Brasserie Lionne

Helsinki, Finland

Restaurant Brasserie Lionne

Laurel Awards: This restaurant was awarded 1 Laurel Award.

Expectation level: $$

Brasserie Lionne brings modern French flair to seasonal ingredients, crafting vibrant classics served in a warm, elegant and effortlessly stylish atmosphere.

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Opening hours

Monday

16:00 - 23:00

Tuesday

16:00 - 23:00

Wednesday

16:00 - 23:00

Thursday

16:00 - 23:00

Friday

16:00 - 23:00

Saturday

12:00 - 00:00

Sunday

12:00 - 00:00

Address

Pohjoisesplanadi 37

00100 Helsinki

Finland

Phone
+358 10 582 3555

Directions
Open map ↱

Hors D’oeuvres

Olives Marinées

Marinated green and black olives

10
Olives Marinées

Marinated green and black olives

10
Tartelette aux cèpes

Tartlet with fried ceps, mimolette, and curry

11
Gougère

Choux pastry filled with red wine onion and summer truffle, truffle sauce and Parmesan

11
Anchois Marinés

Marinated white anchovies, ricotta, lemon, and toasted brioche

12
Tartare de thon

Tuna tartar with soy, fresh wasabi, and shiso

14
Pâté Moelleux de Foie de Volaille

Poultry liver parfait with truffle, pickles, and toasted brioche

13
Charcuterie

Selection of cold cuts, and salad

18

Pains et Tartines

Assortiment de Pains

Lionne baguette, sourdough bread, and butter

8
1 / 6 / 12 pcs Oysters

Oysters at daily price, served with mignonette, sauce piqante, and lemon
Grosses Crevettes

Boiled prawns with Mary Rose sauce and lemon

14 / 100g
Homard

Half or Whole Boiled Lobster, served with Mary Rose sauce and lemon

39 / 75
Huîtres gratinées

Oysters topped with truffle hollandaise, hot sauce, wild garlic, and herb bread

15
Assortiment de Fruits de Mer

Lobster, oysters, and boiled prawns, with mignonette, sauce piqante, lemon, and Mary Rose sauce

66

Entrées

Salade de Laitue

Leaf lettuce, Granny Smith apple, fennel, Marcona almonds and honey vinaigrette

18
Burrata

Burrata with pomegranate and marinated fig, tomato tartar, roasted tomato water, basil and kaffir lime

18
Man´ouche au Curry

“Curry-spiced pita”, baba ghanoush, black garlic mayonnaise, avocado, ginger, pistachios, and herb salad

18
Sashimi de Hamachi

Hamachi, dashi, ginger, dill oil, ponzu, grilled avocado and marinated rainbow trout roe

17
Gambas ”Pil Pil”

Grilled king prawns, Espelette chili, roasted garlic, grilled bell pepper, capers, piperade sauce, and rouille

19
Noix de Saint-Jacques

Seared Hokkaido scallops, dashi, cauliflower tortellini, lemon verbena, yuzu kosho, and crispy quinoa

22
Pelle Janzon "Tartar"

Lionnes beef tartare, vendace roe, sour cream, horseradish, crispy onions, and rösti potatoes

26
Tarte aux Endives, Roquefort et Noix

Caramelized endives, roasted walnuts, Roquefort, pistachio pesto, mixed greens, and grand-mère sauce

17
Escargots à l'Ail

Escargots gratinated in garlic-parsley butter, lemon zest, and Parmesan

19
Soupe à l’Oignon Gratinée

Lionnes onion soup, bone marrow and gruyère-gratinated levain bread with gremolata

17
Bao au ragoût de canard

“Bun” filled with duck leg confit, blackcurrant “sweet & sour” sauce

16

Plats Principaux

Salade de Chèvre

Goat cheese salad with roasted beetroot, walnuts, honey vinaigrette, and toasted pine nuts

27
Risotto aux Cèpes

Cep risotto served with sautéed wild mushrooms, cep sauce, Parmesan, basil and arugula

33
Tortellinis à la truffe

Tortellini filled with truffle sauce, sautéed wild mushrooms, sage, truffle foam, and parmesan

34
Moules Frites à la Lionne

Steamed blue mussels in creamy white wine sauce with ’nduja, lemongrass, tomato, chili, coriander, preserved lemon aioli and French fries

36
Sandre au Beurre Noisette

Pike-perch sautéed in browned butter, shrimp, horseradish, roasted potatoes seasoned with dill and chives, and mussel sauce

39
Sole Meunière

Sole pan-seared in brown butter, parsley, salted lemon, horseradish, capers, and roasted potatoes

24 / 100g
Magret de Canard

Roasted duck breast with pistachio gomashio, “condiment niçoise” and blackcurrant sauce

40
Saucisse de Toulouse

Pan-fried Toulouse sausage with caramelized onions and apples, potato purée, and tarragon mustard seed sauce

29
Ris de Veau Poêlé et Chimichurri

Pan-seared sweetbreads, chimichurri, potato purée, dark white wine sauce, and crispy sage

37
Steak Frites

Grilled Black Angus entrecôte, maître d’ butter, béarnaise sauce, and fries

59
Steak au Poivre

Lionne pepper steak from beef tenderloin, braised spinach, and green peppercorn cognac sauce

52
Croque Madame à Lionne

Lyonnaise ham, toasted brioche, caramelized onions, fried egg, truffle sauce, summer truffle, green salad, and fries

28

Grillades

Homard Thermidor

Lobster sautéed and gratinéed in garlic butter, lobster-choron sauce, grilled lemon, green salad, and fries

55
Faux Filet de Boeuf, Sauce Bordelaise

Grilled Black Angus sirloin steak, Bordelaise sauce, maître d’ butter, and fries

47 / 250g
Porterhouse Steak

Grilled T-bone steak for two, gremolata, onion rings, red wine sauce, maître d’ butter, Béarnaise sauce, green salad, and fries

16 / 100g
Bœuf Wellington pour deux

Beef tenderloin, duck liver, porcini mushrooms, Chard, and Parma ham in puff pastry, potato purée, glazed carrots, and Madeira sauce (for two persons)

89

Garnitures

Petite Salade

Green salad with capers, red onion and lemon vinaigrette

10
Pommes de Terre Rôties au Romarin

Roasted potatoes seasoned with rosemary salt and lemon

10
Purée de Pommes de Terre

Potato purée with chives and browned butter

10
Pommes Frites

French fries flavored with wild garlic salt

9
Épinards à la crème

Spinach braised in garlic and rosemary cream

11
Champignons Poêlés

Sautéed seasonal mushrooms and Parmesan

12

Desserts

Madeleines (15 min)

Freshly baked madeleines with vanilla cream

9
Spoom glacé au Citron

Verbena pear sorbet, marinated fresh plums, fresh plum compote, lemon marmalade, and champagne

16
Crème Brûlée

Crème Brûlée seasoned with vanilla and lavender

12
Tartelette au Caramel Beurre Salé

Salted caramel tartlet, chocolate ganache, hazelnuts, chocolate sauce, and white chocolate mousse

13

Pâtisseries

Macaron

Pistachio macaron and pistachio chocolate

6
Gros Bisou

Blackcurrant-chocolate kiss

6
Mille Feuille à la vanille

Hazelnut praline, Madagascar and Bourbon vanilla, and hazelnut ice cream

14
Tartelette au Chocolat

“Baked chocolate mousse”, and vanilla ice cream

13

Laurel Awards

One laurel is given when a restaurant lives up to expectations.

Two laurels are given when a restaurant delivers beyond expectations.

Three laurels are given when a restaurant delivers exceptionally above expectations.

Expectations

Reviews are based on expectations

Restaurants are given an expectation level reflecting price and reputation. When guests review a restaurant, the questions are changed to match the expectation level, so the review always reflects whether the visit lived up to expectations. It is not about judging whether a restaurant is good or bad, but about whether the experience lived up to expectations or not.

Expectation levels

$ - Everyday restaurant

$$ - Elevated expectations

$$$ - Fine dining & luxury

Guest Reviews

Laurel Awards:

Numbers are rounded down unless they are above 2.5.

Atmosphere

(2.54)

Wine List

(2.10)

(2.11)

Service

(1.76)

Taste experience Did not live up to expectations. (0.79)

Reviews: 71

Average score: 1.6

Laurels Awarded: 1

Guest Comments

Latest comments

Tommi November 2025

This place had a really luxurious feeling that I loved, but the food did not live up to the prices. I would still go back though.

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