Argentine chef Jonathan Morales comes to Nuuksio for two evenings. Morales learned his craft in Argentina and the Basque Country and now cooks in France. His kitchen rests on one thing: embers. Meat, vegetables and fish cook slowly over open fire, and the embers draw out a depth in the ingredients that no other technique can reach.
An asado is more than a meal. It's a long evening around a shared table — the warmth of the fire, plates passed around, good wine and conversations that stretch late. At Maisemakammi's open-fire pavilion, it all happens in the middle of a national park.
Menu 99€/person;
# ASADO
### Finland · Fire & Smoke
REINDEER EMPANADAS Onion · ají molido · cumin
GRILLED PROVOLETA Charred tomato · chimichurri
GRILLED WILD MUSHROOMS — “CARBONARA” Egg yolk · pecorino · black pepper
GRILLED SWEETBREADS Lemon · herb salt
STAKE-GRILLED LAMB Slow fire · salsa criolla · chimichurri
### SIDES
POTATOES AL RESCOLDO Sour cream · dill
FIRE-GRILLED BABY GEM LETTUCE Herb mayonnaise · toasted hazelnuts
### DESSERT
VIGILANTE Cheese · quince · Nordic berries
DULCE DE LECHE PANCAKE Cream · forest berries · sea salt


