The new pastry of Finlandia Hall talks-“You can do the ball”

Since mid -August, Bistro is open from Wednesday to Saturday. Eve Paljakka

All Finns know the Finlandia House, but not many have been there. This year brought the change. After the renovation, the doors of the house have been open to everyone, not just for concert or event visitors.

Similarly, the whole food product has been renewed with the renovation of the house. Now the house’s own people are developing all the food products: concerts for interim, Pikku-Finlandia brunch, Bistro’s dinners, and wine bar showcases and lunches.

– My own food and beverage product requires a big investment in both staff and partners. We need, among other things, wholesale and supplier contracts and cash registers, lists the service team’s operational manager Päivi Roiko.

Roiko and Restaurant Manager Mirva Heino They say that the whole of Finlandia House and its restaurants are an important idea for ease and accessibility. You can come there at a low threshold.

– Accessibility is important to us. There is no need to come to the bistro at the restaurant, you can eat only starters or two from the menu, Heino says.

Finlandia Bistro Chef Juho Lindström notes that the location of the restaurant also obliges food design. Staff have been extensively investigated by the history and of the house’s history and Alvar Aalto life. The food is simple, it is removed by everything unnecessary. As Aaltokin did in his design.

– Inspiration has been sought Only and Alvar Aalto interests. They traveled by boat to New York, were pioneers of air travel, went on their honeymoon to Italy and loved Chianti’s wines, says Roiko.

He goes on to say that Finlandia Bistro’s food is to be a tribute to Finnish handicraft, as everything is done on the spot. Foods are a mixture of new and old tradition, modernized insights.

The invoice is brought to the table in a small Aalto vase. The combination of vase and money includes anecdote.

In 1936, Aalto won the design competition organized by Karhula -Iittala with his work on Eskonainen’s leather pants, which consisted of vases of different sizes and designs. Today, the Aalto vase is a symbol of Finnish design and one of the world’s most famous glassware, which is on display in New York in the Museum of Modern Art in Moma. Heino says that according to the story, Aalto did not get rich in his vase, as he had not patented it.

Aalto and his work can be found, for example, in Finlandia House’s own cocktail, called the power of light. After all, Aalto used the healing power of light at Paimio Sanatorium. The rhubarb-based drink of Finlandia House has sparkling wine and the sun’s round slice of orange.

Heino, Roiko and Lindström are not quite sure if in any other similar building, one person’s life has been linked to the food and drink in the house as much as the house.

“We want to be inventive, stand out and bring the rugged marble castle closer to the consumer,” Roiko describes.

And the kitchen of Finlandia Hall has the ability to laugh for themselves. The marble pattern on the exterior wall can be found in many places, such as Bistron Parfait dessert, appetizer whitefish, or a house named after the house.

Many people remember marble tiles from Finlandia House, so what to hide. Indeed, the jeans have referred to the famous falling marble tiles and have said, “It’s good that you play on the safe, you can do the ball even if you don’t tile.”

Finnishness is reflected in raw materials and raising traditional dishes, but Lindström slightly modifies the dishes. Roiko proudly says that Bistro’s fish rooster has been described as confusing, which he says is only courtesy. They want to stand out and be creative.

According to Roiko, the imagination is allowed to go to the shot, both staff and customers.

– This house is the eye blade of the whole nation. It obliges us. We respect traditions, but Alvar Aalto does not dictate what we eat.