Restaurant Solitary
81-85
Gastronomy points 2024
Knowledge and love for nature
At Restaurant Solitary, the Nordic pantry is at the heart of their cuisine, with a special fondness for ingredients sourced near Lake Saimaa. However, they remain open to influences and ingredients from beyond the region, refusing to be bound by geographical or ideological constraints. Mastery of preservation techniques is essential in this latitude, and here, ingredients from summer are salted, dried, smoked, pickled, or fermented to create vibrant, creative, and flavorful dishes served in their natural setting – right in the heart of nature.
Sustainability highlights
- Local organic beef and lamb from small-scale farmers
- Hare, beaver, and moose sourced from local hunters
- Preference for small-scale, sustainably produced ingredients
- Valuing staff diversity in skills and experience
- Menus are not published in advance, adapting to ingredient availability
Information
Head Chef: Remi Trémouille
Kuruntie 22, 58900, Rantasalmi, Finland
Remi Trémouille
Restaurant Solitary, Rantasalmi, Finland
Restaurant Solitary offers a dining experience in a secluded corner of Finland, by the beautiful lake Saimaa.
Remi Trémouille, head chef and owner, what are your requirements when you choose your produce?
– We want it to be as fresh, pure and wild as possible! We’re lucky because we’re next to a forest, so we forage quite a lot. Above all, it needs to be local. In the summer, we spend a lot of time fermenting, pickling and making juice to preserve as much as possible for the cold season. I’m surprised by how much we can find in our surroundings, from local honey and milk to fish and crayfish. We have a lot of skilled farmers nearby, and I have a friend with a hunting team that can provide everything from elk to castor.