The founders of the super-popular restaurant Muru opened Pastis in April 2013. The concept is straightforward french cuisine with supreme ingredients from local producers. In other words, un bistrot. A rave review in the local paper with their bavette d'aloyau (flank steak) as the centerpiece encouraged us to try it. Pastis is booked some 4-6 weeks ahead, but they keep a couple of tables free during lunchtime for passers-by. You can call 20 minutes before you go and they will hold a table for you. Even more probable is that if you care to eat at the bar, you are likely to get seated with no advance notice. The atmosphere is indeed bistrot-lively, waitresses shuffling around and as the place seats only about 40, the setting is very lyonnais. We had escargots as starters and the flank steak as the main course. Escargots were perfect, albeit a dish hard not to master. The flank steak was delicious and tender. This is probably the most tasteful cutting of beef, not often found in Finland and not the easiest to prepare this well.
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