Rogue Rouge: Island charm and French-Nordic flavours in Helsinki

By Molly McPharlin | Photos: Jens Zitting

Across from Kruununhaka, one of central Helsinki’s most picturesque neighbourhoods, Tervasaari (Tar Island) is a small recreational island connected to the city by a pedestrian causeway. With views of the sea, the Finnish icebreakers and Uspenski Cathedral in nearby Katajanokka, it is now home to Rogue Rouge, a restaurant serving an appealing mix of Finnish and French cuisine and classic home cooking.

Rogue Rouge is the creation of Kimmo Kuusrainen and Joona Havisalmi, two Finnish restaurateurs with an extensive background working in restaurants across the city. “This is our first restaurant together,” says Kuusrainen. “The name refers to both the former red warehouse that houses the restaurant and to us, Joona and me. We’re a bit of a pair of rogues ourselves. Our ambition is quite simple: to serve food and drink that feel right for the occasion, whether that’s a platter of doughnuts and Champagne on Vappu (the First of May celebration in Finland), or freshly caught perch with new potatoes in summer. We want every meal to belong naturally to the moment.”

A former warehouse with character

Renovated a few years ago, the warehouse was a passion project of Finnish actor Jasper Pääkkönen, also the mastermind behind Löyly, a contemporary landmark building, sauna complex and restaurant which opened in Helsinki in 2016. “When the opportunity arose for new restaurateurs to take over the space, we had to embrace the challenge,” says Kuusrainen. “Its maritime setting gives the area a character of its own, a feeling of being away from the city even when you’re right in the centre of it. In Finland, the weather plays a defining role in how people spend their time. Our space offers both a spacious terrace for those seeking sun, and cosy interiors where guests can enjoy a meal and watch an autumn storm or winter snowfall.”

Rogue Rouge: Island charm and French-Nordic flavours in Helsinki

Having worked in many different kinds of restaurants, the pair had a good idea of what they wanted Rogue Rouge to be. “I started washing dishes in a lunch place during the summer as a teenager. I’ve worked in everything from the iconic Helsinki Hotel Kalastajatorppa to small, privately owned restaurants like Hans Välimäki’s Bistro Bardot. We’re trying to take the best practices of we’ve experienced from them all and incorporate into Rogue Rouge,” says Joona Havisalmi.

Joona Havisalmi and Kimmo Kuusrainen, owners of Rogue Rouge.

An oasis in the city centre

From the moment they visited the space for the first time, the two knew that they were going to go for it. “We both got our socks knocked off by the beauty of the island, the sea view and the vibe that the 100-year-old building had to offer,” says Havisalmi. “Without even asking Kimmo, I knew we were going to say yes.” Rogue Rouge opened in May 2026 and has had a promising first few months.

Rogue Rouge is in the centre of Tervasaari. A walking path winding through trees and lush greenery around the small island gives a 360-degree view of the sea. The restaurant houses an original log fireplace with a glass wall that offers a water view from every seat in the restaurant. The terrace faces onto the park, where guests can enjoy long Finnish summer days over a meal. The full menu is served both inside and outside.

Rogue Rouge: Island charm and French-Nordic flavours in Helsinki

French cooking, Finnish ingredients

Kuusrainen and Havisalmi both agree that Rogue Rouge is a place to have fun. “We want people to enjoy great wine, food and cocktails,” says Kuusrainen. “Rogue Rouge combines a French kitchen with Finnish ingredients and local twists. We include seasonal Finnish products on the menu as much as we can. We focus a lot on fish and seafood. For example, our fish and seafood soup is a combination of Finnish salmon soup, bouillabaisse from France and chowder from the US. It has been very well received so far.” Vegetarian and meat dishes are available as well.

Although they take cooking and service seriously, Kuusrainen and Havisalmi insist that they are not very serious themselves. They hope Rogue Rouge will attract more activities in Tervasaari – live music, a sauna scene and an international clientele. But, says Kuusrainen; “We just want people who visit us to feel welcome, heard and respected. To make them smile and laugh, and share moments with loved ones. We’re just the platform for people to enjoy life. As the great Marco Pierre White said, ‘Serve your food hot, serve it quick, and let Mother Nature be the artist.’”

Rogue Rouge: Island charm and French-Nordic flavours in Helsinki