Fodor's Expert Review Chez Dominique

Celebrity chef Hans Välimäki uses locally produced ingredients wherever possible, creating his own Finnish take on high-end French cuisine. While the menu changes several times a year, pigeon from Anju filled with duck foie gras and served with consumme or salsify (oyster plant) has held its own since 1998; a recurring dessert is chocolate cannelloni with liquid chocolate and raspberry mousse. The dining room, design by Finn Vertti Kivi, is a sexy combination of black carpet, white walls, leather chairs, and black tinted glass, with a few small veiled-glass windows into the kitchen. There's a 13-course degustation menu for around €175.