A modern, exquisite northern Scandinavian dining experience at Pyhä

Aihki takes dinner guests to the world of modern, northern Scandinavian cuisine.

Restaurant Aihki is open for dinner Mon-Sat.

Our restaurant offers a six-course gourmet surprise menu (116€/person) with a carefully selected wine package (74€/person).

We are be happy to accommodate special diets with an advance notice. Please note that our vegan and dairy-free surprise menu is available as a set of three (3) dishes (69€/person). You can find vegan options in our wine cellar. 

We warmly welcome you to enjoy our restaurant!

Inquiries and reservations 24 hours in advance by email at
or tel. +358 41 318 8876
or via our online booking system


Festive and themed dinners

Food is a priority for us, but we also want to focus on culture at Sunday Morning Resort. We organise art exhibitions, concerts and special culture & cuisine theme nights. Read more about upcoming special dinners below:

Fantastic special dinners in March:

Please arrive 15 minutes before your table reservation. A 3-course vegan menu is available at 75€/pp.

Four Hands Dinner by Johan Kurkela & Anssi Riihimäki

On Friday 1.3. and on Saturday 2.3., our kitchen will offer an amazing Four Hands Dinner experience, when 2023 Chef of the Year Johan Kurkela and Aihki's innovative chef Anssi Riihimäki, combine their skills to create an unforgettable 6-course menu that will immerse you in a magical world of flavours.

The Special Four Hands Dinner will be served on:
- March 1st at 6:00 pm and 8:00 pm
- March 2nd at 6:00 pm and 8:00 pm

The price of the dinner is 136€/person and the matching premium wine package is 98€/person.

The Champagne Dinner by Essi Avellan

On Friday 8.3., we're thrilled to welcome back the internationally renowned champagne expert and editor-in-chief of FINE Champagne Magazine, Essi Avellan, for her fourth hosting of our cherished Champagne Dinner at Restaurant Aihki.

Essi has once again meticulously chosen pairings of the finest champagnes for each course of this special 6-course dinner. During the evening, she will share the enchanting stories behind each of the selected champagnes. 

The champagne dinner will be served on March 8th at 6:00 pm. The price of the dinner is 209€/person (incl. program, dinner, champagne).

Read more from Essi's journey as champagne specialist and Master of Wine.


Our Breakfast is a peaceful way to start your day right. Served at your table, you can sit back and enjoy your meal, fresh ans straight from our kitchen.


Our seasonal dinner menus are a fantastic option for celebrations or special moments. We operate on bookings and are open for diners on Tuesday to Sunday. Our lakeside hut is the perfect place to try special Lappish delicacies.

Licence and wine cellar

Restaurant Aihki and the entire resort are fully licenced to provide a complete culinary experience. We built our own wine cellar in 2020 and are happy to provide tours.

Lakeside hut

In addition to Restaurant Aihki in the main building, Sunday Morning Resort has a lakeside hut that provides the ultimate Lappish dining experience – naturally accompanied by the sounds of a crackling fire. The hut can be booked for up to ten diners at a time.

Sustainability at Aihki

Being responsible is paramount

We strive to source our ingredients from local producers. We also grow vegetables and forage for wild food.

We want to keep the North pristine: nature is considered every step of the way with our sustainable development plan. You can trust that your meal is responsibly sourced and prepared with respect for nature.

Sunday Morning Resort and Restaurant Aihki are carbon neutral. We have a highly efficient heating system and a six-hectare forest that acts as a carbon sink. We use durable, high-quality textiles and launder them in-house to avoid unnecessary transport. All our waste is recycled and biodegradable waste is composted. The resulting compost is used in our potato patch and veggie garden, which are located in our yard. We only use organic fertilizers in our garden.

You can find our restaurant's Oiva report here.