{"componentChunkName":"component---src-templates-post-js","path":"/ja/news/events-in-scenic-hut-2026","result":{"data":{"contentfulPost":{"slug":"events-in-scenic-hut-2026","createdAt":"2026-05-25T15:37:42.640Z","title":"Events in Scenic Hut 2026","color":"havu","leadParagraph":{"leadParagraph":"Intimate dinners and themed evenings"},"image":{"localFile":{"childImageSharp":{"fixed":{"src":"/static/cf3b1c98872de63e9c655b1911026482/50587/DSC05721.jpg"}}},"file":{"url":"//images.ctfassets.net/r5v7yw74fv5f/6sFkUf86GN6YPTGqZUVn8T/6374df29eec8ffdb148d5f9ce50fef1d/DSC05721.jpg"}},"content":{"raw":"{\"nodeType\":\"document\",\"data\":{},\"content\":[{\"nodeType\":\"heading-2\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Events in Maisemakammi — Season 2026\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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!\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-3\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\" 24–25 April — Private chef Markku Lakio \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Chef's dinner with one of Finland's most celebrated culinary figures. Two evenings, one kitchen, the forest as backdrop. \",\"marks\":[],\"data\":{}},{\"nodeType\":\"hyperlink\",\"data\":{\"uri\":\"https://haltialakelodge.com/fi/news/huippukokki-vieraana-maisemakammissa-24-25-4-26\"},\"content\":[{\"nodeType\":\"text\",\"value\":\"Read more\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-3\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"23 May — Rinku Gupta - North Indian evening\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"A North Indian evening — spice, story, and fire. Chef Rinku Gupta brings the flavours of Punjab to the Finnish forest. \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-2\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"13 June — Wilderness Chefs of Nuuksio (SOLD OUT)\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Open-fire dining in the wild. Local forest chefs cook over flame in the spirit of true Finnish wilderness culture.  \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Menu · €75 per person\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Starter\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\" Deer tataki, yuzu–ponzu, rhubarb and wood sorrel. Quickly seared deer tataki with the bright citrus notes of yuzu–ponzu and lightly pickled rhubarb.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Main course\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\" 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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Dessert\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\" Strawberry and rhubarb. Finnish strawberries, lightly stewed rhubarb and softly spiced cream.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-2\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"18 July — Sami Tallberg (SOLD OUT)\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Menu · €99 per person\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Wild mushroom snack \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Smoked bream, seaweed and horseradish \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Grilled wild fish, pike roe sauce and Annabelle potato \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Angelica posset, blackcurrant leaf and bee bread \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Supernatural tea\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}},{\"nodeType\":\"hyperlink\",\"data\":{\"uri\":\"https://haltia-lake-lodge.vouchercart.com/43907\"},\"content\":[{\"nodeType\":\"text\",\"value\":\"Buy tickets\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-2\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"21–22 August — Daniel Romi (SOLD OUT)\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Chef's dinner. \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Daniel Romi\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\" 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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Menu · €99 per person\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Amuse-bouche\",\"marks\":[{\"type\":\"italic\"}],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Kombu-cured whitefish | plum | sansho pepper\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Crayfish | organic egg | corn\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Wild boar | forest mushrooms | espresso\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Duck | cherry | port wine\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Blueberry | milk | wasanbon sugar\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}},{\"nodeType\":\"hyperlink\",\"data\":{\"uri\":\"https://haltia-lake-lodge.vouchercart.com/43792\"},\"content\":[{\"nodeType\":\"text\",\"value\":\"Buy tickets\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-2\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"25–26 September — Argentine Asado themed evenings \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Argentine chef \",\"marks\":[],\"data\":{}},{\"nodeType\":\"text\",\"value\":\"Jonathan Morales\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\" 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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Menu 99€/person\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"# ASADO\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"### Finland · Fire & Smoke\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"REINDEER EMPANADAS Onion · ají molido · cumin\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"GRILLED PROVOLETA Charred tomato · chimichurri\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"GRILLED WILD MUSHROOMS — “CARBONARA” Egg yolk · pecorino · black pepper\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"GRILLED SWEETBREADS Lemon · herb salt\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"STAKE-GRILLED LAMB Slow fire · salsa criolla · chimichurri\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"### SIDES\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"POTATOES AL RESCOLDO Sour cream · dill\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"FIRE-GRILLED BABY GEM LETTUCE Herb mayonnaise · toasted hazelnuts\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"### DESSERT\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"VIGILANTE Cheese · quince · Nordic berries\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"DULCE DE LECHE PANCAKE Cream · forest berries · sea salt\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}},{\"nodeType\":\"hyperlink\",\"data\":{\"uri\":\"https://haltia-lake-lodge.vouchercart.com/44231\"},\"content\":[{\"nodeType\":\"text\",\"value\":\"Buy tickets\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-2\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"24 October — Deer & Beer night \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"An open-fire evening at the Scenic Hut · Sat 24 Oct\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Venison burgers cooked over the open fire at the Scenic Hut, prepared by well-known wilderness guide and cook Maritta Vasarinen (TunneLuonto).\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"On the drinks side, our newest partner from the other side of the forest: \",\"marks\":[],\"data\":{}},{\"nodeType\":\"text\",\"value\":\"Grönbacka Panimo\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\" from Nurmijärvi. The family brewery brings its beers to the Hut to wash down the venison burger.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"No white tablecloths at this dinner. A proper burger, a cold craft beer, and time well spent by the open fire.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Bring the neighbour too!\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"To start\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\"\\nFunnel chanterelle soup\\nSourdough bread and browned butter\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Main\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\"\\nVenison burger in a brioche bun\\nVenison meat, pickled red onion, lingonberry mayonnaise\\nFire-roasted smashed potatoes with horseradish mayonnaise\\nColeslaw with pickled cucumber\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Dessert\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}},{\"nodeType\":\"text\",\"value\":\"\\nOat and apple crumble with vanilla sauce\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}},{\"nodeType\":\"hyperlink\",\"data\":{\"uri\":\"https://haltia-lake-lodge.vouchercart.com/44635\"},\"content\":[{\"nodeType\":\"text\",\"value\":\"Buy tickets\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"hr\",\"data\":{},\"content\":[]},{\"nodeType\":\"heading-3\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"6–7 November — Andalucia x Nuuksio: Private chef Markku Lakio \",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Menu (€99 per person)\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Amuse-bouche\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Scallop × pepper × saffron\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Ibérico pork × Manchego cheese × olive\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Venison fillet × aubergine × Ronda wine sauce\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"Anise cream × nuts × caramel\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"The origins of the flavours\",\"marks\":[{\"type\":\"bold\"}],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"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.\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"paragraph\",\"data\":{},\"content\":[{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}},{\"nodeType\":\"hyperlink\",\"data\":{\"uri\":\"https://haltia-lake-lodge.vouchercart.com/44782\"},\"content\":[{\"nodeType\":\"text\",\"value\":\"Buy tickets\",\"marks\":[],\"data\":{}}]},{\"nodeType\":\"text\",\"value\":\"\",\"marks\":[],\"data\":{}}]}]}"},"node_locale":"en-US","ogTitle":null,"ogDescription":null,"ogImage":null},"allContentfulLayoutSettings":{"edges":[{"node":{"title":"Haltia Lake Lodge","description":"Experience nature and premium accommodation just 35 minutes from Helsinki's city center or the airport.","introLine1":"Experience nature and premium accommodation just 35 minutes from Helsinki's city center or the airport.","introLine2":"Book a stay with nature to restore your spirits.","introContent":{"introContent":"Live the good life in the bosom of mother nature: enjoy outdoor activities and nature and a high-quality lodging experience. At the heart of the Nuuksio National Park, Haltia Lake Lodge is the place to nest up in a nature boutique lodge and enjoy the good life, right next to the Finnish Nature Center Haltia. Take a step back from your busy everyday life and reconnect with nature by the enchanting fjord-like Pitkäjärvi lake – just 30 minutes from bustling Helsinki. In addition to lodging, we provide the perfect outdoor experiences to make your stay both inspiring and invigorating. Everything we do is built on nature conservation, sustainable development, and local sourcing. In Finnish mythology, the Earth Guardian is an elf – haltia – that protects all life. \n\nCome and meet your guardian elf! 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