It was a long day visiting Peter’s suppliers, unfortunately afterwards he had to go to work but fortunately for me, I was also going to eat there. Porvoo is only 30 minutes away from Helsinki and many locals from the city have been going to Porvoo just to eat at Bistro Sinne. An interesting twist on the Finnish/Swedish relationship, Sinne means there in Finnish and senses in Swedish.
Having worked at previous Michelin star restaurants I had asked Peter if he was hoping his restaurant would be awarded one but apparently Michelin only grants stars to restaurants in major cities. He wasn’t disappointed as he explained to win one you really needed to focus on some aspects of fine dining service whereas he just wanted to focus on great food.
He is doing something right because this was one of the best meals I will eat all year.
Duck gizzard confit with green juniper berry mustard and salsify reminded me of the amazing pear sorbet with mustard I had at my first Michelin star restaurant.
Pan fried burbot with lemon potato, pickled jerusalem artichoke, fried shiitake mushroom and hollandaise.
48h braised shank of lamb, carrot pureé, white cabbage with truffel, sea buckthorn berry and thyme sauce. Sea buckthorn is a berry native to finland and one tiny orange berry has more vitamin C than an orange.
Because he knows I don’t like dessert we also has incredible Finnish cheese: puna heidi, valdemar and aura gold.
But then he also asked me to try dessert. Lemon and salt licorice, lemon curd, italian meringue and hard meringue with licorice, raspberries, puffed rice flavored with raspberries and licorice and peach sorbet. I’m sure if you liked dessert this would be amazing. I thought it was interesting but liked the cheese better.
I had a really fun time here, I hate to describe the kitchen as adorable but really they were so nice. It’s clear they enjoy working with Peter. He reminds me of a lot of other chefs I’ve met, like the guys in Winnipeg and some of the more innovative chefs in Toronto. He has already held events where people can pay whatever they think is fair and will be running other interesting nights at the restaurant.