A space for creativity.
BasBas Studio is the space for our whims and projects. Here thoughts bounce and ricochet freely, we delve into wines and lark about the ingredients. We evolve in themed, numbered chapters. What we offer is influenced by our current obsessions, passions and serendipity.
Enchanting ambience.
We constantly develop new themes depending on ingredients, micro-seasons and macro-feelings but the core of BasBas Studio is always the enchanting ambience. That means there’s also room for occasional theme nights, pop-ups by the good people of BasBas and wine tastings. Whatever the buzz is, we always, always bend ourselves backwards to charm, impress and entertain.
The place to be.
They say that there’s no place like home. But we insist that actually there is. BasBas Studio is the kind of cozy nook that gives you the urge to invite people to a party for them to be charmed by incredible delicacies and things you hold dear.
We all know that when you want find the most sparkling conversations, moreish edibles or delightful thirst-quenchers at a party, you should navigate towards the kitchen. BasBas Studio is a more or less a big open kitchen with space for 24 party people.
What's on
STUDIO Nº 2 // 5.–21.3.2025
Four brightly twinkling stars. Our second chapter, Studio 2, is besotted with four gorgeous ingredients. Those are celebrated on this menu from nose to tail, from root to fruit.
STARTERS
Shrimp carpaccio & shrimp mayonnaise | 15
Celery, gorgonzola & hazelnuts | 12
Duck salami, Tête de Moine cheese & rhubarb | 14
White asparagus & shrimp aigo | 13
MID-COURSES
Duck broth & shrimp dumpling | 16
Gnocchi & white asparagus | 14
MAINS
Duck breast, red wine reduction & endive | 25
Grilled celeriac ”kebab” | 20
DESSERT
Milk chocolate & rhubarb | 9
It is possible to enjoy the dinner glutein free, lactose free and free of nuts. Regrettably we are not able cater for other allergies or special diets in this chapter.
Please note that BasBas Studio is closed for a private event on Tuesday 4th of March. Therefore this chapter, Studio 2, begins on Wednesday 5th of March.
Coming up
STUDIO Nº 3 // 25.3.–25.4.2025
The first flush of spring. Studio 3 is enchanted by the dainty greenness of the early spring and charmed by the gentle primeurs.
STARTERS
Globe artichoke with tomato vinaigrette | 12
White asparagus, miso & sake | 13
Leek, lamb sweetbread & grilled ramson | 14
Calamari, Padron pepper & aioli | 15
MID-COURSES
Gnocchi with ramson & Västerbotten cheese | 14
Roasted chicken broth ”supreme” with morel & scallop | 16
MAINS
Charred mackerel with ras el hanout & feta cheese | 23
Grilled veal entrecôte & dill sauce (contains fish) | 25
DESSERT
Rhubarb & crème Chantilly | 9
It is possible to enjoy the dinner glutein free, lactose free, fish free and free of nuts. Regrettably we are not able cater for other allergies or special diets in this chapter.
How to find us
Google Maps>>
By trams 1 (Perämiehenkatu), 6 (Telakanpuistikko) and 3 (Eiran sairaala) or buses 20 and 30 (Eiran sairaala).
BOOKING / BASBAS STUDIO
We evolve in numbered chapters. Our booking calendar opens for each new theme a couple of weeks before the launch. More information on what is going on, upcoming themes and on the opening of the booking calendar can be found also from Instagram and Facebook.
1–4 guests
Please note that we accept bookings for groups of a maximum of 4 people. Please be aware some of the seating is located at the bar next to our open kitchen.
You can book a table through our online booking. Same day enquiries also by phone (+358 44 988 9896) from Tuesday to Friday from 11 am to 3 pm and during our opening hours.
In case you are interested in our data protection clause (in Finnish), please click here.
