Pickled fennel, dill oil, and archipelago bread

With roasted chickpeas, zucchini, juicy cherry tomatoes, and seasonal freshness from apple and fresh cucumber

Seed crispbread, horseradish mayonnaise, apple, and pickled mustard seeds

Hand-peeled shrimp, red onion, rainbow trout roe and dill mayonnaise

Buttermilk sauce, apple-cabbage-cucumber salad, and rainbow trout roe

Goat's Grand Reserve cheese, horseradish mayonnaise, pickled mustard seeds and chive-parsley oil

Whipped butter

Pickled fennel, dill oil and archipelago bread

Sandefjord sauce, seasonal potatoes and seasonal vegetables

French fries and rosemary-seasoned focaccia

Herb and garlic potatoes, seasonal vegetables and velvety cognac-finished pepper sauce

Mashed potatoes and pickled cucumber

Grilled chicken breast fillet, seasonal vegetables, fennel sauce and chive mayonnaise

Pepper sauce, herb-garlic potatoes and seasonal vegetables

Rotukarjan pihvi, broissisämpylä, sipulihilloketta, confit-aiolia, rapeaa salaattia ja ranskalaiset perunat

Rich tomato crayfish sauce and hand-peeled shrimp

Fresh salad complemented by citrus vinaigrette, the warm aroma of roasted chickpeas, juicy cherry tomatoes, and seasonal vegetables Additionally: Grilled chicken, shrimp, or king oyster mushroom médaillon + €6.00

Crystallized white chocolate

Raspberry and salted caramel ice cream

Sea buckthorn jam and vanilla cream cheese

served with vanilla ice cream

Served with seasonal jam and seed crispbread

Tammer’s first restaurateur, A. Adlivankin, arrived from Cannes, France, in 1929 with his tableware. These pieces are still preserved at Tammer today. Carrot tartare, seed crispbread, horseradish mayonnaise, apple and pickled mustard seeds Grilled perch with Sandefjord sauce, served with seasonal potatoes and vegetables Almond cake with blueberries and vanilla ice cream

Industrial Counselor E. Liljeroos spared no effort or expense in steering Tammer forward during its challenging early years. Tammer was close to his heart. Charred Finnish whitefish with buttermilk sauce, apple–kohlrabi–cucumber salad, and rainbow trout roe Finnish beef tenderloin with herb and garlic seasoned potatoes, seasonal vegetables and a velvety cognac pepper sauce Raspberry bavarois with crystallized white chocolate

We have named our delicious vegetarian menu in French to honor the French roots of our kitchen. Carrot tartare, seed crispbread, horseradish mayonnaise, apple and pickled mustard seeds Porcini médaillon with pepper sauce, herb–garlic potatoes and seasonal vegetables Sea buckthorn cheesecake