From the White Guide Nordic 2018:

Kaskis

Masters Level 77
Food rating:34/40Service rating:16/20
Tables outsideWheelchair accessVegetarian dishes
  • Address: Kaskenkatu 6 A, 20700 Turku
  • Phone: +358 (0)44 723 0200
  • Web: kaskis.fi
  • Seats: 36
  • Opening Hours: Tue-Thu 4-11 PM, Fri-Sat 4-12 PM
Kaskis

A living legend with new visions

Young Chef Erik Mansikka decided that he had seen it all, worked at the best restaurants, won competitions, and gained fame on TV. He was reluctant ever again to leave his home town of Turku. Together with two friends, Topi Pekkanen and Simo Raisio, he set his eyes on a rather shabby old fish restaurant in Turku. They took over the place with its some 20 seats and kept the ascetic interior with its plywood walls. Only a devoted customer would notice the changes over the years. There are still no frills here, but the soundproofing and ventilation have improved. Though only in its fourth year, Kaskis has already become a legend. It is still immensely popular. The kitchen’s philosophy is to keep it simple and local. Often the meal is made of ingredients that an ordinary homeowner with a backyard garden and a fishing rod could produce. There are now more staff. The chefs have a busy time in the kitchen and do not make an effort to socialize with their guests, but our two talkative young waitresses with a brilliant knowledge of wine make up for it. The starter is local whitefish cured with salt and sugar, then scorched to make the skin fantastically crisp while the meat stays almost raw. The sauce consists of crème fraîche sharpened with juice from green tomatoes, jalapeño and, as a sign that summer is around the corner, elderflower. Two cuts from a Mangalitza pig are prepared in two ways, fillet and neck. The pungent sauce gets its aroma from sherry vinegar, as do the pickled shallots. The wine pairing is a South African chenin blanc. Beef comes from the Åland isles in the form of both cheek and flank. Celeriac and red beet are prepared in different ways with an unusual and quite dominating amount of allspice. The dessert consists of the traditional treasure of midwinter, blood oranges. Together with meringue and Crema Catalana, it is a simple but inventive treat served with a sparkling Limoux. The Kaskis team has great plans. Kakola is a dark-sounding name that every Finn recognises, but this former prison on a hill in central Turku will now be used for a different purpose. The Kaskis owners plan to open a big restaurant there in 2018 and experiment with a pop-up in 2017. Friends of Kaskis are happy that the original little restaurant will stay where it is...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Kaskis
  • Kaskis

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