Finnish restaurant
Authentic, honest Finnish flavors. Karelian pasties, savory pastries, Karelian hot pot, fish, game, and much more — with a selection that changes according to the season.
TU – FRI 16 – 24 || SAT 12 – 24 || SUN 12 – 18
*Kitchen closes one hour before
During European Volleyball Championships (CEV EuroVolley 2026) we are also
open Sunday 13.9. 12-24 and Monday 14.9. 16-24.
Simple and honest – a folk cuisine shaped by local conditions and ingredients.
We particularly want to answer a question we hear all the time: where can one find authentic Finnish food, and is there a Finnish restaurant here?
On the street level, you will find a casual bar and a lower dining area, while the upstairs features a dining room. Our premises and offerings are perfect for solo diners, couples, and larger groups alike. We accept table reservations and can host group events outside of our regular opening hours.
In addition to food, we offer Finnish music and a selection of drinks, including beers, schnapps, and mixed drinks. Our high-quality wines come from Europe, and we import many of them ourselves.
FAQs of Finnish folk kitchen
Kirnuvoi
Kirnuvoi aka Cultured Butter is made in the traditional way from naturally fermented cream by "churning". No modern industrial "butter cannon" is used in the process. We only use Kirnuvoi.
Karelian pie
A proper Karelian pie is protected under the EU's Traditional Speciality Guaranteed (TSG) scheme. According to the rules, for ex., the crust must be made entirely or mainly from rye flour.
Rye Bread
Rye bread has been chosen as Finland's national food. Finns eat more rye bread than anyone else in the world. Traditional rye bread is made with sourdough starter, without added yeast.
Fermented cucumber
Fermented cucumber is the traditional preserved cucumber. It is made by lactic acid fermentation, without vinegar or sugar, unlike sweet or seasoned pickles.
Lasimestarinsilli
The herring used for Lasimestarinsilli is gutted and salted whole at sea after being caught. This unseasoned salted fish is matured in barrels for at least three months before being sold.
Local producers
The cheeses we use come from the local Herkkujuustola and Juustoportti. Our sausages come from Tapola and Jämin Rahtipalvi. Breads from Leivon Leipomo and Aallon Leipomo.
Vorschmack
Vorschmack was one of Marshal C.G.E. Mannerheim's favourite dishes. Its origins probably lie in Poland, while the name itself points towards Germany: Vorschmack– literally "foretaste", or an appetiser. Authentic Vorschmack is made from lamb that is oven baked and minced before stewing, rather than from raw minced meat. Vorschmack also contains salted herring.
Creamy Salmon soup
Traditionally, Finnish homes prepared milk-based fish soups using white-fleshed freshwater fish. Creamy salmon soup is considered a more festive version.
Sausages
In Finland, various types of Lenkki and Grill sausages in which the meat is ground into a smooth paste and the sausages are sold pre-cooked, are common and beloved.
Local fish
We favor Finnish lake fish and fish from the Baltic Sea.
Potato
Without a doubt... Finnish potatoes are the best in the world!
Historically, unlike in Western Finland, houses in Eastern Finland featured indoor bread ovens. In the east, fresh bread was baked almost daily, whereas in the west, baking occurred less frequently, with large batches prepared at once to be dried into hard, ring-shaped loaves. Overnight, various oven-cooked dishes—such as Karelian hot pot (*Karjalanpaisti*)—were left to slow-cook in the residual heat. Recipes varied depending on the household and the season; in addition to beef and pork, Karelian hot pot often incorporates lamb, game, or even heart.
Beyond local conditions, Finnish culinary culture has been significantly influenced by Slavic cuisine (via St. Petersburg) in the east and Germanic cuisine (via Stockholm) in the west. Examples of this influence include the use of smetana (sour cream), mushrooms, and herring, as well as numerous specific dishes and recipes that spread among the general population and evolved into new forms.
Current events
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European Volleyball Championship in Tampere
Special opening hours for the European Volleyball Championship: Sunday, Sept. 13, 12:00 PM – 12:00 AM, and Monday, Sept. 14, 4:00 PM – 12:00 AM.
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Reservations
We will be accepting table reservations starting Tuesday, September 22. Before that, everyone is welcome to enjoy the offerings at Gastropub Fenno without a reservation.
Contact
Tuesday – Friday 16:00 - 24:00
Saturday 12:00 - 24:00
Sunday 12:00 - 18:00
Monday closed
Kitchen closes one hour before.
fenno@gastropub.net
+358505126992
Tuomiokirkonkatu 38 b 34
33100 TAMPERE