Welcome to Salo 2025

First stop - Design Hill

Vaski Cider

We began the day downstairs in a place with many names and stories at Design Hill which provides home to Vaski Cider - run by internationally recognized cider maker Tapani Levanto, Michelin‑awarded sommelier Christina Haukka, and artist Emmi Mustonen.

The setting itself is part of the charm — tucked under a design and utility goods shop, the cellar feels cosy and a little secretive. Brewery equipment, beautifully stacked bottles, one-of-a-kind artwork and pieces of cider history line the space - the air tinged with apples and fermentation.

Tapani poured us tasting sips straight from his latest batches, explaining how he balances acidity and sweetness.

Did you know, that Finland has only about ten proper cider houses, and four of them are right here in Salo?

No wonder the locals call Salo the cider capital of Finland.

seconD stop - Haliko

Rikalanmäki

Next, we drove to Rikalanmäki in Haliko, a hill once lapped by the sea and alive with Viking traders. The landscape still whispers that history — rolling fields stretching wide, a reminder of why this land has fed people for centuries.

Lunch awaited in an old horse stable, lovingly transformed into a characterful restaurant. Our host, Eija Halkilahti, welcomed us with warmth and stories, before serving a menu rooted in the region: a velvety beetroot soup, crisp vegetables from nearby farms, tender slow-cooked moose, and a carrot cake that felt like pure comfort. To complete it, glasses of Lepola Drinks cider sparkled alongside the meal.

Afterwards, the space filled with new energy as local producers gathered for a mini food fair. Stalls brimmed with juices, fermented cucumbers, mustards, and even Mangalitza pork sausages — each producer eager to share a taste of their craft. It was a lively snapshot of Salo’s food scene, showing just how much flavour and pride grows from this soil.

Third stop - Salo

Pure Nordic Distillery

From there, we stepped into the quieter world of Mikko Kukkonen’s Pure Nordic Distillery, nestled in the middle of a beautiful pine forest. Invited right into the workspace, I found myself in what felt like a creative studio — the birthplace of his multi-award-winning beverages, wrapped in the comforting scent of grain spirit.

Mikko’s focus is on vodka and gin, both already stocked at Alko and in selected restaurants, though production remains deliberately small. I loved how he spoke about his craft — not just with expertise, but with the kind of passion that makes you root for a brand immediately.

He walked us through the distilling process, pointing out which elements truly shape the flavour and which are mostly “for show” when it comes to designing top notch machinery and systems. That honesty was refreshing, and it’s clear his approach sets Pure Nordic Distillery’s spirits continuously walks the path towards international success.

And the taste? No matter how many times I try his Extra Pure Vodka, its purity strikes me every single time — as clean as it can be, yet full of character. The gin, with its carefully chosen botanicals on the other hand feels like a bottled walk through the Nordic forest that stretches wide outside the distillery's door.

Final stop - Perniö

Lassen Luomu

One of the day’s highlights was our visit to Lassen Luomu, the family-run organic farm now in the capable hands of Jetta Kulmala, daughter of the late founder Lasse.

Walking onto the farm, you instantly sense the rhythm of organic life: organised rows of herbs and vegetables thriving without shortcuts, the soil treated as carefully as the harvest. Jetta spoke with both passion and pragmatism about continuing her father’s legacy, balancing tradition with innovation. Lassen Luomu is proof that organic farming isn’t simply about avoiding chemicals — it’s about care. Care for the soil, for biodiversity, for the consumer, and for the future.

Over afternoon coffee, we sampled their products: fresh herbs, crisp vegetables, and mushroom infused salt novelties with a depth of flavour that only comes from Finnish forests. Every bite felt like a quiet reminder of how closely linked good farming is with good living.

What makes Lassen Luomu stand out is the way they don’t just grow food — they build systems. Alongside the vegetables and herbs, there’s another local entrepreneur Marko Suominen of Sienipaikka working in the facilities, drying wild mushrooms picked in local forests. This collaboration means the farm isn’t just about what they produce themselves, but about creating an ecosystem where different growers can thrive together.