New Nordic cuisine, foraged from the fells
Named for the northern lights that ripple across the Lappish sky, Revontulet is the heart of the lodge. The dining room is built from the same hand-hewn pine as the rest of Timberline Lodge, with a cast-iron stove at its centre and tall windows that open onto the fells. Tables are dressed in undyed linen; candles flicker against the dark winter and the long pale summer alike.
Our cooking is unapologetically of this place. Reindeer comes from a Sámi co-operative twenty kilometres north. Arctic char is lifted from the lake below the lodge. Cloudberries, lingonberries, spruce tips, chanterelles and birch sap are foraged through the year by our kitchen team and a small circle of local pickers. What we cannot grow or gather, we source from the best small producers we know in Finland and across the Nordics.
Born in Rovaniemi, trained at Helsinki's Michelin-starred Olo and at Geranium in Copenhagen. Aleksi returned home to cook the food he grew up eating — refined, but not removed from its roots. He plates with restraint and an unshakable respect for the ingredient on the board.
Sámi by heritage and forager by upbringing, Marja knows the fell flora the way most cooks know their pantry. She runs our preservation programme — every jar of pickled spruce tips, every cured fillet, every bottle of berry vinegar passes through her hands.
Dinner reservations fill quickly during aurora season. A short note is enough — give us the date, the number in your party, and any dietary requests.
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