Wintergarden mixes wild nature with meticulous design

Hotel St. George’s Wintergarden combines the wild beauty of Finnish nature with classic comfort. It has been inspired by the classical conservatories of 18th and 19th century nobility, known for their lush greenery and art collections, as well as the cultural salons of early 20th century.

Wintergarden is a living room, a meeting place and a gallery of delights for all the senses.

The green plants create an atmosphere of living nature. The glass roof allows daylight and the changing seasons to add their own dimensions to the space.

Wintergarden is the living room of the Hotel St. George, place for the guests and locals to meet.

Hanging from the Wintergarden's glass ceiling is a nearly six-metre metallic bird, Learning to Fly

Finnish design and art by Pekka Jylhä

Interior design is an important part of the Wintergarden’s ambiance. The space features a fireplace, oak plank flooring, Turkish vintage rugs, leather sofas in a warm cognac hue, and Finnish and international design classics from Alvar Aalto, Charlotte Perriand, Ilmari Tapiovaara, and more.

Hanging from the Wintergarden's glass ceiling is a nearly six-metre metallic bird.

This simultaneously delicate and fierce sculpture, Learning to Fly by Finnish artist Pekka Jylhä, exudes wild excitement. Natural light is part of the work of art, as light and shadow are filtered through the lace-like metal structure.

Wintergarden's cocktail programme has been awarded as the best in Finland.

Zero waste cocktails and playful surprises

Wintergarden’s signature cocktail menu includes ten carefully crafted drinks, which are a result of two months of planning and testing. The cocktail menu is full of innovative surprises that play creatively with colour and flavour combinations.

Quirky signature drinks inspired by natural light are complemented by reimagined cocktail classics.

Sustainability and zero waste thinking are central to our cocktails.

—We make use of every possible part of the citrus fruit, for example. Once we’ve squeezed the juice out, we peel the fruit and boil them into cordial. After this we dry the peel into “sweets” for decorating our cocktails. Even the seeds left in the sieve while preparing raspberry syrup are dried and made into raspberry flakes to accompany drinks, says Jesse Auvinen, Hotel St. George’s Bar Manager.

Dried Rasperry flakes decorate the zero waste cocktail

Jylhä’s art in a glass

Wintergarden’s drinks menu is extensive and exquisite. In addition to cocktails, there’s a compact selection of beer, from craft beer to international brands, and a wide range of excellent wines. Champagne and natural wines are available by the glass, too.

— Perhaps the drink that has most intrigued our customers is the Learning to Fail cocktail, which is served in a bird-shaped glass. Naturally, this drink has been inspired by Pekka Jylhä’s work of art, Auvinen concludes.

Learning to fail

Bar Manager’s recommendations:

For after work drinks with friends: good quality beer or wine, accompanied by savory bites like olives, cheese and honey nuts
To complete a long day of sightseeing: a glass of champagne or a zero waste cocktail
To prepare for a restful sleep on a business trip: A Negroni, a Dry Martini or an Old Fashioned.

Photos: Wintergarden's bartender Tuomas Lindgren and Mikko Ryhänen