Ravintola Kielo

Karelian in Joensuu

At the high end of Karelian cuisine, Kielo's artfully presented miniature starters such as whitefish escabeche with mussel mayo or sugar- and salt-cured Arctic char with smoked sour cream and fennel consommé set the stage for mains like pan-fried pike perch with sautéed forest mushrooms or braised pork belly with caramelised beetroot and roast Lapland potatoes. Wine pairings are superb.