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.
Orange - yuzu–marinated whitefish with whitefish roe, pickled radish and spruce oil.
Wine: Fang Des Tages riesling
Non-alcoholic: Lime kombucha
Cep arancini, mushroom cream, lingonberry gastrique and pickled mushroom
Wine: Ainoa Ilta
Non-alcoholic: Crowberry juice
Rye-crusted trout, confit vegetables, allspice–bay leaf oil, lemon gel and a creamy fish broth
Wine: Carsin Sauvignon Gris
Non-alcoholic: Apple & Seasalt lemonade
Reindeer fillet, Puikula potato purée, fried cep, reindeer black pudding, blueberry lichen, pickled lingonberry, blueberry - balsamico sauce
Wine: Bedoba Saperavi
Non-alcoholic: Blueberry lemonade
Crowberry cake, gooseberry sorbet, sweetgrass cream, marinated gooseberries and a crowberry tuile.
Wine: Ainoa Sametti
Non-alcoholic: Sweetgrass-Fireweed 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
Mettäjärvi is a secret place every local knows. It is one of the quietest lakes in the Inari wilderness and a prized fishing spot whose location is never shared and not even with the closest friends. Locals also catch fish there for their home freezers. In this dish, whitefish is paired with bright northern acidity and the forest-fresh notes of spruce oil.
Kasari is a wide, wind-exposed expanse on Lake Inari. Lake Inari trout is deeply respected by the locals. The lake crashing against shoreline rocks, the trout lifted from its depths, and the familiar elements of a traditional fish soup all give this dish its character. It is also a tribute to the local fishermen who, defying the weather, uphold a tradition whose skill and dedication we greatly value.
Kielas is the narrow highland that runs along the fells – an ancestral reindeer route and a landscape shaped by grazing. Its lichen-covered ground, fell birch and quiet forest edges are captured in this dish. Reindeer fillet is paired with Lappish potato purée, reindeer black pudding, fried cep, blueberry lichen, pickled lingonberry and a blueberry–balsamico sauce. Together, they form a refined expression of the reindeer’s nourishment and the deep, unmistakable character of the northern terrain.
Winter night is the quietest moment of the North – a time when berries rest beneath the snow and the forest’s aromas deepen. The dark and bright tones of the dish reflect that moment: a northern winter night where darkness and light move side by side.
Jerusalem artichoke is a hidden root of the North, growing quietly beneath the frost in the shelter of the earth. The trilogy reveals its natural depth and the layered character of the northern soil – a story that unfolds only when the root is lifted into the light.
The northern forest yields its harvest slowly: mushrooms rising from lichen beds, berries ripening in the shadows of moss and the deep aromas of the earth. This dish brings together those layers of the forest and their subtle umami – the quiet strength of the northern seasons gathered onto one plate.
Kajo is the first light of a northern morning – the moment just before and just after the polar night, when a faint glow breaks the blue silence. The warm, ember-like tones and spices of the dish reflect that glow: the first touch of light meeting the lingering darkness.
Frost is born from the silence of the night – a pale surface that settles lightly over everything, like winter’s own secret. Beneath it rest colours and flavours that awaken only when the frost breaks and light reveals the hidden world beneath. This dish captures that moment before dawn, when winter is still whispering.
Jerusalem artichoke trilogy
Wine: Cortese Orange-Utan
Non-alcoholic: Currant leaf sparkling
Cep arancini, mushroom cream, lingonberry gastrique, and pickled mushroom
Wine: Ainoa Ilta
Non-alcoholic: Yarrow & Lingonberry juice
Celeriac baked in a salt crust, roasted cauliflower-miso purée, puffed rice and sunflower seed espuma
Wine: Ainoa Silkki
Non-alcoholic: Blueberry juice
Fried and crispy panisse, chickpea–butternut squash purée, lemon–saffron pearls, and tirokafteri sauce.
Wine: Sophie Schaal gewürstraminer
Non-alcoholic: Spruceshoot lemonade
Vanilla foam, cranberry granite, grapefruit, cranberry long drink cubes, and meringue
Wine: Ainoa Kaste
Non-alcoholic: Yarrow 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
Orange - yuzu–marinated whitefish with whitefish roe, pickled radish and spruce oil.
Wine: Fang Des Tages riesling
Non-alcoholic: Lime Kombucha
Cep arancini, mushroom cream, lingonberry gastrique, and pickled mushroom
Wine: Ainoa Ilta
Non-alcoholic: Yarrow & Lingonberry juice
Rye-crusted trout, confit vegetables, allspice–bay leaf oil, lemon gel and a creamy fish broth
Wine: Carsin Sauvignon Gris
Non-alcoholic: Apple & Seasalt lemonade
Fried and crispy panisse, chickpea–butternut squash purée, lemon–saffron pearls, and tirokafteri sauce.
Wine: Sophie Schaal gewürstraminer
Non-alcoholic: Spruceshoot lemonade
Crowberry cake, gooseberry sorbet, sweetgrass cream, marinated gooseberries and a crowberry tuile.
Wine: Ainoa Sametti
Non-alcoholic: Sweetgrass & Fireweed 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
Mettäjärvi is a secret place every local knows. It is one of the quietest lakes in the Inari wilderness and a prized fishing spot whose location is never shared and not even with the closest friends. Locals also catch fish there for their home freezers. In this dish, whitefish is paired with bright northern acidity and the forest-fresh notes of spruce oil.
Kasari is a wide, wind-exposed expanse on Lake Inari. Lake Inari trout is deeply respected by the locals. The lake crashing against shoreline rocks, the trout lifted from its depths, and the familiar elements of a traditional fish soup all give this dish its character. It is also a tribute to the local fishermen who, defying the weather, uphold a tradition whose skill and dedication we greatly value.
Kajo is the first light of a northern morning – the moment just before and just after the polar night, when a faint glow breaks the blue silence. The warm, ember-like tones and spices of the dish reflect that glow: the first touch of light meeting the lingering darkness.
Winter night is the quietest moment of the North – a time when berries rest beneath the snow and the forest’s aromas deepen. The dark and bright tones of the dish reflect that moment: a northern winter night where darkness and light move side by side.
Kyrö Dark Gin, Jaloviina, Cloudberry liquer
Angelica Vodka & Juice Aquavit liquer Lemon Aquafaba
Jameson, maarianheinäsiirappi, sitruunaa, tonic
Jaloviina, Gustav cloudberry liquer, Cep balsamico, Seasalt, Aquafaba
Turmeric & Ginger juice, Angelica, Spruceshoot, Roasted citrus liqued