Seasonal, often foraged ingredients are used in this exceptional bistro's plant, fish or meat starters and mains, and wild, plant or dairy desserts. From either the regular or vegan menu, stunning plates might include scallop meat cooked with red currant juice, herbs and vegetables, or grilled potatoes with chanterelle mushroom, creamed corn, summer flowers and corn-husk velouté.
Finnish artists not only provide the dining room's ceramic plates and paintings on the whitewashed walls, but also forage for the kitchen's wild herbs, berries, mushrooms and catch its fish. There are just 20 seats, so book ahead.
