Travel Reference
In-Depth Information
Now permanently moored, the grand old 1928 passenger steam ship M/S
Jan-Nieveen
re-
tains gleaming brass fittings. Food is upmarket pub grub; from around late July, don't miss
its local crayfish. Live music plays several times a week in summer.
Seapoint Restaurant & Bar
REGIONAL CUISINE
mains €22-28; kitchen 11am-10pm Mon-Fri, 1-10pm Sat & Sun May-mid-Aug)
Local ingredients are used to intriguing effect at this smart harbour pavilion: grilled fennel
with roasted root vegetables, perch with wild garlic, smoked whitefish roe, and crème
brûlée with seabuckthorn and strawberries. Tapas-style platters (€15) offer a taste of three
seafood, meat or vegetable dishes.
Indigo
REGIONAL CUISINE
€20-32.50; kitchen 11am-3pm & 5-10pm Mon-Sat year-round plus 2-10pm Sun mid-May--early Sep)
The building might be historic brick and timber but the menu is contemporary, with ex-
pertly cooked dishes like grilled Åland beef with béarnaise sauce and homemade fries.
There's a buzzing summer courtyard and beautiful upstairs loft space. It's a stylish spot for
a drink; the bar stays open to midnight Monday to Thursday and 3am on Friday and
Saturday.
Nautical
REGIONAL CUISINE
mains €30-36, 6-course tasting menu €75; 11am-10pm Jun-Aug, 5-10pm Sep-May; )
Taking its cue from its maritime museum location, this spiffing marine-blue restaurant
overlooking the western harbour and
Pommern
is decked out with a ship's wheel and has a
splendid umbrella-shaded summer terrace. Sea-inspired dishes span salmon tartare with
horseradish and fennel to pan-fried Åland perch with caraway foam; land-based options
include red-wine-braised ox tail with forest mushrooms.
ÅSS Paviljongen
REGIONAL CUISINE
