Stefan’s Steakhouse opened in 2011, joining the vibrant dining scene in Tampere, Finland. As the name of this centrally situated restaurant suggests, steaks are the speciality of the house though you’ll also find mussels, duck breast and salmon served as main course options.
The restaurant is named after Stefan Richter, who was born in Tampere but lived much of his life abroad, training in Germany and then moving to America. Richter’s name is known to many, particularly in the USA, due to his appearances in the Top Chef television series. He was runner-up on the fifth series. Richter has a restaurant in Los Angeles and you can also find branches of Stefan’s Steakhouse in Turku and Helsinki.
Dining by the Tammerkoski river
The Stefan’s Steakhouse premises in Tampere are located by the fast flowing Tammerkoski river, on the ground floor of the red brick Kehräsaari complex, a former wool spinning and dyeing mill designed by the architect Lambert Pettersson and built in 1897. Over the past couple of decades Tampere’s once thriving industry has declined and many of the town’s industrial premises have been converted into offices, tourist attractions and, of course, restaurants.
The ambiance here is informal yet smart and bistro-like. It’s the kind of relaxed environment conducive to dining in small groups or as a couple. During the long days of a Nordic summer the conservatory, with its wicker chairs, proves popular. More space is available at the black topped tables of restaurant’s interior.
Ordering steak in Finland
If you go for a steak then ordering is simple. You choose your steak, state how you want it to be prepared and then select accompanying side dishes, sauces and butters. If you’re feeling flush you might be tempted by the tenderloin of wagyu beef, one of the house specials, or an Australian Black Angus tenderloin.
I went for a Finnish entrecote steak, a hefty 300g piece of beef cooked medium to well done, and asked for it to be served with a Bearnaise sauce. I shared a portion of French fries with Parmesan and a highly recommendable bowl of roasted beetroot with blue cheese.
The steak’s not deer…
Despite the size of my entrecote I couldn’t help eyeing up the fillet mignon of local deer, ordered by one of the people I was travelling with. I sampled the tender yet not overly gamey steak and think it’s worth trying this if you’re in this region and want to try a locally sourced meat dish.
The restaurant has a decent choice of wines, some can be ordered by the glass, plus a range of beers. One beer to look out for is the Gourmet Vaalea, a Finnish brew with crisp, malty flavour.
For dessert I chose a banana and caramel baked Alaska, which looked and tasted very good.
It’s worth making a reservation (+358 10 423 3240) if you plan on dining at Stefan’s Steak House. Sunday afternoons tend to be a little quieter than other days and you may be able to walk in and be allocated a table.
See the Stefan’s Steakhouse website for information about the restaurant, the menu and details of how to reserve a table.
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