Menu to Taste

Grön

Plant-forward Nordic · helsinki · Michelin Two Stars · Chef Toni Kostian

Grön is one of the rare restaurants in the world to hold both a Michelin star and a Michelin Green Star for sustainability. Chef Toni Kostian opened the restaurant in 2015, pioneering plant-forward fine dining in Helsinki before sustainability became fashionable. Two equally ambitious tasting menus run in parallel—one omnivore, one fully plant-based—both built around seasonal vegetables, wild-foraged herbs, local growers, and responsibly sourced proteins. Many in the Helsinki dining community believe Grön deserves a second star.

Albertinkatu 36, 00180 Helsinki, helsinki

  • Michelin Star 2025
  • Michelin Green Star 2025
  • 2 Michelin Stars

Menu

Dishes

  • Danish Hiramasa with Golden Beets and Green Gooseberry Ponzu — Yellowtail kingfish from Denmark with earthy golden beets and a tart green gooseberry ponzu — Nordic acidity meeting Japanese technique.
  • Mushrooms with Emmer Wheat and Applewood-Smoked Cep Cream — Wild Finnish mushrooms with ancient emmer wheat and a cream of ceps smoked over applewood — earthy, smoky, and deeply Nordic.
  • Duck Leg Ragout with Duck-Egg Emulsion and Crispy Duck Skin — A slow-cooked duck leg ragout enriched with duck-egg emulsion and finished with crispy duck skin — layered, rich, and deeply satisfying.
  • Candied Frozen Citrus — Frozen citrus in candied form — a crystalline, refreshing intermezzo between dessert courses.
  • Sunchoke, Shaved Winter Truffle and Truffle Emulsion — Jerusalem artichoke (sunchoke) with shaved winter truffle and a silken truffle emulsion — an earthy, luxurious plant-based course.
  • Golden Beets with Preserved Coriander and Green Gooseberry Ponzu — Golden beets with preserved coriander and tart green gooseberry ponzu — a vegan counterpart to the hiramasa course, using the same ponzu in a plant-forward context.
  • Birch-Sap-Glazed Swede 'Florette' with Morels and Chestnut Espagnole Sauce — A swede shaped into a 'florette' (flower), glazed in birch sap, with morel mushrooms and a chestnut Espagnole sauce. Optional black winter truffle supplement (+€35).
  • Add 10g Gastro Unika Osietra Caviar (25)
  • Grön Vegan Menu (pre-order required) (168)
  • Norwegian Scallop with Honey-Roasted Celeriac and Grön Signature XO Sauce — Norwegian hand-dived scallop with honey-roasted celeriac and Grön's house XO sauce — the kitchen's signature preparation. Optional Gastro Unika Osietra caviar supplement (10g, +€25).

Set Menu

  • Grön Menu (omnivore tasting) (168)

Tasting Menu

  • Grön Vegan Menu (100)

Cocktails

  • Sea Buckthorn, Roasted Kombu and Oolong Tea — A palate cleanser of tart sea buckthorn with roasted kombu and oolong tea — bright, herbal, and cleansing.

The Experience

Expect an intimate and relaxed atmosphere. The meal is structured around a tasting menu and a wine pairing. A good fit for a romantic evening.

  • Occasion: Romantic
  • Atmosphere: Intimate, Relaxed
  • Format: Tasting menu, Wine pairing

Phone: +358 10 281 0180

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