Gustavo is a delicate collision of the season’s best ingredients, Mediterranean inspiration, and the unique atmosphere of the Aura River. Here, handpicked wines meet the finest food selections from Italy, France, Spain — the shores of the Mediterranean. At Gustavo, umami and acidity blend intoxicatingly with subtle sweetness.

Restaurant Göran offers delicious archipelago-inspired flavours in a maritime setting next to Forum Marinum. Our kitchen prepares a diverse range of dishes from fresh, high-quality ingredients — free from strict stylistic boundaries. Our goal is to keep guests coming back.

Restaurant Kakolanruusu is situated in one of Finland’s most fascinating locations – the historic premises of the old Kakola prison. The restaurant serves high-quality, seasonal, handcrafted food cooked over an open fire. Kakola’s “Feast” and “Big Feast” have become iconic – social dining and shared dishes are what we’re all about.

Karu is a stunning, modern yet tradition-honouring blend of a Japanese izakaya and a sushi bar. Our menu features shareable dishes with seafood, meat, vegetables – and, of course, sushi and sashimi. Every visit to Karu is a memorable experience of food, drink, and atmosphere.

Kaskis is one of Finland’s most esteemed restaurants. In 2022, it was awarded its first Michelin Star, and in 2025 it received the Michelin Green Star. Kaskis’ menu is a handcrafted, seasonal journey created with top-quality ingredients. We favour local producers and Finnish ingredients whenever they’re at their best.

MOVE•5D is an immersive dining space offering a multi-sensory, story-driven experience. Each dish is a work of art handcrafted from high-quality ingredients. Dinner at MOVE•5D is like a performance, where a surprise-filled menu unfolds alongside the story and evokes emotion.

Located in Turku’s Old Town, Mami is a trend-free neighbourhood restaurant cherished by food lovers. We’ve been serving guests for 18 years, and our way of running a restaurant has stayed much the same. We still prepare skilful yet unpretentious food using seasonal ingredients sourced from trusted suppliers we’ve come to rely on over the years.

NOBI is a tranquil oasis with Asian flair located on the banks of the Aura River in Turku. The restaurant brings together a stylish setting, shareable dishes, and an element of surprise in a relaxed, welcoming atmosphere. NOBI offers delicious food and drinks along with unforgettable moments in one of the most scenic spots in the city. Dinner on the river, with views of Turku Castle, is truly memorable.

Dining at OOBU by Turku’s Aura River is relaxed and effortless – here you can come as you are and enjoy a truly satisfying meal. OOBU’s menu features delicious fish, lamb and vegetarian dishes that honour tradition while embracing the latest culinary techniques. Every dish is carefully and warmly served to your table.

Roster’s food is crafted with passion using the finest and most responsibly sourced ingredients combined with an international twist. We don’t commit to a single style or country but boldly blend influences from around the world. We call ourselves a global bistro. We aim to offer big, bold flavours and memorable experiences on the plate – without unnecessary formality. Our menu always includes options for lovers of vegetarian, fish, and meat dishes alike.

At Sergio’s, you can enjoy authentic Italian culture and flavours in a relaxed setting – without having to travel far. We use high-quality Italian and Finnish ingredients and serve modern interpretations of Italian classics. In addition to traditional pizzas, you’ll find the finest flavours of Italian cuisine: pasta, fish, meat, risottos, vegetarian dishes, and desserts.

At Smör, our food focuses on Nordic ingredients and traditional preparation methods. Smör is the perfect combination of classic and modern gourmet. We serve two tasting menus curated by our kitchen team: the full-length Smör signature menu and a more compact four-course option. Each dish is crafted to make your taste buds dance and your eyes delight in culinary beauty.

Sommar is a seasonal summer restaurant located in the historic and rustic Makasiini building of the Art House Turku (Taiteen talo), right in the city's heart. We serve inventive, shareable dishes inspired by a market-to-plate ideology. Our menu changes daily, based on the best ingredients available at the market.

Suomalainen Pohja is one of the few restaurants in the city to feature traditional private dining rooms, complete with service bells, soundproofing, and exceptionally considerate staff. We serve excellent food made from seasonal ingredients, accompanied by beverages specially chosen to complement your meal. Our friendly and attentive team ensures your visit runs smoothly from start to finish.

Axel Thorsteinsson is a Reykjavík-based baker, pastry chef and entrepreneur with over two decades of global experience. From leading brand bakery operations across the Middle East with names such as Bouchon Bakery, Princi and Dean & DeLuca, to shaping Iceland’s culinary scene, his work has been celebrated with national and international awards.

Cesare Battisti is the chef and co-founder of Ratanà, a landmark of contemporary Milanese cuisine. He is known for reinterpreting Lombard tradition with respect, innovation and simplicity. His cooking is rooted in seasonality, memory and sustainability.

Michelin-starred chef Christopher Lai is a renowned figure in the Nordic culinary scene and currently serves as Food and Beverage Manager and Culinary Leader at Bjertorp Castle, Sweden. He is known for his modern Nordic cuisine, influenced by classical French and Italian cooking.

Colibrí Jiménez is a Mexican chef with over 15 years of experience researching and cooking authentic ancestral Mexican cuisine. She is currently the head chef and owner of Tierra de Nadie, the first culinary apothecary, where she incorporates medicinal plants and herbs into her cooking.

Friðgeir I. Eiríksson is the owner and head chef of Eriksson Brasserie, widely known for his contributions to Icelandic gastronomy. He previously led the kitchen at the Michelin-starred Domaine de Clairefontaine in Lyon, France. In 2006, he represented Iceland at the Bocuse d'Or and has since played an active role in shaping the country’s culinary scene, including as head chef at Hótel Holt in Reykjavík.

Jakob Lyngsø is a distinguished Danish chef renowned for his expertise in French cuisine. As co-head chef at Copenhagen’s Bistro Boheme, he plays a key role in blending French culinary tradition with Danish warmth.

Jesper Krabbe is a Michelin-starred Danish chef known for his uncompromising fire cooking, deep ingredient knowledge and raw culinary storytelling. After earning two Michelin stars in fine dining, he chose a wilder path and founded Krabbefood – a concept rooted in Nordic terroir, fermentation, ageing and open-fire cooking, often set in the heart of nature.

Known for his innovative cuisine, American chef Jonah Kim has a background shaped by both his Korean heritage and training in acclaimed Japanese restaurants. His dishes often weave together Japanese and Korean flavours in surprising and delicious ways, with a focus on ramen, small plates and unique takes on classic dishes.

Leifur Kolbeinsson is the head chef and owner of La Primavera, one of Iceland’s oldest restaurants, offering fine Northern Italian cuisine made with high-quality local produce. His mission is to create and celebrate honest, high-quality Italian food for the people of Iceland.

Pippa Lovell is a chef redefining the relationship between food and the planet. Her career centres on travelling, inspiring and sharing knowledge through pop-ups and public speaking. Key topics include sourcing, sustainability and, above all, how foraging and the use of invasive weeds and species can support our environment, not exploit it.

Sigurður "Siggi Lauf" Laufdal is an award-winning Icelandic chef, and the owner and head chef of restaurant Lóla. Siggi has been honing his craft in celebrated kitchens at home and abroad since the age of 15. He has worked under the legendary Rasmus Kofoed at his three-Michelin-starred establishment, Geranium, in Copenhagen, and at one-Michelin-starred Olo in Helsinki.

Sylvia Vavik-Flåten is a Mexican-Norwegian chef, educator and the founder of Sylvia's Mexican Kitchen. With over 20 years of experience in gastronomy, Sylvia specialises in authentic Mexican cuisine as well as innovative Mexican-Nordic fusion. Her work is rooted in strong cultural heritage, creativity and sustainability – bringing together two culinary worlds through storytelling, flavour and tradition.

Tala Bashmi is a Bahraini chef celebrated for redefining Khaleeji cuisine by marrying regional flavours with contemporary and global techniques. A 2019 Top Chef Middle East finalist, she has since received numerous honours. In 2024, she was appointed Gastronomy Ambassador by the UN World Tourism Organisation, championing Bahrain’s culinary heritage worldwide.

The Culinary Team of Finland is a group of top chefs representing the pinnacle of Finnish gastronomy both internationally and at home. The team consists of carefully selected professionals who work together to highlight the skills, innovation, pure flavours, and unique ingredients of Finnish cuisine.

Thrainn Freyr Vigfusson is the head chef and owner of the renowned restaurants: Sumac and the Michelin-starred ÓX in Reykjavik. He is known for his unique approach to flavours and ingredients, as well as for challenging tradition and expectations with cutting-edge techniques.

Fri–Sat 25–26 Jul

Sat 9 Aug 14:00–18:00

Sun 17 Aug, 15:00–19:00

Fri 5 Sept, 11:00–19:00 Sat 6 Sept, 11:00–18:00

Fri–Sat 5–6 Sept, 17:00–22:00

Sat 6 Sept, 19:00–00:00

Fri–Sat 12–13 Sept, 16:00–22:00

Turku Day, Sun 21 Sept, 15:00–21:00

Thu 25 Sept at 18:00

Tue–Sat 30 Sept – 4 Oct, 17:00–20:00

Wed 8 Oct at 18:00

Wed–Fri 8–10 Oct at 19:00 Sat 11 Oct at 15:00 Tue 11 Nov at 19:00 Wed 12 Nov at 18:00

Thu 9 Oct, from 17:00

Fri 10 Oct at 20:00