Saturday–Sunday 23–24 April 2016 (Salo) 11:00 am–5:00 pm
Rikalanmäki is hosting Perinnepäivät.
A weekend of folk traditions and history. The event themes include Industrial, Loftis and heritage construction, interior design, gardens and landscaping.
Speakers at the events will cover a range of topics from heritage construction to food, and there will be market stalls and advice on building projects.
The Food Camp’s theme is “Traditional food with modern techniques.”
The restaurant loft space will host a coffee shop, wine-tasting, stalls and speaker presentations.
Restaurant open Sat–Sun 11:00 am–5:00 pm
Chefs Eero Vottonen, Mikko Kaukonen and Sami Tallberg have designed a menu using a unique combination of proven techniques both old and new, all with contemporary flair.
Reijo Haapanen, 71, and Jari Merinen, self-proclaimed old codgers from Turku, have a Saturday column about old-style, simple home-cooking in the Extra supplement of the Turun Sanomat newspaper. They will be on site both days to share the secrets of traditional dishes with us.
Salt-roasted virgin potatoes, buttermilk-soured butter, and alder-smoked eggs
Juniper-flavoured, sugar & salt-cured whitefish, sour cream, dill and crushed Jerusalem artichokes
Pike, the king of Finnish fish, is salt-cured before cooking in order to showcase its delicate flavour and handsome, meaty texture. The pike is served with sea buckthorn and cucumber
Flame-roasted topside lamb joint with grilled spring cabbage
Angelica pudding – angelica is a traditional flavouring used in dairy-based desserts. Local honey is loaded with the aromas of the woodlands
The chefs will be on site and available for chats throughout the event.
Friday 22 April 2016, a sit-down dinner 6:00 pm–11:00 pm
A five-course dinner served in the restaurant with entertainment. The evening is hosted by top chef Pekka Terävä.
The world of heritage food 49 € (incl. VAT)
Children 0–5 years are free
Children 6-12 years 50%
Friday-night dinner including drinks €139 (incl. VAT)
Groups (min. 6 people) table reservations Sat–Sun.
Book your dinner reservation soon to ensure availability! Spaces are limited.
The organiser reserves the right to make changes to programmes and performers.