CARELIA 30 YEARS
To celebrate the anniversary, we planned a “4 Seasons of Carelia” menu spectacle, where we celebrate with different themes throughout the year.
In the spring, we enjoy Finnish food from the craftsman and farmer Olli Repo’s wintered Jerusalem artichokes, which are biodynamically grown in Korso. Another specialty on the menu is deer, hunted and cut for us by game butcher Jouni Salo from Kytäjä. Autumn is of course the time of harvest and that’s when we harvest again our own fields from Malmi Green City Farm. We enjoy Finnish game, and the already classic smoked beetroot & hollandaise sauce makes a comeback. The main part of the year-end menu is Jouni Salo’s pigs, whose breeding and care we have followed closely. The cheeses made in collaboration with Perhon Juustola will accompany us throughout the year, and the anniversary year will be concluded with a 12-month-matured Carelia 30 v. Grand Cru Cheddar.
Bienvenue!
CARELIA 30 YEARS – AUTOMNE
available 13.8–4.11.
DEER CARPACCIO & TRUFFLES
Thinly sliced deer from Kytäjä,
toasted butter and sourdough crumble
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BEETROOT & HOLLANDAISE
Cylindra beetroot from our own field smoked on a charcoal grill
and anise-flavored herbs
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DUCK & FOREST MUSHROOMS
Duck from Sauvala Manor cooked on charcoal,
wild mushrooms and organic potatoes from a nearby field
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FROMAGE DU JOUR & ROOT CAKE
White mold cheese made in collaboration with Perhon Juustola
and root vegetable cake from our own field
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LINGONBERRY SORBET & SPRUCE SPROUT
Fresh sorbet from lingonberries
5 courses 69 €
With wines 139 €