Hans Välimäki states directly that he wanted to bring simpler food to his restaurant.
The kitchen of Restaurant Gina is directly visible from the hall. Jarno Jussila
Restaurateur and chef Hans Välimäki noticed an unfortunate phenomenon in people’s restaurant behavior. People categorize restaurants.
– I have been guilty of it myself. Many times I think I can’t go there because I want this. The compartmentalization of restaurants seems boring, although it is completely understandable, Välimäki states bluntly.
He brought a pop-up experiment to his restaurant, which is supposed to reduce compartmentalization. It is about the bouillon loan taken from France.
The French word Bouillon means not only meat broth, but also an easily approachable folk restaurant. The restaurant type was born in the middle of the 19th century in bigger cities like Paris, where the apartments were small and their kitchens cramped or non-existent.
– It’s great when all kinds of people are sitting in a crowded restaurant in Paris, the conversation is deafening and the laughter is fresh. That’s just life and the restaurant atmosphere at its best, Välimäki describes.
According to Hans Välimäki, the dishes on Gina’s new menu have been simplified. Jarno Jussila
Välimäki decided to try the same idea in his own restaurant.
Välimäki brought pop-up bouillon to restaurant Gina for many reasons. First of all, it is a counter-pull to the “too much choreography” of the fine dining world.
Välimäki does not want his restaurant to be crowded, whispered and have a 10-minute explanation about the wine.
– We wanted to bring an opposite to it.
Despite this, Välimäki does not believe in the long-predicted death of fine dining. According to Välimäki, that will never happen. Fine dining lives its own life.
– And that’s a good thing, because role models and points of comparison are always needed, Välimäki reminds.
Bouillon’s pop up is until Easter. Jarno Jussila
Nowadays, many Parisian bouillons are so popular that there are queues. Välimäki is especially fond of the atmosphere of bouillons.
– The feeling is incredibly great.
Another important reason for the pop-up is in the tradition of Bouillon: It’s for those who want to eat properly without it being unimaginably expensive or requiring a dress code.
– I thought it would be fun to create a concept that breaks the myth that handmade food is expensive, Välimäki says.
Recently, he has been thinking about what people are willing to pay for food that has been made by himself from the beginning.
Välimäki and his team decided to challenge themselves and test how to make food by hand and keep the price as low as possible. Because of this, Gina’s menu has been simplified.
Arancini with ground artichoke filling, restaurant Gina Eeva Paljakka
Välimäki reminds that nothing comes to their kitchen half-baked or ready-made, for example pastries and bread are baked in their own bakery.
Appetizers cost from 5 to 12 euros. Pastas and risottos around 16 euros, main courses from 18 to 20 euros, and side dishes 5–8 euros. A three-course menu is 40 euros and a 4-course menu is 45 euros.
Bouillon Gina has a cocktail cart where you can order drinks for eight euros. Jarno Jussila
Välimäki describes bouillon food as honest, warming and shareable. The purpose of Bistro Gina’s experiment is to show that restaurant food does not have to be only for special moments, but can be a part of everyday life.
Välimäki hopes that people will come to the restaurant, where there is a good atmosphere and cheerful conversationalists, and there is no need to be tense or stiff.
The Bouillon Gina pop up is until April 4, 2026.