Cooking in Helsinki for 20 years, this restaurant follows the seasons: wild fish and game, mushrooms and berries, and organic vegetables from Ahlberg's farm half an hour's drive away. Wild reindeer from Salla has long been a fixture, and head chef Ari Ruoho dives to gather bladderwrack seaweed himself.
Tables are booked online, and dinner usually takes one and a half to four hours. In the upstairs Chef Table kitchen a private chef cooks a multi-course dinner for your group with wine pairings, while in the Kokka kitchen groups cook under a top chef's guidance. The alcohol-free cold brew drinks were developed by Iina Peltonen. The entrance and toilet are wheelchair accessible.
