SicaPelle

Praising nature and the wild 

Working together with Sami Tallberg, Mikko Lahtinen helped bring the restaurant Punkaharjun to an international audience. Back then, foraging and advocating for wild ingredients was a hit. And it appears to be so again with Mikko and his wife Taru’s own restaurant, SicaPelle. The 19th-century mansion, which is shared with Hotel Onni, gives a small hint of the slightly old-fashioned work taking place inside the kitchen. The dishes are down-to-earth and simple but flirt heavily with Asian cuisine. Any parts of the ingredients that are not used in the tasting menu appear in new forms for other dishes.

Summary:

• Conscious use of electricity

• Seasonality of ingredients is highly prioritized

• Less popular parts of ingredients are featured

• Broken tableware is repaired

• Staff are off for all major holidays