Ultima is taking hyperlocal produce to a new level by combining Finnish, top-of-the world food technology and circular economy know-how.
The main idea behind Ultima, founded by two of Finland’s top chefs, Henri Alén and Tommi Tuominen, is to test how effectively circular economy can work in a restaurant in an Arctic country. They are combining top Finnish food tech, circular economy and most importantly, their ability to prepare delicious food sustainability.
Ultima, located at the Hotel Haven's courtyard, houses a hydroponic growing system, aeroponic potato tubes, balloon-shaped pendants with crickets living inside them and a mushroom-growing statue. The ability to grow fresh ingredients on the premises year-round is a revolutionary concept to a restaurant in a city where winter temperatures reach -20 C and snow in April and even in May is business as usual.
Restaurateurs and chefs Henri Alén and Tommi Tuominen are true heavyweights of the Finnish food scene. Before Ultima they caused a sensation in their restaurant Finnjävel by elevating traditional Finnish food to modern delicacies.