In Food: Chef & Sommelier Restaurant in Helsinki, Finland

I like restaurants where the menu consists solely of individual ingredients and you don't quite know the outcome. Typically someone (skilled) comes up to you and says: "I got these two ingredients and I will use them to make something special for you." That's what C & S (http://chefetsommelier.fi/en/) was like. 

The four-course menu, which can also be three- to nine-course was selected from a handwritten menu and was presented in a two-ingredient format. I won't bother recounting the exact ingredients, except that it was predominantly root-based, fitting the autum season. They change the menu every 8 weeks, but it wouldn't surprise me that if I came back tomorrow, my two-ingredient dish would look and taste different. It's the mystery that I love, along with the unique combinations, and the excellent service, without it feeling to rigid or posh. 

I will mention one dish though that was entirely special, because it was a traditional dish assembled from entirely different ingredients. It resembled pasta with parmeggiano, but it was arctic turnip rasped into a thick pasta shape, cooked, and sprinkled with sage. Rich in flavours and very, very good (I wish I could reproduce it at home, but like my lobster cappuccino in Iceland (review: http://favourits.blogspot.com/2013/09/in-food-lobster-cappuccino-at-fririk-v.html?m=0) I probably never will...).

Great place to visit in Finland!