The portions are like works of art. The visual ideas often originate from the same inspirations as the flavours; from forest walks, travels and exceptional ingredients.

Visually the portions must support the main idea of the menu. Still, each portion must be able to surprise with both, its taste and its visual appearance. 

The importance of finding the right cooking methods that bring out the flavours, colours and textures of the ingredients is emphasised.

Chef Välimäki says his culinary ambition is an almost puritanical level of clarity in foods. All unnecessary is removed from the portions. The focus is on the absolute essence, for both the taste buds and the visual appearance. 

For Chef Välimäki, the most beautiful portion in his restaurant is the egg dish, Beauty of the Egg.

The opened egg is carved empty and its shell is cleaned. The shell encloses an entire tower of flavours. Inside you will find layers of truffle pyre, curdled egg pudding and artichoke pyre. Placed in the middle for support is a slice of miso glazed pork. The egg is decorated with light potato foam, sprinkled truffle sauce and black truffle chips.

An ingredient this beautiful is all you really need.