25.05.2026
Events in Scenic Hut 2026
Events in Maisemakammi — Season 2026
Maisemakammi, our award-winning event space embedded in the Nuuksio hillside, hosts an intimate programme of chef dinners and themed evenings throughout 2026. Each event is limited in size — reserve your place early!
24–25 April — Private chef Markku Lakio
Chef's dinner with one of Finland's most celebrated culinary figures. Two evenings, one kitchen, the forest as backdrop. 続きを読む。
23 May — Rinku Gupta - North Indian evening
A North Indian evening — spice, story, and fire. Chef Rinku Gupta brings the flavours of Punjab to the Finnish forest.
13 June — Wilderness Chefs of Nuuksio (SOLD OUT)
Open-fire dining in the wild. Local forest chefs cook over flame in the spirit of true Finnish wilderness culture.
On Saturday the 13th of June, two wilderness chefs from Nuuksio will light the fire at Scenic Hut. The summer lake view over Pitkäjärvi, framed by the twig entrance of the hut, is at its finest — and seats are limited.
A three-course menu follows the flavours of early June: from deer tataki and wood sorrel to coal-roasted pike-perch and forest nettle, ending with Finnish strawberries and rhubarb. Everything is prepared over open fire.
Menu · €75 per person
Starter Deer tataki, yuzu–ponzu, rhubarb and wood sorrel. Quickly seared deer tataki with the bright citrus notes of yuzu–ponzu and lightly pickled rhubarb.
Main course Coal-roasted pike-perch, new potatoes, dill, nettle and miso–beurre blanc. Coal-roasted pike-perch with crispy skin, Finnish new potatoes and the deep green flavour of nettle. A light beurre blanc carries a subtle hint of umami from miso.
Dessert Strawberry and rhubarb. Finnish strawberries, lightly stewed rhubarb and softly spiced cream.
18 July — Sami Tallberg (SOLD OUT)
Maisemakammi's July guest is Sami Tallberg, an awarded chef and messenger of wild food, for whom nature is not scenery but raw material. For him nothing exists in isolation: every mushroom, herb and fish is part of one living web, carried to the table. On a July evening that means the harvest of summer, finished over open fire. Four courses, one unforgettable evening in the Nuuksio summer night.
Menu · €99 per person
Wild mushroom snack
Smoked bream, seaweed and horseradish
Grilled wild fish, pike roe sauce and Annabelle potato
Angelica posset, blackcurrant leaf and bee bread
Supernatural tea
21–22 August — Daniel Romi (SOLD OUT)
Chef's dinner.
Daniel Romi is a 25-year-old Helsinki-based chef whose cooking combines precision, aesthetics, and a strong commitment to seasonality. He works at Restaurant Palace in Helsinki.
Throughout his career, Romi has achieved success in prestigious competitions, winning the Nordic and European Young Chef Championships and reaching the finals of the Chef of the Year competition this coming autumn. His competition experience is reflected in his work through refined execution and an uncompromising approach to flavor and texture.
The pop-up menu designed for Haltia Lake Lodge draws inspiration from Japanese aesthetics and late summer ingredients. The experience is built around balance, delicacy, and clean flavors.
Menu · €99 per person
Amuse-bouche
Kombu-cured whitefish | plum | sansho pepper
Crayfish | organic egg | corn
Wild boar | forest mushrooms | espresso
Duck | cherry | port wine
Blueberry | milk | wasanbon sugar
25–26 September — Argentine Asado themed evenings
Argentine chef Jonathan Morales comes to Nuuksio for two evenings. Morales learned his craft in Argentina and the Basque Country and now cooks in France. His kitchen rests on one thing: embers. Meat, vegetables and fish cook slowly over open fire, and the embers draw out a depth in the ingredients that no other technique can reach.
An asado is more than a meal. It's a long evening around a shared table — the warmth of the fire, plates passed around, good wine and conversations that stretch late. At Maisemakammi's open-fire pavilion, it all happens in the middle of a national park.
Menu 99€/person
# ASADO
### Finland · Fire & Smoke
REINDEER EMPANADAS Onion · ají molido · cumin
GRILLED PROVOLETA Charred tomato · chimichurri
GRILLED WILD MUSHROOMS — “CARBONARA” Egg yolk · pecorino · black pepper
GRILLED SWEETBREADS Lemon · herb salt
STAKE-GRILLED LAMB Slow fire · salsa criolla · chimichurri
### SIDES
POTATOES AL RESCOLDO Sour cream · dill
FIRE-GRILLED BABY GEM LETTUCE Herb mayonnaise · toasted hazelnuts
### DESSERT
VIGILANTE Cheese · quince · Nordic berries
DULCE DE LECHE PANCAKE Cream · forest berries · sea salt
24 October — Deer & Beer night
An open-fire evening at the Scenic Hut · Sat 24 Oct
Venison burgers cooked over the open fire at the Scenic Hut, prepared by well-known wilderness guide and cook Maritta Vasarinen (TunneLuonto).
On the drinks side, our newest partner from the other side of the forest: Grönbacka Panimo from Nurmijärvi. The family brewery brings its beers to the Hut to wash down the venison burger.
No white tablecloths at this dinner. A proper burger, a cold craft beer, and time well spent by the open fire.
Bring the neighbour too!
To start Funnel chanterelle soup Sourdough bread and browned butter
Main Venison burger in a brioche bun Venison meat, pickled red onion, lingonberry mayonnaise Fire-roasted smashed potatoes with horseradish mayonnaise Coleslaw with pickled cucumber
Dessert Oat and apple crumble with vanilla sauce
6–7 November — Andalucia x Nuuksio: Private chef Markku Lakio
The culinary traditions of southern Spain meet the forests of Nuuksio and the open fire of the Scenic Hut. The dinner takes you from the delicate flavours of scallop to venison fillet, finishing with a dessert of anise cream, nuts and caramel.
Menu (€99 per person)
Amuse-bouche
Scallop × pepper × saffron
Ibérico pork × Manchego cheese × olive
Venison fillet × aubergine × Ronda wine sauce
Anise cream × nuts × caramel
The origins of the flavours
Andalusian cuisine brings together Mediterranean ingredients, rustic inland cooking and Moorish influences. Olives, aromatic spices and sweet desserts also give this evening’s menu its character.