Gron

Grön is a small tasting-menu restaurant on Albertinkatu in the Kamppi district of Helsinki. Its cooking is built on wild and seasonal Finnish produce, much of it organic.

Toni Kostian, a winner of Finland's Chef of the Year title, opened it with his business partner Lauri Kähkönen, and both were owners. Their plan from the start was a restaurant devoted to natural ingredients. The Finnish society of gastronomes named Grön its restaurant of the year, and in the 50 Best Restaurants in Finland poll, voted by people from the trade, it twice came out on top. Johan Kurkela, who later won the same Chef of the Year title, joined Kostian in the kitchen.

What grows in nature at the moment decides the menu. Kostian forages in the forests, meadows and shores around Helsinki, and the restaurant also has a kitchen garden of its own. Shelves are lined with glass jars of fermented and pickled berries and mushrooms, while dried flowers and herbs, gathered by the chef's mother, hang from the ceiling. In later years the kitchen has also brought in king crab from Norway as well as scallops, and the beef is wagyu raised in Finland. Every course can be made vegan, and the drinks pairing comes with or without alcohol.

Grön won its first Michelin star in 2018, and Michelin later added a Green Star for its sustainable approach and its link to nature. In June 2026 the Michelin Guide Nordic Countries gave Grön a second star. The room seats only a few dozen people, and the Michelin plaque hangs, unusually, in the restroom.