A New Seasonal Menu at Restaurant Gallis

28.1.2026

Available now through April 10

As our season slowly turns toward spring, Restaurant Gallis introduces a new menu that will be served from now until the last evening of the season on April 10. It is a moment of transition. Longer days, returning light, and a subtle shift in ingredients guide us toward freshness and lightness in starters and desserts while main courses remain rich and satisfying.

“This is my favorite time of the season,” says Joona Ahonen, the Head Chef. “The sun starts to rise higher, the winter landscape is at its most beautiful, and the ingredients naturally inspire dishes that balance lighter starters with hearty mains.”

Freshness at the Heart of the Starters

The starters are bright, fresh, and elegant, setting the tone for the meal. Local fish, game, berries, mushrooms, and lamb remain at the core of the menu, joined by carefully selected luxury ingredients such as lobster and caviar, used with restraint and purpose.

One highlight is the lobster starter, which the Head Chef personally recommends:

“It is a light dish full of flavor. The vinaigrette made from last summer’s preserved tomatoes brings freshness while a small touch of jalapeño adds just enough heat.”

Using the Whole Animal

Our Finnish farmed duck is still a rare find on restaurant menus. The ducks arrive whole, and we use almost every part. The breasts are served in the main dish, while the wings and legs are slow-cooked as confit and incorporated into croquettes. The bones and carcass are used to make the Bigarade sauce, which highlights citrus at its peak flavor. This approach respects the ingredient and reduces waste.

The Chef’s Recommendation

Asked what he would choose if dining at Gallis right now, the Head Chef answers without hesitation:

“I would gather a small group of friends and start by sharing a few snacks from the “To share” -section. For myself, I would begin with the lobster starter. For the main course, I would order the Lamb Wellington and Grilled Whitefish for the table to share. And to finish, I would choose the sorbet of the day served with a small pour of Ruinart champagne.”

A Season at Its Best

The new menu reflects what Gallis stands for: Nordic ingredients, craftsmanship, and a relaxed approach to cooking with a subtle sense of playfulness.

“This season is at its best right now,” the Head Chef concludes. “There is light, there is contrast, and there is a feeling that something new is beginning, and that is exactly what we want the menu to express.”