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Locally sourced ingredients

Kerttuli’s local food suppliers are from Sodankylä and its neighbouring municipalities of Kemijärvi and Rovaniemi.

Reindeer meat is provided by Juhani Maijala’s livestock from the Oraniemi Reindeer Herding Cooperative. He has supplied the reindeer meat to Kerttuli since the very start of the business.  Juhani lives with his family in the village of Orajärvi, around 35 kilometres from Luosto. Sautéed reindeer is Kerttuli’s favourite dish. Around 1200 kg of sautéed reindeer is prepared each year.

Vegetables are delivered by Lapinkrassi from Rovaniemi. Season’s berries and mushrooms are picked for Kerttuli by wilderness hiker Arvo Väyrynen from Sodankylä. During the cloudberry season Kerttuli uses around 120 kilograms of cloudberries for its dessert dishes.

All potatoes and Lappish puikula potatoes are sourced from Jari Kiemunki in Kemijärvi. He has also supplied the restaurant from its very beginnings. 

Wild herbs are supplied by a variety of pickers from the Sodankylä and Kemijärvi areas. Kerttuli’s most popular wild herb dish is the sweetgrass Crème Brûlée and spruce shoot mulled wine. Kerttu has herself been on a wild herb course together with Kerttuli’s chef Sanna Hautaniemi. The trainer was Finland’s wild herb guru Sami Tallberg.



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