From arctic nature to you
Chef’s Menu
Aika Kitchen offers a daily changing three-course Chef’s Menu inspired by the northern seasons and our unique location at the meeting point of three countries – Finland, Sweden, and Norway.
Each menu is created using the finest locally sourced ingredients, allowing nature and seasonality to guide the experience.
Our cooking is simple, clean, and ingredient-driven – a modern interpretation of Nordic flavours rooted in the surrounding landscape.
Many of the ingredients we use are gathered from the Arctic wilderness, reflecting the unique character of the North and the rhythm of the seasons.
If you have any questions, dietary requirements, or special requests, please feel free to contact our staff.
Menu Finland
Sugar-Cured Whitefish (L,G)
Fermented cucumber
Green apple
Buttermilk and birch oil
Reindeer filet (L,G)
Slow-cooked reindeer
Parsnip three ways
Game sauce
Blueberry Pannacotta (L,G)
Blueberry compote
Angelica meringue
Crispy oat
Menu Sweden
Arctic Char Tartare (L,G)
Västerbotten mousse
Fish roe
Rice crisp
Roasted Elk Tenderloin (L,G)
Smoked bone marrow sauce
Celeriac
Shallot and mushrooms
Raspberry Sorbet (G)
White chocolate mousse
Rhubarb
Raspberry dust
Menu Norway
Lamb Tartare (L,G)
Spruce oil
Pickled mustard seeds
Sour cream
Pan-Fried Halibut (L,G)
Dark fish velouté
Pointed cabbage
Potato cream
Crème Caramel (G)
Sour cream ice cream
Strawberries
Vegeterian menu
Burrata (G)
Herb pesto
Marinated tomatoes
Crispy rice
Bean & Quinoa (L,G)
Jerusalem artichoke
Beluga lentil risotto
Pickled red onion
Dessert of the day
3-COURSE CHEF’S MENU
75 €
MATCHING WINES
49 €
Please note that there may be changes to the menus.
We use a variety of wild and foraged ingredients in our dishes. If you have pollen, celery, herb, or related allergies or sensitivities, please inform our staff before dining.
If you have any guestions or special reguest, please feel free to contact us.
Lactose free L, Gluten free G, Vegan VE
Origin country of Aika Kitchen meat products is Finland/Sweden
More information about ingredients and allergens from staff