Bouchon Carême offers sweeping views of bustling Aleksanterinkatu, right in the heart of Helsinki. Set within the historic Lundqvist building, the restaurant blends French elegance, market hall-inspired design, and an inviting atmosphere. Finnish Design Shop’s Contract Sales helped furnish this exceptional space.
RESTAURANT BOUCHON CARÊME shines invitingly in the dimming evening of central Helsinki. Nestled on the second floor of the iconic Lundqvist building – known by locals as “Aleksi 13” – designed by architect Selim A. Lindqvist, the restaurant welcomes guests to step into its inviting embrace. Accessed via a restored staircase that exudes the early 20th-century charm of the building, the journey to the restaurant is as captivating as the destination itself.
Upon entering, the bar area unfolds with a welcoming warmth, where the eye is naturally drawn beyond the softly contoured sofa and table arrangements to the cityscape outside. The national romantic Art Nouveau façade of the neighboring Pohjola building reveals itself from a fresh second-floor perspective, adding a distinctive layer of depth to the spatial experience.
Bouchon Carême is the latest addition to chef Hans Välimäki’s portfolio, focusing on French cuisine. The name combines two key inspirations: bouchon, a reference to the traditional bistros of Lyon, and Carême, a nod to the legendary chef Marie-Antoine Carême (1783–1833), a pioneer of French haute cuisine. True to its name, Bouchon Carême offers unpretentious classics from the Lyon region – elevated with a contemporary twist – in a relaxed and inviting setting.
“It’s important to us that anyone who walks in from the street feels welcome,” explains restaurateur Maria von Graevenitz-Välimäki. In addition to the Välimäkis, the restaurant’s founding team includes Arto Rastas and Miika Lönn.
A historic setting with modern charm
“A restaurant for everyone, with a focus on both meat and vegetables,” was the initial brief given to Fyra, the design studio responsible for the spatial and interior design of Bouchon Carême. Having designed several restaurants for Hans Välimäki in the past, Fyra collaborated seamlessly with the restaurateur to shape the character of the space and its aesthetic.
“The restaurant is located in a building completed in 1900, originally designed as a commercial retail building. Its windows and other structural elements quickly led us to draw inspiration from old European department stores and market halls – and, given the meat-focused menu, even butcher shops,” explains Maija Leskelä, interior architect and project manager for Bouchon Carême at Design Agency Fyra.
“These starting points were interpreted in a modern way in the interior design, resulting in a concept that harmonizes beautifully with the building, which holds a unique place in the history of Finnish architecture.”
At Bouchon Carême, the market hall aesthetic comes to life with tiled walls, long wooden bar counters, and large custom-made display cabinets crafted by a carpenter, ideal for showcasing ingredients. Complementing the ambient lighting, the use of abundant wood, textiles, and varying textures, along with a neutral palette rooted in shades of green, lends a softened, welcoming feel to the interior.
“A sense of hospitality was at the heart of the design,” says Maija Leskelä. “We created dramatic yet warm lighting that catches attention from the street and invites people to ascend the stairs to the second floor. The lighting also helps integrate the upper-level venue into the vibrant cityscape of downtown Helsinki.”
“Creating a welcoming atmosphere was central to the design.”
Large pendant lamps designed by Gino Sarfatti cast a radiant glow, adding to the space's allure. Acoustic considerations were also key, ensuring a comfortable atmosphere that enhances the overall experience. For the furnishings, high-quality, timeless products were chosen, balancing natural and clean-lined aesthetics for a cohesive result.
Finnish Design Shop’s Contract Sales supplied most of the furniture and lighting for the restaurant. Frama’s minimalist Bar Chair 01 stools and Chair 01 seats are paired with Esko Pajamies’ Polar chairs from the 1960s, produced by Lepo Product and upholstered with a custom Kvadrat fabric suited for public spaces. The ensemble is further enhanced by Made by Choice’s Lonna stools, GUBI’s Bestlite table lamps, and Carina Seth Andersson’s Butticula and Puteli candleholders, designed for Marimekko.
Bouchon Carême offers seating for 160 guests. Through thoughtful spatial design, an intimate atmosphere was created within the large corner space. Massive built-in furnishings divide the area into distinct nooks while preserving an open and airy feel with counters and display cabinets that remain accessible from both ends.
“The Välimäkis wanted to avoid any sense of a cavernous, hall-like space,” explains Maija Leskelä. “Instead, the goal was to create cozy corners where guests would feel comfortable settling in. The honest, even slightly rugged wooden furniture draws its design language from history, while brush-painted surfaces emphasize the restaurant's unpretentious concept.”
Dining options for every party size
The bar area, located near the entrance, offers a casual spot to enjoy a light bite instead of the multi-course dinners served in the main dining room.
“I personally love eating at the counter, and I’m glad to see this relaxed, international approach to dining out gaining popularity in Finland,” says Maria von Graevenitz-Välimäki. “Sitting at the counter also gives you the chance to chat with the staff, which can be especially nice if you’re dining alone. We even take reservations for the counter seats.”
The bar features table arrangements that can accommodate larger groups when needed. The dining room, too, was carefully designed to ensure that guests feel at ease – even when dining solo. From the restaurant's expansive second-floor windows, guests can enjoy a private, bird's-eye view of the lively city streets below.
The renovation of the historic building was overseen by the pension insurance company Ilmarinen, and the second-floor commercial space was recognized as a promising location for a restaurant.
“Hans had admired the building for decades and envisioned new possibilities for its use,” says Maria von Graevenitz-Välimäki. “Of course, the old structure presented its own challenges during the renovation. For example, the kitchen equipment couldn’t be carried through the staircase and had to be brought in through the windows with a crane. But that was a small price to pay for the opportunity to operate in this historic building and contribute to revitalizing downtown Helsinki.”
Following Fyra’s design work, the restaurateurs added their own personal touches to the interior. “Small details, like fresh-cut flowers that change weekly, make a big difference. They show guests that the restaurant is well cared for,” she explains.
The Välimäkis’ ultimate goal is to create a timeless classic – a place where guests will want to return year after year.
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Text: Selina Vienola Images: Riikka Kantinkoski