Food group press trip for US media

Individual arrivals in Helsinki

2pm 1st transfer to the hotel

Your driver Roni (tel. +358 400 272343) will wait for you at the arrivals hall.

3pm 2nd transfer to hotel

Your driver Matti (+358 400 515 513) will wait for you at the arrivals hall.

Check in to Radisson RED Helsinki

Welcome to Radisson RED Helsinki—a vibrant twist on the conventional. From awesome everyday essentials to Instagrammable moments, the modern hotel delivers a stand-out experience. The hotels’ 195 rooms and suites feature bold statement designs, comfy beds, and ideal amenities to ensure a memorable stay. Located in the very heart of Helsinki, yet still in it’s own privacy by the Kaisaniemi Park.

3.30pm Lobby call  
Meet Sara Jäntti from Helsinki Partners at the hotel lobby (+358 40 709 2913). 

Transfer to Teurastamo with public transport  
The former Helsinki abattoir from 1933, re-opened in 2012 as Teurastamo Helsinki, is a melting pot of food and urban culture. Currently there are a dozen active businesses operating in the Teurastamo area, ranging from restaurants to urban events, from a business college to a coffee roastery and from a distillery to a pasta factory. Together, these businesses form Teurastamo, but the area also serves as the shared living room and backyard of the residents of Helsinki, open all year round and featuring a yard with a grill and a rental sauna.

4pm Visit to Helsinki Distilling Company whiskey cellar  
HDC is located in the heart of Helsinki’s gastro-culture, Teurastamo, which means abattoir in Finnish. True to its name, it served as the city’s slaughterhouse from the 1930s to the 1990s.  The distillery building has seen use as a power plant for 30 years, and afterwards, as a soap factory, a meatball factory, a car wash and a wine cellar. 

Today the home of the first distillery in Helsinki in over 100 years, run by two friends, Kai Kilpinen and Mikko Mykkänen, this little corner in the abattoir district has been producing award winning premium gin, the first local aquavit, applejack from Finnish apples, “lonkero” and of course most importantly, rye and single malt whiskey since 2014. 

6.15pm Transfer back to the hotel 

7pm Lobby call and a walk/tram ride

7.20pm Mini tasting at Grape Wine Bar & Tasting Room  
Grape Wine Bar, a relaxed and easy-going wine bar run by three women, offers delicious wines that can be combined with food from the frequently changing bar menu. The bar offers also a slow afternoon breakfast every Sunday together with some delightfully fresh bubbles. Pilvi Auvinen, the sommelier, will teach you about the local wine & drinks scene and gives us a little tasting treat. 
 
A short walk to the restaurant

8pm Dinner at Restaurant Jason  
The restaurant is owned by Michelin-awarded chef Jari Vesivalo and it’s menu features carefully prepared vegetables, seafood and game. In addition to set menus, the chalkboard offers à la carte dishes and bar snacks, which can complement the menu or be enjoyed on their own at the bar with a drink. 
 

Breakfast at the hotel 

9.50am Lobby call 
Meet Sara Jäntti at the hotel lobby 

10am Transfer to the morning program

10.30am  Visit to a local farm “Irantila” with Albert Sunyer Franch from zero waste restaurant Nolla  

11am Brunch and Q&A  
with Albert and Ira Wichmann, the local farmer 

12pm Head back to the city  

Free time 

6pm  Predrinks at Kupoli Cocktail Bar  
Kupoli is a high-class cocktail bar at the dome of NH Collection Helsinki Grand Hansa. Kupoli is on a mission to cherish and cultivate the classic cocktail culture while seamlessly blending it with modern mixology, crafting an atmosphere that feels both timeless and fresh. Each cocktail tells a story and pays tribute to northern nature and its seasons. Meet Bar Manager Timo Siitonen, the mastermind behind the cocktails.  

Walk to the restaurant 

7pm  Dinner at Restaurant Nolla
“The idea of a zero-waste restaurant was born out of our frustration in the wastefulness of the restaurant industry. We strongly believe that the contemporary waste management practices of the industry are outdated, and we want to do something about it. Therefore, we started Restaurant Nolla (‘zero’ in Finnish) – the first zero-waste restaurant in the Nordic countries. We offer experiences based on the best, local and organic produce, without waste.” 
 

Breakfast at the hotel and check out

9.40am Meet Sara Jäntti at the hotel lobby  

Walk to USVA Spa, pack your bathing suit with you 

10-11.30am Morning Sauna with Finnish essentials at USVA by Terhen
The USVA Spa & Wellness is inspired by traditional Finnish treatments, the northern nature, and the cycle of the seasons. This tranquil oasis in the heart of the city offers experiences that promote holistic well-being and mental balance. The spa includes a unique sauna section where guests can experience rituals based on the therapeutic effects of hot and cold, DIY treatments, day spa treatments and massages inspired by Finnish nature and traditional healing practices.  

A short walk to lunch

11.45am-12.45pm Lunch at Mari's TreeHouse
Mari’s Treehouse welcomes you to a delicious journey of flavors from the Finnish nature! The restaurant offers Finnish seasonal food crafted with expertise and love. The cornerstones of their food philosophy is high quality products and clean flavors. From the menu you can find Finnish classics and seasonally changing fresh dishes.
 
Pick up the luggage from the hotel   

A short walk to the train station  

1.35-3.39pm  Train to Turku (Pendolino 955) 

Arrival in Turku, transfer to hotel and check-in

A minibus is waiting for you with sign “Visit Turku Archipelago”. Your driver will be Raimo Kaisanlahti, tel. +358 400332001.

4pm Lobby call, flowed by a short introduction to Hotel Scandic Hamburger Börs and cocktails at Rooftop Terrace 

Hotel Manager Janne Melos will meet you at the hotel lobby.

4.45–6pm Guided walking tour with a culinary focus

Your guide will be Annamari Laine (tel. +3587588449) from Magni Mundi.

• Turku Cathedral
• House of Arts (Taiteen talo)
• A short overview of the history along the Aura River

6pm Visit to the Kakola area

Formerly a prison and now an exciting destination with a bakery, brewery, restaurant, hotel, and spa. Visit to KBC Taproom (a local brewery producing interesting beers and lemonades). You will be hosted by Cultural Manager Anu Salminen from Hotel Kakola.

7.00pm Dinner at Kakolanruusu
Located in the intriguing setting of the former Kakola prison night cells, Kakolanruusu features a high-level cocktail bar, a summer terrace with table service, and private dining rooms in old isolation cells. The cuisine is handcrafted, open-fire cooked, and based on seasonal ingredients. Kakolanruusu has the same owners as the Michelin Star restaurant Kaskis. Anu Salminen will join you for the dinner.

9:30pm Taxi transfer to the hotel

 

Breakfast at the hotel

8.30am Lobby call, transfer to Ruissalo with a minibus

9-10.30am Nature walk and wild herb excursion in Ruissalo with Sami Tallberg
Sami Tallberg is a Finnish chef, restaurateur, and cookbook author. He is internationally known as an advocate for wild herbs, mushrooms, and other wild foods.

11am-1pm Visit to Turku Market Hall and Market Square incl. lunch at Herkkunuotta– local flavors and producers
Opened in 1896, Turku Market Hall is Finland’s second oldest, home to both young entrepreneurs and some of Turku’s oldest businesses. They offer a wide selection of delicacies, but also the building itself is worth visiting. It is a gem of Finnish building tradition and in the highest protection class as a highly valuable cultural historical site. 

The Market Square is the heart of Turku and the centre of events in all seasons.

You will be hosted by Commercial Manager Hanna Sjöbring.

1–2.30pm Visit to Restaurant Kaskis (introduction + tasting)
Kaskis was the first restaurant in Finland outside Helsinki to earn a Michelin star. This year, it was also awarded a Green Star. Kaskis’ ingredients are local and in season. Chef Erik Mansikka will tell you about Kaskis and his food philosophy.

3pm Tasting with Turku Distillery at Suomalainen Pohja
Made of the highest quality organic winter wheat and crystal clear artesian water from Southwest Finland. Distilled in a high-grade copper column. Made to perfection. Unfiltered and unsweetened – like its distillers. – Kaiho Vodka is an award-winning vodka by Turku Distillery. The founder Tapio Järvenpää gives us a tasting of their products.

Journalist Ilkka Lappi from local newspaper Turun Sanomat will join the tasting.

Free time

8pm Dinner at Restaurant Smör

The head chef of Smör, Aleksi Lukka, wants the food of the restaurant to tell its own story. Honest, tasty and finished dishes are prepared responsibly in the top-level kitchen from the best and most loved ingredients from the region and the Nordic countries. You will be hosted by Saara Malila, Director of Commmunications, City of Turku (tel. +358449075710).

Breakfast at the hotel & check-out 

10–11am Afternoon tea at Café Qwensel
Located in the heart of Turku in an 18th-century setting, Café Qwensel serves traditional pastries made on site. You will be hosted by Communications Manager Heli Nieminen, Visit Turku Archipelago (tel. +358 44 709 6787).

11.30am Transfer to Helsinki Airport

4pm Flight to LHR

5.15pm Flight to JFK