Hybridiarena Hype - a venue full of experiences

Lue suomeksi

The newly opened Hybridiarena Hype in Espoo offers versatile spaces for physical activity, corporate events, and concerts. You can also enjoy unique experiences at the arena's restaurants, and rooftop bar equipped with a pool and sauna.  

Opened earlier this year, Hype has quickly attracted a loyal clientele and sparked interest among both consumers and businesses. Bistro Lilla Sten, the seventh-floor panoramic restaurant at Stensvik, and the rooftop terrace, Hype Sun Deck, were all created in collaboration with Dieta. 

"Although we haven't had much summer weather yet, the rooftop terrace with a pool is a real magnet when the sun is out. The downstairs bistro reflects the venue's hybrid nature, offering breakfast, a porridge bar, lunch, and a casual bistro atmosphere. Stensvik offers views of the sea and nature through its windows — a theme that's also present on the plate," says Antti Ahokas, Restaurant Director at Hype. 

The restaurants opened gradually over the spring: Bistro Lilla Sten opened at the end of March, Stensvik on May Day, and Hype Sun Deck in mid-May. However, catering services had already started earlier, and according to Ahokas, people have discovered Hype surprisingly well. 

"The largest catering we've done so far was for just under 1,000 people, but this fall we have events for up to 1,500 guests. We're capable of serving cocktail-style food to very large groups." 

Attracted to large projects 

When Ahokas was first approached to lead the restaurant operations at Hype, he wasn't immediately enthusiastic. However, a tour of the construction site changed his mind when he realized the scope of the project. 

"I instantly knew there were going to be so many amazing things happening here. I'm most drawn to large projects, having previously worked at Tampere Hall, Helsinki Expo and Convention Centre, and helped open Nokia Arena, for example." 

Ahokas has also worked as F&B Manager at Itäkeskus and was a partner at the restaurant Juuri. Yet initially, a career in hospitality wasn't his plan. 

"I was supposed to become something completely different, but as a teen, I started cooking and got hooked. My first summer job was as a dishwasher, and then I transitioned to the meat counter at a grocery store. I didn't have much skill and made a lot of smoke, but once I got into culinary school, I knew this was the path for me. From there, I followed the traditional route: cook, chef, head chef, and eventually larger projects." 

Ahokas enjoys the variety of his work, and no day is the same in a large event venue. 

"The best moments are when the service is in full swing under pressure, and everything still runs like clockwork. It's a wonderful feeling. This place is like a cruise ship — you need to learn how to steer it: start with big movements, and eventually it glides on autopilot." 

Functional kitchen design as a priority 

Ahokas values a kitchen where every square meter is used wisely: enough space to work but not too much to avoid unnecessary navigating in the kitchen. He praises Hype's kitchens for their practicality. 

"Everything has to be as well thought-out as in a well-functioning bar, and the service path must be logical. I also like the fact that the kitchen is at least partially open — I believe the era of closed kitchens is over, especially in event venues. At Stensvik, for example, we have a great serving hatch with a view into the kitchen." 

Ahokas was already familiar with Dieta, having collaborated with Area Sales Manager Keijo Saatsi and Client Manager Minna Miettinen on several projects over the years. 

"The schedule was tight, but we knew Dieta could design and deliver a project of this scale, even with changes along the way." 

Some adjustments were necessary, as the initial kitchen plans differed from the final version. For instance, there were fewer hoods and floor drains than anticipated. 

"The hood issue was solved with a special steam hood installed above the oven. By relocating equipment and adding the steam hoods, we achieved a functional setup. The drain shortage was addressed with a Flexichef multi-purpose cooking center that pumps wastewater out itself," explains Saatsi. 

"I appreciate that Dieta focuses on functionality rather than pushing unnecessary sales. Every situation had a proper, high-quality solution," Ahokas adds. 

Despite his initial concerns, the project stayed on schedule. Planning began at the end of 2024, leaving only a few months before the restaurant opened. 

"Given the global situation, you start to wonder if the chair shipment is stuck in the Suez Canal. Luckily, we had top professionals involved, and everything went smoothly." 

From kitchen layout to unpacking dishware 

Hype's restaurants were designed with unique identities but also with compatibility in mind for large-scale catering, such as easy dishware combination. 

"Adaptability is key in an event venue: this is a seven-story building, and events can be held anywhere. So we need to be able to operate smoothly across all floors," Ahokas says. 

He notes that many small but critical decisions around equipment placement and pipework might have been missed without Dieta's expertise. Certain equipment choices also enabled on-site smoking, for instance. 

"It's wonderful to be able to help a client realize something even before they've thought of it themselves," Miettinen summarizes. 

Ahokas praises Dieta for its straightforward and transparent communication. He especially appreciated that Miettinen, who handled the dishware procurement, came to help unpack the deliveries. 

"I can't think of another Finnish company that would jump in like that. But I think that's a vital part of doing business. The same applied on the equipment side: Keijo might drop by just to check if the dishwasher drain was correctly installed. I really value how issues are always resolved quickly and easily with Dieta." 

Ahokas has thoroughly enjoyed this large-scale project and is pleased that all the restaurants are now running at full speed. Calling himself an experience addict, he says he gets easily excited about new things, especially when travelling. 

"They say if even one out of ten plans comes to life, that's already a win. If you want an easy life, there are other jobs out there. But this—this is my thing," Ahokas laughs.