Zestii Kitchens Kallio

Zestii Kitchens Kallio Helsinki chapter of food-culture entrepreneurs' collective, Zestii Kitchens.

Our cafe & eatery in Kallio serves weekly changing breakfast, lunch, brunch and bites, with features diverse culinary background our team bring to Finland 🇫🇮 🌏

06/07/2026

[Week 28- Lunch] Japanese Onigiri meals

Minaë’s back in lunch service with onigiri meals this week. Usually she does cold noodle dishes during summer, but look at July we have so far! We need warm miso soup and hearty onigiri for little chilly and rainy summer days!
Onigiri meals are :

• 2 onigiris of the day
• Miso soup
• 2 side dishes

Base meal is vegan, occasionally with local fish, and protein add-on to choose from. All vegetables are organic!

📍Zestii Kitchens Kallio (Kaarlenkatu 15)
📅Mon-Fri 11:00-15:00

03/07/2026

Summer holiday season in Helsinki. Early July is when locals leave city for their family summer cottage. And more international visitors start to knock our door.
We will focus on serving the best of local Finnish produces this month for weekend brunch, for international visitors, but also summer harvest has started and Finnish growing season will be peaking from now on.
During summer time, we receive weekly harvest from local agroecological farm Jalopelto .fi . First harvest came this week❤️
Minaë, whose kitchen pleasure lies in dancing with local fresh ingredients will be serving 3 weekend brunches in July, “omakase” style, with the focus on beauty of seasonal bounty.
Come for a brunch experience as if you wake up in Finnish mökki🌲
Finnish Smmer Holiday Brunch
📍Zestii Kitchens Kallio
📅 4-5 / 11-12 / 18-19 July 10:00-15:00

29/06/2026

[Week 27-Lunch] Anaya’s taste trip to India Vol.3 this week✈️ Her passion at Zestii is to introduce regional culinary diversity of India.
Her critical eyes on only a few typical dishes always appear in the restaurant menus resonate perfectly with Zestii’s mission of valuing food knowledge and traditional practices.And her endeavour of serving dishes not available at other commercial spaces has grabbed a appreciation from both Indian and local community in Helsinki so far 🙌
This week, Anaya is inviting us to southern region of Kerala. Often called “God’s Own Country,” Kerala is known for its lush backwaters, rich spice heritage, coconut-based cuisine, and centuries of cultural exchange through maritime trade. Its food reflects a beautiful blend of tradition, local ingredients, and global influences.
Lunch plate consists of:

🔹Idiyappam AKA string hoppers-steamed, thin noodle shaped into round disk. Malay-Tamil fusion name for “rice cake made out of pressed strands”
🔹Ishtew - Creamy coconut vegetable stew, Western creamy stew adopted for tropical climate with lighter coconut milk
🔹French beans stir-fried with coconut shred
🔹crispy papadam- bean flour cracker
🔹Kerala’s iconic banana chips
🔹Pumpkin payasam - sweet porridge
Kerala “God’s own country” Lunch week
📍Zestii Kitchens Kallio (Kaarlenkatu 15)
📅Mon-Fri. 29.6-3.7 / 11:00-15:00

24/06/2026

[Week 26-Weekend Brunch]
Lisa & Minaë’s Japanese “Kissaten” - Japanese first wave coffee house brunch is back!
This is a nostalgia project for 2 Japanilainen in Helsinki. Coffee house and cafe has been a gateway to “foreign” food culture for many Japanese. And when Japan adapt food from outside, careful investigation is conducted first, then modifications- some subtle , some bold happens.
Many modification happens in a form of….incorporating rice 🌾- because rice is our heart and soul and Japanese tend to think everything taste better on rice😝
This weekend we’ll serve up classic “omu-raisu” - ketchup flavoured rice wrapped in egg crepes. A made up word between omelette and 🌾 You might have seen super runny omelette split open to drain. But this weekend it’ll be “classic” omuraisu. Lisa and Minaë collectively agreed we kind of prefer that version to “modern” runny omelette version with rich sauce.
Then we have Japanese mix sandwich featuring Lisa’s signature shokupan.
Omuraisu plate will be gluten free and sandwich plate can be vegan. Comes with starter portion of porridge with seasonal toppings, your choice of drinks, and salads on the side.
We have summer drink menus available to pick for your brunch, and mini coffee jelly to add on with 2 euros extra❤️
Zestii Kitchen Kallio weekend brunch
📍Kaarlenkatu 15
📅27-28 June, 10:00-15:00
See you 🏳️‍🌈🏳️‍🌈

We have a little planter garden outside our cafe. Already a little cucumber is coming!! Summer is amazing!
23/06/2026

We have a little planter garden outside our cafe. Already a little cucumber is coming!! Summer is amazing!

22/06/2026

[Week 26-Lunch]
Doğa is returned this week with her reimagined dumplings.
She is an amphorae of inclusive and safe eating space for people of celiac and diabetes condition. She strives to evolve recipes from home, which is usually made with wheat, to be gluten free so that we all can enjoy together.
To enable gluten free ingredients to foam a dough, she adopted new hand rolling forming technique she learnt from the knowledge exchange with Malaysian kitchen , and have been horning the hand crafts to make reimagined, gluten free and vegan Turkish dumpling possible.
Come try her delicious, evolved dumpling this week at

📍Zestii Kitchens Kallio (Kaarlenkatu 15)
📆Mon-Fri 11:00-15:00

📷

15/06/2026

[Week 25- Lunch]
Sei of .helsinki is back in the kitchen for Juhannus week!
If you remember his last lunch week with “inari-sushi”, this is a great week to see the variation of “inari” - deep fried and braised tofu, in another form, and another name.
When the same deep fried tofu - “abura age” goes on top of noodle dish, typically on “Udon” noodles, the name “inari”, used for sushi, changed and Japanese call it “Kitsune Udon”.
The whole complication comes from the worship on fox in Japan, as gods’ messenger.
Kitsune = fox 🦊

Inari = fox’s name as a messenger of god. You see see it in a form or Inari Jinja (a shrine for Inari)

Inari loves “abura age”- the deep fried and braised-in-sweet-soysauce tofu. Hence abura age is called by the nickname of inari or kitsune from time to time.
KonKon, by the way, is the sound of fox crying in Japanese language. You see the connection of Sei’s business idea and its brand name…👀👀?
Food is culture and there are always many stories to unpack!
Come join us for 4 days of chilled kitsune udon this week.(we are closed for Juhannus weekend, Fri-Sun)

📍Zestii Kitchens Kallio (Kaarlenkatu 15)
📆15-18 June (Mon-Thu) 11:00-15:00

08/06/2026

[Week 24 - Lunch]
Anaya is back in lunch kitchen this week, proudly presenting Maharashtra Thali.
Thali is a serving style which consists of many elements put together in one plate. Many of our kitchen team are from the culture where a meal means small portions of 5 different dishes, which ensures nutritional balance and seasonal reflections.
Anaya’s Maharashtra Thali serves:

• Beetroot and carrot salad
• Savoury lentil flour donut with coconut chutney
• Spinach/Taro leaf curry with Ambemohar rice
• Chick pea sabji
• Crispy rice cracker

And special seasonal mango dish of Aamras with poli flatbread.
Aamras holds a special place in Indian summers, especially in Maharashtra and Gujarat, where mangoes are celebrated as a seasonal treasure and shared with family during festivals and meals. Rich in vitamins A and C, antioxidants, and natural energy, mangoes help keep the body refreshed during More than just a dessert, Aamras reflects the joy of summer, togetherness, and the tradition of enjoying fresh seasonal foods with loved ones🫶

You can read more about the menu in Anaya’s post
Come feast on Anaya’s “Marathi Thali” this week!
📍Zestii Kitchens Kallio (Kaarlenkatu 15)
📆Mon-Fri, 11:00-15:00

Lunch comes with filter coffee or Indian tea. You can also upgrade your drink to our specialty coffee, selection of hand brewed tea and Anaya’s chai only with 2 euros upgrade during lunch hours.

[Week 23 - Brunch] Seasonal abundance on the platePowerful growing season is coming to Finland. Finnish summer is so int...
06/06/2026

[Week 23 - Brunch] Seasonal abundance on the plate
Powerful growing season is coming to Finland. Finnish summer is so intense and fast. From this season beyond, we will focus on the best ingredients in season for our brunches and soon-to-start breakfast programme.
This brunch week we are doing kitchen warm up of whipping up menus with focus on seasonal abundance. Spring delivers soft and juicy cabbage, “spring” onions, and many wild plants we can incorporate into our dishes.
Main dish #1 - Spring cabbage Shakushouka (porches egg in tomato sauce with lots of spring cabbage), served with sourdough toast, beetroots and potato salad, whipped yoghurt dip with pickled tomato.
Main dish #2 - Savoury Buckwheat crêpe (GF / Vegan)
Buckwheat and rice flour crêpe, topped with grilled spring onion, zuccchini apricot, and oyster mushroom - from local circular economy mushroom produce Helsieni , tossed in yarrow chimichurri dressing. Potato & beetroots salad, vegan yoghurt dip and pickled tomato. Cold Finnish pea soup - made with beautiful organic herne from .
During the summer, we receive fresh harvest straight from the local farm. We, the kitchen people can only do our work thanks to hard working hands in the garden 🫶✊Why not supporting local producers in the season of abundance?
Brunch comes with your choice of drink, and starter portion of seasonal porridge. Served between 10:00-15:00, both on Saturdays and Sundays.

01/06/2026

[Week 23- Lunch] “Okawari” inspired Japanese Home Cooking week
Last week, we hosted book launch event of Finnish author/jounralist Heikki Valkama’s new book on Japanese home cooking “Okawari”.
It is his second book introducing Japanese home cooking to Finnish readers, covering valuable kitchen essentials and basic of Japanese home cooking, as well as recipes.
Zestii co-founder Minaë .nasi.mon is an advocate of the value of home kitchen knowledge. This week, she will run Japanese home cooking lunch, inspired by Heikki-san’s “Okawari” book.
Home cooking is the best way to reflect seasons, utilise available ingredients in abundance, and create balanced meal flexibly. You will find the gist of Japanese home cooking this week during lunch.
There are so many amazing recipes to introduce in the book that Minaë might change menus in the middle of the week👀😚 Don’t miss it!
📍Zestii Kitchens Kallio (Kaarlenkatu 15)
📆1.5 June, Monday -Friday 11:00-15:00

Osoite

Kaarlenkatu 15
Helsinki
00530

Aukioloajat

Maanantai 09:00 - 17:00
Tiistai 09:00 - 17:00
Keskiviikko 09:00 - 17:00
Torstai 09:00 - 17:00
Perjantai 09:00 - 17:00
Lauantai 09:00 - 17:00
Sunnuntai 09:00 - 17:00

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