We had the chef's menu for two, and this turned out to be one of the most interesting dinners we ever had. The chef for this summer prepared very special courses, with sometimes surprising combinations of ingredients that worked very well together. Among the five + two extra dishes especially memorable were a cold soup combining manna porridge with cucumber and a fantastically tender and tasty goose. And the desserts -- first one had mushroom icecream, which sounded crazy but worked really well, and second one was a really beautiful combination of among others flower petals and rose icecream.
Also the service was working really well. Great cudos for the young ambitious chef, he might still go far.
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