The head chef of Smör, Mikko Pakola, states that maximizing taste and minimizing wastage is the basis and gist of everything that is done in the kitchen. Therefore, all raw materials are equally important and should end up on the plate. For its customers, Smör desires to offer an all-encompassing experience: something to spark up conversation, to be remembered, and eventually, something that makes you come back time and again.
The head chef of Smör, Mikko Pakola, states that maximizing taste and minimizing wastage is the basis and gist of everything that is done in the kitchen. Therefore, all raw materials are equally important and should end up on the plate. For its customers, Smör desires to offer an all-encompassing experience: something to spark up conversation, to be remembered, and eventually, something that makes you come back time and again.
