With the Aalto Museum, worth the trip to Jyväskylä. Filet of red venison with fresh horn-chanterelle sauce, shallot puree, red cabbage braised lightly in goose fat, and the most delicate, utterly...more
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With the Aalto Museum, worth the trip to Jyväskylä. Filet of red venison with fresh horn-chanterelle sauce, shallot puree, red cabbage braised lightly in goose fat, and the most delicate, utterly...more
It took about 20 minutes to get service. Young boy could not answer any questions about the portions. I took vege wok because I had eaten it somewhere else in the same restaurant chain. Terrible...more
Food was alright. A bit too fried vegetables but lamb was worth tasting. Scenery crowns everything. more
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