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The Culinary Team of Finland

Guest Chef at Restaurant Suomalainen Pohja

The Culinary Team of Finland is a group of top chefs representing the pinnacle of Finnish gastronomy both internationally and at home. The team consists of carefully selected professionals who work together to highlight the skills, innovation, pure flavours, and unique ingredients of Finnish cuisine. The team serves as ambassadors of Finnish culinary culture through international competitions, events, and collaborative projects. Preparation for competitions involves rigorous training and meticulous planning under the guidance of expert coaches. The team’s work is built on excellence, collaboration and passion. They not only inspire industry professionals and set new culinary trends, but also strengthen Finland’s identity through its food culture, sparking interest in the future of Finnish cuisine. At the festival, restaurant Suomalainen Pohja will be visited by a delegation from the Culinary Team of Finland, led by team manager Katja Tuomainen.

Culinary Team Finland x Suomalainen Pohja

Menu

The Culinary Team of Finland and restaurant Suomalainen Pohja present a menu inspired by the Culinary Team's gold-winning creations at the IKA Culinary Olympics. It captures the spirit of Nordic nature and craftsmanship, combining elegance, playfulness and bold flavours. Together, the courses form a journey through Finnish gastronomy, from timeless traditions to modern creativity.

76 €

Amuse-Bouches

Mushroom

Crispy golden mushroom arancini served with silky truffle mayonnaise.

Plate

Pork

A delicate tartlet filled with spicy braised pork, rich in flavour.

Plate

First Course

Pike-Perch

Pike-perch prepared two ways: filled with dill and lemon farce, and topped with crisp fish skin and scales, paired with a tartar of pike-perch and trout caviar. Served with broccoli and jalapeño mayonnaise, a baked cauliflower timbale with browned butter, and a refined white wine sauce.

Plate

Second Course

Tomato

Herb croquette with ramson mayonnaise, marinated butternut squash and a warm vegetable–lentil stew. Finished with an aromatic tomato broth that ties the flavours together.

Plate

Third Course

Reindeer

Sirloin of reindeer with red wine sauce and smooth celeriac crème. Accompanied by blood pudding and a terrine of reindeer trimmings, lingonberry relish, carrot with carrot–butter sauce, and a baked celeriac and kale bowl filled with broad beans, onion, and mushroom.

Plate

Dessert

Apple

A playful finale of apple in many forms: mousse with almond, apple sorbet with sour cream, brioche with apple caramel, and apple marmalade with white chocolate and lemon meringue.

Plate

The menu may change, and we reserve the right to make updates. We are happy to accommodate vegetarian, gluten-free, and other special requests whenever possible. Please inform restaurant Suomalainen Pohja of any allergies, intolerances or dietary requirements when making your reservation via TableOnline, or by contacting the restaurant directly at +358 22 512 000 or [email protected]. When making a table reservation, a Food & Fun event ticket (€50 per person) will be charged and later deducted from the final bill. Both the reservation and the advance payment for the event ticket are binding.

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Why do you work in the culinary industry?

Teemu Tuovinen: Because the industry is so diverse and educational. You can work at any time and anywhere in the world. There’s always more to learn! Matias Haapsaari: The opportunity to create experiences and unforgettable moments sparks my passion. I’ve always liked spectacular things.

What sparks your passion for creating and collaborating on culinary experiences?

Katja Tuomainen: Inspiration comes from people and shared goals. When passion for food, craftsmanship and quality meet, something unique is created – both in and outside the kitchen. Teemu Tuovinen: People! Farmers and food producers – when you see and know where the food comes from, you begin to value and respect the ingredients in a whole new way.

What matters most to you when it comes to dining?

Eija Kuningas: Since I make sweet products, the most important thing is joy. Sweets are usually associated with celebrations or everyday indulgence – a small good moment can mean a lot. Matias Haapsaari: Company. Whether it’s a staff meal or dining at home, good company gives the final touch to the experience.

Your food philosophy:

Kari Julin: Respect the ingredients and traditions, but dare to innovate. Professional pride comes from knowing what you’re doing and why you’re doing it. Sanna Tähtinen: Using ingredients “from root to leaf.” I get excited about new ways to make use of ingredients without waste.

Your favourite drink in the evening or when going out to relax:

Teemu Tuovinen: The one and only: Hartwall Original Long Drink! Katja Tuomainen: An Italian citrus lemonade.

Your favourite pizza:

Matias Haapsaari: Via Tribunali’s Cacio e Pepe, preferably with the house red wine. Sanna Tähtinen: The spicier, the better!

Restaurant

Suomalainen Pohja

Suomalainen Pohja is one of the few restaurants in the city to feature traditional private dining rooms, complete with service bells, soundproofing, and exceptionally considerate staff. We serve excellent food made from seasonal ingredients, accompanied by beverages specially chosen to complement your meal. Our friendly and attentive team ensures your visit runs smoothly from start to finish.