Forest & Finesse: Daniel Romi Maisemakammissa

Daniel Romi is a 25-year-old chef from Helsinki working at restaurant Palaces. His cooking combines precision, aesthetics, and a strong seasonal philosophy.

Throughout his career, Romi has won Nordic and European youth championships and reached the final of the Chef of the Year competition this coming autumn. His competitive experience shows in his work through refined expression and an uncompromising approach to flavour and structure.

The pop-up menu at Haltia Lake Lodge draws inspiration from Japanese aesthetics and late-summer ingredients. The whole is built on balance, delicacy, and pure flavours.

Menu:
Amuse-bouche
Kombujime sea bream, plum, sansho pepper
Spotted crab, organic egg, corn
Wild boar, forest mushrooms, espresso
Duck, cherry, port wine
Blueberry, milk, wasanbon sugar

Haltia Lake Lodge, Nuuksio, Espoo - 21.-22.8.2026 19.00-22.00 - Menu 99 €/person