Results Regional cuisine restaurant Sirkka - Levi

KING CRAB HOUSE

Regional cuisine • €€

4/5

• 25 review

Open - from 12h00 to 22h00 • Opening hours

Go there and contact

Carte de l'emplacement de l'établissement

Sirkka - Levi, Finland

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+358 40 013 8333

2024

Recommended

• 2024

A must-try for king crab, straight from the cold waters of the Arctic, in the center of Levi.

An unmissable place to discover the famous king crab in the center of Levi. Norwegian couple Håkon and Toini Karlsen, in close contact with King Crab fishermen, bring this large crustacean, straight from the cold waters of the Arctic, to Finnish Lapland. A unique opportunity to taste this fine delicacy, which is akin to a giant spider crab. In an elegant setting, the menu is accompanied by a fine selection of wines. Vegetarian options available with forest specialties. Reservations are recommended!

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Opening hours

Monday

12:00 - 22:00

Tuesday

12:00 - 22:00

Wednesday

12:00 - 22:00

Thursday

12:00 - 22:00

Friday

12:00 - 22:00

Saturday

12:00 - 22:00

Sunday

12:00 - 22:00

About us "KING CRAB HOUSE"
Further information

Opening time and information on KING CRAB HOUSE

Open daily from 12 am to 10 pm. Dishes from €17.50 to €38. Crab by the kg and "King Crab" menu at €72.

Message from Management

King Crab House is located in the heart of Levi and specializes in crab. It offers fresh northern flavors, Arctic seafood, local meat and vegetarian options with a Lappish twist. Here you can enjoy the 3-course menu, with crab salad, lunch of the day, homemade ice cream and coffee for dessert. You will enjoy the blue mussels, combo pot and vanilla ice cream. Spacious and comfortable, this place is perfect for groups.

Our offers and services

Ecological sustainability

The king crab was intentionally introduced into the Barents Sea by the Soviet Union in the 1960s. The experiment was more successful than expected, and invasive species are now taking over along the Norwegian coast. The king crab is now an important source of income for many Norwegian fishing villages, but at the same time poses a major threat to the marine ecosystem and its native species. For this reason, the king crab catch is important for the marine sustainability of the region.

The other fish and seafood in our kitchen are sustainably certified, and we are also careful to verify their origin. We do not use industrially-produced meat, but prefer game. In summer and autumn, we harvest wild herbs, mushrooms and berries from our forests. We dry or freeze them and use them during the winter season both as a main ingredient in our vegetarian dishes and as spices in other foods. We choose our vegetables according to the season and prefer domestic vegetables to foreign ones.

Our drinks menu also includes a wide range of organic and biodynamic wines and beers. Here too, we prefer local products wherever possible. We also use eco-labelled paper products, such as napkins and paper towels.

As a seafood restaurant, ecological sustainability is very important to us. Our pure Arctic ingredients require a living, healthy nature, now and in the future, to ensure that we can also enjoy these fantastic flavors in the future.

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Zero Waste

A stimulating product that will surprise you.

While people have enjoyed the legs of the king crab for ages, all other parts have been cleaned in factories and sent straight to the garbage can. One edible part that has been discarded is the king crab's tail. But for all the wrong reasons, as it's quite delicious when prepared correctly.

For us, it all started ten years ago when we visited the King Crab Factory in Repvåg with our team. King Crab House founder Håkon Karlsen, also CEO of North Cape King Crab which supplies our crabs, knew that the tail was edible. However, the problem was to get it out of the shell without destroying either its appearance or its texture, as it is completely stuck to the shell. But as Håkon always says, there are never problems, only challenges.

So challenge accepted.

Our cooks tried to get the meat out well, but nothing seemed to work. Until our sous-chef, in desperation, threw a tail into the fryer. The meat separated perfectly from the shell and gave us hope to continue with this strange but beautiful piece. But we still had one essential problem. Er, challenge. The taste of the tail was so good, but it was far too soft! That's when serious product development began.

From that day on, it took our kitchen a few more years to integrate king crab tail into our menu. But the work was worth it, as we sold almost 10,000 dishes with tail last year alone, and at the same time reduced waste in the factory by almost 2,000 kg* a year!

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Members' reviews on KING CRAB HOUSE

4/5

25 reviews

Value for money

Kitchen quality

Originality

Frame/Ambiance

Service

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Susanna

Visited in february 2024

Annokset kauniita. Ruoka aina valitettavasti pettymys..

erich k.

Visited in february 2024

hervorragendes lokal
Speisen ausgezeichnet
aufmerksames, freundliches und sehr gut geschultes Personal

Charlotte Z.

Visited in february 2024

On a adoré la soupe et le plateau à partager.

Богдан �.

Visited in february 2024

We had made a reservation online in advance and traveled all the way from another city to the restaurant. Upon arrival, we noticed that the ground floor was only half full, yet they insisted on seating us in the basement next to the restroom, where the smell and sounds were unpleasantly evident. Once seated, no one attended to us; there was no service whatsoever. When we requested to be moved to an upstairs table, they refused, citing that all tables were fully booked, despite available online reservations at the same time. We couldn't help but wonder if others had requested specific tables, leaving only the undesirable ones for us. The behavior felt discriminatory, as if we were being treated differently because of Asian ethnicity of my guests. I felt very sorry for my beloved guests and felt sorry for whole Finland. Both the waitress and the maitre d'hotel seemed unfriendly, even disdainful. We advise those with high expectations to beware, as this experience is likely to disappoint.

Dawson T.

Visited in february 2024

We had made a reservation online in advance and traveled all the way from another city to the restaurant. Upon arrival, we noticed that the ground floor was only half full, yet they insisted on seating us in the basement next to the restroom, where the smell and sounds were unpleasantly evident. Once seated, no one attended to us; there was no service whatsoever. When we requested to be moved to an upstairs table, they refused, citing that all tables were fully booked, despite available online reservations at the same time. We couldn't help but wonder if others had requested specific tables, leaving only the undesirable ones for us. The behavior felt discriminatory, as if we were being treated differently because of our ethnicity. Both the waitress and the maitre d'hotel seemed unfriendly, even disdainful. In our language, there's a term for this kind of behavior, "阴阳怪气". We advise those with high expectations to beware, as this experience is likely to disappoint.

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