We craft our menus using in-season northern flora and fauna, and constantly try fresh ways to bring traditional northern ingredients into contemporary cooking.
Nothing tastes better than a locally sourced dinner with the midsummer sun flickering in the splashes of the river. In the winter, a crackling fire in the hearth keeps you warm and cozy as the polar night outside reaches subzero temperatures.
Let us take you on a journey through the pure northern landscape through our dishes.
Our menu is built around what is in season and locally sourced, and it changes two times a year to reflect the changes in nature. Have a look through our seasonal menu and book your table with us.
Reindeer tartar, pickled relish, pickled lingonberry gel, almond potato crisp and pine mayonnaise
Wine: Weemala Pinot Noir
Non-alcoholic: Spruceshoot juice
Sous Vide cooked Lake Inari trout, smoked fish hollandaise sauce, parsnip purée, roasted yellow and striped beets
Wine: Finca Bacara Yeyá
Non-alcoholic: Lemon lemonade
Blueberry–crowberry cake, blueberry gel, blueberry sorbet, and white chocolate crystal
Wine: Ainoa Sametti
Non-alcoholic: Blueberry lemonade
We bake bread every day, so all our food is prepared in a kitchen, where small traces of gluten may be present. You can ask for gluten free bread. In case of any food allergies, please ask for the ingredients of our portions and drinks from the staff. We also use some unusual ingredients i.e. birch.
All meat used on this menu is from Finland.
L – lactose free, G – gluten free, D – dairy free, V – vegetarian
A wild, lush forest where paths vanish and nature takes over. Reindeer pass through, mushrooms appear, and berries ripen in hiding. It’s a taste journey into the Finnish woods – unpredictable, but full of treasures.
Kasari is one of the well-known open water areas of Lake Inari – a wide and expansive part of the lake, often mentioned in the conversations of local fishermen. It's one of those places tied to strong memories and stories from the shores of Lake Inari.
Kaarnikka, or crowberry, thrives on fell slopes and rocky marshes where only the hardiest plants grow. Its dark, intense flavor reflects the strength and freshness of the North – a modest yet powerful berry rooted in Lapland’s culinary tradition.
“Lippa” is a traditional whitefish lure, familiar to fishermen around Lake Inari. In this dish, whitefish takes its rightful place among northern flavors.
Arancini holds the flavors of the northern forest; the depth of cep mushrooms, the freshness of berries, and the earthy scent of moss. A comforting bite where the forest reveals itself in concentrated form, both austere and abundant at once.
A birch-covered upland crossing the fell ridge – a quiet path known by both reindeer and those who wander. It is part of both landscape and way of life, where northern tradition and the rhythm of nature move side by side.
Cep is one of the forest’s most treasured gifts. Its flavor is deep, full-bodied, and earthy. Sweetgrass brings gentle sweetness and fragrance, as if the light of Summer is carried into Autumn. Together they make a surprising and enchanting encounter of forest flavors.
Smoked whitefish terrine, whitefish roe, archipelago bread chips, pickled relish, smoked smetana, dill oil and buttermilk sauce
Wine: Schmitges Spätburgunder Rose
Non-alcoholic: Aurora sparkling
Cep arancini, mushroom cream, lingonberry gastrique, parmesan foam and pickled matsutake
Wine: Champalou Vouvray
Non-alcoholic: Angelica juice
Pan fried reindeer sirloin, fried reindeer tongue, blood pudding, fried cep mushroom, juniper seasoned almond potato purée, lingonberry balsamico sauce, blueberry lichen and cep chip
Wine: Bedoba Saperavi
Non-alcoholic: Crowberry juice
Cucumber granite and Angelica caviar
Cep ice cream, cep caramel, sweetgrass–white chocolate cake, and chocolate ganache
Wine: Ainoa Kaste
Non-alcoholic: Fireweed & Sweetgrass juice
We bake bread every day, so all our food is prepared in a kitchen, where small traces of gluten may be present. You can ask for gluten free bread. In case of any food allergies, please ask for the ingredients of our portions and drinks from the staff. We also use some unusual ingredients i.e. birch.
All meat used on this menu is from Finland.
L – lactose free, G – gluten free, D – dairy free, V – vegetarian
Rehydrated carrot tartar, puffed carrot chip, wood sorrel gel, soy-ginger mayonnaise and leek ash oil
Wine: Ainoa Aava
Non-alcoholic: Lime Kombucha
Cep arancini, mushroom cream, lingonberry gastrique, parmesan foam and pickled matsutake
Wine: Champalou Vouvray
Non-alcoholic: Angelica juice
Celeriac baked in a salt crust, roasted cauliflower-miso purée, puffed rice and sunflower seed espuma
Wine: Colle Stefano Verdiccio di Matelica
Non-alcoholic: Peach, chamomile & orange ice tea
Cucumber granite and Angelica caviar
Chocolate brownie, pistachio ice cream, pumpkin marmalade and marengue
Wine: Ainoa Havu
Non-alcoholic: Cranberry & Cherry lemonade
We bake bread every day, so all our food is prepared in a kitchen, where small traces of gluten may be present. You can ask for gluten free bread. In case of any food allergies, please ask for the ingredients of our portions and drinks from the staff. We also use some unusual ingredients i.e. birch.
All meat used on this menu is from Finland.
L – lactose free, G – gluten free, D – dairy free, V – vegetarian
The soft light of the midnight sun lingers on the horizon – not quite day, not quite night. Kajastus, meaning the gentle northern glow, brings its own hue and leaves a subtle mark on the flavors as well.
Autumn dresses in brilliance. Colors glow, the air turns crisp, and the earth offers its bounty. The depth of celeriac and the roasted notes of cauliflower meet the lightness of rice and the warmth of sunflower. Korea syksy is a tribute to the abundant beauty of the northern fall.
The garden overflows with ripened sweetness and vibrant color. The depth of chocolate, the freshness of pistachio, and the gentle sweetness of pumpkin come together like a harvest feast. A moment where the warmth of summer lingers on the edge of autumn.
Angelica vodka, nettle syrup, lime and soda
Bivrost Aquavit, cloudberry wine, cloudberry juice, lemon and aquafaba
Napue Gin, raspberry wine, yarrow juice, roseroot syrup and soda
Kyrö Dark Gin, sea buckthorn, vanilla syrup, lemon and aquafaba
Cloudberry juice, lemon and aquafaba