Dimly lit restaurant interior with modern tables, chairs, warm lights, and blurred waitstaff moving.

arum

From the Farm, Cooked over Fire

From the Farm, Cooked over Fire

A reflection of time, land, and fire. Arum is rooted in the natural rhythm of the Franschhoek Valley and its home on Boschendal Estate. Fire is our favoured cooking medium, the flames coaxing depth and complexity from each ingredient. Smoke, char, fermentation, and ageing all play a role, while preserving the integrity of each ingredient. Every plate is rooted in the here and now: what the farm yields, what the season allows, what is offered by time, and what the fire transforms.

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Sauce being poured over sliced medium-rare steak with grilled carrot and herbs on black plate.
Long table and chairs inside a tunnel-like room with wine bottles lined up on a table in front.
Chocolate mousse dessert with cherries, cream dollops, and a thin crisp garnish on a white plate.

The Rhythm of the Valley

What you taste at Arum is inseparable from place. The menu is intrinsically attuned to Boschendal’s regenerative and biodynamic farming practices — the same cycles that determine when seeds are sown, crops are harvested, and animals are reared dictate what makes its way onto our menu, and when.

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010 582 3550hello@restaurantolive.comKluuvikatu 1,00100 Helsinki

Mon - Thurs

4 pm - 12 am

Fri - Saturday

4 pm - 3 am

Our Team

Chef Travis Finch helms the kitchen at Arum, bringing a global perspective and a deep respect for locality to his role as Executive Chef. His cooking style is modern, produce-driven, and quietly rebellious — untethered from geographical labels, yet rooted in craft, place, precision, and fire. Working alongside founding chef Peter Tempelhoff and FYN Group sommelier Jennifer Hugé, read more on our story page.

Our story
Chef Travis Finch in black shirt sitting outdoors on wooden bench holding a green artichoke with shrubs and building behind.

Travis Finch

Executive Chef

Roual Immelman

Executive-Sous Chef

Jennifer Hugé

Group sommelier / Food & Beverage Director

Peter Tempelhoff standing outdoors in a garden with greenery and flowers wearing a gray jacket and black shirt.

Peter Tempelhoff

Founder

“When I think of the valley, I think of lilies.”

– Chef Peter Tempelhoff

menu
“For me, Arum is about honouring the land, the farm, and the history of the place - both of Boschendal and Franschhoek - through the mediums of fire and flavour.”

 -Chef Peter Tempelhoff


Working closely with the estate’s gardeners, growers, and farmers, a variety of fruits, herbs, roots, vegetables, and proteins shape an ever-evolving menu that reflects the valley’s seasonality. Whole-animal butchery, fermentation, preservation, and open-fire cooking are central to the kitchen’s daily rhythm, with the menu reflecting the earth’s natural waxing and waning, growth and rest, abundance and scarcity.

menu
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Gourmet dish with cream, nuts, green herbs, and a beetroot rose on textured black plate.
Long wooden table with chairs inside a curved tent-like room with wine bottles lined in front.
Round table set with wine glasses, napkins, and a lamp in a softly lit dining area with curtains.
Cozy seating area with armchairs, round tables, animal paintings, wooden beams, and a modern fireplace.
Modern dining room with wooden tables and chairs, large windows, and a wooden slatted ceiling.
Modern restaurant interior with wooden tables and chairs by large windows showing green trees outside.
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Gourmet dish with octopus tentacle, smooth mousse, herbs, and diced garnish in a rustic bowl.
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