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.

Event Kitchen is an immersive dining and event venue in the heart of Turku, located on the fifth floor of Art House Turku. Here, we bring together food lovers, artists, curious minds and epicures of all kinds. During the Food & Fun Festival, Event Kitchen invites you to a unique pop-up event where Nordic and Middle Eastern cultures meet through two powerful forms of expression: food and music.

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.

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 gained experience in the kitchens of Stockholm’s iconic Gondolen and Michelin-starred Bon Lloc, and has been a semi-finalist in Sweden’s prestigious Chef of the Year (Årets Kock) competition multiple times.

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. At his intimate Edomae-style omakase chef’s table, 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.

Francesco Vitale developed professionally in Milan, where he trained under renowned chefs Andrea Berton and Andrea Aprea. 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, and represented Iceland at the Bocuse d’Or in 2007. Since then, he has played an active role in developing Iceland’s culinary scene, including as head chef at Hótel Holt in Reykjavík.

Jan-Erik Hauge is a Norwegian chef with extensive experience in the restaurant industry, combining strong culinary craftsmanship with leadership and a passion for high-quality Nordic ingredients. He is Head Chef at Fisketorget in Stavanger, where seafood and seasonality are at the heart of his cooking. His culinary style is rooted in Nordic cuisine, while drawing inspiration from classical techniques and international flavours.

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.

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, he co-founded Restaurant Chapter in Helsinki, 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.

Kristian Karnell is renowned for his mastery of Nordic Haute Cuisine, local sourcing and precision culinary craftsmanship. Having spearheaded major high-profile events—including catering the MICHELIN Guide Nordic Countries gala dinner—Karnell brings seasonal purity and Nordic elegance to every culinary experience.

An internationally acclaimed food artist and molecular gastronomy chef from Jordan, Omar Sartawi bridges culinary innovation, design, and Middle Eastern heritage. Educated in food science at Harvard, Sartawi is globally recognized for pushing culinary frontiers—from his signature Jameed Truffle to pioneering sustainable food design featured across luxury hotels and international expos.

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