Dinner in the Sky® Tampere 2014 Toggle

Dinner in the Sky® Tampere 2014 took place between 29th of July – 3rd of August at Keskustori.

Dinner in the Sky is a unique event meant for anyone who wishes to transform an ordinary meal or meeting into a magical moment that will leave a lasting impression on their guests. This exclusive project is known for its highest standards and quality – picturesque view of the city, extraordinary atmosphere and delicious meal prepared by the best chefs in the world.

Dinner in the Sky Tampere was part of Love is all Bright -theme
Surprise your love with exclusive moment in the Sky. Champagne, picturesque view of the city, extraordinary atmosphere and delicious meal prepared by the best chefs in the world.

Gallery 2014 Tampere

Chefs in the sky

Samuli Wirgentius

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Samuli Wirgentius and his restaurant Postres are names know to every sweet tooth in Finland. The restaurant was opened by Samuli and his partner Vesa Parivainen in 2006 in Helsinki Finland. Postres is specialized in Finnish and Scandinavian cuisine. In 2008 the restaurant was awadred with its first Michelin star. The same year La Societe des Gatronomes Finlandais awarded Postres with the most prestigious prize in Finland – The Restaurant of the Year.

In Samuli’s kitchen the idea is to recapture the classics and the delicios flavours of grandma’s cooking in a new lavishly sumptuous form. The key to its success is the art of French cooking with a twist, it is not only important how the dish tastes but the whole entity must be perfection. The food must also feel good in your mouth – the imporatnce of contrast is something that Postres chefs are well aware. “You have to have contrasts – cold and warm, soft and crispy. These add up to a perfect whole – a work of art that seduces the senses.”

As its name implies, the specialty of Postres is its desserts. At first the two culinary masterminds wanted to be the first restaurant in Finland to serve only dessert, but after some consideration they expanded toward offering a full range of restaurant dishes. However, sometimes during the summer the menu reverts to its original all-desserts line-up, but only when there is sufficient supply of domestic berries.


Sasu Laukkonen

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Sasu Laukkonen is a rare Finnish representative of the New Nordic Cuisineis. He is Chef de Cuisine from heart. As is the owner of a restaurant Chef & Sommelier in Helsinki Finland his kitchen focuses on organic produce, but also uses natural and fairtrade ingredients. Chef & Sommelier is the only organic restaurant in Finland.

Sasu describes his food as “cuisine of the heart, his cuisine is ambitious, pure in taste, all handmade and original – made from his point of view and coming from his heart since he is mostly a self taught chef. Finesse-dining is what Sasu wants his customers to experience: personal, open and stylish cuisine, ambience and service every day, every time. The term is my own to use and to follow.

What distinguishes Laukkonen’s restaurant is the grace with which time passes here and the infectious joy the chef and his staff bring to the table. In 2014 Sasu’s restaurant was awarded their first Michelin star.















https://www.kokouksetjatapahtumat.fi/juhlat/piristysta-arkeen https://gbtimes.com/life/experience-height-haute-cuisine