KNUT BREAD BAKED FROM ALFRED’S SOURDOUGH

Carrying the name of Alfred’s grandfather, this bread is freshly baked by adapting his original recipe. Knut believed that great bread (and a handsome moustache) is what makes a man. This sourdough Knut reminds Alfred of his childhood days with his grandfather. Back then, the bread was always brought to the table freshly baked and with roasted butter, his grandfather’s speciality, created by a lucky accident when the butter kettle was left on the stove for just a little too long. The same favourable fogetfulness runs in Alfred’s genes and can be witnessed in his kitchen.

TO ACCOMPANY THE BREAD

Smoked Olives (LF/GF/Veg) 6€

Stracciatella & Truffle (LF/GF) 8€

Pesto & Cream Cheese (LF/GF) 8€

Whitefish Roe Mousse & Dill Oil (LF/GF) 6€

Cold cuts from southern Europe (DF/GF) 12€

Selection of cheeses with compote of the day (GF) 12€

Extra Bread Basket (GF) 5€

COLD

“Simple and delicious food made with good ingredients is something that is topical always and everywhere. This is one of the things I have learned on my journeys.” 

— Alfred

CELERY & MISO

Ladies and gentlemen – starring celery. Miso-glazed celery steps onto the stage in a glossy costume, rich with deep umami and unexpected confidence. Miso mayonnaise and soy-marinated oyster mushrooms handle the supporting roles with a steady hand, bringing rhythm and depth to the performance. Pickled pear delivers a fresh plot twist, and cashew nuts bring the curtain down with soft applause. A vegetable dish that doesn’t ask for attention — it earns it. (DF / GF / available as Veg / contains NUTS)

14 €

PARMESAN CHURROS

FROM ALFRED’S TRAVEL DIARY, BARCELONA – 7.3.1994

“Evening was already settling over Barcelona as I wandered calmly along La Rambla and slipped once more into the alleys of La Boqueria. The market was filled with the aroma of cheese, bursts of laughter, and an unhurried flow of people. I bought a piece of Parmesan — one that felt more like a decision than a purchase. Later, in the kitchen of my guesthouse, the idea became clear. I fried crisp churros and grated the Parmesan straight into the dough. Alongside, I prepared a truffle cream and added pickled pearl onions, just enough to keep the whole composition alert. Sometimes the best result comes from letting the ingredients lead the way.”

16 €

SALMON & SOY

Our host values salmon that shines elegantly through flavour alone. Sashimi-cut salmon is paired with the umami of soy, the structure of horseradish mayonnaise, and the fresh counterpoint of pickled cucumber. The gentle warmth of ancho gusto adds subtle depth, while puffed quinoa breaks the harmony with a light, crisp crunch. Perhaps that is why this dish lingers in memory — not for what it has in excess, but for what it has in just the right measure. (DF/GF)

16 €

VENISON & HAZELNUT

Snow crunches beneath each step as the forest rests in winter silence. The light has grown brighter, yet the cold still holds its grip — and it is precisely then that these flavours are born. Alfred serves venison as a tartare, pairing it with the gentle softness of hazelnut mayonnaise. Carrot marinated in sea buckthorn brings brightness and acidity, while pickled mustard seeds add a subtle edge. Fried kale and cured egg yolk build texture, and a finish of smoky grill oil ties the flavours together. A winter dish where silence can be tasted — and remembered. (DF/GF/contains NUTS)

18 €

HOT dishes

“My favourite recipe infatuates me over and over again! It reminds me of my once-in-a-lifetime experiences and the homely feeling of the rootlessness world traveller.”

- Alfred

LEEK & SMOKED FISH

In Alfred’s mind, a good soup is a bit like a warm wool sweater — it doesn’t make a show of itself, but it does its job quietly and reliably. In this dish, a light and airy leek–potato soup rests on charred leek, topped with a smoked fish mousse and just a hint of smoke, exactly where it belongs. Leek ash, dill oil and lemon gel keep the whole composition awake, reminding us that a soup can be much more than just a soup. (LF / GF / available as VEG)

15 €

JERUSALEM ARTICHOKE & APPLE

Alfred approaches risotto the same way he approaches conversation — it cannot be rushed. In this dish, roasted Jerusalem artichoke gives the risotto a deep, earthy character that reveals itself from the very first bite. A hazelnut and sage crumble adds gentle crunch and wintery warmth, while Granny Smith apple cuts through with fresh acidity. A risotto that moves at its own pace — and rewards those who are willing to slow down. (LF/GF/available as VEG)

18 €

ARCTIC CHAR & LOBSTER

In this dish, Alfred lets the North meet a touch of luxury. Pan-fried Arctic char is restrained and precise – a fish that needs little around it, yet stands confidently alongside the deep, quietly celebratory notes of lobster sauce. Fried potato and dill mayonnaise bring a sense of familiar comfort, cauliflower purée adds softness, and grilled broccoli ties the whole together with a gentle winter rhythm. A dish of elegance without stiffness – a moment made for pausing and simply enjoying. (LF/GF)

22 €

DUCK & RED CABBAGE

Alfred has one rule during the cooler months: duck should never be rushed. When the leg is slowly confit-cooked in its own fat, the result is exactly as tender as the evening calls for – preferably with a glass of red wine within reach. Red cabbage is gently braised, pickled apple adds just the right lift, and a rich poultry cream sauce brings everything together – with blackcurrant and just enough Jaloviina to raise a quiet smile. Kale and Savoy cabbage keep the dish grounded, reminding us that comfort can still feel light on its feet. A dish that takes its time – and hopes you will too. (LF/GF)

23 €

SWEET

“Because a meal without dessert is like a grandfather without a moustache.” 

— Alfred’s grandchildren

MANGO & COCONUT

FROM ALFRED’S TRAVEL DIARY, HONOLULU 1.4.1994:

“On Hawaii, days begin more gently than anywhere else. The morning opened with mango – ripe and warm, the kind you eat with your hands and without hurry. Palm shadows moved slowly, and the sea kept its steady rhythm in the background all day long. In the evening, dessert felt like a natural continuation of the place. The mango mousse was bright and sunlit, the coconut sorbet cool and calming – like a brief moment in the water after the heat of the day. White chocolate gained freshness from citrus, pineapple seasoned with rum and lime added depth, and toasted coconut recalled the island’s rougher, sun-baked side. Not all sweetness needs weight – sometimes balance is enough.” (GF/available LF/available VEG)

11 €

SEA BUCKTHORN & MALT

For Alfred, markets are a symphony of scents and shades: the bright acidity of sea buckthorn, the warm depth of malt, and a touch of unmistakable Finnish edge. A malt cake forms the calm, grounding base, while sea buckthorn–pumpkin sorbet lifts the whole with vivid freshness. Liquorice mousse and sea buckthorn gel add depth, and pumpkin seed brittle breaks the softness at just the right moment. A dessert that tastes like it was carried home from the market — familiar, yet seen anew. (LL/contains ALMOND)

11 €

LINGONBERRY & CARAMEL

Alfred remembers the lingonberry whipped porridge of his childhood, patiently whisked and eaten even when you were already full. It was a dessert that needed no explanation. In this dish, airy lingonberry whipped porridge meets almond financier and caramel ice cream, where toasted buckwheat and browned butter bring warm depth. Buckwheat–lingonberry granola finishes the whole. A dessert that tastes like someone took care of you. (LF/contains ALMONDS)

11 €

KIDS

Children’s menu is available only with a dining group

PAN-FRIED ARCTIC CHAR

with French Fries and fresh vegetables (LF/GF)

10.90€

meatballs

with French fries and fresh vegetables (LF/GF)

7.90€

ice cream

Caramel Ice Cream (LF/GF)

Coconut Sorbet (DF/GF)

4.00€