Dining

Archipelago Cuisine

Dining at Fagerholm is shaped by the Baltic Sea, the seasons, and the rhythm of island life. Meals are prepared by your host in the open kitchen, where food becomes part of the shared experience. The approach is generous and unhurried, rooted in Finnish archipelago traditions and guided by what is fresh, local, and in season.

Classic flavours such as gravadlax, new potatoes, crayfish, pickled herring, garden vegetables, and homemade archipelago bread form the backbone of the menu, complemented by drinks from the surrounding region, from crisp wines to spirits distilled just across the water, including Nagu Distillery gins and traditional snaps.

These moments often unfold by the fire, on the dock, or as the light changes over the sea, setting the tone for the evening ahead.

Food is at the heart of your experience

Local

Ingredients are sourced through trusted archipelago partners wherever possible. From produce grown on the island to fish caught nearby, dining at Fagerholm supports local livelihoods and reflects the interconnected nature of island life.

Seasonal

Seasonality guides every menu. Your host designs meals around what is available during your stay, from early summer vegetables to berries, mushrooms, and late-season harvests. The result is food that feels grounded, honest, and unmistakably of the place.

We enjoy working with a variety of techniques and adapt the approach to your group and preferences. Open-fire cooking, barbecue installations, and traditional methods are often incorporated when weather and season allow.

Menus are communicated in advance, with thoughtful alternatives prepared based on dietary needs and stated preferences.

Curated Experiences

Meals can be enjoyed in the main building’s atrium, close to the fireplace and overlooking the Baltic Sea, or arranged in one of the island’s rustic event houses for a change of atmosphere.
Think long-table dinners in the former boathouse, celebratory meals with music by the water, or intimate candlelit evenings shaped around your programme.

The standard dining experience is prepared by your host. For special occasions, a culinary master or private chef can be added at an additional cost, subject to availability.