Ravintola Kajo
81-85
Gastronomy points 2024
When everything points in the same direction
In Tampere, Finland’s third-largest city, Kajo offers a nature-inspired, authentic dining experience rooted in the region’s bounty. Despite its urban location, every element of Kajo seems interconnected – from the staff’s dedication and thoughtful ingredient sourcing to minimizing food waste and fostering close ties with hunters, fishers, and farmers. The dishes are minimalist, beautiful, and balanced, perfectly paired with a beverage list that highlights craftsmanship and respect for raw materials.
Sustainability highlights
- 70-90 percent of produce is locally sourced, biodynamic, or organic during summer
- 70 percent of wines are certified organic, biodynamic, or low-intervention
- 90 percent of non-alcoholic drinks use local ingredients, often repurposing waste products
- Nose-to-tail gastronomy minimizes waste across all kitchen areas
- Floors are cleaned with an ozone generator, eliminating the need for detergent or hot water
- Partners with schools to teach and inspire young chefs