We serve the best classics and the new favourites at our Á la Carte restaurant. Each portion is prepared with love from carefully selected raw materials. We have place for 60 guests.
Get acquainted with our pasta menu or take a look at the menu of the month which is updated in the beginning of every month and varies with the seasons.
Our food year 2020 at Wasaline I filled with interesting taste experiences inspired by food culture from all around the world yet made with local ingredients. The year begins with Pasta weeks in the à la carte restaurant and continues in the spring with a Streetfood theme. You are also invited to follow our staff’s culinary interest trough their travels. And perhaps some good advice for your own cooking can be found along the way.
Fun facts about the different pasta varieties used in our pasta menu. Didi you know that:
Pappardelle is a wide and flat pasta noodle originating from Tuscany, usually containing egg.
Linguine means ” small tongues” in Italian. It looks like flattened spaghetti.
Tagliatelle is a 1cm wide pasta that originates from the Marche and the Emilia-Romagna region in the northern parts of Italy.
Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients.
Arborio rice is an Italian short-grain rice. When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours. Arborio rice is used to make risotto.
Welcome onboard to whet your appetite!
The À la Carte restaurant is closed during morning departures on Wednesdays and Sundays.
Master Jarkko Rinne visited Florence in Italy, “I tasted Tuscan pici-pasta for the first time in Florence, it’s like spaghetti but thicker. It was really good!”