Scandinavian cuisine uses select seasonal produce that honours its true flavouring. A tribute to the high-quality of our meals is the Chaîne des Rôtisseurs Coat of Arms, awarded in 2000 which is revised annually.
Mika Jokela, Chef de Cuisine and his staff prepare meals combining pure flavours, out-of-the-box thinking and strong professionalism. He reveals some of the highlights of the a la carte-menu:
– One of our most popular dishes is Tournedos Vanajanlinna. Grilled duck's liver and brioche with fig-salad is absolutely one of our most famous dishes.