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Happy is the one who treats his taste buds, happy is the one who cherishes his true love.

Most dishes can be made gluten- or lactose free!Please inform the staff of your allergies.

L = Lactose free
LL = Low lactose level
G = Gluten free
M = Milk free
VE = Vegan

Bon appétit!

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Starters from the garden and pot

SALAD FROM THE GREEN ISLES VE, M

6,80 €

Fresh salad tossed in lemon vinaigrette, marinated vegetables, tomato relish and quinoa-lentil-cauliflower brunoise as well as toasted spelt-beetroot bread.

CHEESE SALAD FROM SALONIEMI FARM L

7,90 €

Nettle gouda from Saloniemi farm, fresh salad tossed in lemon vinaigrette, marinated vegetables, tomato relish and quinoa-lentil-cauliflower brunoise as well as toasted spelt-beetroot bread.

ASTRID’S STARTER BREADS VE, M

6,90 €

Smoked paprika and beetroot hummus, spruce shoot oil and toasted spelt-beetroot bread.

THE HUNTSMAN’S CEP AND CHANTERELLE SOUP L

Creamy cep and chanterelle soup topped with spruce shoot oil, spelt-beetroot bread and butter.

STARTER................................................9,90 €

MAIN COURSE......................................12,80 €

RAFTERS’ REINDEER SOUP L

Cheese soup with shredded reindeer chuck and roasted artichoke served with malt bread and butter.

STARTER................................................11,20 €

MAIN COURSE......................................14,80 €

STARTER STONE FROM THE LAND OF THE SAMI L

12,80 €

Cold-smoked salmon, tarred Baltic herring, smoked bream, smoked reindeer liver, corned elk, beef brisket mousse, malt bread and herb pistou cucumber.

From the history books: Cows in the Viking Age were small and didn’t produce milk during the winter months. The milk was made into cheese, which didn’t spoil like milk. Cheeses were a luxury food for the Vikings. The more cheeses were served to guests, the wealthier the house. Cream cheese was seasoned with herbs and whey was used as a beverage. Dried and cooked cheeses were for the winter and eaten especially at Christmas.

Salmon from Kemi river Cold-smoked salmon is made in a juniper box and gets its vibrant colours from the nortern lights, it’s said. In the past salmon brought wealth and kept hunger at bay. Even if crops failed, there was always salmon in the river. Salmon and fishing had an impact on the local agriculture. There was more than enough fish, and it’s said that local farmhands had a clause in their contracts which stated that salmon couldn’t be served every day. The salmon was preserved by salting up until the 1950s. Up until the end of the 19th century the salmon was cured in huge wooden tubs that could fit even 400 kg of fish. Before curing the fish were gutted and split in two and to preserve their beautiful red colour the fish were treated with a solution of sodium nitrate.

THE EMPEROR’S FISH SHINGLE L

12,90 €

Cold-smoked salmon, herring caviar, smoked bream, fresh salad tossed in caesar sauce, herb pistou cucumber, tomato relish and malt bread served on a shingle.

THE STARTER SHIELD OF ASGÅRD L
For two

14,80 €/person
29,60 €

Cold-smoked salmon, smoked bream, tarred Baltic herring, herring caviar, bear salami, smoked reindeer liver, corned elk, beef brisket mousse, fresh salad tossed in caesar sauce, herb pistou cucumber, tomato relish, nettle gouda from Saloniemi farm, blackcurrant jam, spelt-beetroot bread and malt bread.

From the history books: Wild game, such as bear, elk and deer, brought variation to the table. Not until the middle ages were forests and wild game owned so that only kings and noblemen were allowed to hunt in a certain area. In the Viking Age forests were for everyone. The Vikings ate a lot of meat: beef, pork, lamb and goat. The animals were usually slaughtered in fall, but some were slaughtered separately for big feasts, such as Christmas. The meat was preserved by salting, drying, fermenting or curing. Horse meat was chopped and cooked in a way which resembled current-day kebab, although omitting the heavy spices. In Iceland the Vikings also ate seal and whale.

Blue lupin producer Jalotofu The pioneer of natural, domestic plant protein. Finnish blue lupin is the secret of the slightly sweet taste of Jalotofu’s hand-made lupin tempeh. The bean has over 30% of protein, lots of fiber and only a little starch, so it will keep even the biggest eaters full for a long time. Tempeh is a fermented food traditionally made from soy beans. Tempeh originated in Indonesia and Southeast Asia; in the west tempeh is also made from peas or lupin. Tempeh differs from tofu by its nutritional content and flavour. Because of the fermenting process and the use of whole beans tempeh has more protein, fiber and vitamins, a firmer consistency and a more intense, slightly nutty flavour.

Main Courses

FROM HELGA'S GARDEN

HE EARL’S JACKFRUIT STEW L, G

19,80 €

Spicy jackfruit and vegetable stew, parsnip mashed potatoes, oven roasted root vegetables, blueberry-onion jam and roasted artichoke.

LUPIN TEMPEH OF THE VALKYRIES VE, M, G

22,90 €

Blue lupin tempeh topped with vikings’ herb sauce and smoked paprika hummus, spicy tomato sauce, viking shield potatoes and quinoa-lentil-cauliflower fry-up.

FROM THE SIDE OF THE BOAT

CAESAR SALAD FROM KEMI RIVER L

17,90 €

Cold-smoked salmon, fresh salad tossed in lemon vinaigrette, quinoa-lentil-cauliflower brunoise, marinated vegetables, herb pistou cucumber, tomato relish, boiled egg, caesar sauce and butter-fried malt bread sticks.

THE NOBLES’ ZANDER L, G

25,60 €

Butter-fried zander served with dill and sour cream sauce, parsnip mashed potatoes, creamy beetroots and roasted artichoke.

From the history books: The Vikings ate peas, beans and onions. The English taught the Vikings how to grow cabbages. The Vikings didn’t eat too much vegetables. Fish was a staple alongside meat. Especially cured fish was eaten. Curing was one of the few ways to keep fish from spoiling. Fresh fish was grilled, smoked of boiled. Bread and porrige was made from wheat, rye, oat and barley. Wheat bread was an expensive treat for the rich.

Kustavin savipaja and Mainio Savipaja Kustavin Savipaja Oy is a family business – a pottery shop in the archipelago which has been producing its entire collection by hand since 1975. The basic collection is designed by Aija Paatero, but today the production and new collections show the workmanship and know-how of the entire staff. The basis is a broad and practical collection of pottery, from which everyone can pick a combination they prefer. The collection also includes a great number of decorative items. MainioSavi is a pottery shop producing high-class hand-made utility goods and decorative items. MainioSavi has been operating in Puuppola, Jyväskylä since 1998. Every item is hand-made from earthenware and fired to temperatures between 1260 and 1270 degrees. Many items are made on a traditional potter’s wheel.

FROM OUR PASTURES

THE KHAZARS’ CHICKEN SWORD M, G

19,90 €

Chicken glazed with tar sauce, spicy tomato sauce, bacon potatoes, oven roasted root vegetables and blueberry-onion jam.

HICKEN FROM THE GOAT HERDER’S FIRE LL, G

21,80 €

Juicy grilled chicken and goat cheese served with herb pistou, Wine of Wisdom -sauce, viking shield potatoes, oven roasted root vegetables and rhubarb jam.

RURIK’S WILLOW GROUSE L, G

28,60 €

Grilled willow grouse, lingonberry-butter sauce, black salsify and potato cake, oven roasted root vegetables and blackcurrant jam.

PORK OF THE NORMANS G

19,90 €

Smoked pork neck glazed with vikings’ herb sauce, grilled pork belly, rosemary sauce, creamy cheese potatoes, stewed onion, oven roasted root vegetables and apple-chili jam.

Normal 200 g.........................................19,90 €

Large 400 g...........................................29,90 €

VIKING WARRIOR’S MEAT PAN G

21,70 €

Beef brisket glazed with tar sauce, reindeer groat sausage, grilled pork belly, cognac-pepper sauce, creamy cheese potatoes, creamy beetroots and blackcurrant jam.

From the history books: In the Viking Age food was eaten with a knife and a spoon. They had no forks, because the fork hadn’t been invented yet. Drink was served in wooden cups. The rich drank from silver cups or even glasses. Food was served on big platters. Drinking horns were mainly used on special occasions. As drinking horns don’t have stems, they had to drink it empty at one go.

Ulf BlackbeardUlf Blackbeard, the head chef of restaurant Harald. Raised in the dark north, he can see stars better than southern cooks, a skill that was crucial to the Vikings on long sea trips. The name Ulf he got from Icelandic Vikings, meaning wolf (ulfr) and the name Blackbeard from a distant ancestor from the Caribbean, Captain Blackbeard. The wild blood of pirates courses in his veins, not to mention the looks. That certainly wasn’t a downside when he travelled all over the world learning how to cook, nowadays watching over the pots and cauldrons in the village’s kitchen.

FROM THE CAMPFIRE

BLACKBEARD’S BEEF STEAK L, G

Sliced Black Angus petite tender steak and beef brisket mousse, Wine of Wisdom -sauce, viking shield potatoes and oven roasted root vegetables.

Normal 150 g.....................................................26,90 €

Large 300 g.......................................................37,60 €

PEPPER STEAK FROM THE BYZANTINE COURT L, G

Beef tenderloin topped with pepper mustard, cognac-pepper sauce, black salsify and potato cake, oven roasted root vegetables and a crispy bacon chip.

Normal 150 g...................................................35,90 €

Large 300 g.....................................................53,80 €

AIFUR’S LAMB STEW L

23,80 €

An all-time classic: slowly stewed neck of lamb served with parsnip mashed potatoes, oven roasted root vegetables, tarred lingonberries, spelt-beetroot bread and herb pistou.

LEATHERPANTS’ ELK PAN L, G

23,70 €

Stewed elk entrecote, elk sausage, lingonberry-butter sauce, bacon potatoes, oven roasted root vegetables, stewed onion and tomato relish.

REINDEER FROM THE NORTHERN FELLS L, G

34,80 €

Reindeer tenderloin and stewed reindeer chuck, cep and chanterelle sauce, black salsify and potato cake, oven roasted root vegetables, warm bread cheese and tarred lingonberries.

From the history books: The Varangian Guard was an elite unit of the Byzantine Army, whose members served as personal bodyguards to the Byzantine emperors. The guard was established during the reign of emperor Basil II, when Vladimir I of Kiev sent 6000 men to help him defend his throne against the rebel general Bardas Phokas. The Varagians had fought with the Byzantine Army before, but for the first time in 988 they were made an elite unit, which followed the emperor wherever he went. The guard soon gained a reputation of being brave and extremely loyal. At first, the guard consisted of Rus’ men, but soon gained other Scandinavians, such as Norwegians, Swedes and Icelandic. The guard was well known for their love of alcohol and long war axes, and they were called ”axe-wielding warriors” in Byzantine chronicles.

The Viking worlds The world view of the ancient Scandinavians was based on belligerent sagas, which said that the universe was divided, among others, to Asgård, the world of the gods, and Midgård, the world of humans. The world tree Yggdrasil was a giant tree which connected all nine worlds of the universe. It is thought to have been either an ash or a yew; the latter is supported by the mention in Edda of it being an evergreen. Alcohol is the sap of Yggdrasil and drinking alcohol might have been a sacrament. The world tree is a mythical tree which binds the sky and the earth together or supports the skies. It stands in the centre of the Earth.

MIMIR’S GAME SWORD G

For one............................................39,70 €

For two.......................................... 77,80 €

Reindeer tenderloin, stewed elk entrecote, willow grouse, elk sausage and vegetables skewered on a sword served with cep and chanterelle sauce, lingonberry-butter sauce, viking shield potatoes, creamy cheese potatoes, creamy beetroots and blackcurrant jam.

THE SHIELD OF MIDGÅRD G
For two

33,90 €/person
67,80 €

Beef brisket glazed with vikings’ herb sauce, tender neck of lamb and chicken glazed with tar sauce served with cognac-pepper sauce, Wine of Wisdom -sauce, viking shield potatoes, creamy cheese potatoes, oven roasted root vegetables and beef brisket mousse.

THE SHIELD OF VANAHEIM G
For two

8,60 €/person
77,20 €

Sliced Black Angus petite tender steak, stewed elk entrecote, reindeer chuck and reindeer groat sausage served with cep and chanterelle sauce, rosemary sauce, viking shield potatoes, creamy cheese potatoes, oven roasted root vegetables and tarred lingonberries.

Suomen jäätelö Harald’s delicious ice cream is made by Suomen jäätelö. Only milk from Finncattle is used in the process. The milk from these indigenous cows is well suited for making ice cream because of the naturally higher fat and protein content. These properties are needed to make the best possible ice cream when striving to get the most delicious flavour. No artificial flavouring or colouring is used in the making process. Every used ingredient is the best of its kind.

Sweet Endings

MAIDSERVANT’S DESSERT SHINGLE L

15,90 € Gluten free +1 €

Mouthwatering chocolate cake topped with pear mousse, a crispy pancake, raspberry sauce, bark bread ice cream, wild strawberry mousse and baked apple jam.

HARALD’S TAR TREAT L

8,90 €

Harald’s famous tar-flavoured ice cream, nougat-caramel sauce, almond and oat crumble and dried blackberries.

FREYA’S CHOCOLATE CAKE G

9,90 €

Mouthwatering chocolate cake topped with pear mousse, dried blackberries, yogurt drops and raspberry sauce.

SIGRID’S SALTY LIQUORICE MOUSSE VE, M, G

10,80 €

Salty liquorice mousse, lemon and salty liquorice sorbet, liquorice meringue, liquorice sauce and dried blackberries.

PANCAKES FROM REVAL L

10,20 €

Gluten free + 2 €

Crispy pancakes served with raspberry sauce, cardamom ice cream, wild strawberry mousse and blueberry jam.

NORTHERN MATRON’S BREAD CHEESE L, G

8,90 €

Warm bread cheese sprinkled with cinnamon and sugar served with baked apple jam and bark bread ice cream.

BESTLA’S ICE CREAMS G

Feel free to choose from the following flavours:
Tar, bark bread, cardamom, vanilla L Chocolate, lemon and salty liquorice sorbet VE, M To accompany: Baked apple jam, blueberry jam, raspberry sauce, nougat-caramel sauce or liquorice sauce

1 scoop.......................................4,20 €

2 scoops.....................................6,80 €

From the history books: Bark bread is the edible bark split and inner bark of the pine tree. A bark pine must be atleast 50 years old, preferably with a thin and smooth bark and no branches. The inner bark is easiest to extract from late May to early July. Before grinding the bark has to be treated: it is roasted and boiled to remove harmful substances. Bark is ground into bark flour which can substitute some of the rye flour when baking. Bark bread has been an emergency food in Finland in times when food has been scarce, last during the civil war in 1918. Nowadays bark bread is appreciated because it contains lots of fiber and other useful substances like flavonoids and lots of iron, manganese and zinc. One kilogram of bark flour contains the daily need of vitamins B1, B2 and C.

Rolf the Walker Rolf the Walker often travelled to Paris to ”feast” or for a robbing trip. He liked the new flavours so much that he no longer wanted to go back North to eat frozen lingonberries, so he convinced the king of France to give him a patch of land in exchange for the promise to keep other vikings away from Paris. Over the years he ate so much and got so fat that no horse was able to carry him, forcing him to travel by foot.

THE DESSERT SHIELD OF JOTUNHEIM L
(made for at least two)

17,90€/person

For two...................35,80€
Gluten free + 1 € / person

Mouthwatering chocolate cake topped with pear mousse, crispy pancakes and raspberry sauce, warm bread cheese sprinkled with cinnamon and sugar, wild strawberry mousse, salty liquorice mousse, baked apple jam, blueberry jam, tar-flavoured ice cream, bark bread ice cream and lemon and salty liquorice sorbet.

HELGA’S PANCAKE PARTY
Gluten free +1 € / pancake

22,60 €

Five crispy pancakes, wild strawberry mousse, raspberry sauce, baked apple jam and three scoops of cardamom ice cream.

ICE CREAMS OF THE THREE NORNS L, G

9,90 €

Cardamom ice cream, bark bread ice cream and lemon and salty liquorice sorbet.

Desserts in the Viking Age Nuts and honey were a sweet treat as well as imported almonds, figs, dates and apples. Also wild berries, like blueberries and strawberries were eaten.