Discovering the Modern Northern Scandinavian Flavors of Restaurant Aihki:
A Journey into Finnish and Lappish Cuisine
Embark with us on a culinary journey of modern northern Scandinavian cuisine, as we delve into the world of award-winning executive chef Anssi Riihimäki, the heart and soul behind Restaurant Aihki's extraordinary gastronomical offerings.
Restaurant Aihki's Kitchen Philosophy
The kitchen at Aihki restaurant is led by the talented and innovative Head Chef Anssi Riihimäki. In a short time, he has elevated the restaurant's offerings to a new level, basing his philosophy on the use of high-quality local ingredients and collaboration with local partners.
Anssi combines these values with traditional and modern Nordic culinary culture, creating interesting and flavourful dishes for the restaurant's guests. Under his leadership, Restaurant Aihki has gained recognition and success in the rankings of Finland's best restaurants for 2022 and 2023 by Kauppalehti Optio.
Aihki Restaurant's vegetable garden is a tangible proof of Anssi's commitment to sustainable development. He is actively involved in the garden's activities, from planting potatoes to experimenting with various vegetables. Anssi is also responsible for planning and preparing seasonally changing menus, from the selection of ingredients to the presentation of dishes.
Chef of the Year Finalist and Advocate for Continuous Learning
Anssi draws inspiration from Nordic cuisine, adding his own modern touch. He has participated in the Chef of the Year competition several times, achieving great success in the latest edition in 2021 by reaching the final stage. In competitions, Anssi has been recognized for his enthusiastic attitude and his desire to improve and win.
Competitions have provided Anssi with the opportunity to share his knowledge and network with other competitors. Contacts made during these events have brought many skilled chef visits and special events to Restaurant Aihki, such as champagne dinners with Essi Avellan and visits from Finland's Bocuse d'Or representatives.
"Pyhällä huippuravintola Aihkissa maistellaan samppanjaa Essi Avellanin kera ja kokataan Bocuse d'Or -tähden kanssa."
Anssi has worked in many renowned restaurants, including Havis, Sundmans Krog, Grotesk, Savoy, OLO, and Ultima. Internships in Belgium and the Netherlands have given him international experience, which is now strongly reflected in Aihki's dishes. Creating experiences for customers and developing the professionalism of the staff are important values for Anssi.
Mission - Making Finland a Recognizable Culinary Destination
Although Anssi has already achieved a lot in his career, he has a continuous desire to succeed and learn more. The motto "Next time better" guides his actions. In the future, Anssi wants to be involved in building Finland as a recognizable culinary destination with an interesting restaurant culture.
Anssi has been involved in developing the storytelling of reindeer-derived ingredients in the East Lapland Joint Authority's Traditional Food Project. Through the project's lecture and presentation, you can explore different ways of preparing reindeer and possibly find new ideas for using reindeer, both in restaurants and at home (in Finnish):
- Luento tarinallistamisesta ja porosta saatavista raaka-aineista ravintolan näkökulmasta
- Presentaatio: Porosta saatavia perinteisiä raaka-aineita modernilla tavalla