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Restaurant Origo is open daily throughout the year 12 p.m. – 10 p.m. (No 24-25.12)

Come and enjoy an unforgettable dinner, tasty lunch or to organize an event, which crowns with the good food. Our menu relies on local ingredients preferably organically grown according to the season, so there’s always something new to taste .

Welcome to the romantic, candle- lit warehouse milieu ! Here You can se how our dining room looks like. Here You can see our terrace.

Joanna & Jan


Did You visit our new restaurant Makana already?


More about the atmosphere of Hanko all year around here





Restaurant origo


The Culinary


Origo is located in the Eastern Harbour in hanko at the old warehouse building drawn by a builder A. Hämäläinen in 1897.

The developer and first owner was a businessman and a customs inspector Martin Lignell. The building was once used at least as a salt and butter storehouse, until the restaurant was founded in 1989 by Matti Roine and Anna-Liisa Ruotsi. Origo was the first of the many restaurants operating today in the Eastern Harbour warehouses. Since 2001, the restaurant has been owned and operated by a local couple Joanna and Jan Westerling.

Restaurant Origo has had since the very beginning very unique atmosphere. Numerous candles on the walls and tables of the á la Carte restaurant built in the stone base of the building as well as live roses satisfy the romantic standards of even the most discerning .

Entering the Origos a la carte guests can not miss the archipelago buffet in the middle of the dining room. In the buffet is served the tastiest products of the local fishermen among many of our own kitchens specialties. On our menu there is always, of course, the traditional creamy salmon soup and Origo’s famous pepper steak. In addition, on the list can be found the season tastiest local offers, such as asparagus, wild mushrooms, berries, fish, sheep, birds and venison, from Hanko, Bovik or for example Fiskars. The menu is constantly varying according to the supply, so there is always something new to taste.

Take Your time to familiarize yourself with our menu and wine list above but be aware, You can easily get hungry.

On our second floor we have the hottest night club in town Club Origo. More information about that You find from facebook.com/nightcluborigo.

Below you will also find our booking, which you can conveniently reserve a table for us.









Of flavours

At Origo, we have moved the menu to the digital era. This means that our menu is shown in a tablet computer that allows for us to continuously edit the menu. This means that we will not change the whole list on a regular basis, but we can better respond to the availability of local raw materials on our dishes. Our menu on our site updates online at all times while we update our list in the restaurant, so here you will find always an up to date list. But a word of caution : some of the local incredients we receive very small amounts, so some dishes thrive on our list only for a few days ..

We will continue our efforts to promote organically produced local food whenever possible . We already have years of good cooperation with, Boviks organic sheep farm from whom we have annually purchased good amounts of their organic lamb. Familiar dishes from previous years including our Boviks lamb in two ways and entrecote or liver portions are likely to appear on our menu also in the future. Our Bovik lamb burgers have already managed to get a few appearances in our menu as well.

Fiskars hunters continue to perform their best to get us local game to our menus. As well as does the local hunters to acquire us local common eider, wild ducks and other wild birds from the archipelago of Hanko.  Recently we found an excellent organic farm Kila Gård from Lappohja so the burgers are made of their organic Hereford beef as well as the meatballs and kids burgers on kids menu. Last but not least, West Chark, the local whole sale company and producer of several local meat product, has succeeded in creating great air-dried ham out of local organic pork. This we have used for previous years, especially accompanied by asparagus.

“Well Hanko must at least have local fish”. We hope so too. Credited fisherman Tage Gustafsson and his wife continues to fish to our delight. Pike-perch has been a frequent visitor on our shores in previous springs, so fingers crossed that this will be the case again. Tage’s delicacies such as different kinds of pickled herrings can be found, of course, from our archipelago buffet. The award for nine consecutive herring market can not be a coincidence, please taste yourself .

Please remember that we will be happy to buy all the fish that any of the local fishermen catches.

From the top you will find the menu, take your time to read it through. And please note: navigating through the menu will definitely get you hungry.

Bon appetit !

Joanna & Jan

More information about organic prodution Here