Food & entertainment
Restaurant Aava x FOOD & FUN
Jan-Erik Hauge (Norway)
Restaurant Aava is taking part in the Turku Food & Fun event from 30 September to 4 October 2026, which brings together top international chefs and local cuisines.
During the event, Aava will welcome Norwegian top chef Jan-Erik Hauge from the Fisketorget restaurant in Stavanger. His Food & Fun menu combines the finest ingredients from the Finnish archipelago with a touch of Norwegian cuisine and an international twist. The flavours are clean, and the dishes make use of classic French culinary techniques.
The menu is available as a three- or five-course set from Wednesday to Saturday, 30 September–3 October. On Sunday 4 October, a Food & Fun brunch will be served; the menu will be published shortly.
Online bookings via TableOnline:
See the menus and Jan-Erik Haugen’s culinary thoughts below ↓
30 September–3 October 2026
Three-course menu 60,-
Trout
Cucumber · jalapeño · apple l, g
Lamb
Pomme aligot · vin jaune · herbs l, g
Blackcurrant
Chocolate · yoghurt l, g
30 September–3 October 2026
Five-course menu 72,-
Amuse-bouche
Pomme roste · egg yolk · smoked vendace &
White Queen king prawn · wasabi, seaweed l, g
Trout
Cucumber · jalapeño · apple l, g
Zander
Celery · yuzu · mussel l, g
Mushroom
Juniper smoke · lingonberry · brown butter l
Lamb
Pomme aligot · vin jaune · herbs l, g
Blackcurrant
Chocolate · yoghurt l, g
A vegetarian version of the menu is also available.
It is not possible to adapt the menu to make it vegan. We aim to accommodate other allergies and dietary requirements where possible. Please inform Restaurant Aava of any allergies, intolerances or other dietary requirements when making your booking. We charge €50 per person for non-cancelled bookings, so please inform the restaurant of any changes to your schedule or the number of guests at least one day before the start of your booking.
Online bookings via TableOnline:
Customer service:
0300 44550
sales@sunborn.fi
Jan-Erik Hauge (Fisketorget Stavanger, Norway)
Why do you work in the restaurant industry?
I enjoy working in a creative and fast-paced environment with determined and ambitious people, creating memories and wonderful experiences for our guests. Hospitality and service drew me into the industry, but my passion and attention to detail have kept me here.
What fuels your passion for creating and collaborating on culinary experiences?
Brilliant ingredients, dedicated chefs and waitstaff always get me excited! It’s a privilege to learn about culture through food. I love seeing how farmers and fishermen bring out the best in their produce and how it can be handled with respect.
What is most important to you when dining out?
The atmosphere! A good experience begins even before you step through the door – with the ambience, the hospitality and the service. The combination of food and wine, together with the story told by the chef, makes the experience meaningful.
Your culinary philosophy:
My culinary philosophy is based on ingredients. By using local produce, I can share my own perspective on Turku’s seasonal offerings with our guests. I start with local producers, select their finest seasonal produce and let the ingredients speak for themselves. My food is honest, and I bring a modern twist to classic techniques.
Your favourite drink in the evening or when relaxing outdoors:
Beer is lovely. I’m also curious to see what the wine scene in Turku is like.
Your favourite pizza:
The classics never disappoint, but right now I’m particularly fond of the spicy ‘nduja pizza.
