{"id":3365,"date":"2026-05-04T08:29:41","date_gmt":"2026-05-04T08:29:41","guid":{"rendered":"https:\/\/ego-ravintola.fi\/chartreuse-ilta-vain-egossa\/"},"modified":"2026-05-04T08:56:05","modified_gmt":"2026-05-04T08:56:05","slug":"chartreuse-evening-at-bistro-ego","status":"publish","type":"page","link":"https:\/\/ego-ravintola.fi\/en\/chartreuse-evening-at-bistro-ego\/","title":{"rendered":"Chartreuse Evening at Bistro Ego"},"content":{"rendered":"

<\/div>
BOOK A TABLE<\/span><\/a><\/div>\n
<\/div>
\"Ego-logo-white\"<\/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 2pm to midnight<\/p>\n

Sun 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

<\/div><\/div>

Chartreuse Evening at Bistro Ego<\/h1><\/div>

On May 16th, we raise a glass to a legend \u2013 a one-night-only Chartreuse evening at Bistro Ego.<\/p>\n

World Chartreuse Day is celebrated on May 16th in honor of one of the world\u2019s most fascinating liqueurs. Produced since 1737, the French Chartreuse is renowned for its secret herbal recipe, unique depth of flavor, and almost mythical history.<\/p>\n

To celebrate the occasion, Restaurant Ego presents an exclusive one-night dining experience, where our kitchen interprets the world of Chartreuse in its own way. The evening features a specially crafted menu, a signature Chartreuse cocktail, and a thoughtfully paired beverage package designed to complement each dish.<\/p>\n

This evening is created for those who appreciate flavors, stories, and experiences that cannot be repeated.<\/p>\n<\/div>

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

CHARTREUSE MENU<\/h3><\/div>

CHARTREUSE MENU<\/h3><\/div>

Menu 65 \u20ac<\/strong><\/p>\n<\/div>

Tart Soubise<\/strong><\/h3>\n

Tartlet filled with togarashi-seasoned braised spring onion, sake-rinsed trout roe, lightly salted honey turnip and wild garlic<\/p>\n

Sarassin au Chartreuse<\/strong><\/h3>\n

Buckwheat flavored with zucchini, grilled peas, green asparagus, shiso and Chartreuse beurre blanc<\/p>\n

Agneau<\/strong><\/h3>\n

Grilled lamb loin with saut\u00e9ed spring cabbage, kale pistou and aromatic lamb sauce<\/p>\n

\u00c9pic\u00e9a au Chartreuse<\/strong><\/h3>\n

Milk chocolate namelaka with caramelized hazelnut, spruce tips and Chartreuse-infused spruce broth<\/p>\n<\/div><\/div><\/div>

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