Jasper Pääkkönen’s new luxury restaurant opened its doors in Tervasaari, Helsinki.
On Friday, actress Jasper Pääkkönen’s Tar-Tar restaurant was held in Tervasaari, Helsinki.
Opening a tar -scented luxury restaurant has not been a straightforward project. The early days were overshadowed by several challenges, the largest of which was a contaminated land found on the site.
It stopped the project for over half a year and increased the original budget of EUR 2.2 million much higher.
“Because of the delay caused by the city alone, many entrepreneurs would have gone down,” he says.
The restaurant is built on an old tar barn. Atte Kajova
Pääkkönen wants to highlight the contradiction: while the City of Helsinki is seeking to develop maritime areas and bring services to the beaches, the system made the system almost impossible for his restaurant project.
– I think it would be a certain place to look in the mirror for bureaucracy, Pääkkönen says.
He does not reveal the exact amount to his restaurant project, but admits that the budget has swelled well over planned.
“Yes, that number starts,” he says.
Pääkkönen emphasizes that in the renovation of old log houses, it is important to cherish the originality and work carefully to the last detail, even though it is expensive and time consuming. Now, however, the restaurant is standing in Tervasaari and Pääkkönen is pleased.
– I’m really enthusiastic and confident that this will establish its place.
The word “Tar” is English and means tar. Atte Kajova
Gem of Helsinki
Pääkkönen says the idea of buying an old tar fence has even been spontaneous. He grabbed his phone in his grapple, called a good friend To Martti Siimanand next, the duo was already bought from the city of Aita.
“Of course, such spontaneous projects are, of course, really scary, but extremely inspiring to do,” he says.
Pääkkönen has a top lineup in his restaurant. The line is owned by the legendary NOA restaurant in Estonia, which brought its first Michelin star. The third pillar was a restaurant professional, a top chef Tõnis Siigur.
Pääkkönen believes that their cooperation will help establish the status of the story in Helsinki’s restaurant circles.
Pääkkönen is convinced that the restaurant will establish its place in restaurant circles. Atte Kajova
Pääkkönen raises the location of the restaurant that he himself believes will give Tar a significant advantage over competitors.
– These setting alone brings something completely new and special.
He wants to provide visitors with a traditional Finnish tar -scented experience by the sea. For him, the experience in the restaurant may be somewhat familiar to Finns but exotic for foreigners.
“After all, all foreigners visiting Helsinki should come to eat because they see Finnish nature from the windows,” he says.
For the story