The Finnish Gastronomy Society awarded the restaurant Nokan Ari Ruoho and Terhi Vitika.
– It is a pleasure to see how clean Finnish food is now more relevant than ever, Ari Ruoho and Terhi Vitikka are delighted. Nose
In the heart of Helsinki, the restaurant Nokka is an undisputed expert in wild fish and game. The Finnish Gastronomy Society awarded the restaurant manager Terhi Vitikan and the kitchen manager Ari Ruohon with rare recognition.
The Society awarded them their badge of merit, which few holders have had in the past, for example Eero Mäkelä and Mysi Lahtinen.
The last time a fork was given was 15 years ago To Jyrki Talvitie.
The board of the club justifies the awarding of medals to the restaurateurs of restaurant Noka for their merits as flag bearers of Finnish cuisine.
– The restaurant customer appreciates the thoughtful and handcrafted restaurant experience. The operating model of Nokka, a restaurant run by Ruoho and Vitika, is unique and interesting on a global scale. The kitchen participates in the acquisition of the treasures of the food seasons and the best small producers and offers meal packages in a stylish way, where the soul of Finnish cuisine tastes good. Joni Kiiski justifies the recognition of gastronomes.
Nokka mutton comes from Bovik and Herrakuna farms. Nose
The explanatory memorandum states that Ruoho and Vitikka have created a diverse service package. The Nokka wine bar, the experience dinner cooking school in Koka, the Nokka Chef Table and various events are seamlessly based on the restaurant’s concept and values.
In addition, Ruoho and Vitikka have made an extensive network of small producers known.
– Work for Finnish cuisine and gastronomy is second to none. Ruoho has encouraged Finns to use more and more game and wild fish, inspired them to cook with their great recipes and guided kindergarten children to clean tastes, to name a few examples, Kiiski says.
What club and fork?
The oldest food association in Finland, the Finnish Gastronomic Society, awards the club’s badge of merit to a person who has significantly and meritoriously promoted the club’s purpose in nurturing and developing Finnish gastronomy.
The Society, which nurtures and develops gastronomy and food culture, was founded in 1945 and has about 300 members.
Persons in the gastronomy fork:
2022 Terhi Vitikka
2022 Ari Ruoho
2007 Jyrki Talvitie
2007 Charles Haukatsalo
1996 Tore Wretman
1995 Eero Mäkelä
1995 Georg H. Borgström
1994 Heikki Tavela
1994 Mysi Lahtinen
1993 Raili Koroma
1993 Johannes Koroma
1992 Jukka Mannerkorpi
1991 Anna-Maija Tanttu