Chef’s Table
The Berg’s popular Chef’s Table dinners return in January 2026.
The Barö’s Chef’s Table dinners bring our guests and top chefs together for an intimate and immersive dining experience. Held in the heart of The Berg’s kitchen, the concept combines premium Nordic ingredients, storytelling, and the craftsmanship of Finland’s leading chefs.
7-course menu €129
15.-16.1.2026 Dani Hänninen – Esmes
13.-14.2.2026. Pipsa Hurmerinta ja Meri-Tuuli Väntsi – Lucky Tart
13.-14.3.2026 Mikko Pakola – Olo
10.-11.4.2026 Karoliina Jaakkola
14.-15.5.2026 Janne Keskevaari – 305
15.-16.1.2026 Dani Hänninen – Esmes
Helsinki-based chef Dani Hänninen has contributed to the success of several top restaurants. His food philosophy is grounded in responsible and visually refined cooking, with high-quality ingredients always taking center stage.
In Dani’s kitchen, emphasis is placed on local ingredients, seasonality, and Scandinavian flavours. He combines these elements with modern technique and sensitivity, resulting in dishes that are fresh, elegant, and perfectly in tune with the times.
13.-14.2.2026. Pipsa Hurmerinta ja Meri-Tuuli Väntsi – Lucky Tart
Pipsa and Meri-Tuuli create their menus from carefully selected ingredients and a flavour palette where modern European influences meet energetic spiciness, piquant notes, and the subtle secrets of classic French cuisine.
They prioritise using ingredients that are as ethical, ecological, and local as possible – without compromising on what is best for the guests at that particular moment.
Both have lived around the world, experiencing and immersing themselves in international cuisines. This gives them a fresh perspective on the unique strengths of Finnish cuisine as well. In their hands, even the familiar becomes exciting and full of surprises.
13.-14.3.2026 Mikko Pakola – Olo
Mikko Pakola draws his inspiration from Nordic nature, which is reflected both in his choice of ingredients and in the refined composition of each dish. The best seasonal ingredients guide the creation of the menu, and every element on the plate has a clear and meaningful purpose.
Mikko’s dishes are multidimensional, unique, and refined creations where the purity of nature meets technical mastery. His expertise and positive working culture captivate guests time after time – which is exactly why he is considered one of the most intriguing fine dining talents in the Nordic region.
10.-11.4.2026 Karoliina Jaakkola
Karoliina Jaakkola values sustainability both in cooking and in the workplace. She believes that when the environment is cared for – whether it concerns the origin of ingredients or the well-being of employees – a recipe for success is created. When the environment is supportive, quality improves and the overall experience is elevated.
Karoliina has a strong background in fine dining, particularly in the area of cold kitchen work. She has worked in diverse kitchen environments in several internationally renowned restaurants.
14.-15.5.2026 Janne Keskevaari – 305
Located in Helsinki’s Hakaniemi district, Restaurant 305 is known as an atmospheric and modern neighbourhood restaurant where inventive food, carefully selected wines, and lovingly crafted cocktails blend into a relaxed and welcoming ambiance. The seasonally changing menu is built on straightforward flavours, modern classics, and delightful combinations that both charm and surprise.
Restaurateur and Head Chef Janne Keskevaari bases his food philosophy on pure, high-quality Finnish ingredients. He designs his menus according to the seasons, using ingredients at the peak of their flavour.
Janne aims to evoke flavour memories through his cooking – which is why he reimagines classics with a bold, personal, and delicious touch.
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Contact Information
Address
Barösundintie 679, 10270 Inkoo
Hotel
+358 50 551 7022 (Weekdays 9 – 15)
info@thebaro.fi
24/7 security service:
+358 01 0574 3032
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