Michelin Star Takeaway
Many creative minds are hard at work doing their best to make ends meet during this difficult time. Koski Syväri, an agency that rejects labelling, is cooking up something special. They have decided to serve Gourmet take-away from the window of their Helsinki-based production headquarters.
Koski Syväri was founded by photographers Kimmo Syväri and Tuukka Koski: a duo of talents with high visual standards as their core value (and it shows, just look at their portfolio). They offer high-grade services on everything from concept creation through to production.
TUUKKA KOSKI
How did a high-end production company end up serving food through their window? We went to investigate the interesting set-up at Koski Syväri and it was trip.
Koski Syväri
“Even though we are a bunch of people working on advertising and other media, we are also deeply rooted in to the restaurant business in many forms. So during these strange times, we wated to join forces and act. We are here to give our best to you and your loved ones”
The menu is simple: everything is ordered through “The Platform”. You have a choice of lunch or dinner. Currently, The Platform is offering dishes from Restaurant Inari and the Koski Syväri in-house head Chef Iikka Johansson. Restaurant Inari, led by Chef Kim Mikkola, is one of the most hyped restaurants in Helsinki this year: they got their Michelin star just a few months ago - completely blowing up their reservations. Inari is an “exercise in no boundaries creative freedom” - and you can have their famous Duck Pancakes as take-away. Bucket-list sorted.
KOSKI SYVÄRI
We ordered the Koski Syväri “Three course dinner for two”, with a strong line-up of roasted pork belly & crispy kale salad, green minestrone and chocolate caramel fondant. The catch is that you have to plate & warm it up at home, simple enough..?
Heating was easy and this was probably the best time I’ve had in a kitchen. Even though the food only needed the gentle love of an oven I felt like a Michelin-star Chef pulling the perfectly pre-seasoned & cooked pork out of the oven. The taste of all the dishes were incredible, especially the pork and thai dressing on the kale salad. The chocolate fondant was fucking nuts.
If ever, now is the time to support projects like The Platform, which helps restauranteurs and creatives get through the difficult times we are in. Rumor has it there are more restaurants joining The Platform. We are eager to see where this crazy project goes.
Thank you Kimmo Syväri & the team at The Platform - we will be back!
Order now at:
https://www.theplatform.pro/
(Lunch is served at 11-14.00, same day orders)
Curated & photographed by: