The Ertlio Namas offers a literal history class with dinner. The restaurant serves two tasting menus (four and six courses respectively), which hark back to times goneby. The house bread - a very special rusty brown in color, baked with carrot and beetroot - isprepared according to a 14th century recipe. Modern in comparison, the newest recipes are over two centuries old. The nobles of that time supped on mostly exotic ingredients composed into a delicious, refined whole. It appears that no single ingredient could dominate. Entirely contrary tomodern trends, isn't it? The historical food is contrasted by the newest products of local small brewers andwinemakers. The Gintaro Sino apple-gooseberry sparkling wine as aperitif has a fine, intense bubble; dry with sweet nuances, itis extremely drinkable. The oak-fermented apple distillate with its long aftertaste makes for an extremely smooth digestif. The staff will tell you about the food and drink, its story and provenance, inas much detail as you could possibly desire.
With over 100 Masters Level restaurants, the Nordic countries offer a wide variety of excellent culinary experiences. The Top 30 are all at the Global Masters level and they include some of the best restaurants in the world.