Chef Eric Mansikka is committed to making Kaskis a benchmark for sustainable gastronomy. A carefully crafted Pure Plant menu is already part of the experience, supported by a philosophy that embraces filtered tap water, second-hand materials, wild foraging, local sourcing, zero food waste and the principles of the circular economy. Together with Chef Simo Raisio, he believes that Pure Plant cuisine deserves a prominent place on the menu. The seven-course tasting menu is prepared with genuine care, celebrating colourful seasonal ingredients, creativity and, above all, the quality of the produce itself. Guests wishing to enjoy the Pure Plant experience are advised to request it when making their reservation.
