About Kattilakoski
The food
We focus on local ingredients and cook authentic food using fresh, seasonal produce. We adapt to the seasons and use local ingredients as much as possible, which is why our menu is constantly changing.
Our local focus determines what ends up on the plate. One example is that we completely avoid citrus fruits because they don't grow here. Instead, we use sea buckthorn and local vinegar to create acidity, and replace pepper with locally grown dried and smoked paprika.
We also work according to a stated no waste philosophy and strive to make use of everything. Read more about the food and menus here!
The location
Kattilakoski, "kettle rapids," is part of the Torne River just south of the Arctic Circle in the municipality of Övertorneå. The restaurant was built here to mark the spot where the Arctic Circle was first measured in 1787. The Arctic Circle is moving northward at a rate of about 14–15 meters per year due to changes in the Earth's axial tilt.
The architect-designed building was completed in the early 2000s and has since served as a restaurant at various times. The location is beautiful and significant, with between 50,000 and 100,000 salmon passing through Kattilakoski every year.
Kattilakoski is located along Highway 99 and features an award-winning rest area with beautiful views, close to the restaurant, rapids, and playground.
The people
Kattilakoski restaurant is run by Taz Huggins from Australia. His restaurant jobs took him around the world, and on the Caribbean island of Grenada he met Lilian Fors, who has roots in Rantajärvi and Boden. Together they have lived in Stockholm and on the Gold Coast in Australia, but it was in Övertorneå that they finally found their home. They now live in Rantajärvi.
Henrik Berg is a sommelier and co-owner of the restaurant, together with his partner Elvira Hellsten. Henrik trained in Grythyttan and has extensive experience in restaurants and events.
