Tuomiokirkonkatu 19, 33100 Tampere, Finland
Reservations 0207412121
Kitchen 0207412120br>
Opening hours mon-fri 11» sat 12» sun 13»
www.salud.fi
salud @ salud.fi
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Bodega Salud
History
Hannu Wiss acquired his chef qualifications in Tampere restaurants, haunted by the dream of something more exotic than the civil servant cuisine found in them. In the late 1960īs his dream came true and an adventure in the cabooses of Finnish ships cruising the Mediterranean and the coast of Africa began. Spending his holidays in Spain, Hannu Wiss fell in love with the simplicity, colourfulness and variety of the Spanish cuisine.
After settling down back in Finland, Hannu Wiss started a Spanish restaurant in Tampere, quite contrary to the main stream ideas of that time. The tiny restaurant, opened without a liquor licence, was doomed in the eyes of many people. But the business proved far from doomed. The menu was completed with some specialities that soon gained popularity, and are still, even today, prepared at Salud according to the original recipe. Among these were the Peppersteak, Rosvonpaisti, Paella and the boldly garlicky Lamb Chops.
Awe and wonder was also raised by some other Salud specialities, such as the labyrinthine and crowding dining hall, colourful, Mediterranean furnishing with its exotic articles, the so familiar open kitchen from trips to Spain and the smiling, pleasant service. And naturally the fact that Salud was most often packed when ever thinking of going there.
By the time the restaurant began to gain official appreciation as well. Among others the Spanish State Department of Tourism granted the restaurant the highly appreciated honorary plague for making the Spanish cuisine known.
In the beginning of this decade the lack of space began to hamper the restaurant operations and Salud was forced to look for bigger accommodations. And as always the solution almost came knocking on the door: the new place for the restaurant was found from Tuomiokirkonkatu, only about a hundred steps away. The removal was carried out the Salud way. All the old furniture was piled up to one corner of the new restaurant hall and the new was built around the old. Tripple the size of the old restaurant, Salud is now able to provide meeting cabinets, the loft and the Tapas bar, so much asked for by the customers in Tampere. But, old or new, something must remain as it is, the comfortably crowding labyrinth of the Salud in essence.
Over a period of 20 years Salud has taught two generations to broadmindedly meet and familiarize new foodstuff and their combinations, new way of cooking, spices, fruit, cheese
Over the years Salud has introduced itīs friends to bison, emu, kangaroo, alligator, turtle and rattle snake meat, miniature eels and seafood mixtures.
Hannu Wiss could early anticipate the change in eating habits. Already in the 80īs he created the unique ice-cooled salad buffet, where everyone could choose their favourites of salads and season their portion with their favourite dressing. The variety of exotic fruit and cheese could only make it easier to fall for the buffet.
In the new restaurant hall you can meet Hannu Wissī latest invention, the first Tapas bar in Finland: a small bar serving an Andalusian market of Spanish appetizers, snacks and savouries at a very affordable price.
Hannu Wiss is still in charge of the Salud kitchen and gastronomic planning. Mrs Lea Wiss takes care of the service and the finances. Also the next generation is training into the good service trade: having finished her gastronomic studies, the daughter Hannele is at the moment out into the wide world, gaining experience and vision for the competition of the 21st century.
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