Over open wood fires, we celebrate freshwater fish we've caught ourselves, such as pike, trout, whitefish, perch, ide, and crayfish, as well as elk, reindeer, capercaillie, wood pigeons, wild boar, and mallards from the surrounding seemingly endless birch, pine, and larch forests. Breakfast is served outdoors, featuring fresh fruit, Finnish fish and wild berry specialties, wood-fired eggs, coffee, tea, juice, and, of course, individual guest requests. All lunches and dinners are authentically prepared over open birch and pine fires in the "traditional Finnish outdoor kitchen."

Traditionell auf "sarments" (getrocknetem Rebholz) bereiten wir die Klassiker der südfranzösischen Landküche über heißer aromatischer Glut: Magret de canard (Entenbrust), agneau (Lamm), entrecôte, Makrelen, Doraden, Thunfisch ... um nur einige zu nennen. Und natürlich fehlt auch niemals "le petit jaune", der kleine Gelbe (Ricard/Pastis) ...

Anglers can fish with hand rods (spinners, plugs, spinners, jigs, or flies) right from the shore or from their own rowing boats and motorboats (4 HP outboards) for trolling and setting traditional perch and crayfish traps. We offer introductory workshops on spin and fly fishing for non-anglers, but of course also for all participants.