At the heart of Aava’s kitchen is simple, well-crafted food and the flavours of the archipelago. Our food philosophy follows the rhythm of the seasons, drawing inspiration from local ingredients and the art of creating memorable experiences.

Efortlessly sophisticated, E. Ekblom is a restaurant, wine bar and living room in one of Turku’s most prestigious locations. The kitchen serves carefully crafted dishes to suit every taste. The menu features juicy burgers, delicious tapas and more classic dishes alike, and is clearly divided into starters, mains and desserts. Every dish is exactly what it promises to be – not overcomplicated, but honest and full of flavour.

Hotel Kakola is one of Finland’s most unique hotels. It is an experience set in a former county prison, where a colourful history meets modern hospitality. This privately owned family hotel places a strong emphasis on personal service, local character and responsible choices. Breakfast is an important part of a great hotel experience. It is made with pure, high-quality ingredients and changes with the seasons.

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.

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.

For the duration of Food & Fun Festival week, Roster Gallery becomes Roster’s own stage for two unique dinners. Roster’s food is all about bold, generous flavours, created with passion from the finest responsibly sourced ingredients and finished with an international twist. This same philosophy is reflected in the Food & Fun dinners, where a six-course menu is created in collaboration with an international guest chef. Each dish brings together Roster’s recognisable signature and the guest chef’s perspective, at times distinct, at times seamlessly intertwined.

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 Vive, our food philosophy is built around two concepts that are especially important to us: New Nordic Cuisine and Fun Dining. Our dishes are made with fresh ingredients sourced as locally as possible. We let their natural flavours shine, without masking them with unnecessary seasoning. Our flavour combinations are not always the most traditional – this is where creativity is free to flourish.

At Bageri Å we bake all our products using sourdough and high-quality organic ingredients. Our products are naturally leavened using traditional methods. Sourdough gives the bread a pleasant texture, mouthfeel and deeper flavour. Our selection includes sourdough bread, buns and croissants made without industrial yeast.

Anders Dahl is the driving force behind Misshumasshu, the Stockholm izakaya-brasserie-bar hybrid from the Adam & Albin Group. His culinary foundation is built on structure, precision and a fierce competitive drive. He took his very first steps in the culinary industry at the iconic Gondolen in Stockholm before joining the team at the prestigious Michelin-starred restaurant Bon Lloc. Backed by these elite kitchen years, Anders went on to establish himself as a fierce competitor, reaching the semi-finals of Sweden's prestigious Chef of the Year (Årets Kock) competition multiple times.

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.

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.

Daniele Coccia is the founder and head chef of Waku Waku Omakase in Tropea, Italy, an intimate Edomae-style omakase chef’s table where he focuses on sharing authentic Japanese cuisine and culture through seasonality, fish ageing techniques, fermentation and a dialogue between Japanese tradition and Mediterranean seafood.

Edward Lee began his culinary career in Sydney in 2006 and moved to Copenhagen in 2014 to work at Studio and Jordnær. As assistant head chef at Jordnær, he helped lead the team when the restaurant was awarded its second Michelin star. In 2022, he opened Gaijin, followed by Udtryk in 2025. Together with Regitze Jensen, he led the restaurant to a Michelin star just 41 days after opening – the fastest in Nordic history.

Born in 1991 in Puglia, Francesco Vitale developed professionally in Milan, where he trained under renowned chefs Andrea Berton at Trussardi alla Scala and Andrea Aprea at VUN. His passion for bread and the art of fermentation was born during his time in the UK at Heston Blumenthal's The Fat Duck. He later moved to Sardinia, where he quickly fell in love with the island and its exceptional produce. Today, he is part of the kitchen team at Arieddas, where he continues to express his passion for bread, fermentation and the ingredients of Sardinia.

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 2007, 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.

Jonathan Morales is an Argentine chef living in France. He currently runs three restaurants in Paris, where French and Italian cuisines meet in a simple, everyday way. His cooking is rooted in a bistro style: honest food, seasonal products and dishes that people want to come back to. It is about balance, generosity and creating something that feels both familiar and precise.

Juho Ekegren is a prominent Helsinki-born chef and restaurateur celebrated for his dedication to sustainability and zero-waste gastronomy across Finland and Denmark. In 2017, Ekegren co-founded Restaurant Chapter in Helsinki's historic Torikortteli neighbourhood, which earned the coveted “Restaurant of the Year 2019” award for its radical eco-conscious philosophy. Following Chapter's success, Ekegren moved to Denmark to become Head Chef at Popl Burger in Copenhagen, the highly acclaimed casual dining venue created by Noma alumni.

Originally from Riihimäki, Otto Korpinen began his career at Ravintola Teatteri in Helsinki before moving to London around 12 years ago. He worked at HIX Oyster & Chop House and then at The Hand & Flowers in Marlow, Tom Kerridge’s two-Michelin-starred pub. After returning to London, he joined Darby’s in 2020.