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For 6
Difficulty: Difficult
Time required: Several hours

Kaskis, which was in third place of the Turku Menu 2019 competition, prepared a starter of juniper salted whitefish. Ville Kinnunen and Joonas Kallio served the whitefish with braised fennel and butter sauce.

 

For 16
Difficulty: Difficult
Time required: Several hours

 

For 10–15
Difficulty: Difficult
Time required: Several hours

 

For 6
Difficulty: Difficult
Time required: Several hours

 

For 4
Difficulty: Medium
Time required: 1 h 20 min

Chef Matias Nurminen from Restaurant Ludu gave a delicious risotto recipe for the Kolatun Juustola Waldemar goat’s cheddar.

 

For 4
Difficulty: Medium
Time required: 1 h 30 min.

 

Serves 4
Difficulty level: Difficult
Preparation time: 1h
(gluten-free, not including: soy, citrus fruit, nuts, egg)

 

Serves 2
Difficulty level: Difficult
Preparation time: 2h + 24h marination

The pike perch portion of restaurant NOOA is based on crab stock and pike perch fillet of Kalaliike S. Wallin. Pickled tomatoes according to the recipe exceed two portions but you can later use them as a trimming for some other dish.

 

Serves 4
Preparation time: 3h + cooling
Difficulty level: Difficult
(not including: soy, citrus fruit, nuts)

 

Serves 2-4
Difficulty level: difficult
Preparation time: 2h

Chef Petri Tauriainen from restaurant Teini with long traditions prepared an easy herring tartar of the lightly salted herring fillet of Suomen Sillikonttori. It was served with a yolk gel which demands a little more time and with deep-fried pickled cucumber and steamed egg white.

 

Serves 6
Difficulty level: Average
Preparation time: 45min + night-long marination
(not including: soy, citrus fruit, nuts)