Restaurant Back Pocket
Our restaurant is definitely the heart of our hotel, and our biggest outlet of expressing our creativity and playfulness. Here, every morning starts with the ritual of preparing the sourdough for the evening’s dinner.
After, 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 will also understand what we mean when enjoying a dinner at our restaurant.
Five Course Menu
Our tasting menu is the perfect option for you who wants to experience an unforgettable dinner at Back Pocket. The tasting menu changes on an almost daily basis according to what raw-materials and ingredients that are in season at the moment.
We recommend reserving at least two hours to fully enjoy the experience of the five courses menu.
Three Course Menu
When choosing our three-course menu, we guarantee you a flavorful experience made with a lot of passion innovation and love. We always strive to create our dishes with the best raw materials, inspired by the traditional archipelago food but also influenced by gastronomies around the globe.
This menu has already become a classic at Back Pocket and we always aim to offer you a new gastronomic experience.
Make your dining experience perfect by combining your food with good wines. As in our food philosophy, also in wines we prefer pure art work of wine making. We believe that quality comes before quantity. The wines on our list mainly come from small producers, through local operators.
We have chosen you diverse wines that we enjoy – with or even without food. Ask our staff about the recommendations.
The restaurant (BackPocket)
will provide you with the best meal
you will ever taste.
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, temperature variations 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.
( 6th of June – August)
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