Ravintola Kosmos

French classic delicacies as well as Swedish and

Russian influences have developed Kosmos’ kitchen into

a true “Helsinki cuisine”.

Kosmos’ own rye bread is baked from a 75-year-old levain and all sauces are made in a traditional,

self-boiled soup. On the à la carte menu we find classics from the Finnish cuisine, from blinis to fried herring

and Wiener schnitzel. All the portions from the lists are offered in addition

to a lunch list served on weekdays/daily.

CURRENT RECOMMENDATIONS

9.-28.3.2020

Perch Ceviche with Potato Thin Bread, Fruit Salsa and Roe

15,-

Parsnip Purée Soup with smoked Reindeer Tart and fermented Lemon

14,-

***

Cauliflower fritters with Bean Ragout, roasted Peanuts and Kale Hummus

18,-

2015 Château Pradeaux, Bandol

12 cl 11,- / 75 cl 68,-

Zander wrapped in Parma Ham with Sweet Potato and Basil Duchesse Potatoes and Dill seasoned Fennel Sauce

30,-

2018 Faubel Blanc de Noir, Maikammer Heiligenberg, Pfalz

12 cl 10,20 / 75 cl 64,-

Over Night braised Black Angus Brisket with smoked Root Vegetable Purée and marinated Tomatoes

32,-

2014 Le Pinot Noir Grand Vin, Villard Estate, Chile

12 cl 11,40 / 75 cl 71,-

***

Sea Buckthorn and White Chocolate Cake with Sweetie Sorbet

11,-

2018 Eiswein, Exquisit, Nittnaus, Burgenland

8 cl 13,70

À LA CARTE

Starters

Roe, Smetana and chopped Onion with Blini or Toast

22 €

Herring à la Kosmos

14 €

Salmon Pastirma with pickled Mushrooms,

marinated Onion and Parmesan Foam

15 €

Finnish Antipasto

– pickled Baltic Herring, Salmon, slightly salted Reindeer,

Wild Mushroom Salad and Finnish Cheese

15 €

Slightly salted Reindeer with Balsamic Cloudberries

15 €

Fried Scallops

with Salad of Beluga Lentils and Avocado Cream

16 €

Vegetable Salad of the House

– roasted Beetroot, marinated Onion, Pine Kernels,

Rucola, Apple, Goat Cheese Sauce and Rye Bread Croûtons

12 € / 16 €

Snails seasoned with Garlic au Gratin

16 €

Fish dishes

Fried Baltic Herrings with mashed Potatoes

19 €

Fried Fillets of Perch with False Morel Sauce,

Jerusalem Artichoke and Potato Terrine and

Spinach fried in Truffle flavoured Butter

28 €

Poached Fillet of Zander filled with creamy Crayfish Sauce,

Onion Purée and Fennel Fritters

28 €

Meat dishes

Lamb Kidneys with Sherry Sauce with

roasted tomatoes and Duchess Potatoes with Herbs and Parmesan

20 €

Sweetbreads and Sage sauce with

fried Ceps, roasted Shallot and Root Vegetable Cake

32 €

This is a traditional course. The sweetbread

has been on the menu for decades

in various forms.

Wiener Schnitzel with mashed Potatoes

28 €

Classically prepared with good veal

and gets its crispy, breaded surface

à la minute – at the last minute.

Over Night braised Neck of Lamb with

Root Vegetable Cake and Sauerkraut

26 €

Minute Steak filled with Capers, Onion, Mustard and

Egg Yolk served with Duchess Potatoes

28 €

Châteaubriand and fried Duck Liver

with Herb seasoned Potato Fritters,

Champagne Ceps fried in Truffle Butter and Madeira Sauce

34 €

Coeur de Filet Provençale (minimum two orders)

à 32 €

Fillet of Reindeer and Reindeer Wallenberger

with roasted Jerusalem Artichoke and

Herb seasoned Onion, dark Spruce Tip Sauce

32 €

Vegetable dishes

Mushroom Patties with baked Beetroots and
Youghurt Dressing

18 €

Vegetable Hash with Savoury Mustard,

Beetroot Ketchup, Cucumber Salad and poached Egg

17 €

Classics

Steak Tartare à la Kosmos on a Toast – minced raw Beef
spiced with Onion and Worcestershire Sauce served with
Roe, Smetana and Egg Yolk

26 €

Sylvester Sandwich au Gratin – Toasted Rye Bread,
Roe and False Morel Sauce

24 €

This course is named

after Saint Sylvester, whose name day

is celebrated on New Year’s Eve.

Before, the course was served as

night food for those who celebrated

the new year at Kosmos,

and has since remained unchanged

on the menu.

Vorschmack with Duchess Potatoes

16 € / 22 €

Desserts

Cheese Plate

12 €

Crème brûlée flavoured with Single Malt Whisky

10 €

Home-made Vanilla Ice Cream with hot Chocolate Sauce

11 €

Cloudberry Vacherin

11 €

Three Chocolates Brownie with

Sea Buckthornberry Sorbet and Butterscotch

10 €

Small Pancakes with self-made Strawberry Jam and whipped Cream

10 €

Chilled Chocolate Cheesecake Nina Lincoln’s Style

11 €

French classic delicacies as well as Swedish and

Russian influences have developed Kosmos’ kitchen into

a true “Helsinki cuisine”.

MENU 50,-
9.-28.3.2020

CURRENT RECOMMENDATIONS

9.-28.3.2020

À LA CARTE

Starters

Fish dishes

Meat dishes

This is a traditional course. The sweetbread

has been on the menu for decades

in various forms.

Classically prepared with good veal

and gets its crispy, breaded surface

à la minute – at the last minute.

Vegetable dishes

Classics

This course is named

after Saint Sylvester, whose name day

is celebrated on New Year’s Eve.

Before, the course was served as

night food for those who celebrated

the new year at Kosmos,

and has since remained unchanged

on the menu.

Desserts

This taste sensation has been on the menu

for 30 years. The recipe originated from the Finnish

partner of the English formula driver in the 1970s,

Jochen Rindtin.

CONTACT US

Open

(09) 647 255

French classic delicacies as well as Swedish and

Russian influences have developed Kosmos’ kitchen into

a true “Helsinki cuisine”.

MENU 50,- 9.-28.3.2020

CURRENT RECOMMENDATIONS

9.-28.3.2020

À LA CARTE

Starters

Fish dishes

Meat dishes

This is a traditional course. The sweetbread

has been on the menu for decades

in various forms.

Classically prepared with good veal

and gets its crispy, breaded surface

à la minute – at the last minute.

Vegetable dishes

Classics

This course is named

after Saint Sylvester, whose name day

is celebrated on New Year’s Eve.

Before, the course was served as

night food for those who celebrated

the new year at Kosmos,

and has since remained unchanged

on the menu.

Desserts

This taste sensation has been on the menu

for 30 years. The recipe originated from the Finnish

partner of the English formula driver in the 1970s,

Jochen Rindtin.

CONTACT US

Ravintola Kosmos

Open

(09) 647 255

MENU 50,-
9.-28.3.2020