Lauri Kaivoluoto

About the visit

Lauri Kaivoluoto runs Restaurant Backas and was named Finland’s Food Ambassador of the Year in 2026. At the Backas manor in Vantaa the kitchen is built on game, freshwater fish and self-sufficiency: its own herbs, the manor’s apples, its own honey, and some four thousand kilos of game and fish a year.

He is also one of Finland’s most followed food creators and a wilderness guide. His style is plain and Nordic — salt, pepper, honey and citrus do most of the seasoning.

Photographs from the evening

The menu

31 October – 1 November 2025

Negroni pike-perch and tomato: Campari- and gin-cured pike-perch, tomato water, pickled fennel, malt bread crumbs and cress

Cantina di Monteforte ”Clivus” Pinot Grigio Garda

Potato velouté, browned caraway butter and cured egg yolk; Oobu’s bread and butter

Eser Riesling No. 3 Rheingau Simply Fruity

Smoked rainbow trout roe, sweet-and-sour cucumber, miso sour cream, puffed buckwheat and dill

Calmel & Joseph Villa Blanche Picpoul de Pinet

Mushroom semolina porridge, smoked button mushroom and pickled root vegetables

Calmel & Joseph Villa Blanche Chardonnay

Venison Wallenberg, pickled cranberries, roasted Jerusalem artichoke and a Vantaa salsa verde

Clos du Caillou Côtes-du-Rhône Le Caillou

Lemon cake, salted liquorice crème and sea buckthorn

Krohn Lágrima Fine White Port

Book a table All guest chefs