Menu at Restaurant Roavvi
Our menu is coming soon.
Opening 31st October 2026
Roavvi opens its doors on 31st October 2026 at Aurora Hill Resort in Rovaniemi. The menu will follow the northern seasons, shaped by local ingredients, careful craftsmanship and the culinary direction of Gordon Yam and Toni Kostian.
The full menu will be released soon. Until then, we invite you to discover the story behind Roavvi and get ready for a new dining experience in the north.
On the plate
The north, served in season.
Our menu follows the seasons and what our producers can offer. These are the ingredients the kitchen is built around.
01
Reindeer
At the heart of Lapland’s food culture, and of our kitchen.
02
Northern fish
From the cold, clear waters of the north.
Reserve a table
Online booking system will open soon, while that, you can make a booking by contacting us by email roavvi@staylapland.com or by phone: +358 40 146 0980
Two chefs. One kitchen. A hill in the north.
Eight years of working together at Restaurant Grön have shaped a shared approach: respect the ingredients, give the details your full attention, and do not make good things complicated. At Roavvi, that approach finds a new home.
Gordon Yam, Head Chef
Gordon Yam has cooked for more than seventeen years across Singapore, Malaysia, France and the Nordics. For the last eight of them he stood beside Toni Kostian at Restaurant Grön in Helsinki, helping lead the kitchen through its first Michelin star in 2018, its Green Star in 2021 and its second star in 2026. In 2025 he was a finalist for Finland’s Chef of the Year and took home its Best Sauce Award. What he brings north is not a style but a way of working: discipline in the morning, curiosity at the pass, and a belief that a kitchen is only as good as the people it grows. At Roavvi, Gordon leads the daily work of the kitchen.
Toni Kostian, Culinary Advisor
Toni Kostian is the owner and Executive Chef of the two-Michelin-starred Restaurant Grön in Helsinki. Named Finland’s Chef of the Year in 2016, he is known for a seasonal, ingredient-led approach to cooking, built around Nordic ingredients, wild produce and responsible sourcing.
His cooking draws on preservation, fermentation and close relationships with producers and the surrounding Nordic landscape. His connection to nature extends beyond the kitchen: away from the restaurant, he also works as a fly-fishing guide on Finland’s waters.
At Roavvi, Toni sets the culinary direction, while Head Chef Gordon Yam leads the kitchen’s daily work. His guiding principle is simple: do not make good things complicated.
