About

The dream of Metsäketun Pizzeria is to offer our guests an unhurried, holistic dining experience — one in which the customer can follow the entire journey of their dish, from the cultivation of the ingredients all the way to the moment it is served at the table. And all of this takes place right where the ingredients are grown and prepared: at the heart of our farm, in the atmospheric loft space above the barn. We farm in our fields according to ecological organic farming principles. High-quality ingredients are the heart of our restaurant, and respecting and preserving nature and its biodiversity is one of our core missions. We use no pesticides or fertilizers that are not permitted in certified organic farming, and we minimize waste in everything we do. Circular economy and zero waste are central parts of our restaurant’s philosophy. All bio waste and excess organic matter is composted and returned to the fields as nutrient-rich compost to nourish future crops. We purchase many of the items we need second-hand — for example from recycling centres — and we have e.g built all the restaurant tables ourselves from old doors and reclaimed wood. Although we do not yet grow all our own ingredients, our goal is that in the future almost everything served in the restaurant will be grown by us or foraged from our surrounding forests. For anything we cannot produce ourselves, we always source as locally as possible, and prefer always organic.

 

In our opening year, 2023, the fields and greenhouse were still being prepared with green manure, so the only ingredients we produced ourselves were honey and wild game.
In 2024, our own ingredients at the pizzeria included: herbs, honey, wild game meat, rhubarb, lingonberries, blueberries and gooseberries.
In 2025 we began farming again ourselves. That year, in addition to the previous year’s own produce, we also grew: tomatoes, cherry tomatoes, chillies, potatoes, beans and pumpkins.

 

Everyone is welcome here exactly as they are. We want every guest to feel like a friend who has come to visit us at home. Our staff is very knowledgeable about different allergies and dietary restrictions, and we strive to provide an incredible food experience for every single guest, as far as we can — regardless of their dietary needs. When you dine with us, you never have to hesitate to ask about these thin

The dream of Metsäketun Kievari is to offer our guests an unhurried, relaxing, and truly holistic dining experience — one where you can follow the full journey of your dish, from the cultivation of the ingredients all the way to the table. All of this takes place right where the ingredients are grown and prepared: in the idyllic heart of the farm, surrounded by a magical atmosphere. We want Metsäketun Kievari to be a place where you can pause, ground yourself, and recharge in the middle of a hectic everyday life.

 

Everyone is welcome here just as they are. We want every guest to feel like a friend who has come to visit us at home. Our staff is very knowledgeable about allergies and dietary restrictions, and we strive to provide an incredible food experience for everyone, regardless of limitations. You never need to hesitate to ask about anything when you're here.

 

We cultivate our fields ecologically following organic principles. We don't use any chemical pesticides or fertilizers that are prohibited in organic farming — and we adhere to all other organic guidelines as well. High-quality ingredients are the heart of our restaurant, and respecting and nurturing nature's biodiversity is one of our core missions. We aim to minimize waste in everything we do. Circular economy and zero waste are central to our philosophy: all excess bio waste is composted and returned to the fields as nutrient-rich compost for future crops. We buy many items for the restaurant second-hand (e.g., from recycling centers), and we built all the tables ourselves from old doors and reclaimed wood. Every decor item has its own story and memory from our lives. While we don't yet grow all our ingredients ourselves, our goal is for nearly everything on the menu to come in future from our own fields or foraged from our forest. Anything we can't produce ourselves, we source as locally as possible — and preferably always as organic.

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WHAT WE HAVE GROWN EACH YEAR

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In our starting year 2023, our fields and greenhouse were still in green manure, and our gardener Mari-Johanna was on parental leave. Our only own ingredients were: honey, wild game meat, lovage, and apples (*).

 

In 2024, our greenhouse broke in early spring, which we took as a sign to take things even more slowly with the new business and life with small children. We decided to postpone the start of cultivating by a year. In the pizzeria, our own ingredients were: honey, wild game meat, herbs (*), rhubarb, lingonberries, blueberries, wild mushrooms, gooseberries, blackcurrants and apples (*).

 

In 2025, we started cultivating again. We rebuilt our damaged 91 m² greenhouse and switched to the No-Dig method. We established 6 permanent beds in the greenhouse and 14 permanent beds in the garden next to it. That year's own ingredients were: tomatoes (*), cherry tomatoes (*), garlic (half the year), chilies, potatoes, beans, pumpkins, honey, herbs (*), rhubarb, lingonberries, blueberries, wild mushrooms, gooseberries, blackcurrants, apples (*), wild game meat (*).

 

* = part of the year