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Tapahtumakeittiö / Event Kitchen

Nunnankatu 4, 20700 Turku Taiteen talo (Tehdas, A3-ovi), 5. kerros / Art House Turku (Factory, door A3), 5th floor

Food and Events at the Heart of Turku’s Cultural Scene

Event Kitchen is an experiential 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. Our ingredients come directly from the Market Square, the Market Hall and local producers.


Nordic × Arabic

For just three exclusive evenings 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. Set in an atmospheric setting, the evening combines an extraordinary eight-course tasting menu with live acoustic performances by Jussi Makkonen (cello) and Nazig Azezian (piano), offering guests a rich fusion of flavours and sound. The duo takes guests on a journey through Finnish and Arabic music alongside a dinner created by Kristian Karnell and Omar Sartawi. Music, flavours inspired by the northern landscape and Middle Eastern influences come together to create a multisensory experience where two cultures meet.

Graduates of the Sibelius Academy with Master’s degrees in Music, Makkonen and Azezian have been collaborating since 2013. They have established themselves as internationally recognised interpreters of Finnish classical music, with a particular focus on the music of Jean Sibelius. During the dinner, they will perform both Finnish and Arabic music, from the works of Sibelius to the musical traditions and atmospheres of the Middle East.

Makkonen and Azezian have performed for hundreds of thousands of listeners around the world. Their concert tours have taken them across Europe, the United States, Mexico and the Middle East. They have also performed extensively at state and diplomatic events in Finland and abroad.

In recent years, Makkonen and Azezian have performed several times in the United Arab Emirates, including in Abu Dhabi, Dubai, Sharjah and Ras Al Khaimah. In 2024, they performed under the patronage of the Ruler of Ras Al Khaimah together with the Emirates Youth Symphony Orchestra. In December 2025, the international premiere of their multidisciplinary concert Lintu Sininen took place there.

In 2019, Makkonen and Azezian received the Finlandia Foundation National Award of Excellence in the United States for their contribution to raising the international profile of Finnish music. Their Sibelius recording, made at Ainola, became the first Finnish chamber music recording to reach platinum status.

Food & Fun Festival at Event Kitchen: Thu 1.10. at 17:00 and 20:30 Fri 2.10. at 17:00 and 20:30 Sat 3.10. at 17:00 and 20:30

Guest Chef

Omar Sartawi

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.

Guest Chef

Kristian Karnell

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.

Nordic x Arabic

Menu

An intricate eight-course tasting menu created collaboratively by Nordic chef Kristian Karnell and Middle Eastern chef Omar Sartawi. Fresh Nordic ingredients blend with Middle Eastern spices and avant-garde techniques. Each course is paired with a musical piece, creating a carefully crafted interplay between flavour and sound.

95

Perch Crudo

Inkinen Garden tomato vinaigrette and jalapeño

Plate

Taboon Flatbread

Thin bread and salted yoghurt

Plate

Scallop

Hand-dived scallop, Champagne beurre blanc and caviar

Plate

Halibut

Fermented white currant and brown butter

Plate

Funnel Chanterelle

Pan-fried mushrooms and Gruyère

Plate

Chicken & Lamb

Fire-grilled freekeh chicken skewer and lamb mansaf

Plate

Gin & Cucumber

Refreshing palate cleanser

Plate

Um Ali

Crispy puff pastry, roasted nuts and chamomile

Plate

Sour Cream

Sour cream parfait, apple and spruce tip

Plate

Dietary Information: We take all dietary requirements notified in advance into account when planning the menu. Please let us know about any dietary requirements when making your reservation via TableOnline, by email at [email protected] or by phone on +358 401 373 031. The menu may change, and we reserve the right to make updates.

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Programme