{"id":2016,"date":"2024-01-26T15:56:06","date_gmt":"2024-01-26T15:56:06","guid":{"rendered":"https:\/\/ego-ravintola.fi\/menu\/"},"modified":"2026-04-03T18:30:12","modified_gmt":"2026-04-03T18:30:12","slug":"menu","status":"publish","type":"page","link":"https:\/\/ego-ravintola.fi\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

<\/div>
BOOK A TABLE<\/span><\/a><\/div>\n
<\/div>
\"bistro-Ego-list\"<\/a><\/span><\/div><\/div><\/div><\/div><\/div>

LOCATION<\/h3>\n

Korkeavuorenkatu 27
\n00130 Helsinki<\/a><\/p>\n<\/div><\/div><\/div>

OPENING HOUR<\/h3>\n

Tue-Fri 5pm to midnight
\nSat 4pm to midnight<\/p>\n

Sat 4th of April 5pm-midnight
\nFri 1st of May 11.30am-6pm
\nSun 10th of May 11.30am-6pm
\nThu 14th of May closed<\/p>\n<\/div><\/div><\/div>

CONTACT US<\/h3>\n

Tel. 010 505 0909<\/a>
\ninfo@ego-ravintola.fi<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n

Bon app\u00e9tit!<\/h1><\/div>

Menu du Chef or one of our \u00e0 la carte classics? Perhaps a glass or two of good wine to go with the food? No matter what you choose, we’ll bring the absolute best to the table. You can focus on enjoying our cosy bistro atmosphere.<\/p>\n<\/div>

BOOK A TABLE<\/span><\/a><\/div>\n<\/div><\/div><\/div><\/div><\/div>

Entr\u00e9es<\/h3><\/div>

Asperge<\/b> 16<\/b>
\n<\/i>Steamed white asparagus, almond and shiro-miso<\/p>\n

Crudo 22<\/b>
\nDry aged hamachi crudo with bergamont and Ego\u00b4s ponzu<\/p>\n

Tartare \u00e0 la Parisienne  18<\/b>
\n<\/strong>Charred beef tartare \u201cParisienne\u201d with soy-pickled shiitake mushrooms and togarashi<\/p>\n<\/div>

Plats<\/h3><\/div>

C\u00e9leri <\/b>24<\/b>
\nSalt crust baked celeriac with celeriac broth flavoured with kombu and sansho pepper
\n<\/b><\/b><\/p>\n

Ris de Veau 32<\/b>
\nSoy-glazed veal sweetbread, shimeji mushrooms and potato pur\u00e9e<\/p>\n

Cabillaud 29
\n<\/b>Cod poached in browned butter, sauteed pak choi and shiro-shoyu velout\u00e9<\/p>\n<\/div>

Desserts<\/h3><\/div>

Canel\u00e9<\/b>\u00a014<\/b>
\nCointreau-flavoured canel\u00e9 with rum raisin\u00a0ice cream and hazelnut caramel<\/p>\n

Chocolat 14<\/b>
\nDark chocolate namelaka with hibiscus granita and ginger<\/p>\n

Fromages Francais 11<\/strong>
\nFrench Cheeses and cherry jam flavoured with Sichuan pepper<\/p>\n<\/div><\/div><\/div>

<\/span><\/div>
<\/span><\/div>

Menu du Chef\u200b<\/h3><\/div>

3 – 49\u20ac | 4 \u2013 59\u20ac | 5 – 69\u20ac<\/strong><\/p>\n<\/div>

Soubise noisette\u200b<\/b> 13
\nCaramelized onion with sake-washed arctic char roe,
\npuffed buckwheat and furikake<\/span><\/p>\n

Tuna \u201dtataki\u201d <\/b>20
\nTuna \u201ctataki\u201d with yuzu, finger lime and bonito<\/span><\/p>\n

Quenelles de brochet <\/b> 19<\/span>
\nPike quenelles with grilled fennel and wasabi<\/span><\/p>\n

Joue de B\u0153uf <\/b> 27
\nTeriyaki-glazed beef cheeks, braised red-gabbage, beef broth flavoured with Timut pepper and brown butter bearnaise<\/span><\/p>\n

Riz au lait \u200b<\/b> 14
\nRice pudding made from toasted rice, matcha butter ice cream and raspberry coulis<\/span><\/p>\n<\/div>

All dishes from the Menu du Chef are
\nalso available individually.<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2016","page","type-page","status-publish","hentry"],"yoast_head":"\nMenu - Ranskalais-japanilainen bistro Helsingiss\u00e4<\/title>\n<meta name=\"description\" content=\"When French bistro culture meets Japanese cuisine, you are faced with some truly fascinating flavour menu combinations. 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