Finnlines started a close co-operation with Kespro, which supplies food services to Finnlines’ ships on the route between Finland and Sweden.
The co-operation between Finnlines and Kespro is part of the concept renewal for the Superstar ships. Passengers will be served food, which has been produced locally and sustainably.
The main themes of the Superstar dining concept are sustainability, domestic and local products and seasonal variations. The carbon footprint of restaurant services comes mainly from air emissions during primary production and this is why choice of suppliers is also an important environmental aspect.
Henri Alén, chef and restaurant keeper, well-known from TV, has been involved in designing menus for Fisherman’s Bistro, Barrel Bay and Micke’s À la carte restaurants.
“The shipboard restaurants have one common theme, which is not to compromise with different concepts. We will serve tasty treats from the Archipelago and experiences with an international touch. We work hard to serve food that is not fuel, but a culinary delight. Whether it is hot cereal in the morning, a pastry at a meeting or dinner in the evening – each serving must have a story behind it,” Alén says.
