The Abattoir

The Abattoir (“Teurastamo” in Finnish) is a fresh addition to the urban culture in Helsinki. Originally the area served as an abattoir, but now this historical area is being transformed into a creative food hub. The Abattoir is providing a place for small food related businesses to try out concepts that have not existed in Helsinki before.

The historic redbrick buildings that once served as the city abattoir form a pleasingly authentic courtyard surrounded by boutiques, restaurants and event venues. A wide range of happenings can be held under the beautiful apple trees, including picnics, farmer’s markets, flea markets, plant swaps, block parties, open-air concerts, exhibitions, barbecues and more, showcasing everything that Helsinki’s vibrant new urban culture has to offer.

From September to December 2012, the Kellohalli restaurant and event venue will act as the main stage for the culinary and design events of the World Design Capital Helsinki 2012. The kitchen will get into full swing under the guidance of food visionary Antto Melasniemi. Kellohalli opens on September first 2012.

You can expect fresh ingredients as the Abattoir is located next to the City of Helsinki Wholesale Market, which supplies the very best meats, baked goods, flowers and imported specialties etc.

The City of Helsinki Wholesale Market is responsible for leasing the facilities at the Abattoir and developing the area. This work will continue one building at a time for the next five years at least. The Abattoir is not a fabricated concept. Instead, the idea is to develop the area organically on the basis of open discussion and interaction. Feel free to contact us and help turn our dreams into reality!

A bloody history

The redbrick buildings date back to 1933 and originally served as the city abattoir. The last slaughter took place in 1992, after which the facilities have housed a wholesale meat market, a bakery and other food and florist activities. With the development of new residential districts in the area, the City of Helsinki wanted to open up the historic abattoir buildings. The history of the listed buildings makes them very special, and they provide a charismatic contrast to the brand new buildings being developed in the Kalasatama area.

Designed by architect Bertel Liljequist, the redbrick buildings have remained largely unchanged over the years. The abattoir was originally built according to the German model, and it had its own railway line to transport the livestock. Other refinements included enclosures, cowsheds, complete abattoir facilities for both pigs and cattle, a ventilation hall, and cold storage rooms.

Already back in 1623 the city fathers wanted to build a municipal abattoir, but wars, the plague and fires postponed construction for over a hundred years until 1753. Before then, professional butchers went door to door to slaughter livestock. The first city abattoir was built where the Presidential Palace stands today next to the Market Square, and the livestock was kept in adjacent Katajanokka. As the city expanded, however, the abattoir was forced to relocate on numerous occasions. For example, before finally being established in its current location, the city abattoir was located in Hämeentulli, Ruoholahti and Taivallahti.