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Restaurant Grand Bar & Grill

Korkeavuorenkatu 21, 00130 Helsinki, Finland
Helsinki
Open

Influencer Reviews1

About

Opened by Chef Sylvester Soisalo, The Grand is the first restaurant in Helsinki dedicated exclusively to Finnish beef. Known for its classic steakhouse approach, it features dry-aged cuts and a menu celebrating local meat. The Grand has quickly gained a reputation for its signature burger and expertly prepared steaks.

The Visit

The Grand delivers a focused, meat-centric dining experience in Helsinki, spotlighting Finnish beef in both classic and inventive forms. The reviewer highlights the restaurant’s dedication to quality, from the French onion soup homage to Paul Bocuse to the acclaimed Grand Burger and the show-stopping 30-day dry-aged T-bone steak. Sauces and sides round out the meal, creating a memorable visit for steak and burger lovers alike.

What They Ate

French onion soup with caramelized onions, truffle, oxtail, and puff pastry lid
The Grand Burger (dry-aged offcuts, cheddar cheese, pickles, mayo, brioche bun)
30-day dry-aged T-bone steak (sirloin and tenderloin)
Classic béarnaise sauce
Pepper sauce
Cowboy butter

Quotes

"Sometimes all you want is a good burger or a perfectly cooked steak."
"The Grand is Chef Sylvester's love letter to meat."
"A classic steakhouse and the first restaurant in Helsinki to focus exclusively on Finnish beef."
"You're here for the steak. But before you dig in, start with the French onion soup. It's an homage to Paul Bocuse."
"The Grand Burger is the best in town. Made from dry-aged offcuts with cheddar cheese, pickles, and mayo on a fluffy brioche bun."
"But of course, the star of the show here is the 30-day dry-aged T-bone steak. Featuring sirloin on one side of the bone, and tenderloin on the other."
"Alongside your meat, try a symphony of sauces. From classic béarnaise, to pepper sauce, to cowboy butter."

Our Reflection

The Grand stands as a testament to Chef Sylvester Soisalo’s devotion to Finnish beef, offering a menu that is both reverent and inventive. The reviewer’s enthusiasm is palpable, especially when describing the Grand Burger and the 30-day dry-aged T-bone steak—dishes that seem to capture the essence of the restaurant’s philosophy. The French onion soup, a nod to culinary tradition, and the array of sauces, elevate the meal beyond mere steakhouse fare. The experience is one of comfort, indulgence, and respect for quality ingredients.

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