"Councillor of Commerce E.H. Liljeroos served as the chairman of Tammer's board from 1931 to 1963, taking care of Tammer and its people as a personal passion. During the difficult years of the 1930s and 1940s, he personally rescued Tammer's finances on several occasions. 'Councillor Liljeroos was such a fine person that there will never be another like him,' a Tammer waiter once recalled of the chairman."

MENU

Salade verte – Green salad VN G

Salade Aveyronnaise – Salad made with Roquefort cheese and roasted pork belly G

Salade de pomme de terre – French potato salad L G

Salade Niçoise – Classic composed salad with crisp lettuce, tomatoes, potatoes, tuna and boiled eggs L

Saumon fumé et fenouil – Hot-smoked salmon and fennel M G

Moules marinées – Marinated mussels M G

Pâté d’agneau – Lamb paté, marinated shallots and herb salad

Sauce de veau et vin rouge– Veal and red wine sauce, potato gratin, roasted Jerusalem artichokes and carrots L G

OR

Saumon grillé sauce crème citronnée – Salmon with lemon cream sauce, potato gratin, roasted Jerusalem artichoke and carrot L G

Crème brûlée et fruit de la passion – Crème brûlée and passion fruit L G

€65 PER PERSON WITH ONE MAIN COURSE

€69 PER PERSON WITH TWO MAIN COURSES

"Mrs. Lisa Dahlström, known as 'The Engineer's Wife,' served as the director of Grand Hotel Tammer from 1938 to 1953. She is remembered as a warm and gracious person. Mrs. Dahlström took great care of both the guests and her staff. For example, she lent money to the doorman, Mr. Heinonen, to help him with the down payment for purchasing his own home."

MENU

Green salad VN G

Cauliflower-apple salad and roasted almonds VN G N

Smoked beetroot salad VN G

Tammer potato salad and marinated shallots L G

Gravlax and pickled cucumber M G

Marinated vendace and mint yoghurt L G

Prawn skagen and malted rye bread L

Cold-smoked salmon terrine G

Trout and white wine sauce L G

Roasted almond potatoes and honeyed oven-baked root vegetables L G

Or

Lamb and dark buckthorn sauce L G

Roasted almond potatoes and honeyed oven-baked root vegetables L G

Vanilla panna cotta, spruce sprout syrup and blueberries L G

€ 65 PER PERSON WITH ONE MAIN COURSE

€ 69 PER PERSON WITH TWO MAIN COURSES

Toppings: coleslaw, mustard, ketchup, chipotle mayonnaise, roasted onion and pickled cucumber.

Gyros includes roasted herb and lemon-marinated chicken, tzatziki, pita bread, marinated tomato and cucumber salad, and green salad.

Gyros includes slow-cooked pork, tzatziki, pita bread, marinated tomato and cucumber salad, and green salad.

Gyros includes a strongly seasoned fava bean and vegetable stir-fry, tzatziki, pita bread, marinated tomato and cucumber salad, and green salad.