Welcome
Our restaurant is definitely the heart of the hotel and our biggest outlet for creativity.
Back Pocket opened in 2016 when William Hellgren returned to the family farm in Korpo. Since the first day, the ambition has been to bring something new and different to the archipelago's restaurant scene. Over the years, our vision and concept has taken shape and developed into everything that Back Pocket for many stands for today.
Something unique and surprising. Something you might not expect to find in a small archipelago village in the centre of the Turku archipelago. A balance between relaxed rural atmosphere and elegance, a place where innovation and tradition meet.
With the seasons as a starting point, we serve our tasting menu consisting of 6 dishes. Exploration and playfulness is a common thread running through our tasting menu. We guarantee you a colourful and unforgettable restaurant experience where elements and influences from other parts of the world are combined with the flavours of the archipelago in a balanced and unique way.
Back Pocket opened in 2016 when William Hellgren returned to the family farm in Korpo. Since the first day, the ambition has been to bring something new and different to the archipelago's restaurant scene. Over the years, our vision and concept has taken shape and developed into everything that Back Pocket for many stands for today.
Something unique and surprising. Something you might not expect to find in a small archipelago village in the centre of the Turku archipelago. A balance between relaxed rural atmosphere and elegance, a place where innovation and tradition meet.
With the seasons as a starting point, we serve our tasting menu consisting of 6 dishes. Exploration and playfulness is a common thread running through our tasting menu. We guarantee you a colourful and unforgettable restaurant experience where elements and influences from other parts of the world are combined with the flavours of the archipelago in a balanced and unique way.
Our menu
Food as a form of art
I was raised in a home of artists, where art and culture have always been around. As long as I can remember, I have known that I wanted to work with art and creativity. After trying out many different disciplines, I finally found my own artistic identity as a chef. For me, cooking represents a multidimensional art form that includes so many things; the visual aspect, the thoughts behind the dish, the combinations of textures and flavours, and all temperature variations between hot and cold!
By painting and building an eatable image using all these elements, I want to take people on a voyage to revive old childhood memories and create new impressions and taste experiences.
The journey that brought me here started when I was 16 years old and discovered the joy and creativity that the cooking offered me. After studying and working at the nowadays three-star Michelin restaurant Franzén in Stockholm, I decided to return to Korpo and start my own project.
By painting and building an eatable image using all these elements, I want to take people on a voyage to revive old childhood memories and create new impressions and taste experiences.
The journey that brought me here started when I was 16 years old and discovered the joy and creativity that the cooking offered me. After studying and working at the nowadays three-star Michelin restaurant Franzén in Stockholm, I decided to return to Korpo and start my own project.
William Hellgren
