Step into the wild world of chef Sami Tallberg!
‘My ikigai, my mission and passion, is to bring Finnish nature and its unique, wild food offering within the reach of everyone. I want to inspire people to use these magical ingredients as their personal elixirs of life. My work is an ode to the Finnish everyman’s rights.’
Wild herbs and mushrooms.
Healthy & insanely tasty, top restaurant-level food.
Biohacking with the help of natural & wild foods.
These are all at the core of chef Sami Tallberg’s unique talent and passion. They are both ingredients and tools he uses to create delicious and spectacular food experiences to remember.
It is out of pure love for the wilderness that Sami plans and delivers catering, private events, courses, workshops and lectures – or anything else in his wild repertoire that might tickle your fancy. Alongside Sami you often see a high-calibre team of professionals and together they cook up magical, unforgettable wild food experiences.
Botanik studio & Kingdom of Heaven
Sami’s Botanik studio is located on the idyllic island of Ruissalo, surrounded by nature and wild foods. This is where Kingdom of Heaven, a unique private venue, can also be found and hired.
Sami’s favourite recipes
Here are a few of Sami’s favourite recipes, including his personal picks as well as some of the most popular crowd-pleasers.
BEETROOT CARPACCIO & BLACKCURRANT LEAF MAYO
A stylish and decadent low-calorie dish bursting with flavour.
GARLIC MUSTARD PASTA
This utterly delicious garlic mustard pasta is one of the most requested of Sami's wild herb recipes.
RHUBARB, ROWAN BUDS AND SOUR CREAM
A gluten-free rhubarb bake spiced with rowan bud sugar is a delicious both as a weekday treat or a dinner party stunner.
CHANTERELLES, QUINOA AND WILD HERBS
‘Everyone’ knows the chanterelle mushroom. I prefer not to serve them in the traditional creamy sauce, even though as a Finnish classic it certainly has its place.
POTATO FLATBREAD, TRUMPET CHANTERELLES AND COMMON POLYPODY
The über Finnish delicacy, potato flatbread is extremely versatile. It’s particularly tasty with a celeriac purée and wild mushrooms.
Sami is a productive non-fiction book author. In his wild food books you will find all you need know about wild foods and learn how to cook with them.
WILD HERB COOKBOOK (available in English)
Learn to identify, pick and cook with over 100 wild herbs. Each herb is introduced in detail, together with a recipe. Truly impressive!
WILD MUSHROOMS – AN IDENTIFICATION GUIDE
Learn to identify and cook with 72 mushrooms. Detailed photographs and expert knowledge by the Finnish wild mushroom guru, Lasse Kosonen. In Finnish only.