The Arctic Ocean theme hits the chain’s urban hotels

Press release | Tue Sep 21 15:00:00 2021

In September–November, the chefs of Lapland Hotels’ restaurants will feature king crab, cod tongue, scallops and lamb as the Arctic Ocean theme hits the chain’s urban hotels. A popular travel destination, the Arctic Ocean is now on everybody’s lips, but the region’s culinary culture is also a perfect fit for Lapland Hotels’ philosophy focused around cherishing northern flavours.

The Arctic Ocean theme weeks will start from the Kultá restaurant of Lapland Hotels Bulevardi in Helsinki on 22 September, after which they will begin gradually in other restaurants of the chain: at Dabbal in Tampere on 29 September, Gallá in Kuopio on 6 October, Oula in Oulu on 13 October and Sky in Rovaniemi on 20 October. Flavours of the Arctic Ocean are available in the urban hotels in September, October and November.

According to Lapland Hotels’ chef Tero Mäntykangas, the idea of the Arctic Ocean campaign grew stronger when he, like many others, visited northern Norway in summer 2020.

“I fell in love with the delicacy of the ingredients and the intense flavours crafted by the harsh conditions. These are characteristics we at the Lapland Hotels kitchens have always appreciated, and that is why the Arctic Ocean theme is a perfect fit for our food philosophy. Even though the Arctic Ocean is far away from southern Finland, we in Lapland are very familiar with the region’s delicacies,” says Mäntykangas, explaining the background behind the theme weeks.

Northern cuisines share a sense of mystique

The saltiness of the Arctic Ocean’s ingredients complements the sweet flavours of Lapland. The cuisines of the region also share a simple attitude and a certain mystique. The Arctic Ocean menus will include scallops, Atlantic halibut, lamb, reindeer, willow ptarmigan and root vegetables from the north.

“You’re in for hearty dishes that are meant to be shared and experienced together. There are also rarer delicacies on offer, such as king crab, cod cheek and tongue and pickled seaweed,” says Mäntykangas.

Presenting the stars of the house

Mäntykangas is particularly proud that the Arctic Ocean weeks will be executed in their entirety by Lapland Hotels’ own chefs. Other hotel staff has also participated in coming up with the ideas.

“I want to showcase the expertise in the house more prominently. The breakfasts at different hotels have more in common but there is also variation between cities. Every kitchen has designed the Arctic Ocean surprise menu freely from the same ingredients. You’re in for carefully thought-out culinary journeys, and the Arctic Ocean theme weeks might just become a regular event.”

Northern Norway is also strongly present in the restaurant’s drinks selection, which will be complemented for the duration of the theme weeks with a fermented honey drink and Norwegian gin and beer. The unique Arctic Ocean experience will be finalised with music and art from the region.

For further information and interview requests, please contact:

Tero Mäntykangas, Head Chef, Lapland Hotels, tel. +358 (0)400 891 544, tero.mantykangas@laplandhotels.com

Photos of the Arctic Ocean theme can be found from Lapland Hotels’ image bank (link: https://www.laplandhotels.com/FI/lapland-hotels-oy/uutishuone/kuvapankki.html)

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Tero Mäntykangas’s recipe adjacent

Arctic Ocean king crab soup, king crab leg and charred cucumber á la Lapland Hotels
3 dl water
3 dl white wine
1 l fish stock
500g crab shells
½ fennel
½ dl cognac
½ onion
1 carrot
½ dl tomato puree
2 tomatoes
3 dl cream
150 g butter
salt, thyme, bay leaf
½ chili

Cooking:
Remove the king crab meat from the shell raw and whole. Place the meat on a piece of cling film. Season with salt and wrap into a tight roll. Place the rolls in a vacuum bag and cook in a 40-degree water bath for 45 minutes. Let the king crab meet cool down.

Roast the crab shells in a 220-degree oven for 20 minutes. Sauté the fennel, tomato puree, tomatoes, root vegetables and crab shells in a pot. Add cognac, water and white wine. Bring to a boil and let the broth simmer at a low heat for an hour. Sieve and continue reducing the broth until there is half of it left. Add cream and butter. Season with salt and thicken, if necessary.

Charred cucumber

½ fresh cucumber
3 dl water
2 dl sugar
1 dl vinegar

Cooking:
Peel the cucumber and cut it in half down the centre. Bring the pickling liquid to a boil and let it cool.
Add the cucumbers in the pickling liquid and let them soak for an hour. Dry the cucumber and then roast a charred finish for the cucumber on a dry, hot pan. Cut the king crab meat into portions and also roast it on the pan.

Lapland Hotels is the largest private hotel chain in Finland and will open its 19th hotel in connection with the UROS LIVE arena in Tampere in late 2021. Currently, the chain has 2,300 rooms and apartments, as well as 9,800 restaurant seats around Finland: Ylläs, Levi, Saariselkä, Rovaniemi, Olos, Luosto, Kilpisjärvi, Pallas, Hetta, Helsinki, Tampere, Oulu and Kuopio. In addition, the hotel chain has ski centre operations in Ylläs, Luosto, Olos, Pallas and Rovaniemi. The group also includes the largest event service company in the Nordic countries: Lapland Safaris.