Alex 1917

Wifie Kristin and I are in Finland. Our family agenda complete, we chose to hang around for and extra week and explore the region around Turku. On the western coast, it was the first major city dating back to the 13^th century. The Aura River archipelago holds 40,000 islands. As avid hikers, research lead us to the island of Ruissalo just ten minutes from our abode. Home to the 7.5-mile Ruissalo Island Trail Loop, a beautiful botanical garden, and the best hamburger I’ve eaten in 73 years at the Alex 1917 Eatery. (www.eateryalex1917.fi) Indeed, one of the top five meals we’ve enjoyed and we have been on all seven continents.

I’m not the food guy. My palate can savor and enjoy the culinary creations that pass through my pie hole, of course, but an acute dissection of the flavors, spices and techniques on the plate before me are generally left to my cherished family members, I wash dishes. In that spirit, I will endeavor to do my best.

The list of starters included a deep-fried cauliflower beignet with a beet puree. I lived in the French Quarter of New Orleans in the 70’s, that’s a different story for another time, memories of The Cafe Du Monde you see. Anyway, I had to order that. The beignet had a soft crunch with the lightly grilled cauliflower inside. The puree had a hint of spice that lingered after the swallow. Wow, who thought of this?

Sorry, but this was not just a burger. Organic throughout, most of the ingredients came from the island. The local beef cooked to perfection, the toppings included lettuce, onion and carrots, yes carrots, cheese and an epic au jus, on a toasted bun that wasn’t bread, but collapsed around the contents like a Sheboygan hard roll from City Bakery.

The French fries were double cooked, somehow, and came with a homemade curry inspired mayonnaise dipping sauce that should be illegal.

Kristin’s catch of the day was equally delicious prepared using the French sous vide vacuum technique which I had never heard of, a sensuous pesto, and mushrooms picked by the owner, Richie, that very morning.

Richie, our curious and engaging host, spent quality time with us sharing origin stories and explaining the restaurant philosophy, the history of the building, and the food preparation. A delightful and engaging culinary experience. The next time y’all are in western Finland, check it out.