Erik MansikkaCommunity profile

Our ingredients are local and seasonal, sourced directly from producers, from as close as possible, and in large quantities at once, operating in synergy with our sister restaurant and using all of our ingredients together. We also forage in nearby forests. Empty beer bottles are moulded into unique water glasses by a glass-blower, and our plates are sourced from flea markets or hand-made by us. We don’t serve bottled water, only filtered tap water and we recycle biowaste, metal, paper and oil.