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Ravintola Kaskis

Turku, Finland

Young chefs put Turku on the culinary map

In a sentence: Turku on Finland's south-west coast is rapidly gaining a reputation as a foodie hotspot, with this cool bistro set up by three friends leading the charge.

On the menu: Punctuated with fabulous ingredients from reindeer and perch to foraged herbs and organic vegetables, the four- or six-course menus change frequently. Both always kick off with a cold whitefish starter – a dish that is now in its 19th incarnation, adorned with fresh flowers and herbs. Other highlights could include elk and reindeer crispbread with chocolate sauce or carpaccio topped with forest mushrooms and onion.

A few words on the room: Raw concrete, exposed copper piping and huge windows give the tiny dining room an industrial feel, but there's also comfort to be found in designer cushions and friendly staff who greet guests like old friends.

What else? There's an openness about Kaskis that extends to regular collaborations with other chefs. Stockholm-based Fredrik Johnsson (Volt) and Adrien Norwood (Dragsholm Slot, Denmark) have both cooked there in recent times.

How to get a table: The restaurant only sits 36, so book well in advance or look out for the occasional 'walk-in week' when the restaurant operates a first-come first serve policy.

On the pass

  • Simo Raisio and Erik Mansikka

Style of food

  • Modern Finnish

Standout dish

  • Pike-perch with smoked sour cream sauce