Helsinki - Guest-Teller Olli's Eleven Plus
Welcome to Supper Tale, Olli — our Guest-Teller for the Eleven Plus edition at the heart of Helsinki.
Olli Ruotsalainen is a self-taught cook, writer, and restaurateur who has spent over a decade thinking deeply about how and why we cook at home. His approach blends the clarity of professional kitchens with the warmth and chaos of domestic life — always grounded, always thoughtful. His interests in cooking and Japan emerged at around the same time, at age eleven.
One aspect stood out as especially mythical: kaiseki, Japan’s traditional, multi-course, high-end cooking, grounded in a principle of ultimate seasonality.
This won’t be a kaiseki dinner. Olli hasn’t trained in the tradition, nor has he experienced it at a fine-dining level.
Instead, Eleven Plus is an interpretation. Driven by kaiseki’s role in shaping his sense of hospitality.
At its heart is the same principle: cooking and serving with a refined understanding of circumstance.
It’s a practice that began at age eleven, and he wants to invite more people to share in it.
Two seatings available:
Late lunch at 14:00 and
Dinner at 20:00.
Included in the experience:
10 courses paired with an aperitif and 4 carefully selected wines.
Welcome.
Olli’s book,The Principles of Contemporary Home Cooking, will also be available for purchase at the event. It’s a reflection on what it means to cook well at home — not by mimicking restaurants, but by learning from them, then letting that knowledge soften into something livable.
If you'd like to make sure a copy is reserved for you, just let us know when booking.
Welcome to Supper Tale, Olli — our Guest-Teller for the Eleven Plus edition at the heart of Helsinki.
Olli Ruotsalainen is a self-taught cook, writer, and restaurateur who has spent over a decade thinking deeply about how and why we cook at home. His approach blends the clarity of professional kitchens with the warmth and chaos of domestic life — always grounded, always thoughtful. His interests in cooking and Japan emerged at around the same time, at age eleven.
One aspect stood out as especially mythical: kaiseki, Japan’s traditional, multi-course, high-end cooking, grounded in a principle of ultimate seasonality.
This won’t be a kaiseki dinner. Olli hasn’t trained in the tradition, nor has he experienced it at a fine-dining level.
Instead, Eleven Plus is an interpretation. Driven by kaiseki’s role in shaping his sense of hospitality.
At its heart is the same principle: cooking and serving with a refined understanding of circumstance.
It’s a practice that began at age eleven, and he wants to invite more people to share in it.
Two seatings available:
Late lunch at 14:00 and
Dinner at 20:00.
Included in the experience:
10 courses paired with an aperitif and 4 carefully selected wines.
Welcome.
Olli’s book,The Principles of Contemporary Home Cooking, will also be available for purchase at the event. It’s a reflection on what it means to cook well at home — not by mimicking restaurants, but by learning from them, then letting that knowledge soften into something livable.
If you'd like to make sure a copy is reserved for you, just let us know when booking.
Welcome to Supper Tale, Olli — our Guest-Teller for the Eleven Plus edition at the heart of Helsinki.
Olli Ruotsalainen is a self-taught cook, writer, and restaurateur who has spent over a decade thinking deeply about how and why we cook at home. His approach blends the clarity of professional kitchens with the warmth and chaos of domestic life — always grounded, always thoughtful. His interests in cooking and Japan emerged at around the same time, at age eleven.
One aspect stood out as especially mythical: kaiseki, Japan’s traditional, multi-course, high-end cooking, grounded in a principle of ultimate seasonality.
This won’t be a kaiseki dinner. Olli hasn’t trained in the tradition, nor has he experienced it at a fine-dining level.
Instead, Eleven Plus is an interpretation. Driven by kaiseki’s role in shaping his sense of hospitality.
At its heart is the same principle: cooking and serving with a refined understanding of circumstance.
It’s a practice that began at age eleven, and he wants to invite more people to share in it.
Two seatings available:
Late lunch at 14:00 and
Dinner at 20:00.
Included in the experience:
10 courses paired with an aperitif and 4 carefully selected wines.
Welcome.
Olli’s book,The Principles of Contemporary Home Cooking, will also be available for purchase at the event. It’s a reflection on what it means to cook well at home — not by mimicking restaurants, but by learning from them, then letting that knowledge soften into something livable.
If you'd like to make sure a copy is reserved for you, just let us know when booking.