Finland for foodies: Periscope, Tampere

Initially, restaurateur Arto Rastas wasn’t interested in the over 500-square-meter restaurant space in the newly constructed Ratina shopping center. His mind changed when Rastas looked at the lights gleaming through the large skylights of the completed restaurant space.

Periscope’s grand opening was celebrated in 2018.

“Now, I’m delighted with Periscope. It has established itself in Tampere. You can come here to enjoy everyday or festive moments with good food and admire the views over Tampere. We have Europe’s largest rooftop terrace with saunas and jacuzzis. Periscope is essentially an oasis of experience where you eat and drink well.”

Periscope takes you on a taste journey around the world. Dining is social, and the dishes are shareable. The menu includes Asian, European, American, and local flavors. Rastas collaborates with Sami Partanen, who leads Periscope kitchen, in designing the dishes.

“We often ponder whether we are leaning in too many directions in our cooking. We always end up with the conclusion that Periscope taste journey around the world works. Satisfied customers are the best proof of that.”

Rastas is one of those individuals who seems to have more hours in a day than others. In Tampere, he owns restaurants Periscope and Mediterranean Dining 26. In Helsinki, Rastas is a partner in three restaurants of Finland’s internationally renowned Chef Hans Välimäki and in the restaurants of Apukka Resort in Rovaniemi. Additionally, he has a few more restaurants, bars, catering services, private chef services, training, and consulting.

“So far, the everything is under control, thanks to competent staff. I’m focusing on existing places now, but there must be a bit of bubbling in the air,” Rastas laughs.

Meet the chef Arto Rastas

The Finnish ingredient which gets your creativity flowing?

I love beetroot, and you can find it in several dishes at Periscope. Beetroot can be used in cold and hot dishes, appetizers, main courses, and desserts. You can cook it using different techniques.

The wildest flavor combo you’ve created?

A few years ago, at the Heureka science center event, I served a combination of blue cheese, strawberries, and bacon. They worked so well that I developed something from it for my then restaurant Hella ja Huone.

A song which sets your kitchen on fire

Before every service we play Tommi Läntinen “Via Dolorosa”. Perhaps the song captures something, or it could be a matter of my quirky humor.

When @Periscope, taste...

We have had a mouthwatering dessert, pavlova, on the menu from the day one. It features pavlova, white chocolate, and cherry. It’s my favorite and will always be on the menu. And the recipe won’t be changed since it´s perfect.

When @Tampere, do...

Personally, I would hop on the new tram line and ride from the city center to Hervanta. The Pyynikinharju ridge with pine trees is worth experiencing and sitting down at the old observation towe café for a doughnut. Local flavors are skillfully presented at the restaurants Apaja, Kajo, and Hella ja Huone.

Go visit Periscope

• ravintolaperiscope.fi
• Vuolteenkatu 1, Tampere, Finland