This tiny little restaurant's natural buzz is enhanced by the presence of an open kitchen that feels like it's fully part of the room, while a racing green and matt black colour scheme contribute to the décor’s moody feel. Throughout the cooking, there is a desire to pair Finnish produce with classical French techniques and flavours – exemplified by the use of ‘almond potatoes’ from Lapland to make a vichyssoise. The wine list is made up of mostly natural and organic choices.

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