A piece of Turku’s history

Kakolanmäki, the hill of Kakola, has undergone a remarkable change since those times, when the main building served as a notorious prison. Kakolanruusu, “the rose of Kakola”, was one of the first businesses to start in the area. It first opened its doors as a pop-up restaurant on May Day, 2017.

May Day 2019 will start a new era for the Rose. The former kitchens made of shipping containers and outdoor grill oven will remain in history, when a new kitchen is put to use in new top-notch facilities in the Yöselli, “night cell”, building.

A brewery, bakery and coffee roastery complement the range of services in the area wonderfully. Their products are being served also in Kakolanruusu.

Cooking over open fire

The rugged setting of the old prison inspired our top chefs to play with fire. As a result, open fire defines the nuances in flavors of our dishes. Carefully selected seasonal produce are put to the 140 cm wide inferno, and the end result has been described sometimes as gourmet barbeque. Soulful, we say. At Kakolanruusu, we do a lot ourselves by hand so that we can ensure the result we were looking for. And become even better in what we’re doing.

Book a table and come enjoy!

People behind Kakolanruusu

People, without any doubt, are the heart and soul of our restaurant. With the energy of the Kakolanruusu gang, you could almost light up and heat the whole neighborhood. Here are some faces of our incredible team:

 

Suvi Raisio runs the service with a steady grip and often meddles in our bartender’s plans. Cocktails are close to Suvi’s heart! Sanna Gullstén, on the other hand, runs the sales department always with a happy smile—and loves champagne! They say that great minds think alike, and it indeed applies to Suvi and Sanna: they think in stereo and do things in sync. Also, many customers mistakes Suvi for Sanna.
Simo Raisio from Raisio is the first one to arrive to work and the last one to leave. He likes to cook, and he is a big fan of Tommi Läntinen. And he never runs out of recipes.
Topi Pekkanen is a smooth-talking wine man, who knows how to create experiences and is at his best when serving customers.
Erik Mansikka’s specialty lies in the cold line of the kitchen. He likes to play the recorder and sing. In fact, many restaurant customers have had the opportunity to enjoy his music while sitting on the terrace.
Matti Roiniola is a chef in a league of his own. Although Matti doesn’t always remember that he forgot, he’s the foundation for our kitchen. Matti is also known for his mind-blowing vegetarian dishes that are also his passion.
Adrien Norwood, originally from California, was headhunted to Kakolanruusu from Denmark. Previously, he had been cooking in the same places with our restaurateur Simo. In order to get him to stay here permanently, we have started to headhunt him a girlfriend. Any suggestions?
Sara Bronstein is a waitress, sommelière, wizard with numbers, saxophone player, cultural producer— in short, a multitalent. Thanks to Sara’s amazing legs, she can be in many places at once.
Henri Karlsson is a bartender, or actually a bar wizard that turns any ingredients into amazing drinks. He normally has to do all the handyman chores in the restaurant as well.
Melissa Alanko is the head waitress and Suvi’s right hand who shows consideration to everybody, has dark sense of humor and doesn’t lose her cool easily. She is also a devoted meat-eater and loves mayo.