Restaurant Tampella – A Culinary Journey into the World of Finnish Cuisine

What is Restaurant Tampella like?

At Restaurant Tampella, you can enjoy food made from fresh ingredients in a stunning setting. For us, atmosphere is half the dining experience, and our charming staff along with the nostalgic surroundings make Restaurant Tampella an accessible and captivating dining spot in the most prestigious area of the city. The restaurant’s name originates from the historical Tampella linen factory, in whose beautiful premises we operate, right by the Tammerkoski river.

What are your top recommendations from the menu?

Our favorites, of course, are all the dishes. But if we had to highlight a few classic dishes, from the starters we recommend the Factory Director’s Tartar, for mains the Machine Shop’s Pepper Steak and National Landscape Pike Perch. For dessert, definitely try our version of Poor Knights, called Tampella Knights. These classics can always be found on Tampella’s menu, though sometimes with updated versions.

Who leads your kitchen? What is the restaurant’s kitchen philosophy? And what about the beverage philosophy?

The head chef of Restaurant Tampella is Antti Lielahti. “Lietsu” has worked in Tampella’s kitchen for several years, and since the beginning of 2022, as head chef. Lietsu is a top professional, a humorous and relaxed leader, but firm when it comes to work. The kitchen at Tampella aims to strike a balance between freedom and responsibility—giving the freedom to execute one’s own visions, while also expecting accountability and shared success. The kitchen can be described as Scandinavian. We use high-quality, pure ingredients, with as much local produce as possible. Classic dishes are created with respect for the ingredients. Drinks are closely paired with food, with most of Tampella’s wines having a partner on the menu. From the aperitif list, the now-classic Tampella Gin & Tonic, made from Tampella’s own gin produced by a local distiller, stands out, along with several house-crafted cocktails.

What is your head chef’s motto?

Everything is made in-house, with no shortcuts!