Come and enjoy unforgettable moments in Tammisto!
Tammisto is ideally located close to the sights of Naantali – whether you want to visit the Moomin World or get familiar with the fascinating history of this picturesque monastery town founded in 1443. Year after year Naantali remains one of the top tourist destinations in Finland.
Spend a relaxing night in Tammisto, enjoy our generous farm breakfast, and head to the Moomin Parking in only couple of minutes (3 km). A bus or a Moomin train will take you from the parking to the Moomin World. No need to worry about the parking so you can just enjoy Naantali with your family! There is also a lot of parking space at Tammisto.
Tammisto is located only 16 km from Turku, the former capital of Finland. Visit the beautiful Ruissalo island, the medieval Turku castle, and walk on the banks of the river Aura. It only takes about 10 minutes to reach Turku by car from Tammisto.
About the Farm-House
Tammisto farm-house was built in 1916, originally to accommodate guests of the local spa. However, it never served as a hotel because it was soon bought by the first owner of the farm. Tammisto served as a cultivation farm for a long period of time. Since the past 20 years there is no longer cultivation at the farm which became a B&B. Tammisto is the childhood home of the current mistress, Anu Vaissi, who returned to the farm in 2008. Prior to that, the farm was kept by Pirkko Nieminen, Anu’s mother. Pirkko is one of the pioneers of farm-house tourism in Finland. She hosted her first bed & breakfast customers already in the 1980’s.
Anu Vaissi was born in Naantali but spent her whole adulthood in Helsinki until moving back to Naantali. She graduated from cooking school in 2001 and became a restaurant manager in 2008. Anu has worked for several years assisting the famous chefs in the restaurants of Palace Kämp Group. Her previous work places include e.g. Palace Gourmet, restaurant Särkänlinna, restaurant Klippan and restaurant Bank. Anu worked at the restaurant Bank since its creation in 2004 and became Bank’s chef responsible for party and banquet services. Restaurant Bank is nowadays a well- known restaurant with great reputation for its meeting and party services, especially for firms. Anu has also worked in the Northern Ireland and for shorter periods of time in New York, Finnish Lapland, and Italy.
The food philosophy of Anu consists of high-quality ingredients, pure tastes, delicate seasoning, and emphasizing the ingredients’ natural flavours. Anu feels successful when somebody gets back to her just to tell her that s/he still remembers Anu’s delicious meal. That is exactly what Anu hopes: to be remembered for her food – its great taste and beautiful layout.