Events - Lapland Hotels Pallas

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Events in Pallas

The most popular and well-known event at Lapland Hotels Pallas is the Chef's Night Dinner and Vatikurujuhlat, held annually on May Day, when the fell fills with professional chefs and bustling crowds.

Restaurant Pallas also hosts live performances throughout the year.

Live music at Pallas Log Restaurant on spring Thursday evenings

Welcome to enjoy atmospheric live performances at Pallas Log Restaurant! Throughout the spring, Tepe's Flood and Duo Riitasointu will take the stage, offering unforgettable music moments every Thursday starting at 9:30 PM.

Tepe’s Flood

Rock and blues-infused music coming up on the following evenings:

3.4.
17.4.

Duo Riitasointu

Catchy tunes and good vibes on the following dates:

27.3.
10.4.

Pandora at the Log Restaurant at Lapland Hotels Pallas on Good Friday

On Friday 18.4. at 22.00, the legendary Pandora will take the stage at Hirsiravintola! An energetic evening with eurodance hits awaits.

Tickets €25

Come and experience the spring atmosphere and enjoy live music at Pallas!

May Day at Pallas

Chefs' Night Dinner 30.4.2025

The restaurant at Pallas will turn its focus toward the evening sun for the day. The same sun also directs the attention of our kitchen masters toward the fell. The unique dining room at Pallas will transform into a relaxed meeting point for food enthusiasts. Dishes prepared on the masters' charcoal grill will also be available to taste at the Vatikurujuhlat.

Chefs' Night Dinner accommodation packages are fully booked. Please inquire about cancellations at the hotel reception.

The stars of Chefs' Night Dinner

Kim Slotte
Saivo Kitchen & Bar of Moments, Tampere
Flavours from the forest and the heart
Kim is like a northern reindeer: calm, determined, and deeply rooted in nature. He can turn a dandelion into fine dining and a mushroom hunt into a culinary adventure. In his kitchen, pure Nordic ingredients meet creative madness and a whisper of smoke. When Kim isn’t behind the stove, you might find him in the peaceful countryside, exploring life.
As head coach of the Lapland Hotels Chef Academy, he watches over rising talents like a seasoned playmaker. His quiet precision and mentorship are admired in the kitchen. Every dish he creates is like his signature: surprising, seasonal, and always genuinely delicious.
Kim’s Chefs' Night dish: Reindeer blood pudding
Serko Rantanen
Boon Nam, Helsinki
The spicy virtuoso behind Boon Nam
Serko doesn’t fear chili, coconut milk, or the heat of the kitchen—he lives for them. At the heart of Boon Nam, he stirs up Thai flavours with a Finnish soul.
Serko doesn’t follow recipes—he leads them. With zen-like mastery, he balances sweet with sour, mild with fiery. Every dish at Boon Nam tells a story, and Serko writes the plot twists.
Serko’s Chefs' Night dish: Yellowtail mackerel, smoked scallop & blood orange nahm jim
Joel Manninen
Lapland Hotels Sky, Rovaniemi
From reindeer calf to master of northern flavours
Joel knows the soul of a reindeer and elevates local ingredients with grace and skill. Humble yet ambitious, this young chef gathered experience from Ouluand Arctic Circle to Stockholm before returning to the scenic summit of Ounasvaara.
His path is just beginning—but the trails to the highest peaks are open. Joel doesn’t just cook—he crafts flavour journeys through the northern wind and silence.
Joel’s Chefs' Night dish: Pike-perch from Lake Miekojärvi, vendace roe, apple and meadowsweet
Veli-Matti Lampinen
Kajo, Tampere
The forest-flavour master
Vellu is a chef with visions. He follows his own trail with quiet confidence—and might just be headed for a star at Kajo. In his kitchen, nature’s ingredients whisper or blaze, always with heart.
He’s an ambassador of umami, mushrooms, and the wild. With a ladle in hand, he conjures up forest, lake, and surprise all on one plate. Seasons lead the way, but passion sets the pace.
Vellu’s Chefs' Night dish: “I love mushrooms”
Veljekset Ponteva, Pekka Salmela & Mika Roito
Ravintelit Bertha, Haarla ja Huber, Tampere
Pontevat on fire – a May Day that tastes like Lapland
Mika and Pekka are cooking up a May Day feast at Pallas, flames blazing and hearts wide open. Their style is relaxed but uncompromising: bold flavours, rough edges, and playful surprises.
They treat Lapland’s ingredients with the respect they deserve—reindeer, fish, and forest arrive on the plate with skill and flair. Their arrival brings flavour, laughter, and a spark in the eye. This May Day won’t just be a celebration—it’ll be unforgettable.
Ponteva’s Chefs' Night dish: Reindeer, Sichuan pepper and shiitake ragù
Tatu Ollila
Lapland Hotels Pallas
A man who breathes the fell air
Tatu isn’t just part of Pallas—he is Pallas. Ask him about the weather and he’ll glance at the fell. If you hear calm humming from the kitchen, something special is sizzling. He brings out the soul of Lapland’s ingredients—simple, flavourful, and honest.
Winner of the 2024 Finnish Young Chef competition, Tatu also placed an impressive fourth in the world championships in Hungary. He’s one of our own, a true fell spirit!
Tatu’s Chefs' Night dish: The Feast (Peijaiset)

Kim Slotte
Saivo Kitchen & Bar of Moments, Tampere
Flavours from the forest and the heart
Kim is like a northern reindeer: calm, determined, and deeply rooted in nature. He can turn a dandelion into fine dining and a mushroom hunt into a culinary adventure. In his kitchen, pure Nordic ingredients meet creative madness and a whisper of smoke. When Kim isn’t behind the stove, you might find him in the peaceful countryside, exploring life.
As head coach of the Lapland Hotels Chef Academy, he watches over rising talents like a seasoned playmaker. His quiet precision and mentorship are admired in the kitchen. Every dish he creates is like his signature: surprising, seasonal, and always genuinely delicious.
Kim’s Chefs' Night dish: Reindeer blood pudding
Serko Rantanen
Boon Nam, Helsinki
The spicy virtuoso behind Boon Nam
Serko doesn’t fear chili, coconut milk, or the heat of the kitchen—he lives for them. At the heart of Boon Nam, he stirs up Thai flavours with a Finnish soul.
Serko doesn’t follow recipes—he leads them. With zen-like mastery, he balances sweet with sour, mild with fiery. Every dish at Boon Nam tells a story, and Serko writes the plot twists.
Serko’s Chefs' Night dish: Yellowtail mackerel, smoked scallop & blood orange nahm jim
Joel Manninen
Lapland Hotels Sky, Rovaniemi
From reindeer calf to master of northern flavours
Joel knows the soul of a reindeer and elevates local ingredients with grace and skill. Humble yet ambitious, this young chef gathered experience from Ouluand Arctic Circle to Stockholm before returning to the scenic summit of Ounasvaara.
His path is just beginning—but the trails to the highest peaks are open. Joel doesn’t just cook—he crafts flavour journeys through the northern wind and silence.
Joel’s Chefs' Night dish: Pike-perch from Lake Miekojärvi, vendace roe, apple and meadowsweet
Veli-Matti Lampinen
Kajo, Tampere
The forest-flavour master
Vellu is a chef with visions. He follows his own trail with quiet confidence—and might just be headed for a star at Kajo. In his kitchen, nature’s ingredients whisper or blaze, always with heart.
He’s an ambassador of umami, mushrooms, and the wild. With a ladle in hand, he conjures up forest, lake, and surprise all on one plate. Seasons lead the way, but passion sets the pace.
Vellu’s Chefs' Night dish: “I love mushrooms”
Veljekset Ponteva, Pekka Salmela & Mika Roito
Ravintelit Bertha, Haarla ja Huber, Tampere
Pontevat on fire – a May Day that tastes like Lapland
Mika and Pekka are cooking up a May Day feast at Pallas, flames blazing and hearts wide open. Their style is relaxed but uncompromising: bold flavours, rough edges, and playful surprises.
They treat Lapland’s ingredients with the respect they deserve—reindeer, fish, and forest arrive on the plate with skill and flair. Their arrival brings flavour, laughter, and a spark in the eye. This May Day won’t just be a celebration—it’ll be unforgettable.
Ponteva’s Chefs' Night dish: Reindeer, Sichuan pepper and shiitake ragù
Tatu Ollila
Lapland Hotels Pallas
A man who breathes the fell air
Tatu isn’t just part of Pallas—he is Pallas. Ask him about the weather and he’ll glance at the fell. If you hear calm humming from the kitchen, something special is sizzling. He brings out the soul of Lapland’s ingredients—simple, flavourful, and honest.
Winner of the 2024 Finnish Young Chef competition, Tatu also placed an impressive fourth in the world championships in Hungary. He’s one of our own, a true fell spirit!
Tatu’s Chefs' Night dish: The Feast (Peijaiset)

Kim Slotte
Saivo Kitchen & Bar of Moments, Tampere
Flavours from the forest and the heart
Kim is like a northern reindeer: calm, determined, and deeply rooted in nature. He can turn a dandelion into fine dining and a mushroom hunt into a culinary adventure. In his kitchen, pure Nordic ingredients meet creative madness and a whisper of smoke. When Kim isn’t behind the stove, you might find him in the peaceful countryside, exploring life.
As head coach of the Lapland Hotels Chef Academy, he watches over rising talents like a seasoned playmaker. His quiet precision and mentorship are admired in the kitchen. Every dish he creates is like his signature: surprising, seasonal, and always genuinely delicious.
Kim’s Chefs' Night dish: Reindeer blood pudding
Serko Rantanen
Boon Nam, Helsinki
The spicy virtuoso behind Boon Nam
Serko doesn’t fear chili, coconut milk, or the heat of the kitchen—he lives for them. At the heart of Boon Nam, he stirs up Thai flavours with a Finnish soul.
Serko doesn’t follow recipes—he leads them. With zen-like mastery, he balances sweet with sour, mild with fiery. Every dish at Boon Nam tells a story, and Serko writes the plot twists.
Serko’s Chefs' Night dish: Yellowtail mackerel, smoked scallop & blood orange nahm jim
Joel Manninen
Lapland Hotels Sky, Rovaniemi
From reindeer calf to master of northern flavours
Joel knows the soul of a reindeer and elevates local ingredients with grace and skill. Humble yet ambitious, this young chef gathered experience from Ouluand Arctic Circle to Stockholm before returning to the scenic summit of Ounasvaara.
His path is just beginning—but the trails to the highest peaks are open. Joel doesn’t just cook—he crafts flavour journeys through the northern wind and silence.
Joel’s Chefs' Night dish: Pike-perch from Lake Miekojärvi, vendace roe, apple and meadowsweet
Veli-Matti Lampinen
Kajo, Tampere
The forest-flavour master
Vellu is a chef with visions. He follows his own trail with quiet confidence—and might just be headed for a star at Kajo. In his kitchen, nature’s ingredients whisper or blaze, always with heart.
He’s an ambassador of umami, mushrooms, and the wild. With a ladle in hand, he conjures up forest, lake, and surprise all on one plate. Seasons lead the way, but passion sets the pace.
Vellu’s Chefs' Night dish: “I love mushrooms”
Veljekset Ponteva, Pekka Salmela & Mika Roito
Ravintelit Bertha, Haarla ja Huber, Tampere
Pontevat on fire – a May Day that tastes like Lapland
Mika and Pekka are cooking up a May Day feast at Pallas, flames blazing and hearts wide open. Their style is relaxed but uncompromising: bold flavours, rough edges, and playful surprises.
They treat Lapland’s ingredients with the respect they deserve—reindeer, fish, and forest arrive on the plate with skill and flair. Their arrival brings flavour, laughter, and a spark in the eye. This May Day won’t just be a celebration—it’ll be unforgettable.
Ponteva’s Chefs' Night dish: Reindeer, Sichuan pepper and shiitake ragù
Tatu Ollila
Lapland Hotels Pallas
A man who breathes the fell air
Tatu isn’t just part of Pallas—he is Pallas. Ask him about the weather and he’ll glance at the fell. If you hear calm humming from the kitchen, something special is sizzling. He brings out the soul of Lapland’s ingredients—simple, flavourful, and honest.
Winner of the 2024 Finnish Young Chef competition, Tatu also placed an impressive fourth in the world championships in Hungary. He’s one of our own, a true fell spirit!
Tatu’s Chefs' Night dish: The Feast (Peijaiset)

May Day at Pallas

Vatikurujuhlat 1.5.2025

The whitest snowdrifts of May Day can be found in Vatikuru, a stunning valley just over a kilometer from the hotel. The chefs' charcoal grills are steaming, and the aroma of glazing fills the air at the picnic restaurant. The restaurant's kitchen will be built at the heart of the event, allowing everyone to participate in creating their own picnic table and celebration space from snow.

Food can be purchased with tokens, which are available for purchase in advance at the hotel reception and on-site during the event, costing €8 each. Please note that food at Vatikuru is not included in the accommodation package price.

Lili & Luna enchants Pallas on May Day!

Come and enjoy wonderful music and atmosphere on May 1st at 10 PM. Tickets €25.

Pallaksen tapahtumat