Outstanding high-end dining from the winter season's menu. Highly attentive service from Tina, the Chef's wife.
One highlight: reindeer three ways (deep-fried breaded liver), cutlet, spiced roll: millefeuille potato, blackcurrant jus, carrot puree, parsnip puree.
Another highlight: white fish ceviche, marinaded trout, amazing salmon.
A third highlight: cinnamon ice-cream tempura with cloudberry soup containing white cheese.
Fantastic also-ran: cod with a hint of orange, king-crab risotto.
Amuse-bouches: also delightful.
Home-made caraway crispbread. Outstanding.
This is a chef who has chosen to do a small range of dishes, and to do them outstandingly well. If you were here for a week, you might not want to eat the same dishes again and again - on the other hand, they're made well enough that you might be perfectly happy to.
The hotel does a good buffet breakfast, but that's another story. If you're in Saariselka looking for fine dining, come here.
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