Supper Tale

22/03/2026

for our very first tale-tellers portrait, we sat down with a dear friend to talk about food, memory, and the unraveling of a meal.

coco makes us want to ditch our cutlery and eat with our hands. in this piece we talk about food as a vessel for play and the quiet rebellion of making things from scratch.

link in bio to read the full story 🐑

11/02/2026

the work, in practice.

care is a working principle, not an aesthetic choice.

notes on the kitchens, the rituals, and the decisions that shape our service. >

live on Substack 🧡

20/11/2025

parmesan and cherry, nashi pear and shiso & pikeperch and jalapeño for 🍬

15/09/2025

welcome to Supper Tale, Alejandra Alarcón 🍰
alarcon is an artist and designer working with food and art. her are layered with seasonal flavours and attention to detail.

her work is intuitive, playful, and communal. her sculptural cakes are meant to be shared and invite the eater to discover the pleasure of eating together.

we’re so glad to welcome Alejandra to Supper Tale.

read more on our website: www.suppertale.com

05/09/2025

in the shift between late summer and early autumn, time seems to invite us to slow down and be fully present. 🫖��thank you to for the space, to for lending their curated ceramics, and to .jk for capturing the evening so beautifully.
�and of course, biggest thanks to , whose vision and cooking guided the evening, and his team and for making the night run effortlessly.

moments like these, where time slows and we can simply be together, are exactly why we do what we do.

14/07/2025

welcome to Supper Tale, Olli — our Guest-Teller for ELEVEN PLUS at in Helsinki.
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is a self-taught cook, writer & restaurateur whose love for cooking and Japan began at age eleven. while this isn’t a Japanese dinner, its heart is there: thoughtful, seasonal cooking served with care.
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🍷 10 courses, 1 aperitif, 4 wines
🕑 lunch & dinner: 14:00 & 20:00
📍 Ääri, Pursimiehenkatu 8
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seats are limited — book now via suppertale.com

poster by

11/07/2025

scenes from the weekend through lens — and a couple more from ours too

03/04/2025

one of our favourite sundays this year: breakfast by at . 🍊

to start: yoghurt, granola, pistachio, kumquat, and blood orange. followed by a selection of cheeses & jam, soft scrambled eggs with pickled jalapeños, served with toast made of the famous emoji bread 🍞 that makes daily. finished the feast with chocolate babka “french toast”, warm, gooey, placed on a velvety crème anglaise. all accompanied by coffees, thanks to ☕️

still thinking about the granola weeks later… should we share a recipe? 💌

as the days get longer, we want to spend more time like this with you, sharing meals, ideas, and moments together. what should we do next? more breakfasts, workshops, suppers? tell us what you’d love most. 🦚

📷 1, 2, 3, 5, 7, 10-14 .jk
last pic & table setting: .s.v.palomo

18/03/2025

13/03/2025

welcome to Supper Tale, Chelsea Turowsky! 🍇

is a chef and artist working at the intersection of food and text. her poetry is in conversation with nature, while her cuisine is rooted in memory—bold, fresh, and refined.

based in Berlin, Chelsea runs .studio , where she explores the connection between food, art, and design. she collaborates with artists, brands, and institutions to translate ideas into culinary form, always guided by the belief that the table is a shrine and the act of eating, an offering.

her work is calm, mysterious, and dreamlike—a true sanctuary.

we’re honoured to have Chelsea as part of the Supper Tale team! 🪻

read more about her on our website www.suppertale.com

photo credits:

1-2, 12 Marie Staggat
3, 5 Laura Martinova
4, 13 Tasya Kudryk
6 Stefan Wieland
7 Gabrielė Mišeikytė
8-10 Lucy Deverall
11 Laura Iriondo
14 Ina Niehoff

09/02/2025

TICKET SALE OPEN

welcome to ’s 3-course breakfast with specialty coffee at , located within .fi, a creative production company in Helsinki. the menu (lacto-ovo) is a surprise and will include three courses, each served individually.

if you have any dietary restrictions or allergies, please let us know in advance.

where? Eerikinkatu 48D, 00180 Helsinki
when? Sunday, 23rd of February, from 10 AM until early afternoon

we look forward to seeing you there

29/01/2025

welcome to Supper Tale 🍥

Rami’s love for food began at family dinners, where home-cooked meals brought everyone together.

growing up in a small village without restaurants, he developed a deep appreciation for cooking, which led him to culinary school and later to Michelin-starred kitchens around the world, including . rooted in nature, his food philosophy revolves around using only what can be farmed, foraged, fished, or hunted—prioritising seasonal, local, and organic ingredients.

his approach to cooking is all about creativity, resourcefulness, and bringing people together through unforgettable meals.

read more at www.suppertale.com