Origo is located in an old warehouse designed by master builder A.

Hämäläinen in the Eastern harbour in Hanko in 1897. The warehouse was built and first owned by businessman and customs inspector Martin Lignell. The building was used to store products such as salt and butter until the first restaurant was established in it in 1989 by Matti Roine and Anna-Liisa Ruotsi. Origo is the first of the warehouse restaurants in Hanko’s Eastern harbour. Restaurant Origo is an à la carte restaurant in a seashore warehouse environment, surrounded by candles. Its elegant setting and pleasant continental-style terrace in the summer months also attract customers from further afield. Our food philosophyWe want to offer our customers culinary experiences in a pleasant warehouse milieu. Our kitchen uses fresh ingredients to make delicious French-Scandinavian style dishes, and we use locally sourced and organic produce from local producers whenever possible. Hanko MenuThe Hanko menu is a set menu with three or four courses that use the best seasonal ingredients and local produce from nearby producers whenever possible. The starter on the Hanko menu could be, for example, creamy Jerusalem artichoke soup with home-baked bread. The main course is often a local hunter’s sea duck (wild duck, eider, teal or wigeon) or lamb from Bovik’s organic farm. Our garnishes and sides often contain local mushrooms such as morels, chanterelles, porcini or trumpet chanterelles. Our dishes are accompanied by seasonal vegetables. For dessert, we serve pies and cakes made with local berries such as blueberries, or vegetables such as rhubarb. The fourth course could be a platter of handmade cheeses from local cheesemakers (Fiskars and Kolattu in Somero), served with house chutney. Archipelago buffetOrigo’s Archipelago buffet is laden with dishes created by our kitchen and made from delicious local ingredients, as well as more traditional Finnish archipelago products, served fresh on a bed of crushed ice. Our acclaimed buffet features about 30 different fish, meat and vegetable options, all cooked primarily by our very own chef. Choose from warm-smoked gravlax cured in lemon and sherry, our fish and meat pâtés, pike balls, shellfish, green, mushroom and potato salads, the wonderful Atlantic and Baltic herring caught by local fisherman Tage Gustafsson, rainbow trout roe with garnishes, and many more. Our Archipelago buffet also includes hot dill potatoes, the restaurant’s very own archipelago-style bread and a lighter home-baked bread with butter.

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