Focus on the crew
Dani Hänninen runs a restaurant that stands in time. Here, the people are as important as the food; one can’t run a restaurant without a healthy staff — an insight that is unfortunately not fully accepted in the restaurant industry. There is also an obsession with local ingredients. Sunflower oil is used instead of olive oil, and apple cider vinegar replaces lemons. They brew the beer themselves, just 40 km from the restaurant. Passionate team members help pick wild herbs throughout the local area. The result is lively, colorful, and creative cooking that is accompanied by a matching wine list. Frugal? Absolutely. Tasty? Of course!
• The well-being of the staff is the main priority
• A vegan menu is always an option
• Nearly all produce is locally sourced
• Utilization of smaller fish, less desired by others