From field to table through our kitchen!

We prepare organic and local food ourselves from ingredients we produce, according to the season. Locally produced food and handmade craftsmanship are the cornerstones of our family business, and the menus can be tailored according to your wishes.

For beef, we use organically produced Black Angus beef cattle from our own farm, raised at our Kivennapa Kuona farm. Berries and juices mostly come from our own garden, and mushrooms from our nearby forests. The pickles are homemade pickles made with a special recipe, and they are absolutely irresistible!

For fish, we favour lake fish from our clean lake next door.

We bake our rye bread using a sourdough starter brought from Kivennapa in Karelia, which the farm’s founders, Armas and Aino Kähönen, brought here on their evacuation journey in 1945. For flour, we use organic rye flour that is just the right coarseness for bread. The bread is yeast-free and sliced thinly before serving, which adds its own special touch to the flavour!

For the main course, you can choose meat, fish and vegetarian options. All special diets are taken into account when preparing the menu for advance orders. Kivennapa’s buffet menus are assembled according to your wishes, with traditional and fresh salads, fish delicacies, and meat prepared in different ways.

The availability of ingredients varies according to the season, and changes to the menus are possible. We will be happy to tell the story of our family business during the menu presentation upon your request.

All our food is prepared by advance order, and we are open by reservation only, excluding our public events.