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Restaurant Gösta – flavourful experiences to enrich your art visit

Restaurant Gösta offers visitors to Serlachius a high‑quality culinary experience. Award‑winning restaurateur Henry Tikkanen knows that when all the senses are delighted during a single visit, the experience becomes truly unforgettable.

The restaurant opened its doors in June 2014, coinciding with the inauguration of the Serlachius Manor extension. From the outset, the aim was to create a dining venue that would cater for group travellers, individual visitors and corporate clients alike.

Autere Cottage, which also operates as a summer café, was incorporated into Restaurant Gösta’s service offering. During the lively summer season, it provides guests with café treats and a fresh salad lunch within the cosy shelter of its traditional log walls – helping to smooth out the busiest moments of summer season at the main restaurant.

Local ingredients whenever possible

Henry Tikkanen, named Finland’s Chef of the Year in 2001, has worked in some of the country’s most renowned restaurants, including Hotel Kämp and G. W. Sundmans. His expertise continues to be recognised through invitations to judge culinary competitions.

As a restaurateur, Tikkanen values pure, uncomplicated flavours. He prefers to use high‑quality, seasonal ingredients sourced locally whenever possible. As a result, dishes often feature game, fish, mushrooms and berries from nearby forests and lakes.

“Building a network of producers takes time and constant effort, as some leave and new ones must be found. For instance, sourcing fresh Finnish fish is not as straightforward as one might think – there are fewer new fishermen to replace those retiring,” Tikkanen explains.

Recognition for gastronomy and sustainability

Restaurant Gösta has been awarded the prestigious international Chaîne des Rôtisseurs plaque in recognition of its excellence in the culinary field.

It has also been selected for inclusion in the esteemed European 360° Eat Guide, which evaluates not only a restaurant’s gastronomic merits but also its sustainability practices. The guide features restaurants from ten Western European countries.

Entry was earned through a wide-ranging evaluation, including details about the restaurant’s use of local ingredients, producer networks, waste reduction, recycling practices and staff wellbeing

Crafting unforgettable guest experiences

The experience Serlachius offers continues to astonish visitors time and again. Few remain unmoved by the unique combination of art, history, Finnish lakeland nature, architecture and gastronomy – all found deep within the surrounding forests.

Close cooperation between Restaurant Gösta and the wider Serlachius organisation is essential, as group bookings typically come through the museum’s sales service. According to Tikkanen, smooth collaboration is reflected in the guest experience most clearly when everything runs effortlessly.

“The Art Sauna has added an extraordinary new dimension. It’s far more than just a sauna – it also serves as a venue for meetings and celebrations. Several family events have already taken place there,” says Tikkanen.

The Art Sauna’s food concept is built around the warmth of open fire. Weather permitting, guests can watch the chef at work and collect their food straight from the charcoal grill. A meeting day at the Art Sauna – complete with a guided exhibition tour, lunch at the museum restaurant and an evening gathering surrounded by nature – often becomes a cherished memory.

Mänttä Food Festival marks the end of the summer season

Highlights of the Restaurant Gösta’s year consists of events which have included the Mänttä Food Festival since very first summer – originally under a different name. The themed dinner is always crafted by renowned chefs and is accompanied by a programme element. Taking place at the turn of August and September, the food festival serves as a finale of Serlachius’ summer season.