Tertin Kartano is a 16th century farm that doubles as a hotel and restaurant (or vice versa) in Mikkeli in Southern Finland’s lake region. Much of what Papita and Matti Pylkkanen and their staff grow and forage – from wild chanterelle to rowan berries – are used in the traditional Finnish manor-house cuisine, and in creating its very charming ambiance. I loved these canning jars cleverly arranged with vines (others have leafy vegetables and herbs) in place of flowers for the café’s outdoor tables. (I don’t think I’ve ever seen chicken wire used decoratively before…) The vines appear to be hops, grown to make Tertti’s incredibly delicious, crisp, slightly bitter beer.



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