Our restaurant is definitely the heart of our hotel, and our biggest outlet for expressing our creativity and playfulness. Here, every morning starts with the ritual of preparing the sourdough for the evening dinner.
After that the planning and preparing of our dishes can start. We deeply believe in freshness and simplicity when it comes to food. That’s why we always start out every morning from a blank sheet and from scratch, sometimes even letting the menu take form throughout the day and the working process. According to us, there is simply no other way to give justice to all the wonderful raw materials we have around.
We promise that you, too, will understand what we mean when enjoying a dinner at our restaurant.
Härlig kombination av krispighet och mjukhet i rätterna.
Lena Brenner
Nestor's tasting menu
Our tasting menu is the perfect option for you who wants to experience an unforgettable dinner at Back Pocket.
The tasting menu consist of 6 courses and changes according to what raw-materials and ingredients that are in season at the moment.
We recommend reserving at least two and a half hours to fully enjoy the the menu.
67€/per
Wine selection
Our wine selection is the perfect alternative to a cherry on top of our delicious dinner experience. With this selection you'll be treated to different wines, perfectly matched with each dish.
50 €/per
Lunch
(July / Mon – Sat ~ 12.00-15.00)
Welcome to enjoy a lighter 3-course menu. Included in the price is a starter, a main course alternative and dessert of the day.
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. Restaurant Back Pocket was born in Hotel Nestor.
Do you want to send us a review about your experience in Hotel Nestor and Restaurant Back Pocket? With this form you can do it! We are glad to hear about your experience.
