New! “Too Chill Too Tasty” Takes the Lead in Nestorinranta’s Dining Services
A fresh chapter begins for food services at Nestorinranta. The dynamic duo behind our beloved summer crepe bar, Nethma Nanayakkara and Venla Keijonen, are now bringing their passion and energy to breakfasts, dinners, and group catering — all under their new venture, Too Chill Too Tasty.
Nethma has been the driving force and head chef of the crepe bar for the past few summers. Joining the team is Tharun Krishna, who handled breakfasts at Navettasali last year and now takes charge of both breakfast and cozy lakeside kota dinners. Also returning is the ever-reliable Roni Hämäläinen, a familiar face from last summer.
Both Nethma and Tharun graduated in autumn 2024 from LAB University of Applied Sciences in Lappeenranta, specializing in international tourism and hospitality management. They spent the winter working as chefs in Lapland, gaining valuable hands-on experience in the field.
Take a look at what’s on offer below — and why not book your spot today?
Delicious local food in Summer
Nestor’s Pancake Bar serves customers every day in the summer by the shore. There, you can enjoy crepes with both sweet and savory fillings.
In Navettasali (former barn), you can have breakfast and in the lakeside hut, dinner. Book in advance. Navettasali is located in the main building of Nestorinranta on the hill.
All venues offer both hot and cold drinks and ice cream.
Nestor’s Pancake Bar June 1 – August 31
Lintusalontie 1661 B, west coast of Lintusalo, Puumala
Breakfasts in Old Barn June 1 – August 10
Lintusalontie 1661 A, Lintusalo, Puumala
Dinner in Kota hut June 1 – August 20
Lintusalontie 1661 B, west coast of Lintusalo, Puumala
The main building is a former barn
Nestorinranta main building operates out of an old stone barn with natural stone walls 120 cm thick, which have stood strong all these years. The barn was completed in 1953, and it took 2 years to build the walls. The builders did not have to go far to find stones. In this part of Savo, the ground is full of stones of all sizes.
At the most, the barn housed 3 cows, a pig, and a few sheep and chickens. The last cow was sent to slaughter in 1982. The building was converted into a café in 2014. From 2023 there are served only breakfasts, dinners, coffee, tea, refreshment, ice cream and alcohol drinks.
