Ravintola Savoy

What Ravintola Savoy does

Ravintola Savoy is a historic Finnish-French fine dining restaurant operating since 1937 from the top two floors of a building at Eteläesplanadi 14 in Helsinki, with interiors originally designed by architects Alvar and Aino Aalto. The 8th floor houses the main restaurant with terrace overlooking Esplanade Park, while the 7th floor contains seven private dining rooms and a ballroom for events, meetings, and celebrations. The Chef Patron, Helena Puolakka (since 2019), drives a seasonally driven classical French technique menu using Finnish ingredients, with classics including Mannerheim pike, fried Baltic herring, vorschmack, and pancakes with wild strawberries. A 15-year rooftop garden and beehive programme, run in collaboration with gardener Hans van der Ende and Marbacka honey farm, supplies herbs and honey to the kitchen and to retail.

The business generates revenue across four streams: in-restaurant dining (Grand Menu tasting courses, à la carte, and a wine programme anchored by one of Finland's largest wine cellars), private dining events and corporate functions on the 7th floor, a Shopify-hosted online shop selling branded food products (vorschmack, rooftop honey, Kainuu river crayfish), and gift cards / experience packages ranging from €282 (Grand Menu for two) to €837 (All-inclusive with exclusive wines for two). The restaurant also publishes hardcover books, including a limited edition of 2,000 numbered copies of 'The Seasons of Savoy' and a Finnish-language biography of the Chef Patron. Distribution is direct via the restaurant, its own web properties, a third-party DinnerBooking reservation platform, and a separate gift card portal at lahjakortti.ravintola.fi.

The legal operating entity is Financier Group Oy (VAT 2997287-4), part of the NoHo Partners restaurant group, which provides shared services including staff benefits (30-50% discounts at NoHo restaurants). The restaurant was renovated in the early 2020s in cooperation with Artek, Helsinki City Museum, and the Alvar Aalto Foundation, with redesign by Ilse Crawford/Studioilse. The customer base is consumer-facing (fine dining patrons, private event clients, and brand enthusiasts purchasing retail products), and the addressable market is geographically restricted to Helsinki with no announced geographic expansion.

Name

Ravintola Savoy

Legal name

Financier Group Oy

Website

https://savoyhelsinki.fi

Company type

Private

Founded year

1937

Operating status

Operating

Headcount range

11–50 employees

Short description

Ravintola Savoy is a historic Finnish-French fine dining restaurant in Helsinki, operating since 1937 in an Aalto-designed interior, serving affluent diners, private event clients, and brand enthusiasts through on-site dining, private rooms, and an online shop.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurants

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industries

Chef’s Table & Tasting Menu Restaurants (THAFACAG), Special Occasion & Destination Restaurants (THAFACAK)

Keywords

• Fine dining restaurant
• Private dining events
• Finnish-French cuisine
• Artisanal food products
• Wine cellar dining

Headquarters

HQ city

Helsinki

HQ country

Finland

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Fine Dining Restaurant Service: The primary revenue stream is from restaurant service on the 8th floor (main dining hall with terrace) and 7th floor (private dining rooms). Customers make reservations and pay for meals including Grand Menu tasting courses, à la carte items, and beverages. Wine program features one of Finland's largest wine cellars.
2. Online Shop - Food Products: Savoy sells branded food products including vorschmack (500g for €32), rooftop garden honey (250g for €14), and river crayfish (20 pieces for €300, 30 pieces for €450). Products are shipped or picked up from the restaurant.
3. Online Shop - Books and Publications: Savoy publishes and sells books including 'The Seasons of Savoy' (€65 English, limited 2000 numbered copies) and 'Kuin kiehuvaan liemeen' biography of Helena Puolakka (€20 Finnish).
4. Gift Cards and Experience Packages: Savoy sells gift cards and experience packages: Grand Menu for two (€282), Grand Menu with matching wines (€544), All-inclusive dinner for two (€648), All-inclusive with exclusive wines (€837). These are available as physical or digital vouchers.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels6 records

Core offering

Ravintola Savoy is a historic fine dining restaurant operating on the 8th and 7th floors of a building at Eteläesplanadi 14, Helsinki, originally designed by architects Alvar and Aino Aalto in 1937. The restaurant serves seasonal Finnish-French cuisine led by Chef Patron Helena Puolakka, featuring a Grand Menu tasting experience, à la carte offerings, and one of Finland's largest wine cellars. The 7th floor offers private dining rooms (kabinetit) and a ballroom for events, while a complementary online shop sells branded food products, cookbooks, and gift cards.

Product overview

Ravintola Savoy is a historic Finnish-French restaurant in Helsinki operating from the 8th floor of a building designed by Alvar and Aino Aalto in 1937. The restaurant offers dine-in experiences through its main restaurant (Grand Menu tasting experiences), Private Dining facilities on the 7th floor, and a retail shop selling food products (river crayfish, vorschmack, rooftop honey), publications (The Seasons of Savoy cookbook, Helena Puolakka biography), and gift cards for dining experiences.

Differentiator

Problem solved

Functional benefit

Products and services

• Savoy Grand Menu Dining Experience Multi-course tasting menu (typically five courses) served in the main 8th-floor dining hall with terrace overlooking Esplanade Park in Helsinki. Cuisine is classical French technique combined with seasonal Finnish ingredients such as game, fish, wild mushrooms and berries. Open for lunch and dinner.
• Private Dining (7th Floor) Seven private rooms (kabinetit) and a ballroom on the 7th floor available for meetings, conferences, workshops, celebrations, and intimate gatherings. Rooms can be combined or separated for flexible group sizes. Bookings handled via email or phone.
• Classic Vorschmack 500g Traditional minced organic lamb, beef, onion, garlic, and herring dish, stewed over low heat for 36-48 hours following the classic Savoy recipe. Sold for €32 per 500g package through the Savoy online shop.
• Rooftop Garden Honey 250g Honey produced in collaboration with Marbacka honey farm in Liljendal from beehives on Savoy's rooftop. Minimally processed by spinning and sifting to retain high nutritional value with a fluffy, creamy consistency. Sold for €14 per 250g jar.
• Boiled River Crayfish (20 or 30 pieces) Fresh Kainuu river crayfish inspected and boiled at Savoy during crayfish season, available in 20-piece (€300) and 30-piece (€450) sizes, also orderable for home consumption.
• The Seasons of Savoy (Book) Limited-edition English-language book of over 300 pages covering Savoy's food seasons month by month, restaurant history, design, classic recipes, and team members. Published in a limited edition of 2,000 numbered copies (ISBN 9789529484669). Sold for €65.
• Kuin kiehuvaan liemeen (Book) Finnish-language hardback biography of Chef Patron Helena Puolakka written by journalist Virpi Salmi, chronicling her journey to the top of the culinary world (ISBN 9789511372097). Sold for €20.
• Savoy Gift Cards and Experience Packages Gift cards and experience packages redeemable at Savoy: Grand Menu for two (€282), Grand Menu with matching wines for two (€544), All-inclusive dinner for two with champagne and matching wines (€648), and All-inclusive dinner with exclusive wines for two (€837). Available as physical or digital vouchers.

Quantifiable outcome

• Limited edition book published in 2000 numbered copies
• +1 more outcomes

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Nine partnerships are on record, tiered flagship, core, major and minor.

• Financier GroupflagshipOthersParent company owning and operating Ravintola Savoy. Savoy is part of the Financier Group portfolio. Invoicing is handled under Financier Group Oy (VAT 2997287-4). The company also handles careers and employment for Savoy staff.
• ArtekcoreStrategic or Co-development PartnerFurniture company founded by Aino and Alvar Aalto along with Maire Gullichsen. Artek originally commissioned the Savoy interior design in 1937. The 2020s renovation was conducted in cooperation with Artek, Helsinki City Museum, and Alvar Aalto Foundation to restore the Aalto design elements.
• Helsinki City MuseumcoreStrategic or Co-development PartnerHelsinki City Museum protected the Savoy interior and collaborated on the renovation in the early 2020s to restore original Aalto design elements that had been covered by changes over the decades.
• Alvar Aalto FoundationcoreStrategic or Co-development PartnerThe foundation collaborated on the 2020s renovation project to restore and preserve the original Aalto-designed interior of Savoy, ensuring historical authenticity.
• Ilse Crawford / StudioilsemajorStrategic or Co-development PartnerDesigner Ilse Crawford and her studio Studioilse were responsible for the interior redesign of Savoy in the early 2020s renovation, refreshing the restaurant to today's standards while working with Artek, Helsinki City Museum, and Alvar Aalto Foundation.
• Marbacka Honey Farm (Marbackan hunajatila)coreStrategic or Co-development PartnerCollaboration with Marbacka honey farm in Liljendal for Savoy's rooftop honey. The farm spins and sifts the honey while preserving nutritional value and creating a fluffy, creamy consistency. The honey collected in autumn is used in the Savoy kitchen and sold until the following autumn.
• DinnerBookingminorChannel Partner/ Reseller/ DistributorThird-party table reservation platform that allows guests to book tables at Savoy online. Provides booking infrastructure for restaurant reservations.
• NoHo PartnersminorOthersNoHo Partners is the parent company providing employee benefits including 30-50% discounts on food and beverages across NoHo Partners restaurants, and access to henkilostoetu.fi program benefits for Savoy staff.
• Hans van der EndecoreOthersSavoy's gardener with whom the kitchen team has maintained a 15-year dialogue about the terrace garden. Every growing season brings new learning about herbs, flowers, and produce for the kitchen.

Scale indicators2 records

Recent moves6 records

Expansion highlights5 records

Emerging players

• Restaurant Geranium: Copenhagen-based three-Michelin-star fine dining restaurant with a tasting-menu concept. Comparable Nordic destination-dining format, premium pricing, and chef-led brand positioning.
• Noma: Copenhagen-based Nordic fine dining restaurant known for its tasting-menu concept and seasonal/foraged sourcing. Comparable in culinary philosophy and pricing tier, but with stronger global brand recognition and a broader international clientele.
• AIRA: Stockholm fine dining restaurant offering a modern tasting-menu experience. Comparable Nordic single-location concept targeting destination diners and special occasions.
• Maaemo: Oslo-based Michelin-starred Nordic fine dining restaurant. Comparable chef-driven tasting-menu format and Nordic ingredient philosophy, with three-Michelin-star credentials similar to Savoy's chef patron background.

Broad incumbents

• Eleven Madison Park: New York-based Michelin-starred fine dining restaurant operating a multi-course tasting menu. Comparable in fine dining pricing tier, chef-driven brand, and reliance on seasonal menu cycles, though with broader international recognition.

Direct peers

• Restaurant Grön: Helsinki restaurant focused on seasonal, plant-forward Nordic cuisine. Comparable chef-led fine dining concept with tasting-menu structure, serving a similar Helsinki-based clientele.
• Frantzén: Stockholm-based chef-driven fine dining restaurant with a tasting-menu format. Closely comparable Nordic fine dining peer with similar pricing, brand-led positioning, and reliance on a single signature chef.
• Restaurant Olo: Helsinki-based fine dining restaurant serving modern Nordic cuisine. Direct competitor in the same city and price tier, targeting overlapping affluent diners and corporate-event clientele.
• Restaurant Demo: Helsinki fine dining restaurant with a tasting-menu format. Comparable operating model, customer base, and pricing tier, competing for the same destination diners in Finland.

Others

• NoHo Partners: Finnish restaurant group that owns Financier Group Oy, which operates Ravintola Savoy. Relevant as the parent entity providing back-office, employment, and cross-restaurant benefits infrastructure.

Market position

Strengths5 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/ravintolasavoy
• Instagraminstagram.com/savoyhelsinki
• LinkedInlinkedin.com/company/ravintola-savoy

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Ravintola Savoy