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, forest flavours, mustard cream and rye (L)
Recommended wine: Ventisei Montepulciano
Non-alcoholic: Crowberry juice
Wild trout, Lappish potato, charred onion land lacto-fermented carrot L, G
Recommended wine: Grauburgunder Pinot Gris
Non-alcoholic: Clodberry sparkling
Blueberries, "pulla" ice cream, nuts L
Recommended wine: Ainoa Bilberry
Non-alcoholic: Fireweed & sweetgrass juice
Our reindeer meat is locally sourced from area's reindeer herderfamilies. By Sami custom we use all the parts from reindeer. A typical way to eat reindeer heart is dried.
Most pursued catch of the Juutua river is bright red colour trout. It is a most delicious taste experience of the local cuisine.
Pike of Lake Inari has lived in pure and deep waters, which makes its meat tasty - not to mention trout and whitefish of Lake Inari as well.
Reindeer tallow is reindeer's fat that gives a lot of reindeer flavour to food. Reindeer blood pudding, also known as "kumpus" is delicacy full of energy, and boiled especially during reindeer round-ups.
Did you know that there is a hundred different words for snow in Sami language? Weather have set the pace for a living. Snow for example has enabled migrating after the reindeer by skiing.
Cold smoked pike, salted and dried trout, pickles and rye bread toast (L)
Recommended wine: Kir-Yanni Assyrtiko
Non-alcoholic: Angelica juice
Cod cheeks, brioche, brown butter, apple and fennel "caviar"
Recommended wine: Gabrielle Desteeres Cremant
Non-alcoholic: Heather & Goosberry Kombutcha
Grilled reindeer, reindeer fat fried potatoes, reindeer blood dumbling, cep, redwine and lingonberry sauce (L)
Recommended wine: Rocim Alicante Bouschet
Non-alcoholic: Cranberry & Birch “lemonade”
Black tea, ginger, lemon and popping candy
Berry sorbet, sea buckthorn, merengue and yoghurt
Recommended wine: Ainoa Havu (Spruceshoot & Lingonberry wine)
Non-alcoholic: Raspberry lemonade
Garnacha Blanca, Malvasia, Temperanillo Blanco
Zweigelt, St. Laurent, Cabernet Sauvignon
Grenache, Mourverde, Syrah
Cask Aqvavit, lingonberry vodka, roseroot syrup, allspice, lingonberry lemonade
Kyrö Dark Gin, blueberry lemonade, Ponzu Soy, tonic water
Kyrö Bitter, seabuckthorn liquer, roseroot syrup, tonic water
Koval Bourbon, tar liquer, pine bark syrup, Stout, orange juice
Finnish brandy, butterscotch liquer, homemade ale, cep stock, apple juice
Cask Aqvavit, Martini Rosso, beetroot juice, dark balsamico, lingonberry juice
Blueberry vodka, herbal juice, sweetgrass syrup, oat milk
Crowberry, Angelica, Spruceshoot, Sweetgrass & Willowherb, Cloudberry
Spruceshoot, beetroot juice, roseroot syrup, spruce powder, tonic water
Homemade ale, cloudberry juice, sweetgrass syrup
Rowanberry juice, juniper kombucha, sweetgrass syrup, tonic water
Ginger juice, blackcurrant syrup, dark Balsamico, soda water
Honey, Sprucesprout, Lingonberry
Tinta Barroca and Tinta Roriz
Tinta Barroca and Tinta Roriz