In collaboration with local producers and the Chaîne Professional member restaurant Bomba, the Bailliage of Kalevala organized its Winter Chapitre at the historic Bomba House in Nurmes, North Karelia in Eastern Finland. An evening where Karelian food culture, storytelling and music came together as a unique and immersive experience.

The evening was deeply rooted in Karelian culinary traditions, woven together with storytelling and music. Creating an atmosphere where local flavours, Kalevala-inspired heritage and emotional experiences blended seamlessly into one memorable whole.

Bomba House - a living piece of Karelian history
Located on the shores of Lake Pielinen, Bomba House is one of the best-known cultural and tourist destinations in North Karelia and an important symbol of Karelian heritage. The current Bomba House, completed in 1978, is a replica of the original Bomba House built in 1855 in Suojärvi, Karelia. The building represents traditional Border Karelian architecture. It was constructed from massive round logs without the use of iron nails, following the methods of the original house.

The Karelian village surrounding Bomba was created as a tribute to displaced Karelians and from a desire to preserve Karelian culture, culinary traditions and hospitality for future generations.

During the 1980s, Bomba became one of Finland’s most famous tourist destinations. Over the years it has evolved into a place where Karelian culture continues to live strongly not merely as a memory of the past, but as a vibrant part of the present day.

Local flavours interpreted through modern gastronomy
The evening’s menu was designed by Executive Chef Mauri Muurinen of Restaurant Bomba. His strong sense of storytelling, deep understanding of Karelian culinary traditions and ability to combine local ingredients with modern gastronomy were evident in every course. The menu respected tradition while presenting it in a refined and contemporary way. Each dish reflected the surrounding North Karelian nature, local ingredients and the rich culinary culture of the region.

Guests enjoyed artichoke and wild nettle from Kankaanrinne Farm, wild boar pelmeni with dark mushroom sauce, as well as pike and pike-perch caught from the pristine waters of Lake Pielinen, served with pea shoot sabayon and citrus-marinated kohlrabi. The menu continued with local cheeses, Vehkapuro honey and rye, followed by a dessert flavoured with black tea from Valamo Monastery.

The wine selections of the evening also introduced bold and local flavours. Particular interest was drawn to the berry wines produced by Valamo Monastery in Heinävesi, Eastern Finland. For many guests, these wines were something less familiar, yet their distinctive aromas and carefully matched pairings sparked enthusiastic discussion and positive surprise throughout the evening.

Music, poetry and storytelling as part of the experience
Kalevala-inspired poetry and Karelian oral traditions were woven throughout the dinner, giving each course its own voice and meaning. The atmosphere was deepened by the touching musical performances of renowned folk musician Sari Kaasinen, whose interpretation of Karelian folk music brought together sensitivity, emotion and a strong sense of cultural identity in a unique way. The music was not merely entertainment. It formed an essential part of the evening’s story and shared experience.

The evening reminded guests that food, at its best, is far more than a meal. It becomes a bridge between people, memories, culture and generations. Around the same table, moments are created that allow people to pause, connect and leave with lasting impressions.

Through the evening, the Bailliage of Kalevala wished to highlight local producers, fish from nearby waters, ingredients gathered from the forests and the richness of Karelian food culture. Locality was not merely a theme. It could be seen, tasted and felt throughout the evening. Every dish reflected the purity of the region’s nature, craftsmanship, expertise and pride in local roots.

An experience to remember
As the evening inside the log walls of Bomba House came to an end, guests departed with far more than memories of excellent food and wines. They carried with them a sense of connection. To Karelian hospitality, the power of storytelling and an experience where gastronomy, music and history came together in a deeply moving and unforgettable way.

Warm appreciation was expressed to Executive Chef Mauri Muurinen of Restaurant Bomba, the local producers, performers and all partners who helped create an evening where Karelian cultural heritage came alive through all the senses.

Special thanks were also extended to the service staff of Restaurant Bomba for their warm, professional and seamless hospitality, which completed the experience and made every guest feel genuinely welcome.

Marjahelena Salonen
Bailli of Kalevala