Our Chef de Cuisine’s unique creation combines Finnish nature and waters as we approach the lake towards the Finnish forest and mental landscape. From there, our story continues its journey towards flat fields and rocky pasture. For dessert, we enjoy the flavors offered by the Apaja backyard.
Starters served to table
Selection of local fishes; pike perch, cold smoked salmon and smoked vendace mousse.
Black salsify soup with lovage
Main course from the buffet
Local lamb, smoked in Apaja
Creamy coffee gravy
Potatoes with salt and herbs
Desserts served to table
Dessert from Apaja’s backyard
51 e | guest
Žorž Rebula, Slovenia 12cl
Franz Hahn Riesling, Austria 12cl
Xavier Vignon Côtes du Rhône Villages, France 16cl
Huxelrebe Auslese bio Lorenz, 8cl
Maxime Trijol VSOP | Cloudberry liqueur 4cl