Taking ingredients to a higher level

In Vaasa, on the eastern shore of the Gulf of Bothnia, FRÖJ, let ingredients take center stage. Head Chef Mattias Åhman, soon be flanked by fellow Chef of the year-winner Jonathan Slotte, aims to bring out the best in every locally caught char, handpicked forest mushroom or freshly harvested celery. The gastronomy is confident and, at the same time, conscious. The nose-to-tail philosophy is ever present in the kitchen, as are the producers, who get introduced to the guests via the map accompanying the menu. The kitchen’s craftsmanship shines not only in the dishes but also in the beverages, where the alcohol-free alternatives stand out, offering impressive depth and variety.