Restaurants Is oatmeal becoming a restaurant food in Finland as well? We tested a new porridge bar in the center of Helsinki

Oatmeal can be considered almost a national dish. Even the Finnish word for food is thought to mean soft, porridge-like food. Still, porridge divides the people. For many, its composition has caused unpleasant memories at the childhood breakfast table: the paste is hard to wipe out of mind.

That’s why some may be surprised that porridge has come into the spotlight in restaurants – especially abroad. In Denmark, there is a porridge restaurant Grød, in New York Oatmeals, in Paris Otml. Grød opened his first point in 2011.

Porridge bars can now also be found in Finland, for example in Tampere. The newest porridge bar is Steelcut Nordic, which opened in January at the Helsinki shopping center Forum. It is said that clothing fashion arrives in Finland years behind the rest of the world. The same goes for food culture trends. For us, bringing both an everyday thing and porridge to the stand already requires a change of attitude.

Food culture investigator Ritva Kyllin Until the 20th century, oats were grown in Finland mainly for animal feed. If oatmeal was made into porridge, the cooking work took several hours on the wood burning stove. In Karelia, sour porridge was allowed to ferment overnight. It is no wonder, then, that the American flakes advertised in the late 19th century became interested. Shortly afterwards, the production of industrially “liquefied” flakes began in Finland as well, and the advertised healthiness of oats made even porridge taste good.

Porridge was originally eaten other than in the morning. Its position on the Finnish table has been like that of rice in China, ie it has been served with meat and fish dishes.

Cut oats are a coarser porridge than traditional flakes. Picture: Rio Gandara / HS

Existing porridges in porridge bars are basically tuned beyond a degree. Porridge is often made into something thicker than water and various pastes and delicacies are sprinkled on top – only the sky is the limit. Some cafes like Mariankatu 18, have replaced the flakes with steel – cut oats, which have a longer cooking time but a firmer mouthfeel. The future is rougher than glue.

We tested three oatmeal from Helsinki, one of which is available in the evening. Healthiness is clearly still part of the porridge’s interface: all the porridges needed salt, and the tops aren’t reveling yet.

Steel cut oats

The Forum’s porridge bar is a newcomer to the city. Picture: Arda Yildirim

Where? Steelcut Nordic, Mannerheimintie 20.

When? Mon – Fri 7.30–19, Sat 9.30–18.30, Sun 10–18.30.

How much? 5.50–6.95 e.

The Steelcut Nordic restaurant, which opened in the forum, is Finnish despite its name. Large and small portions of steel-cut gluten-free oats are available. Blueberry is the most popular. Domestic frozen blueberries crave flavor and porridge salt, but the vegan porridge base has a nice chewing sensation. The degree of domestication and long opening hours are gratifying.

Overnight porridge

There is a wood buffet in the day coffee bar. Picture: Arda Yildirim

Where? Helsinki Coffee Roastery Slaughterhouse Day Coffee Bar, Työpajankatu 2.

When? Mon – Fri 8–17, Sat 10–17.

How much? 5.50 e.

The porridge buffet is available ranging from half a day or one o’clock depending on how long the porridge is enough. In the morning, oatmeal is added to gluten-free porridge brewed overnight, made from large oatmeal flakes. The structure of the porridge should be lighter and the extra salt would make the blade. The fillings are nuts, chocolate buttons, seeds, frozen berries and maple syrup. The latter two bring the much-needed moisture to the serving.

Gourmet porridge

Anton & Anton’s porridge tasted best. Picture: Arda Yildirim

Where? Anton & Anton, Kapteeninkatu 26.

When? Mon – Fri 8–20, Sat 9–18.

How much? 4.80 e.

Whole-grain and lactose-free oat spelled porridge is available from 11 a.m. on weekdays and from 9 a.m. to 3 p.m. on Saturdays. The mouthfeel is the most pleasant of the porridges tested: creamy and rough. There is salt, but the supplement would not hurt. The tops are “quince” made from condensed milk, sour berries, muesli and seeds. The delicacy reminds you that you are not at home now.