Grön

Grön's dishes are entirely based on seasonal, organic and wild ingredients. What is currently growing and flourishing determines the menu. But chef Toni Kostian is not completely limited by the seasons. Especially in the cold Finnish winter when little is growing, he serves summery ingredients that he has preserved or fermented. The focus is on vegetables, but also meat and fish. All these ingredients are used to compile two menus, one of which is only with vegetables. And that is an ode to taste: powerful but refined, full of layered flavours and structures and, above all, surprising.