"The renowned Alexander Grobowsky (1891–1959) was the soul of Tammer from 1939 to 1958, first serving as maître d' and later as the restaurant manager. He was highly respected, known to be both demanding and strict. It is said that no one addressed Mr. Grobowsky informally, yet he addressed even his customers informally."

MENU

Black Salsify Soup (L, G)

Velvety black salsify soup, pickled black salsify, and roasted pumpkin seeds

Pheasant à la Muukkonen (L, G)

Lightly smoked pheasant prepared according to Head Chef Muukkonen’s recipe

Reindeer with Grand Veneur Sauce (L, G)

Accompanied by parsnip purée and caramelized carrot

or

Whitefish with Saffron Vinaigrette (L, G)

Accompanied by parsnip purée and caramelized carrot

Hotel Tammer’s Chocolate-Raspberry Pastry (L)

Chocolate ganache and rich raspberry-mascarpone mousse

"Approaching its centennial celebration, Grand Hotel Tammer (1929–) is the third oldest operating hotel in Finland. The hotel was commissioned by the Tampere Technical Society, which began raising funds for the project as early as 1901."

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Bisque – Lobster Soup (L)

Seared whitefish, marinated king prawn, and herb oil

Porcini Tart with Mushroom Broth (L, G)

Smoked Reindeer (L, G)

Lightly smoked reindeer served with lingonberries and local vintner’s cheese

Sea Buckthorn Sorbet (VE, G)

Whitefish with Sandefjord Sauce (L, G)

Pan-fried Finnish whitefish served with creamy Sandefjord sauce and seasonal vegetables

or

Beef Noisettes with Pepper Sauce (L, G)

Beef tenderloin served with creamy pepper sauce, celery fondant, celery purée, and seasonal vegetables

Local Grand Reserve Cheese with Blueberry Jam (L, G)

Hotel Tammer’s Chocolate-Raspberry Pastry (L)

Chocolate ganache and rich raspberry-mascarpone mousse

MENU

Black Salsify Soup (L, G)

Velvety black salsify soup, pickled black salsify, and roasted seeds

Cellar-Cured Salmon (L)

Slow-cured salmon served with vanilla-seasoned fennel, trout roe, and sweet mustard sauce

Veal with Red Wine Sauce (L, G)

Accompanied by dauphinoise potatoes, parsnip purée, and seasonal vegetables

or

Arctic Char with Lobster Sauce (L, G)

Accompanied by dauphinoise potatoes, parsnip purée, and seasonal vegetables

Frangelico Crème Brûlée (L, G, N)

Creamy custard flavored with nutty Frangelico liqueur.

Served with sugar-glazed cashew nuts, crystal chocolate, and a strawberry salad