It has been predicted that there's going to be Northern Lights in Levi soon. So take a look skywards! Prediction provided by Sunsää.
Local food the Lapland way.
1. ELK TASTES LIKE FOREST
- The menu of restaurant Kota varies according to the ingredients we have acquired. Everything comes from within 150 kilometres. We forage herbs, berries and edible flowers, I often use yarrow and meadowsweet. We get fish and red king crab directly from anglers from the Arctic Ocean and game from hunters; beef and lamb come from the nearby farms.
I like flavours to be intense and pure. You can taste it in the food when it’s made with love. You have to keep tasting it as you cook: the soil where the root vegetables and herbs grow affects the taste, and each fish and animal is a unique being. When you cook with love and attention to detail, the food makes the diner happy.
Sami Salonen / Kota
Book a table: +358 20 798 3470
2. PRESENTATION IS PART OF THE EXPERIENCE
Restaurant Jängällä (which means being on a type of swamp) creates traditional Lapland food with a modern twist. We concentrate on clean flavours and produce we can source locally. Reindeer meat comes from the village of Raattama and wild boar from the village of Kaukonen. During the autumn we buy mushrooms and berries from local foragers. We use berries a lot: on a global scale, they are unique. There is no place where you can find berries in the wild more pure than in Lapland. Plating and presentation play also a big part here. For example, our scallop dish is not only very delicious, it is also beautiful. It has strong flavours and different textures.
Our scallops are hand-dived from the Arctic Ocean, delivered alive, and opened and prepared only after the customer has placed the order. The taste of a newly harvested scallop is fresh and slightly creamy. You don’t get that with frozen scallops.
Sampsa Turtiainen / Jängällä
Book a table: email@example.com, +358 44 086 0090
3. ANNUAL CYCLE TELLS A STORY
- We want to offer seasonal menus using the ingredients that portray the local annual cycle. The season weaves a story around the food and it’s easy to tell that story to the customers. The false morel mushrooms are from nearby but in Lapland the red king crab is also a local delicacy. Tomorrow we are going to forage lichen from little pockets in the rocks where the reindeer cannot get to. When you wash and deep fry the lichen, it becomes edible.
All the food we prepare has to make us go wow when we try it ourselves. It’s not about gimmicks but we do like to experiment with different techniques and combinations. When there are good vibes in the kitchen, you’ll see that on your plate.
Lauri Närhi and Joonas Mantila / Aurora Sky
Book a table: reception @leviniglut.fi, +358 45 162 5606