Our food philosophy
We always want to provide a unique experience focused on food and wine and surrounded by the unique and romantic warehouse milieu. We draw inspiration from French cuisine, but we also respect local suppliers and aim to use locally sourced and organic food as it is seasonally available.
Hanko menu
Origo’s Hanko Menu is a three-to-four course set menu focusing on locally sourced food. It aims to present the season’s best ingredients as cleanly and naturally as possible. The starter, for example, could be made with the chef’s neighbour’s Jerusalem artichokes, or a creamy pumpkin soup made from a local farmer’s pumpkins and paired with home-baked bread.
As a main course, the menu often features a local hunter’s seaducks (wild duck, eider, and common or green-winged teal), or lamb from the Bovik organic farm, prepared in a variety of ways. Garnishes and sides contain mushrooms picked by our staff, such as turban fungus, chanterelles, porcini or trumpet chanterelles, as well as locally farmed vegetables, such as asparagus, Jerusalem artichoke and various root vegetables, etc.
For dessert we serve pies and cakes made with locally picked berries like blueberries, or vegetables such as rhubarb.
It is possible to add a fourth course to the menu with the handmade cheese from local cheesemakers (Fiskars or Kolattu in Somero) and our very own jam.
The archipelago buffet
Origo’s archipelago buffet is laden with creations from our own kitchen, conjured from delicious locally sourced ingredients alongside more traditional Finnish archipelago products, served fresh on a bed of crushed ice.
Our famous buffet includes around 30 different dishes featuring fish, meat and vegetables, primarily the handiwork of our very own chef. Take your pick of the house warm-smoked gravlax, cured in lemon and sherry; our fish and meat pâtés; pike-perch balls; shellfish; green, mushroom and potato salads; the fantastic Atlantic and Baltic herring caught by local fisherman Tage Gustafsson; rainbow trout roe and garnishes, etc.
Our archipelago buffet also includes hot dill potatoes, the restaurant’s very own archipelago-style bread, and a lighter bread with butter.
The archipelago buffet can also be combined with the dessert of the day, which can include e.g. crème brûlée, a seasonal blueberry or rhubarb pie, or perhaps the house chocolate cake.
The archipelago buffet is served 22.6. – 30.7.2023.
As a starter 18€, main course 38€ & lunch (12-16) 32€
Starters
TRADITIONAL SALMON SOUP, 14
Salmon, potatoes, onions, and fennel in creamy fish broth, served with house archipelago bread and butter. Lactose-free, available gluten-free.
SCALLOPS, 16
Pan-seared scallops with pistou sauce and pistachio crumble. Gluten-free, lactose-free.
SALMON TARTARE, 15
Raw salmon with cucumber-celery-leek salsa, radish, lemon mayonnaise, and toasted bread. Dairy-free, available gluten-free.
GLAZED MAPLE BEET SALAD, 12
Maple-glazed beets with feta cheese and pumpkin seeds. Gluten-free, dairy-free, available vegan.
ESCARGOTS OR SCAMPI IN GARLIC BUTTER, 13
Escargots or scampi in parsley-garlic butter, served with toasted bread. Lactose-free, available gluten-free.
BEEF TARTARE WITH LOVAGE MAYONNAISE, 16
Beef tartar with lovage mayonnaise, pickled mustard seeds, garlic oil, and toasted bread. Dairy-free, available gluten-free.
Main Courses
TRADITIONAL SALMON SOUP, 22
Salmon, potatoes, onions, and fennel in creamy fish broth, served with house archipelago bread and butter. Lactose-free, available gluten-free.
CROQUE MONSIEUR, 23
Gratinated ham and Gruyère cheese sandwich, served with green salad, Dijon vinaigrette, and French fries. Available in a vegetarian version.
ASPARAGUS RISOTTO, 24
Asparagus risotto with lemon balm and roasted pine nuts. Gluten-free, lactose-free, available vegan.
NORDIC SALAD WITH SMOKED FISH, 25
Smoked mackerel, potato salad with new potatoes and seasonal vegetables, pickled fennel, and dill yogurt. Gluten-free, lactose-free.
GRILLED VEAL LIVER, 33
Grilled veal liver with roasted root vegetables and lingonberry-port wine sauce. Gluten-free, dairy-free.
ROASTED WHITEFISH, 34
Roasted whitefish with glazed summer vegetables, beurre blanc sauce, and freshly grated horseradish. Gluten-free, lactose-free.
PEPPER-CRUSTED BEEF TENDERLOIN, 36
Grilled beef tenderloin steak with creamy pepper sauce and roasted rosemary potatoes. Gluten-free, lactose-free.
REMINGTON 870, 38
Roasted breast of wild drake, blackcurrant gastrique, mushroom puree, and crispy quinoa. Gluten-free, lactose-free.
Desserts
BUTTERMILK PUDDING WITH BERRIES, 11
Buttermilk pudding with Crème de Cassis-macerated berries and almond crumble. Gluten-free, lactose-free.
DROTTNINGBERG, VOL. II, 12
Chocolate cake with roasted rosemary white chocolate and raspberries. Gluten-free, lactose-free.
MENTON, 13
Velvety lemon-zucchini cake with citrus buttercream, strawberries, and toasted coconut. Lactose-free.
For children under 12
HEARTY FRENCH FRIES, 12
French fries with sausages or fried salmon. Gluten-free, dairy-free.
MEATBALLS IN CREAM SAUCE, 13
Meatballs in cream sauce with mashed potatoes. Gluten-free, lactose-free.
CROQUE MONSIEUR, 14
Gratinated ham and Gruyère cheese sandwich with French fries. Available in a vegetarian version.
TRADITIONAL SALMON SOUP, 14
Salmon, potatoes, onions, and fennel in creamy fish broth, served with house archipelago bread and butter. Lactose-free, available gluten-free.
Hanko menu
HANKO MENU 57.00 €
PARSAA FLORENTINE
Paahdettua valkoista parsaa, uppomuna ja hollandaise -kastiketta (L)
PAISTETTUA VASIKANMAKSAA
Paistettua vasikanmaksaa, puolukka-portviinikastiketta, paahdettuja juureksia ja rapeaa pekonia (G,M)
CRÈME BRÛLÉE
Crème brûléetä, vadelmasorbettia ja viinimarjaa (L,G)
