At the mouth of a river by Norra Karelen in the east of Finland, there is a restaurant that cares for the local farmers and fishers and embraces nose-to-tail gastronomy. Like many other restaurants at these latitudes, Kielo labors with short seasons and limited access to produce. During the summer, about 90 percent of the ingredients come from fields and forests nearby. Concurrently, that number is about 20 percent in the winter. The wine list is not the longest we’ve seen, but it makes up for it by being well-considered and personal. Non-alcoholic drink choices are made in-house from local berries.