{"id":48793,"date":"2026-10-07T10:20:47","date_gmt":"2026-10-07T10:20:47","guid":{"rendered":"https:\/\/hotelnestor.fi\/?p=48793"},"modified":"2026-10-07T10:20:48","modified_gmt":"2026-10-07T10:20:48","slug":"a-conversation-with-hanna-boethius","status":"publish","type":"post","link":"https:\/\/hotelnestor.fi\/en\/a-conversation-with-hanna-boethius\/","title":{"rendered":"A conversation with Hanna Bo\u00ebthius"},"content":{"rendered":"

Now that autumn has fully arrived and the hectic pace of summer has become a distant memory, we\u2019re taking a moment to reflect on how Back Pocket\u2019s gastronomy has evolved over the ten years we\u2019ve been sharing our unique culinary philosophy.<\/p>\n\n\n\n

To celebrate this journey, we sat down with a guest who has visited Back Pocket every year since we opened and has been part of our story from the very beginning. Let us introduce you to Hanna Bo\u00ebthius.<\/p>\n\n\n\n

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Hello Hanna. What is your connection to the Archipelago and to Korpo?<\/strong><\/p>\n\n\n\n

I lived in Pargas for the first 15 years of my life and from around the age of 10, we have a summer house in Korpo that we all love so much, it\u2019s a magical place for me.<\/p>\n\n\n\n

I live abroad in Switzerland and have a busy life, and when I come here is the one place in the world where time slows down a little. I love sitting there and looking at nature, soaking it all in. I especially love being by the ocean and in the middle of the forest.<\/p>\n\n\n\n

And what is your connection to Back Pocket?<\/strong><\/p>\n\n\n\n

My family and I have been coming to Back Pocket since it was just a tiny little kitchen and William would just make something up on the spot (laughs). Since then, except for the COVID year, when we were not allowed to come into the country, we have come to eat at Back Pocket every year. It has been such a cool thing to witness his journey and to see how the menus have changed and what influences they have incorporated. It has truly been a pleasure and an honour to step into William\u2019s culinary world because he\u2019s a genius!<\/p>\n\n\n\n

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How have you seen the gastronomy evolve over the years?<\/strong><\/p>\n\n\n\n

It\u2019s been a strange evolution, in a way, because it has been very steady, but with explosive steps. At the beginning, it started with a three-course set menu where you could choose either fish or meat, and that was already fantastic. It really played on the best of the archipelago. William has always been amazing at selecting the absolute best the archipelago has to offer, whether it\u2019s fish, meat, or other local ingredients. That has been a red thread throughout the years, and it still shines through today.<\/p>\n\n\n\n

Even when I ate here this week, that same spirit was there. Even in the desserts, there are elements from the fields out here. I won\u2019t reveal too much, but there are also simple ingredients turned into very complex dishes that are mind-blowing. It has been such a pleasure to witness that year after year. You can really feel like what they do comes from the heart, in everything they do, from how the tables are set, the greeting when you come through the door, or if you run into him when he\u2019s running around trying to fix everything. We\u2019ve also had a big family event here, and even in organizing that, it was so full of love and from the heart. That is rare these days.<\/p>\n\n\n\n

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Would you take the challenge to describe his gastronomy in three words?<\/strong><\/p>\n\n\n\n

I will need more than three! (laughs): Innovative, from the heart, deeply rooted in the archipelago, with great attention to detail... All these things combined create this mind-blowing experience.<\/p>\n\n\n\n

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What would you say about the presentation and the textures?<\/strong><\/p>\n\n\n\n

It\u2019s not just about the flavors. The textures make the dishes interesting too. Sometimes there\u2019s warm and cold, sometimes a rough texture and then a super smooth one. It\u2019s a completely different world. All those aspects are combined into one dish or one menu. He\u2019s a genius, really.<\/p>\n\n\n\n

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What would you say to someone who is thinking about trying the gastronomic experience but is still undecided?<\/strong><\/p>\n\n\n\n

I would say: do try it. I understand that a full eight- or nine-course tasting menu can feel overwhelming, but the dishes are so well designed the amount of food isn\u2019t overwhelming at all. It\u2019s like an amazing dance across the table, really an experience. It\u2019s like going to a show but you get to be part of it.<\/p>\n\n\n\n

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How has Back Pocket improved your own experience of coming to Korpo every year?<\/strong><\/p>\n\n\n\n

Substantially. It\u2019s absolutely a highlight of my visit every year, and it\u2019s something I don\u2019t think I want to live without. It's so special, I look forward to it every year. As soon as I book the tickets, I\u2019m already thinking about which day I can come.<\/p>\n\n\n\n

And also when we welcome guests to Korpo and you bring them here, everyone talks about it for a long, long time. We\u2019ve had people visiting from California and from many European countries, and because my husband and I are such big foodies, our friends are too. It\u2019s the perfect place to show people what this is all about. For someone who hasn\u2019t really been in touch with the archipelago before, it\u2019s amazing. It\u2019s like saying, \u201cThis is what it is. This is the essence of the archipelago. This is what it tastes like, and this is what it looks like. This is the soul of the archipelago.\u201d<\/p>\n\n\n\n

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What would you recommend to someone coming to eat here, beyond the food itself?<\/strong><\/p>\n\n\n\n

Enjoy the immense nature all around this place. There are walkways, forest, the sea... strolling down to Nestor Beach across the fields is incredible.<\/p>\n\n\n\n

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All pictures by Hanna Bo\u00ebthius, except the one tagged 2026, by Aar\u00f3n Blanco Tejedor (Ubuntu Productions).<\/strong><\/em><\/p>\n\n\n