Greenfinch opens its doors in We Land this October – Flow Festival’s best restaurant comes to Ruoholahti

Ruoholahti in Helsinki is welcoming a new restaurant as the winner of Flow Festival’s best restaurant award moves into the We Land office building. Greenfinch is a relaxed neighborhood bistro offering honest and delicious à la carte dishes, as well as a much-anticipated after work spot.

Greenfinch’s food was first introduced at the Flow Festival in Suvilahti, Helsinki, in early August. In the festival’s Sustainable Food competition, Greenfinch was rated the best restaurant based on the sustainability and taste of its food.

“The word ‘incredible’ doesn’t even begin to describe the reception we got at Flow Festival – Helsinki is full of amazing people. It was the perfect debut for Greenfinch, and we’re grateful for all the positive feedback,” says CEO Edward Szechi.

The restaurant is coming to We Land to enrich both the office building and Helsinki’s dining scene.

“We Land immediately caught our attention with its positive atmosphere. During lunch hours, you hear laughter in the lobby and at Restaurant Kasi – something rare in Helsinki’s office buildings. The decision to join was ultimately easy.”

NCC is already a familiar partner to Greenfinch’s founding team.

“We collaborated with NCC in Fredriksberg, Vallila, when we opened Loi Loi Rooftop. Even then, we were impressed by NCC’s quality and professionalism. They understand that a building must function as a whole – restaurants and offices have different needs, and the building must support everyone’s success. In NCC’s projects, it feels like restaurants, tenants, and property owners are all on the same side, making everyday life smoother and more enjoyable.”

Menu coming soon

Greenfinch will open in We Land in early October.

“We’ll start with breakfast and lunch, and after a few weeks, we’ll launch our after work service. Later, we’ll also offer weekend brunches and dinner.”

On weekday mornings, the restaurant will serve made-to-order breakfasts or ready-to-go meals with barista coffee. The lunch menu will change weekly and be prepared to order – Greenfinch will not offer buffet-style service.

“Our strength lies in freshly prepared food made to order, where chefs can put their soul on the plate in a cozy setting. À la carte bistros like Greenfinch offer a high-quality dining experience at a reasonable price.”

Greenfinch also provides a space to unwind with colleagues – offering craft beers, artisanal wines, handcrafted cocktails, and non-alcoholic mocktails. Snacks are available for those feeling peckish.

“Helsinki’s growing after work culture brings work communities together, promotes networking, and lowers hierarchies. We offer We Land employees a chance to relax after the workday with small bites and drinks – including our house-distilled gin,” says Szechi.

Edward Szechi warmly welcomes future guests:

“Come as you are! Bring your friends, family, and furry companions – everyone is welcome at Greenfinch!”

More about We Land: We Land Ruoholahti – Supporting the job to be done

 

Greenfinch’s dishes can already be sampled at the Kyrö Sauna Bar pop-up on Keskuskatu in central Helsinki until the end of August. See Instagram: @greenfinch.helsinki

Greenfinch, or viherpeippo in Finnish, is a small, energetic bird known for its resourcefulness, having spread across Europe and made a home wherever it lands. Similarly, Greenfinch’s founders have moved to Finland from around the world and are now building their nest in Helsinki.

• Edward Szechi (pictured left) is one of Greenfinch’s founders. He previously founded Hills Dumplings and Loi Loi Rooftop, and has consulted on several restaurant projects in Helsinki, including the renewal of Restaurant Paulette in Ullanlinna and East Market in the Tripla shopping center. He also holds a master distiller’s license and oversees Greenfinch’s gin production and beverage offerings. CEO of Greenfinch.
• Mike Fernandez (pictured right) and Rob Desalisa work in the kitchen and are founders of the restaurant Pobre. Together, they have over 40 years of experience designing and executing menus ranging from casual eateries to fine dining.
• Sam Gregg (pictured center) is responsible for customer service, one of the founders of Loi Loi Rooftop, and the official “friendly face.” He ensures a top-tier customer experience and atmosphere, bringing the best hospitality practices to We Land’s employees. He also leads the barista program – expect more than just drip coffee.