Krapihovi´s 50th anniversary celebration 2023
“All food that has been made well is my favorite”
This is how Salme Holma replied to the reporter when been asked about her favorite dish. No doubt this relationship to food and cooking has been her never ending source for ideas, faith and inspiration, a proper spark to founding a restaurant.
On the midsummer 1973 Salme and Matti Holma decided to start a restaurant Krapihovi to the main building of Krapi’s farm. While the guests enjoyed the hall and cabins of the former home, the family got a new home from a renovated old piggery. Krapi’s journey from a farm to a service business of truly genuine encounters has begun.
Holding a restaurant did not happen from the scratch. In the late 1960’s, Salme started serving Summer Sunday Lunches in their own home. Guests arrived from long distances to enjoy the festive foods made from the homestead’s own ingredients. An idea of Finnish banquet table was strong and recipes from the past hostesses suited perfectly for restaurant dishes.
As all the good stories grow and shape, so did Krapihovi
Along the years different services and business partners have emerged around the restaurant Krapihovi, which together have formed a bundle of services, a concept. The business model has still managed to stay as the original values and founding philosophy once stated. The caring and self-made food creates genuine encounters. The dining table is served with delicacies, warm-hearted caring, whole heart in every taste. That is how it has always been in Krapi, the dining table is more than just a place to eat.
The story of Krapihovi’s banquet table has lasted 50 years
It still lives on in a five season journey from winter to Christmas. Banquet table has become an iconic brand and moreover the heart and soul of the service. Restaurant’s past is cherished, and the future is built with the respect of Finnishness and traditions. Each generation leaves its own mark in the story.
Krapi’s everyday life is genuine, Finnish, caring and communal.