Finland for foodies: The Berg, Inkoo
Finland holds culinary secrets waiting to be discovered by food enthusiasts. Join us as we embark exploration of Finland's culinary treasures. In this article series, Finland for foodies, we cover bites of the wild delights. Next up The Berg in Inkoo!
Julkaistu
Teksti
Satu Koivisto
Kuvat
The Berg
The Berg is the restaurant of The Bärö Archipelago Hotel, which opened in the summer of 2021. Its location is truly unique, situated in Inkoo amidst the beautiful archipelago of the Gulf of Finland. There are 18 luxury cottages built into the slope, and inside, one feels as if blending into the surrounding pine forest. The restaurant also offers stunning views of the sea.
Nature is also reflected in Head Chef Lauri Saarikoski’s menus, and it was a guiding principle when the restaurant was designed three years ago: classic Nordic food made from northern ingredients with a modern twist.
Ingredients are sourced as locally as possible. The main ingredients come from a 20–50-kilometer radius: fish from local fishermen, game from local hunters, and vegetables from nearby farms. Some shellfish is ordered to the restaurant from the Nordic countries, mainly Norway.
Apart from game, no other meat is used. One exception is a must: there is always tartare on the menu, made from Hereford cattle from a nearby farm. Vegan menu is emphasized to be equally delightful.
There are tasting menus available for four and seven courses. Since most customers are hotel guests, the menu changes every two days. This way, no one spending two nights must eat the same set of dishes on both evenings.
But, of course, nothing prevents you from driving to The Berg just to eat. It takes an hour from Helsinki, and even less than two hours from Turku.
Meet the chef Lauri Saarikoski
The Finnish ingredient which gets your creativity flowing?
Finnish fish, especially pikeperch. It reflects the archipelago of Inkoo well and is incredibly versatile. For example, we recently had a main course where we made a roll from the pikeperch back and ground and seasoned the belly parts with shrimp. The bones were used for broth. We utilize everything.
The wildest flavor combo you’ve created?
We immersed rainbow trout roe in blueberry juice. The result was amazingly good, a bit like blueberry-colored giant caviar with a berry-like acidity. We served it as an appetizer alongside ceviche.
A song which sets your kitchen on fire
Queen’s “Don’t Stop Me Now” has always been on the list. It fits well into a busy kitchen environment.
When @The Berg, taste...
Archipelago sourdough bread. Our customers make sure that it’s available and want to buy the bread to take with them.
When @Inkoo, do...
Just near here, in Bärösund village, there is a bustling summer market, a fish smokehouse, and another restaurant of ours, Scola. If you have more time, head to the Gölisnäs recreation area for camping and sauna.
Go visit The Berg
- thebaro.fi
- Barösundintie 679, Inkoo, Finland
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