GALLERY

Eating achieves its best when done with all our senses. That's why plating is crucial. All the images in this site are creations of mine or dishes I've been involved with. Please, don't hesitate submitting any reviews and critics through the contact section or to my personal email.

Salsify with cauliflower puree	Financier with salty caramel and lingon berry sorbet
Navarin lamb stew	Clams à la Marinière
Chocolate cake with pineapple and mascarpone	Octopus "'á feira"
Lamb rump with potato terrine and several vegetable accompaniments	Oysters rockefeller
Lobster served with duchess potato and nantuá sauce	Risotto aranchini with cauliflower pure
Oyster soup	Chicken liver served with onion jam and beetroot puree
Duck breast accompanied with vegetables, cauliflower and apple puree	Macarrons
Chocolate truffles	Lamb stuffed with reindeer force meat garnished with caramelized onion and a potato artichoke croquette
Duck breast served on a bed of fermented vegetables, pico de gallo and apple puree	Lamb rump with potato terrine and several vegetable accompaniments
Oysters	Cabbage rolls with carrot sauce
Snails cooked in garlic butter and olive oil	Beef carpaccio
Focaccia	Black Angus served with chimichurri and hollandaise sauce and mushrooms
Scallops served with cauliflower puree and saffron apple cubes	Chocolate cake
Escargots	Chocolate cake flavored with rum and orange jam
Carrot cake	Deconstructed Carelian carrot patty by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.
Vegetarian madness by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.	Beef kyttö ribs by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.
Sweet beetroot by Abel Parada, Mark García, Boris Kourkia, Demba Sillah. Nico Österberg and Rosa Tapola.	Sustainable gastronomy menu by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.

GALLERY

Salsify with cauliflower puree

Financier with salty caramel and lingon berry sorbet

Navarin lamb stew

Clams à la Marinière

Chocolate cake with pineapple and mascarpone

Octopus "'á feira"

Lamb rump with potato terrine and several vegetable accompaniments

Oysters rockefeller

Lobster served with duchess potato and nantuá sauce

Risotto aranchini with cauliflower pure

Oyster soup

Chicken liver served with onion jam and beetroot puree

Duck breast accompanied with vegetables, cauliflower and apple puree

Macarrons

Chocolate truffles

Lamb stuffed with reindeer force meat garnished with caramelized onion and a potato artichoke croquette

Duck breast served on a bed of fermented vegetables, pico de gallo and apple puree

Lamb rump with potato terrine and several vegetable accompaniments

Oysters

Cabbage rolls with carrot sauce

Snails cooked in garlic butter and olive oil

Beef carpaccio

Focaccia

Black Angus served with chimichurri and hollandaise sauce and mushrooms

Scallops served with cauliflower puree and saffron apple cubes

Chocolate cake

Escargots

Chocolate cake flavored with rum and orange jam

Carrot cake

Deconstructed Carelian carrot patty by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.

Vegetarian madness by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.

Beef kyttö ribs by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.

Sweet beetroot by Abel Parada, Mark García, Boris Kourkia, Demba Sillah. Nico Österberg and Rosa Tapola.

Sustainable gastronomy menu by Abel Parada, Mark García, Boris Kourkia, Demba Sillah and Nico Österberg.