Scappi

The story

Scappi Helsinki: Modern Italian Kitchen in Katajanokka

A Renaissance Name, A Modern Team

Scappi in Helsinki serves modern Italian cuisine inspired by Bartolomeo Scappi, the sixteenth century chef who published the first illustrated cookbook in 1570. Restaurant manager Francesco Cereda guides head chefs Simone Portas and Stefano Mancusi through a kitchen that mirrors that historical dedication to technique. The trio originally bonded while working at London’s Bocca di Lupo, carrying forward a strict policy of making everything from scratch. Flour dusts every counter and garlic lingers in the air as the staff prepares sauces, doughs, and cured meats daily.

Handmade Pastas and Local Ingredients

The Italian kitchen centers on fresh pasta pulled directly from the preparation area, including tagliolini tossed in grana padano and pici carbonara finished with guanciale. Ravioli cacio e pepe arrive alongside brown butter and fried sage leaves, while scialatielli pair with clams, chili, and lemon zest. Cold cuts feature truffle mortadella alongside regional salami, and raw Finnish beef tartare gets dressed with hazelnut and parmesan cream. Grilled options highlight local cattle paired with roasted carrots and salsa verde, proving that Scandinavian sourcing complements classic Italian cooking.

The Family Table

Located in Katajanokka, the dining room operates as a close-knit gathering where familiar faces greet guests by name. The crew maintains a supportive environment that translates into attentive service and unpretentious hospitality. A recent Gault&Millau score of eleven reflects this consistent approach to cooking and community rather than rigid formalities. Diners settle into an atmosphere built on shared plates, loud conversation, and a straightforward belief that good food requires nothing more than honest ingredients and steady hands.