We cook for the evening.

In Lapland, winter takes most of the daylight and leaves long evenings. table began as a way to cook for them, in the places people actually stay instead of a dining room they have to find in the dark.

Our founder and head chef, Aarne Pekkala, was born and raised in Rovaniemi and cooked for years in Finnish restaurant kitchens before he started his own. He cooks from the season: Arctic fish caught fresh, berries picked by hand in the forest.

We are a small house: our chefs and one kitchen in Rovaniemi, and we answer every message ourselves. We buy from people we know and tell you where it comes from. We set one clear price, and the chef is paid fairly from it.

From the same kitchen we also cater private jets at Rovaniemi and Kittilä airports.

We cook in Rovaniemi, Kemi, Ranua, Luosto, Pyhä and Pelkosenniemi; Levi and Ylläs, further out, by arrangement. Levi and Helsinki will follow.