Nordicum - Real Estate Annual Finland 2020 | Page 26

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aged to come up with new and exciting con-
cepts and menus.
“It’s a sum of hard work and creativity
that is being fed, so to speak, by the pro-food
atmosphere in the community,” she says.
According to Myllynen, the local chefs
thrive on collaboration and there are joint
efforts such as the Smaku Food Festival.
Held in August, Smaku offers the people
exciting samples from the top restaurants –
all in the spirit of delicious fun.
26 Nordicum
“When there is a lot of supply, that
makes it more appealing in the eyes of the
public.”
Taste the Difference
According to recent study, international visi-
tors are keen on trying local tastes in the Por-
voo-Loviisa Region – and recently, there’s
been a big boost in their numbers.
“In 2018, there were 43% more inter-
national guests in the region than the previ-
ous year,” Myllynen says.
Going into 2020’s, Myllynen believes
that the Porvoo food scene will continue to
gain momentum. “The trend will get even
stronger and we will see also new restau-
rants with different profiles making an
entrance.”   l
Sami J. Anteroinen