There’s More to Nordic Food Than René Redzepi Restaurant Noma | Eater
"An institution older than the nation itself where head chef Tony Öhman focuses on preserving classic Finnish cuisine—pickled herring, smoked salmon, dense black rye bread, chanterelles in cream sauce, and elk prepared stewed, smoked, or dry-cured—and argues for perfecting traditional dishes so they won’t vanish; its faithful Sunday brunch is especially lauded, though the fare is not aimed at social-media gloss." - Eeva Väänänen Moore
