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Helsinki

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Helsinki 2023 menu

Dinner in the Sky® Helsinki 2023

Lunch in the Sky

Dinner in the Sky

Chef

Dinner in the Sky® Helsinki 2023

Mirali Dilbazi

Founder of Ukraine’s first fine dining restaurant, Miral, which has been listed in the “50 Best discoveries” list of restaurants and named one of the rising stars of the Ukrainian food scene. In autumn 2019, an ambassador of the new Ukrainian cuisine completed an internship at Amass restaurant in Copenhagen – one of the world’s leading sustainable restaurants.

About Miral

Mirali is Ukraine’s first fine-dining restaurant, which opened on 15 January. November 2021. The restaurant has a fully open kitchen, based on seasonality, local ingredients and waste-free production.

Mirali is located in the industrial area of Kiev’s historic Podil district, in the garage of a former packaging factory. The garage has been completely renovated, but the industrial atmosphere of the place has been preserved. At the entrance there is a recess that has been converted into a cellar with high ceilings and original concrete structures. The façade of the restaurant is open and glass-walled.

From the restaurant’s tables, customers can easily watch both the city’s traffic through the windows and the cooking process.

Fermentation plays a special role in the Miral ecosystem. It allows the team to carry out great experiments and achieve rarely discovered flavours. This year, the restaurant expanded with an exploratory and evolving kitchen that makes umeboshi from local plums and apricots, lactic-acid Japanese quince, katsuobushi from silver carp, bottarga caviar, various garumes, soy sauces and miso paste. Mirali uses only organically grown produce from local farmers. In line with the zero-waste ideology, all unsold bread is recycled into amazake and misotahn.

70% of the products used in the restaurant are organically grown or do not harm the environment according to the restaurant’s internal standards. Livestock and poultry are bought from local smallholders who do not restrict the movement of livestock and allow them to graze freely. In addition, the restaurant only orders dairy cattle that are at least 5 years old and receives them as whole carcasses to avoid wastage. Fish and shellfish come from tried and tested fishermen who do not use nets, or from farms that follow international standards and prefer tested and approved feed. The use of persistent consumables such as plastic wrap, baking paper, foil and refuse sacks will be reconsidered.

Anton Yatsuk is the assistant chef at Mirali restaurant, who worked with Mirali Dilbaz at Khata Podoprihora and no doubt supported Mirali in her own restaurant.

Maria Ovramenko is a service manager who has worked at Mirali since it opened.

Mirali’s philosophy and approach are based on two fundamental principles. Chef Mirali Dilbazin and her team pay particular attention to the quality of the produce and who grows it. Before opening the restaurant, the team spent a year looking for the best farmers with the same principles. One of the key factors in designing the menu is the experience of different cultures and the connection to the roots of the Azerbaijani-born chef Miral. That’s why the menu includes dolma with XO sauce, suzme and Herson dried tomatoes with tomato honey as a reminder of Miral’s sweet Baku tomatoes.
Miral’s cuisine is closely linked to permaculture, where different types of plants grow in harmony with each other at the same time in the same place. Chef Mirali sees her food in the restaurant as permaculture. Her approach is closely related to the approach to herbalism, where dishes are prepared with seasonal and local produce that are in harmony with each other and complement each other on the plate, maximising the potential of each species. This attitude is as environmentally friendly as possible.
Mirali uses the best techniques from different cultures and around the world, from Asia to Scandinavia, but she still only uses Ukrainian agricultural products in her creativity.

He calls his approach the new Ukrainian cuisine, which focuses on exploiting the potential of every ingredient.

The restaurant is designed as an open space where all processes are visible: you can see all the raw materials arriving on your plate in their original form. The whole team is involved in serving. The chefs will serve the dishes together with the waiters and explain the ingredients and characteristics of the products.

The restaurant’s menu is laconic. It is based on seasonal local produce with a strong emphasis on house-fermented dishes.

Miral’s wine list includes 1,100 different natural wines (organic and biodynamic), 200 of which are rare and unique. The main selection criteria are low production, spontaneous fermentation and a maximum of 70 mg sulphur per litre.

5/5

Dinner in the Sky® Helsinki 2024 packages and prices

Choose from five different packages according to menu and duration
Lunch in the Sky®
188
for two
  • Price for two persons
  • Time in the Sky 40 min
  • Three-course lunch menu
  • Aperitif and wine included
  • 11.00 - 16.00
Dinner in the Sky®
338
for two
  • Price for two persons
  • Time in the Sky 80 min
  • Four-course dinner menu
  • Aperitif, wine and digestif included in the price
  • between 17.00 and 22.00
Brunch in the Sky®
138
for two
  • Price for two persons
  • Time in the Sky 30 min
  • Two-course brunch menu
  • Wine included in the price
  • between 9.30 and 11.00
Champagne in the Sky®
118
for two
  • Price for two persons
  • Time in the Sky 20 min
  • A menu of small snacks
  • Champagne included in the price
  • 16.00 - 17.00
Cocktail in the Sky®
108
for two
  • Price for two persons
  • Time in the Sky 20 min
  • The menu includes small snacks
  • Cocktail included in the price
  • between 22.30 and 00.00
Lunch in the Sky®
188
for two
  • Price for two persons
  • Time in the Sky 40 min
  • Three-course lunch menu
  • Aperitif and wine included
  • 11.00 - 16.00
Dinner in the Sky®
338
for two
  • Price for two persons
  • Time in the Sky 80 min
  • Four-course dinner menu
  • Aperitif, wine and digestif included in the price
  • between 17.00 and 22.00
Champagne in the Sky®
118
for two
  • Price for two persons
  • Time in the Sky 20 min
  • A menu of small snacks
  • Champagne included in the price
  • 16.00 - 17.00
Brunch in the Sky®
138
for two
  • Price for two persons
  • Time in the Sky 30 min
  • Two-course brunch menu
  • Wine included in the price
  • between 9.30 and 11.00
Cocktail in the Sky®
108
for two
  • Price for two persons
  • Time in the Sky 20 min
  • The menu includes small snacks
  • Cocktail included in the price
  • between 22.30 and 00.00

Important information

frequently asked questions

Important information

  • The height of the guest must be at least 1.4 metres
  • Guests under 18 must be accompanied by an adult
  • The experience is open to wheelchair users and people with mild disabilities
  • No alcoholic beverages served to minors

Good to know

  • Ask in advance about vegetarian food and report any food allergies
  • Security staff may refuse to serve drunk guests on security reasons
  • Children are not allowed in the restaurant without adult supervision
  • Arrive at least 20 minutes before the announced event time
  • If you are late, your booking will be cancelled and no refund will be given
  • Remember to take your booking confirmation with you

What to take with you?

  • Dress according to weather
  • Remember that at 50 metres, the wind is a bit stronger and it can be a bit colder than on the ground.
  • By bringing your phones and cameras, you can take great photos and videos while enjoying a great dinner in the heights

Weather

  • Lifts are made and meals are served even in the rain
  • Liftings are delayed or cancelled in thunderstorms or when wind speeds exceed 13 m/s
  • Withdrawals may be cancelled or delayed due to weather conditions, even only shortly before the planned withdrawal.
  • If the withdrawal is cancelled, food and drinks will be served in the lounge and you will be given a full value gift voucher to book the experience at the next available time.

Size of groups

The maximum number of people in a group participating in a single lift is 22

Security

Dinner in the Sky® is a product developed by Events in the Sky with exclusivity and security as keywords. We want to offer our customers the most exclusive experiences in complete safety. All our products meet the requirements of the German standard DIN 4112. The products are designed under the supervision of the Rheinland TÜV inspection body. This dedication to safety is probably one of the reasons why Dinner in the Sky® is now operating in over 40 countries and has been officially licensed in the most demanding countries such as the USA, Canada, Australia, South Africa, etc.

5/5

Dinner in the Sky® in media

The experience recognised by leaders