This restaurant, pub and bar in one venue is housed in a traditional restaurant building. It was founded in 2020 by head chefs Markku Ojala and Arto Lattu. The menu uses local raw materials, and the dishes are described as honest, high-quality cuisine. The à la carte dishes change with the seasons and are served until late evening. The whisky selection ranges from mild to rare and demanding expressions, and the wine list offers quality wines.
Tables can be reserved through an online form, at least three weekdays in advance. Catering is offered for everything from private parties to large corporate events, and the venue holds events regularly, such as themed dinners. The seating, entrance and toilet are wheelchair accessible.
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