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KALEVANKATU 13 - HELSINKI - +358 20 735 2040 - email@example.com
At dinner, Passio offers three (3) and five (5) course surprise menus that we prepare with the best ingredients, not forgetting the season. The result is a taste-pleasing surprise that will save you the trouble of choosing. We also offer matching wine recommendations to accompany the menus.
Alternatively, you may order and pickup adorable sets from our PASSIO Delivery web store.
A LOT of guests, from all over the world and origins have visited us in past years. Here’s a sample of thoughts in their original form. Check them out!
The idea of Passio was conceived in 2012 at Savonlinna where our founders Jussi Hukkanen and Jesse Vottonen were influenced the areas food and brewery culture. We wanted to have place which is original and fills greatly our vision. In the end, at 2014 we delivered a combination of modern Nordic, classic French and laid-back atmosphere in form of Passio. Not forgetting the surprise factors.
“Many times you may hear that people need to do such many difficult choices, whilst they are actually looking for someone else is doing such decisions on dinner contents for them. Well, we have now made decisions for our guests and make outstanding food as a surprise for them.”
We at Passio, we salute your experience with a strong ardor. Our foundation is based on simple, selected ingredients, sentimentially worked wines and polished skills in kitchen and on hall. Each of the courses and portions we deliver for you is a present – with the fact you don’t need to stress of the satisfaction.
Although our food and wine work together like a charm, we don’t want to posh things up or coquet with a things. Whilst experience is formidable, we want you to come our guest like you are. So do we.
Now it is 2021; 7 years gone so far. The principles have not changed.
Jussi has over thirty years of experience and background in brewery- and restaurant fields. Jussi worked with Jesse together in Brewery Restaurant Huvila at Savonlainna.
jussi (at) passiodining.fi
Jesse has twenty years of experience as a “cook” and background in forementioned Brewery Restaurant Huvila. In addition, he’s been working on for example Hotel Kämp restaurants, Old Palace and Sasso. The lore tells that chefs tend to call coworkers mundanly as “cook”.
jesse (at) passiodining.fi