- Tampere seizes creative economy

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VISITING BODEGA SALUD Bodega Salud, Finland’s first Spanishstyle restaurant, was established in Tampere 30 years ago. “Best known for its steaks and specialties, seafood is also to be found on the menu,” say restaurateur Hannu Wiss and restaurant manager Lea Wiss. Photo: Ari Ijäs A legend on a plate. A national poll arranged by a Finnish magazine last spring revealed Salud’s pepper steak to be the classic restaurant dish. Photo: Ari Ijäs A breeze from the MEDI SPORTS welcome In 2006, Tampere will host the biggest gymnastic event of the year, SUN SVOLI, and IFAGG’s World Wide Championships in Aesthetic Group Gymnastics. Close to 400 gymnasts from 20 countries are expected to the events. Tampere will also host the Judo European Championships and the Karate World Championships. In 2009, Tampere will set the scene for the Youth Olympic Festival. The European Youth Olympic Festival (EYDF) is a competition event for young European athletes, created by European Olympic Committees and arranged under the protection of the International Olympic Committee. GoTampere! From this autumn onwards, visitor services in Tampere and the Tampere Region will be sold under the label GoTampere! The company behind the brand is Airpro Oy, which has begun the sale and mediation of tourism services in connection with Tampere City Tourist Office. The activity is related to the City of Tampere’s new buyer-producer model in which the Director of Tourism acts as the buyer of services and the Tampere City Tourist Office and Airpro, whose selection was competed, as the producers. Photo: Sorin Sirkus 28 Tampere Business • Science • Life
The small restaurants lining the alleys of Santa Crutz in Tenerife were an important infl uence behind the opening of Finland’s first ever Spanish-style restaurant in Tampere three decades ago – Bodega Salud. “In the early 1970s I worked as the chef on a Finnish cruise ship whose home port was Tenerife. Like all chefs, I dreamt of having my own restaurant,” recounts restaurant keeper Hannu Wiss. Back then, the idea of a restaurant offering genuine Spanish meat dishes and Mediterranean delicacies in an inland Finnish city was somewhat daring. Hannu Wiss and his wife, restaurant manager Lea Wiss, had to work incredibly hard to make the dream a reality. Acquiring various ingredients was at times highly excruciating due to numerous import restrictions which weren’t removed completely until Finland joined the EU. “It was hellishly diffi cult in the beginning,” describes Hannu Wiss in his colourful manner. “We had to recruit every friend of a friend holidaying in Spain we could to get bags full of sausages and air-dried ham to Salud.” Patrons of the restaurant were enthusiastic just the same. Finns were already seasoned package tourists at the time of Salud’s establishment and interest in European food culture was growing fast. Salud’s introduction to Tampere was a breeze of Mediterranean ambience. Finland’s most popular pepper steak Bodega Salud has received acclaim as an institution in Tampere, a view supported by a national poll arranged by a Finnish magazine last year. In the poll, Salud’s own pepper steak was selected as the classic of Finnish restaurant dishes. Hannu Wiss created the famous pepper steak while establishing the restaurant, which is why in many patrons’ minds Salud is synonymous with the juicy offering. Wiss estimates that 60 percent of diners order the pepper steak. Today it is made solely from Brazilian or Argentinean fi llet of beef. “Meat from free-pasturing cattle that have a continual supply of fresh grass is superior in quality and taste. The pepper steak is accompanied by a sauce seasoned with brandy, cream and spices – a sauce that many have attempted to copy,” Wiss explains. Salud has received several recognitions for its high-quality offerings. It is a Eurotoque restaurant, it has the Chaine de Rôtisseur plate and, unique in Finland, it has been awarded by the Spanish state for promoting Spanish gastronomy and culture. It’s of little wonder that Salud is a perennial favourite among Tampere residents and visitors. “Delegates from international congresses are nowadays a big customer group,” notes Lea Wiss. Discoveries from around the world In its time, Salud has established exotic tapas dishes and shellfi sh in the Tampere restaurant scene and introduced specialities like gnu, rattle snake, kangaroo, alligator and bison. New discoveries are continuously coming from Hannu Wiss’s culinary travels, which in recent years have taken him more and more often to South America. In Salud’s kitchen, ideas are adjusted to Finnish tastes. Lea Wiss jestingly points out that it is she who puts her foot down when the spirit of innovation surges beyond the bounds. She admits, “The fact is that to renew oneself one has to travel around and try new things.” Kobe on the menu, the caviar of meat Salud’s latest specialty is kobe ox. Bred today in the United States, the kobe ox is originally a Japanese bovine whose breeding and handling are a source of many stories. For example, they are fed with beer and molasses and massaged by hand every day to make the meat more tender and distribute muscle fat evenly. “Kobe is the caviar of meat,” Hannu Wiss commends. “It’s extremely tender and its taste is that of pure meat. It is also very expensive – you can get several kilos of best beef for the price of one kilo of kobe. Kobe is at its best as a quickly fried steak or carpaccio. Catalonian at heart Spain and particularly Catalonia remain close to Hannu Wiss’s heart. He is a member of the Catalonian cod fraternity. In addition to Wiss, only two other non-Catalonians have been invited as members, namely Iceland’s former President Vigdis Finnbogadóttir and King Olav of Norway. “The fraternity fosters food made of salted cod, which fi rst travelled to southern Europe with the Vikings. It was used in place of fresh fi sh in the mountain villages of Spain, Italy and Portugal,” Wiss explains. TERRANEAN The mission of Sorin Sirkus is to raise awareness of the art of circus and to maintain and develop an interest in circus art particularly among children and youths. Ulla Tikka and Andreas Muntwyler are among those promoting interest in the art of circus and circus as a profession. They will also be performing at the celebration show. Life’s A CIRCUS! Sorin Sirkus, the Tampere-based youth circus, celebrates its 20th anniversary this year. The year will be highlighted with a special celebratory show running in December and January, to which Sorin Sirkus has invited back the circus professionals it has sent out to the world at large. The young performers have acquired circus training in Paris, London, Stockholm and Berlin and they have for years performed as professionals in European circus arenas. Almost 250 children and youths regularly attend Sorin Sirkus’s circus school. Over the course of two decades, young artists from the circus have received more than a hundred awards at Finnish and international circus festivals. JONNE AARON rock star of the year in Japan Positive news from Negative. Jonne Aaron, front man of the rock group Negative, has been voted rock star of the year 2004 in Japan. The Tampere resident has joined a prestige club – rock stars of the year previously selected by readers of the Japanese rock magazine BURRN include Mötley Crüe’s Nikki Sixx (2002) and Jon Bon Jovi (2003). Tampere Business • Science • Life 29 NEWS
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