The castle and a meal for a king

At the harbor’s edge, Turku Castle was Finland’s military center under Swedish rule dating back to the 1300s. At first glance the castle seems modest, but it is enormous. Turku Castle’s construction began around 1280 and it was continuously adapted and expanded for about 250 years until the mid-1500s, at which point it reached its current size and function as a royal residence and administrative center. The castle has been attacked, partially destroyed and rebuilt numerous times. During WWII, the castle sustained extensive damages by Soviet bombing. The most recent and extensive restoration was in the 1960s. There are three wings to explore: the medieval, the renaissance and the bailey (I learned that a bailey or ward is a leveled courtyard enclosed by a curtain wall). Each part of the castle is filled with great exhibits, knowledgeable docents and interpretive signs. The labyrinth of rooms and staircases are dizzying. There are several rooms which include historical costumes, furniture, and archaeological remains as well as dioramas and interactive video displays. The castle still holds state dinners and can be rented for private functions. The King’s and Queen’s rooms seemed ready for quite a banquet.

Back to present day, we went to the Market Square to grab a coffee and check out the local produce. It is definitely berry and chanterelle mushroom season. Oh; along with coffee, snacks and shopping, you can also have a sauna session!

Our final dinner in Turku was at Smör. The restaurant is lovely with nicely spaced tables and a subdued atmosphere. The staff spoke multiple languages fluently and explained each course expertly. The food at Smör revolves around traditional Nordic cooking and seasonal ingredients.

We opted for the four courses paired with wines from around the world. First was a crayfish soup with dill, diced carrots and topped with whipped potatoes. Sublime.

This was followed with flavorful heirloom cherry tomatoes with lemon verbena, fennel and chilis over silken tofu and topped with cherry tomato liquid. Bursting with flavor

The bread and freshly churned butter arrived steaming. The bread was topped with toasted sesame seeds and lemon zest adding extra flavor. Just yum.

Our main course was poached sole, alongside white asparagus and green cardamom. It was served with a gastrounika sauce filled with roe and decorated with edible pansies. Exquisite.

For dessert, we were served a mini peach sorbet Baked Alaska with almond and rum sauce and diced nectarines. Divine.

Each bite was outstanding. The wine pairing was matched to enhance the experience. The meal was timed perfectly and every bite was a mouthful of flavor and delight. Chef’s kiss.

A fitting and delicious way to toast farewell to Turku.