DINNER
Dinner is served from Thursday to Saturday from 18.00 to 21.00, Sunday from 17.30 to 20.30.

KASVIO CHEF’S MENU
A bouquet of wild greens served with braised kohlrabi, daikon and tarragon mousse.
Mini beetroot blinis with beluga lentils, beetroot-miso sauce, horseradish foam and briefly pickled cucumber with dill.
Stinging nettle and smoked cashew cheese gnudi with white button mushroom cream.
Roasted aubergine pocket filled with chipotle-spiced black beans and seitan. Served with a fresh lime-parsley sauce.
Woodruff Swiss cream, poached rhubarb, strawberry sorbet, ginger crumble and fermented rhubarb.
…………………………………………………… 48.50
Accompanying wines per glass
……………………………………………………….8.00
A selection of matching organic, natural, cool-climate wines.
Kombucha pairing per glass
………………………………………………………..3.90
A selection of matching kombucha’s made in-house.
Pairing beers per bottle ………………………………………………………. 4.80 / 6.60