Aava
Ruissalon puistotie 640, 20100 TurkuFlavours of the Archipelago
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. We use as many Finnish and seasonal ingredients as possible, ensuring the quality of our dishes and their rich, full flavour.
Mon–Thu 12–22 (kitchen closes at 21:30) Fri-Sat 12–23 (kitchen closes at 22:30) Sun 12–21:30 (kitchen closes at 21) Food & Fun Festival at Aava 30.9.–4.10.: Wed–Thu 17–22 (kitchen closes at 21:30) Fri–Sat 17–23 (kitchen closes at 22:30) Sun 12–15 (brunch)
Guest Chef
Jan-Erik Hauge
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.
Hauge x Aava
Menu
Jan-Erik’s menu brings together the finest ingredients from the Finnish archipelago with his distinctive Norwegian culinary influence and an international twist. The flavours are clean and rooted in the techniques of classic French cuisine. The menu is available as a three- or five-course experience from Wednesday to Saturday, 30 September–3 October. On Sunday, 4 October, Restaurant Aava will serve Haugen’s Food & Fun brunch from 12:00 to 15:00. Discover the brunch menu on the Ruissalo Spa & Hotel website.
.jpg%3F2026-08-21T12%3A50%3A26.807Z&w=3840&q=75)
