Photo: Max Griss
Ravintola Kuurna
71-75
Gastronomy points 2024
Bridging the gap
It’s when you first understand the origins of the produce and the methods with which it’s been treated that you truly grasp the art of bridging the gap between farmer and guest. This philosophy is well understood at Kuurna. Vegetables from Majvik and their own organic vegetable shop in Hakaniemi Market Hall, fish from Jakobstad, and meat from local producers—thoughtfully sourced ingredients crafted into dishes of genuine, authentic flavors. The menu is marked with date, reflecting its adaptability to the rhythms of the seasons.
Sustainability highlights
- 90 percent of fruit and vegetables are organic or biodynamic
- Practices leaf-to-root cooking
- Visits farmers at least once a year for insights and inspiration
- Prioritizes work-life balance
- Provides staff with extensive health insurance, both at work and outside
- Offers staff generous benefits to spend on sports, cultural services, massages, and other non-hospital covered expenses
- Food waste is minimized by planning, not overproducing, counting and weighing portions