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.
Smoked reindeer heart, smetana, pickled lingonberry, marinated vegetables, fried lichen and smoked reindeer broth
Wine: Weemala Pinot Noir
Non-alcoholic: Cranberry sparkling
Lake Inari whitefish stuffed with herbs, Potato flatbread, sauce vierge
Wine: Macon Vinzelles Chardonnay
Non-alcoholic: Aurora sparkling
Yuzu parfait, white chocolate glaze, lemon caviar, coconut crumble with toasted coconut shavings
Wine: Huxelrebe Auslese
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
A kammi, or turf hut, is a traditional northern structure. Kammi was built from local materials such as mountain birch, birch bark and turf, often covered with lichen. A kammi reflects a northern way of life, where food is prepared and preserved on nature’s terms, often also using smoke.
Juomus refers to a winter net used for fishing under the ice. It is part of the northern fishing tradition, where the catch is lifted from the quiet, frozen lake in the midst of winter. Juomus reflects the rhythm of nature and the unpredictability of winter fishing, as what rises from beneath the ice is never entirely known.
Halla refers to frost that forms close to the ground, covering the landscape with a delicate layer of rime. It is a fragile and fleeting phenomenon where cold and clarity meet.
For many, a mettäjärvi is a carefully guarded place, where the catch is reliable and one returns to time and again. A mettäjärvi may lie at the edge of a marsh, sheltered by pine forest, or even just by the roadside. It remains a mystery to everyone else but the fisherman, and the only certainty in a mettäjärvi is the catch.
A bud is the beginning of a plant, where new growth emerges. It is the first sign of spring, delicate yet full of strength.
Takatalvi refers to the return of cold in the middle of spring, when winter makes one final comeback. After a long warm period, snow may fall again and the frost returns, delaying the arrival of spring. It is a moment when the seasons meet, and summer still lingers just out of reach.
Blood orange marinated trout, pickled radish, yuzu gel, and birch leaf oil
Wine: Cortese Spätburgunder Rosé
Non-alcoholic: Lime kombucha
Buckwheat - mung bean sprout tartar, potato nest, red cabbage kimchi sauce and pickled green apple
Wine: Ainoa Aava
Non-alcoholic: Cloudberry sparkling
Reindeer fillet, “kumpus”, smoked reindeer–potato purée, cep mushrooms, blueberry lichen, pine-infused demi-glace and lingonberry gel
Wine: Bedoba Saperavi
Non-alcoholic: Blueberry lemonade
Brown butter crumble, “talkkunahyve” ice cream, marinated berries
Wine: Ainoa Kaste
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
Carrot chawanmuchi, carrot tuile, sea buckthorn - carrot gel, seed soil and pickled carrot
Wine: Cortese Orange-Utan
Non-alcoholic: Spruceshoot lemonade
Buckwheat - mung bean sprout tartar, potato nest, red cabbage kimchi sauce and pickled green apple
Wine: Ainoa Aava
Non-alcoholic: Cloudberry sparkling
Chickpea panisse, pumpkin puree, spicy chickpeas, tirokafteri sauce, and sauteed cabbage
Wine: Sophie Schaal Gewürstraminer
Non-alcoholic: Spruceshoot juice
Yuzu parfait, white chocolate glaze, lemon caviar, coconut crumble and toasted coconut shavings
Wine: Huxelrebe Auslese
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
Porkkanamaa is a place where seeds can be sown already in autumn, waiting for spring. Snow covers the ground, but beneath the surface everything prepares for a new growing season, and as the warmth returns, growth begins slowly. Porkkanamaa reflects the underground world, where layers, roots and flavours intertwine before emerging into view.
A bud is the beginning of a plant, where new growth emerges. It is the first sign of spring, delicate yet full of strength.
Sarastus refers to the first light of day, the moment when night fades and a new day begins. In spring, sarastus brings with it light and its warmth, as darkness and cold give way and nature slowly begins to awaken. This warmth and sense of awakening are reflected in the dish’s soft, roasted and balanced flavours.
Kyrö Dark Gin, Jaloviina, Cloudberry liquer
Angelica Vodka & Juice Aquavit liquer Lemon Aquafaba
Jaloviina, Gustav cloudberry liquer, Cep balsamico, Seasalt, Aquafaba
Turmeric & Ginger juice, Angelica, Spruceshoot, Roasted citrus liqued