{"id":4269,"date":"2026-10-03T11:04:42","date_gmt":"2026-10-03T08:04:42","guid":{"rendered":"https:\/\/aurorasearesort.fi\/?page_id=4269"},"modified":"2026-10-15T10:38:23","modified_gmt":"2026-10-15T07:38:23","slug":"ravintola-arctic-coastal-kitchen","status":"publish","type":"page","link":"https:\/\/aurorasearesort.fi\/fi\/restaurant-arctic-coastal-kitchen\/","title":{"rendered":"Restaurant | The Arctic Coastal Kitchen"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n
\n \t\t\t

THE ARCTIC COASTAL KITCHEN<\/h1>\n\t\t\t\t\t

RESTAURANT IN MERIHELMI<\/h3>\n\t\t\n<\/div>\n\n<\/div>\n
\n
\n \t\t\t

THE COASTAL KITCHEN<\/h3>\n\t\t\t\t\t

A sense of place,
served at the table.<\/h2>\n\t\t\t\t\t

At Merihelmi, our kitchen takes its inspiration from the Bothnian Bay. Local fish, meat from nearby farms, root vegetables and northern berries bring the flavours of the Arctic coast to your plate.<\/p>\n\t\t\n<\/div>\n

\n \t\t\t\"\"\/\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t\n
\n\t\t
\n
\n \t\t\t

53 guests<\/h2>\n\t\t\t\t\t

RESTAURANT SEATING<\/h3>\n\t\t\n<\/div>\n
\n \t\t\t

17.00 - 22.00<\/h2>\n\t\t\t\t\t

ONLY PRIOR RESERVATIONS<\/h3>\n\t\t\n<\/div>\n
\n \t\t\t

7 Dec \u2013 11 Apr<\/h2>\n\t\t\t\t\t

WINTER DINING SEASON<\/h3>\n\t\t\n<\/div>\n\n<\/div>\n\t\t\t\n
\n\t\t\n<\/div>\n
\n
\n \t\t\t

A TASTE OF MERIHELMI<\/h3>\n\t\t\t\t\t

From our coastal menu<\/h2>\n\t\t
\n \t\t\t

A few flavours to look forward to. Our dishes follow the season and the availability of local ingredients.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n

\n \t\t\t

TO BEGIN<\/h3>\n\t\t\t\t\t

Bothnian Bay vendace<\/h2>\n\t\t
\n \t\t\t

Crisp-fried vendace, dill cream, pickled red onion and lemon.<\/p>\n\t\t\t\t\t\n

\n\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t

OUR SIGNATURE<\/h3>\n\t\t\t\t\t

The Merihelmi fish platter<\/h2>\n\t\t
\n \t\t\t

Flame-cooked salmon, crisp vendace, smoked pike and the day's local fish. Dill potatoes, pickles, browned lemon butter and house bread.<\/p>\n\t\t\t\t\t\n

\n\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t

FROM THE SEA<\/h3>\n\t\t\t\t\t

Bothnian Bay whitefish<\/h2>\n\t\t
\n \t\t\t

Pan-fried whitefish, potato pur\u00e9e, roasted root vegetables, dill oil and browned lemon butter.<\/p>\n\t\t\t\t\t\n

\n\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t

FROM THE FARM<\/h3>\n\t\t\t\t\t

Local farm beef<\/h2>\n\t\t
\n \t\t\t

Beef with crisp potato terrine, roasted onion, seasonal vegetables and a rich red wine sauce.<\/p>\n\t\t\t\t\t\n

\n\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t

FROM THE GARDEN<\/h3>\n\t\t\t\t\t

Forest & Fire<\/h2>\n\t\t
\n \t\t\t

Fire-roasted celeriac, crisp potatoes, forest mushrooms, roasted cabbage, apple and herb oil.<\/p>\n\t\t\t\t\t\n

\n\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t

A SWEET FINISH<\/h3>\n\t\t\t\t\t

Sea buckthorn & white chocolate<\/h2>\n\t\t
\n \t\t\t

Bright northern sea buckthorn, white chocolate mousse and crunchy oats.<\/p>\n\t\t\t\t\t\n

\n\t\t\n<\/div>\n\n<\/div>\n
\n
\n \t\t\t

A selection of dishes from our menu. The daily half-board dinner is presented separately below.
Please let us know about allergies and dietary requirements when enquiring.<\/p>\n\t\t\n<\/div>\n\n<\/div>\n\n<\/div>\n

\n
\n \t\t\t

WINTER SEASON \u00b7 7 December \u2013 11 April<\/h3>\n\t\t\t\t\t

Your stay,
with a table waiting.<\/h2>\n\t\t\t\t\t

During the winter season, our half-board dining includes breakfast and a buffet dinner at Merihelmi. Start the morning at an unhurried pace and return from the Arctic outdoors for a warming evening meal.

Our dinner is served buffet-style, with the menu changing daily on a four-day rotation, taking you from the sea to the farms and the flavours of the fire.During the winter season, our half-board dining includes breakfast and a buffet dinner at Merihelmi. Start the morning at an unhurried pace and return from the Arctic outdoors for a warming evening meal.<\/p>\n\t\t\n<\/div>\n

\n \t\t\t\"\"\/\t\t\n<\/div>\n\n<\/div>\n
\n \t\t\t\n
\n\t\t
\n
\n \t\t\t

07:30-09:30<\/h2>\n\t\t\t\t\t

BREAKFAST
INCLUDED IN HALF BOARD<\/h3>\n\t\t\n<\/div>\n
\n \t\t\t

By request<\/h2>\n\t\t\t\t\t

LUNCH<\/h3>\n\t\t\n<\/div>\n
\n \t\t\t

17:30-19.30<\/h2>\n\t\t\t\t\t

DINNER
INCLUDED IN HALF BOARD<\/h3>\n\t\t\n<\/div>\n\n<\/div>\n\t\t\t\n
\n\t\t\n<\/div>\n
\n
\n \t\t\t

Our dinner is served buffet-style, with the menu changing daily on a four-day rotation, taking you from the sea to the farms and the flavours of the fire. <\/p>\n\t\t\t\t\t

Sample half-board buffet menus. Dishes may change with seasonal ingredients and availability.<\/p>\n\t\t\t\t\t

FOUR EVENINGS OF NORTHERN FLAVOURS<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t
01 The Sea <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t
\n \t\t
\n\t\t\t\t\t\t\t\t\t

Creamy fish soup
<\/strong>Fish, potatoes, root vegetables and dill, with house bread and browned butter.<\/p>\n

Oven-roasted salmon
<\/strong>Dill potatoes and lemon butter sauce.<\/p>\n

Warm blueberry pie
<\/strong>Served with vanilla sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
02 The Local Farm <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t
\n \t\t
\n\t\t\t\t\t\t\t\t\t

Roasted root vegetable soup
<\/b>Herb oil and crisp bread.<\/p>

Slow-braised local beef
<\/b>Mashed potatoes, roasted root vegetables and red wine sauce.<\/p>

Lingonberry & caramel
<\/b>Tart lingonberries, warm caramel and crunchy oats.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
03 The Bothnian Bay <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t
\n \t\t
\n\t\t\t\t\t\t\t\t\t

Crisp Bothnian Bay vendace
<\/b>Dill cream, pickled red onion and lemon.<\/p>

Local fish cake
<\/b>Potato pur\u00e9e, roasted cabbage and dill butter sauce.<\/p>

Warm apple crumble
<\/b>Served with vanilla sauce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
04 The Fire <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n \t\t
\n\t\t\t\t\t\t\t\t\t

Roasted beetroot
<\/b>Herb cream, apple and toasted seeds.<\/p>

Sea Lapland lamb burger
<\/b>Garlic and lemon aioli, pickled red onion, feta and rocket in a brioche bun, with potatoes.<\/p>

Merihelmi pancake
<\/b>Northern berries and vanilla cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n\n<\/div>\n

\n
\n \t\t\t

GET IN TOUCH<\/h2>\n\t\t
\n \t\t
\n\t\t\t\t\t\t\t