Breakfast
Seven to ten, laid once, thirty places
Rye bread, porridge, cured and smoked fish, eggs, cheese from Juva, and, between October and June, berries from the freezer, when nothing fresh is growing.
The table runs down the middle of the ground floor with thirty places, laid at seven and cleared at ten, and the coffee stays on it. Breakfast isn't brought to rooms, which we mention when a room is booked because somebody always asks.
If you have a train before seven, say so the night before and something is left in the hall under a cloth.
December
The one time of year the kitchen does something else
From the last week of November the kitchen puts up parcels of its own rye, cured fish and berry preserve, and the hall smells of it for a month.
They are set out on the table at breakfast for guests to take home. There is no charge and nothing to order, and once they've gone that's the end of them.
Dinner
Wednesday to Saturday, one sitting at eight
Dinner is four courses, chosen by the kitchen on the day. If there is something you can't eat, tell the desk at breakfast and the kitchen will deal with it, without any discussion at the table.
The kitchen is shut from Sunday to Tuesday. The desk keeps a short list of places over the bridge that are worth the walk, and will tell you frankly which of them is having a bad month.
Breakfast
7:00-10:00, daily
Dinner
20:00, Wednesday to Saturday
Places
Thirty at one table
Kitchen shut
Sunday to Tuesday