Bertha

Bertha has always had a punk attitude. When Pekka Salmela and Mika Roito founded the restaurant in 2010, it surprised locals used to more traditional dining spots. There were no white tablecloths, the staff wore caps, and the kitchen focused on cheaper, undervalued cuts of meat.

The kitchen proves that world-class food can be made from simple, everyday ingredients

A new chapter in Bertha’s story began in autumn 2025. The restaurant is now led by Noona Rissanen, Pasi Viitala, and Sami Rissanen. This trio previously worked together at Vaihmalan Hovi, and they are united by a deep love of wine. In most restaurants, the food is chosen first and the drinks follow. At Bertha, it works the other way around. The drink list is short but excellent, built around a few standout wines with dishes designed to match. It is the only restaurant in Tampere to offer a menu built around a single wine, paired with five different dishes.

Pasi Viitala has been doing excellent work in local kitchens for years. Even so, he isn’t yet one of Tampere’s most famous chefs, despite his clear talent. Bertha gives Viitala the chance to step into the spotlight, and he is clearly enjoying it. The kitchen’s style is simple and confident. Each plate is clear and uncluttered. Ingredients aren't hidden: beetroot tastes like beetroot and venison like venison. These simple main ingredients are paired with deep, rich sauces, Viitala’s special strength. The kitchen proves that world-class food can be made from simple, everyday ingredients.

Vibe: No white tablecloths, but plenty of colour, art and confident cooking.

Food: Wine leads the way, with a five-course menu built to match the drinks.

Drink: A high-quality list featuring the restaurant’s own imports, like a unique rosé made from Malbec.

Time Out tip: If there’s space, drop in just for a glass and a few bites. Then, continue your wine tour nearby at Bistro C or Villit ja Viinit.