchen day to day, while Head Sommelier Olli Nurmilahti oversees a wine programme that includes both a standard and an upgraded pairing.

One Menu, Evolving with the Seasons

Palace serves a single tasting menu that changes with the seasons — currently on volume 34.0 — a numbering that quietly signals the kitchen's commitment to continuous reinvention within a consistent Nordic framework. The menu is priced at €250, inclusive of water and coffee or tea. Wine pairing, non-alcoholic pairing, and an upgraded wine pairing are all available, and a vegetarian menu can be arranged on request.

The format is unhurried and deliberate, suited to the tenth-floor setting where the city and its seascape provide a backdrop that changes with the light. The Palace Bar opens earlier in the evening from Wednesday to Saturday, offering a more informal entry point into the same address.

Private dining rooms and a ballroom accommodate smaller gatherings and larger events alike, making Palace a rare venue where the historical weight of the space and the precision of contemporary Nordic cooking coexist without contradiction.