Kaskis

A gem of a restaurant, founded in 2014 by an ambitious, yet down to earth trio, Kaskis is located on one of Turku’s many hills. Erik Mansikka, Simo Raisio and Topi Pekkanen created a relaxed neighborhood haunt where the minimalist décor is matched with maximalist-attentive service, and where the Nordic-inspired cuisine leans on classic French techniques while simultaneously showcasing local produce in a playful manner.

A greeting from the kitchen might be a simple leaf of lettuce with anchovy mayonnaise, roasted sunflower seeds and gravlax, but it delivers the purest expression of Kaskis’ philosophy: locally grown, tasty food, attention to detail, and zero bullshit. A clean mouthful of cucumber, preserved red gooseberries and pike-perch from Pyhtää reaches new heights when paired with a Verdicchio Castelli di Jesi. House-made almond milk, white asparagus, sturgeon roe––a.k.a Finnish caviar––and marigold  pay homage to a traditional Finnish “summer soup” made with milk and vegetable broth. Trout with yuzu scented fennel and Kakola Brewing’s Juice 3000, a sour ale with mango notes, is a funky and bold pairing that lingers in the mind. 

Kaskis’ guests tend to be animated, raising the roof and contributing to the ebullient ambiance. Thankfully, the well-designed acoustics ensure that the volume is kept on the right side of too loud. 

Published June, 2019.