The 63-seat farmhouse-style restaurant has antique rural furniture and a large natural-stone fireplace. Its bread oven is used for sourdough rye bread. Founded by Saara Eskola, it displays her wartime and historical objects. The hand-hewn log buildings were constructed in 1972–1974 and moved to the present site.
Catering covers christenings, weddings, memorial events, family celebrations and corporate occasions. Meeting and training days can include meals from breakfast to dinner. A sauna, sauna cabin and hot tub can be hired, with summer log cabins for two or ten people. Parking and the toilet are accessible.
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