Start to relax

The favorite of the lovers of tasty food and wine, Restaurant Kekäle, opened it doors to this winter season at the end of November. Now, the restaurant welcomes its quests with new and eager kitchen stuff and redesigned menu. Kekäle offers great taste experiences while respecting the natural flavors of Lapland’s raw materials.

The taste of a good raw material shouldn’t be covered but highlighted 

The new Kitchen Chef Tuomo Kallo, straight from Kittilä, the village of Kallo, tells that Kekäle’s new menu, which is adabted to seasons, is built around the authentic tastes of Lapland. With the idea of local food, small producers from Lapland are used as suppliers as much as possible.

– Freshness and quality are the key factors in the selection of raw materials. There is no use to cover up the original taste of a good product. The secret lies in supporting and bringing out the best in them. For example, whitefish, arctic char, vendace roe, reindeer, turnip, and northern berries are the stars of our menu. On top of individual dishes, we offer three-course and five-course evening menus, which will take you on cultural taste journey, Kallo explains.

– My personal favorites on the menu at the moment are reindeer and arctic char. Carefully constructed wine list with high-quality drinks and inspiring environment complete dining experience at Kekäle. Make the most of your experience by enjoying the restaurant’s wonderful ambiance, unique art as well as professional and friendly personnel during your stay, recommends the Kitchen Chef.

Natural flavors with a beautiful display and high-quality service in an inspiring environment – that’s what Kekäle is all about.

Functional kitchen and personnel that work together for a common goal

Before starting at Kekäle, Kallo worked as a kitchen and restaurant manager at Levi’s Panimo Pub and even before that as a kitchen manager at Lapland Hotel Saaga in Ylläs.

– Nothing will take me away from Lapland. When my current employee Juha Partanen, whom I have known since my days in Ylläs, contacted me regarding Kekäle, I told him I needed some time to think. However, in further discussions, our ideas fitted so well together, that the decision to stay at Levi became easy. This position is a great opportunity for me to further develop my profession, Kallio explains.

– Kekäle is a unique restaurant in Lapland, which has an amazing setting to practice your passion. The kitchen is spacious and functional and the charcoal grill in the middle brings atmosphere to the restaurant as well as brings up great flavors. Our personnel works together for a common goal, which will certainly be seen to customers as a good service, says Kallo.

Tuomo Kallo enjoys cooking in the spacious and functional kitchen of Kekäle.

Lessons from near and far

From an early age, Kallo has known that his destiny is to become a chef. Curiosity, passion for cooking, and desire to learn more have driven Kallo forward in his career. He is thankful to his apprentice Tuomas “Närä” Kaarna and his former employees Juha Karjalainen, Jarno Palkki, and Jari Brandt for being part of his food journey.

In addition, Kallo wants to thank his life longfriend Marko Muttonen, who has guided him to the world of wines and many others, with whom he has been honored to work during these years.

Kallo’s life partner is also a chef and their 2-year-old daughter is one of the first natives of Kittilä in a decade. The family also includes three dogs, with which Kallo walks a lot in a magnificent Lappish nature.