The restaurant Harbore offers enjoyment in landscapes of pure flavors

The hotel’s restaurant concept will highlight Finnish and Nordic flavors as the main focus. On the ground floor, facing the sea, is Harbore, a restaurant that respects Finnish ingredients and their distinctive tastes. At Harbore, 80-90% of the ingredients will be locally sourced.

The restaurant manager is Jarkko Myllymäki, who previously ran the pioneering Finnish flavors restaurant, Juure. Harbore’s wine selection will emphasize naturalness and responsibility. “We are aiming for a holistic experience, and we have already found excellent flavor pairings for the upcoming menu,” Myllymäki hints.

At Solo Sokos Hotel Pier 4, the food philosophy of clear flavors and domestic ingredients will extend beyond the dinner restaurant to the entire hotel’s dining offerings: Solo breakfast, conference and event catering, the lobby café Café Helli, the rooftop bar Rooftop Bar Humu, and room service. The breakfast will feature delights ranging from homemade juices to the city’s most interesting porridge selection, and the meeting catering will impress even our international guests.