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 with spruce shoot smetana, pickled lingonberries, marinated root vegetables, and fried lichen.
Wine: Ethno Mavrud Cabernet Franc
Non-alcoholic: Spruceshoot juice
Lake Inari whitefish stuffed with smoked whitefish and yarrow mousse, potato flatbread, and fennel beurre blanc.
Wine: Finca Bacara Yeyá
Non-alcoholic: Lemon lemonade
Portokalopita cake with yogurt ice cream and orange gel
Wine: Ainoa Valokki
Non-alcoholic: La Joie Rose Sparkling
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.
The crane fly belongs to the northern summer nights and still shorelines, where whitefish rise to the surface in the dusk. Its light flight above the water signals the moment when fish begin to feed. Fly fishing for whitefish is about reading nature’s rhythm — patience, silence, and fleeting moments on the surface of the water.
During the midnight sun, nature in the North never falls asleep but stays bathed in soft light throughout the night. The water remains calm, and time feels as if it slows down, as the light never fully disappears from the horizon.
The vast and icy sea of the North, where salt air, Arctic light, and rugged nature come together. For centuries, the Arctic Ocean has been a source of livelihood, stories, and exploration — a place where the force of nature feels both harsh and alive.
Named after the Juutua River, this is a moment where the soft light of Inari’s summer night meets the calm flow of water.
The smoke sauna is the oldest form of Finnish sauna tradition — a place where warmth is created slowly and time seems to stand still. Gentle heat, darkened wooden surfaces, and the subtle aroma of smoke create an atmosphere that calms both body and mind. A smoke sauna is more than a sauna; it is a ritual of silence, warmth, and togetherness.
Vanilla infused king crab bisque with pickled bladderwrack and steamed king crab
Wine: Carsin Sauvignon Gris
Non-alcoholic: Aurora Sparkling
Dry-cured trout with potato mousse, wood sorrel caviar, horseradish cream and burbot roe
Wine: Schmitges Spätburgunder Rosé
Non-alcoholic: Cloudberry sparkling
Grilled reindeer sirloin with Lappish potato foam, pine and juniper sauce, reindeer rillette, and crispy blood pudding chips
Wine: Ainoa Ilta
Non-alcoholic: Spruceshoot lemonade
Smoked milk pudding with birch sorbet, malt crumble, juniper sugar, and candied birch leaf
Wine: Ainoa Vaapukka
Non-alcoholic: Rhubarb 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
Nettle soup, oyster mushroom pannacotta, and wild herb oil
Wine: Castiadas Vermentino
Non-alcoholic: La Joie Rose Sparkling
Buckwheat and mung bean tartare with potato nest, red cabbage kimchi sauce, and pickled apple
Wine: Ainoa Aava
Non-alcoholic: Apple & Seasalt Lemonade
Grilled cabbage and fennel with onion purée, sunflower seed wild herb pesto, charred leek oil, and kale chips
Wine: Cortese Orange or Utan
Non-alcoholic: Couldberry Sparkling
White chocolate glazed yuzu parfait with coconut crumble, toasted coconut flakes, and lemon caviar
Wine: Huxelrebe Auslese
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
Vihulainen is an old name for nettle — a wild and resilient plant long valued as both food and herbal remedy. Its fresh, earthy flavor reflects the strength and vitality of northern nature.
Verso means a fresh new sprout — a small yet powerful sign of life reaching toward the light after a long winter.
Lumenviipymä refers to the places where snow lingers longest on sheltered fell slopes even as summer begins. It reflects the slow rhythm of the North and the quiet arrival of summer.
Seabuckthorn liquer, Arctic Gin, cranberry-cherry lemonade
Cloudberry wine, Kyrö Dark Gin, cep balsamico, tonic
Angelica vodka, dill syrup, angelica juice, lemon lemonade
Bivrost Cask Aquavit, rhubarb, lemon juice, rhubarb juice, aquafaba
Rhubarb juice, lemon juice, rhubarb, aquafaba