Located in Jyväskylä’s Lutakko harbour, Konttiravintola Morton is known for its delicious burgers, relaxed service and great atmosphere. Morton’s terrace has been voted the best in the city three times.
In Jyväskylä, on the city side of Lutakko harbour, there is a stylish black container restaurant with a terrace. Under white umbrellas, you can enjoy the atmosphere of the harbour as well as burgers, salads, pancakes and café products.
The first lines of Morton’s story were originally written at a table in a student dormitory in Lutako, Jyväskylä, when three young friends shared their ideas for a restaurant.
“There was more enthusiasm than know-how back then,” laughs Petri Virta, Morton’s founder.
The first restaurant saw the light of day in the friends’ home municipality of Rautalampi in 2010. The Morton container restaurant opened in Jyväskylä in summer 2018. There are now six container restaurants open during the summer, plus a year-round restaurant in Helsinki. All the restaurants have been built in sea containers built for maritime cargo traffic.
Jyväskylä’s best summer terrace
According to Virta, Morton’s main idea is that the best stories start at a shared table. This idea came to life in a funny way when Morton was looking for a marketing assistant a few years ago.
“At least one third of the applicants said that they had been on a first date at Morton.”
Morton is known not only for its tasty burgers but also for its good atmosphere and relaxed service. It’s also easy to visit the restaurant whenever you want as it does not take table reservations. The restaurant is accessible, so people in wheelchairs can easily visit it too. Dogs are also welcome at Morton. Drinking cups and snacks are available for four-legged friends.
For three years in a row, Morton has been voted the best summer terrace in Jyväskylä. Virta particularly appreciates the fact that this recognition has been received based on customer votes.
Jyväskylä Morton’s speciality is a café
At Morton’s, there is a desire to create taste memories for people, so the dishes on the menu have to have a twist.
“We do a lot of the cooking ourselves, sourcing ingredients from small producers where possible and from places where there is a Morton’s restaurant. For example, Hiisi Brewery’s beers come from Jyväskylä and Peltolan Blue cheese from Rautalampi,” says Virta.
Morton’s speciality in Jyväskylä is the café, which this summer will again serve Morton’s popular pancakes.
Konttiravintola Morton in Jyväskylä harbour is open from May Day until September.
