From the White Guide Nordic 2018:

Restaurant Aanaar (Hotel Kultahovi)

Masters Level 76
Food rating:32/40Service rating:15/20
BarParkingTables outsideWheelchair accessVegetarian dishesRooms available
  • Address: Saarikoskentie 2, 99870 Inari
  • Phone: +358 16 5117100
  • Web: www.hotelkultahovi.fi
  • Seats: 112
  • Opening Hours: Daily 4–10 PM
Restaurant Aanaar (Hotel Kultahovi)

Adulation at nature's altar

There’s a river and it flows from the springs of Lapland. It’s crystal clear and it’s called the Juutua, one of many where fly fishermen swing their lines and catch the freshest of fish. The snow is pure white and the people are, shall we say, on their guard, but friendly nonetheless. Lapland is the land of shamans and it is at the kitchen altar of Heikki Nikula that we worship tonight, at Aanaar Restaurant in the Kultahovi Hotel where Sami culture and cuisine gets a rare chance to shine. His artistry comes in a rainbow of pink, orange, green and white, with some hairy brown stuff on top that we eye with suspicion. It’s ’naava’ or hanging moss, found on nearby trees – a testament to the clean air that reindeer find irresistible. It melts in our mouths, adding texture and an earthiness to this succulent starter of lightly smoked reindeer hearts, horseradish yoghurt and sweet marinated vegetables. Johanna Fabritius is in charge of the beverages and like the chef she has her own bag of tricks, combining food with beer, cocktails and wine. The house version of Finland’s famous Napue gin comes with angelica syrup, an ingredient we will come across again on this menu. It’s made from the hardy aromatic flowering herb angelica, that grows as far north as Iceland and Greenland. The main course is pike caught by Inari fishermen and turned into the lightest of fluffy white balls flavoured with a touch of lemongrass. Though the latter is not from this region we give them a break because it adds acidic, fresh interest to a dish that might otherwise be quite bland. The fish balls are accompanied by yellowish beurre blanc and cerise beetroot mousse with a hit of vinegar. We wash all of this down with a Yealands Riesling – clean, pure and unadulterated like the river flowing by. Dessert is aptly called “Snowball”. The bowl is too small for the lingonberry-filled scoop of yoghurt ice cream with angelica syrup and crunchy sweet meringue slices on the side. As we leaf through the menu, it’s evident that people from all over the world visit this magical place and that special care is taken to accommodate frequent visitors. In the heart of Sápmi, from true Sami people, comes this warm welcome...

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

  • Restaurant Aanaar (Hotel Kultahovi)
  • Restaurant Aanaar (Hotel Kultahovi)

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