Fri. 7/11/19
Dep 11.03am arr. 8.07pm. 39.5nm. 9 hours 4 mins.
For a higher-resolution map of this route, click HERE:
Fri. 12th: This was Grace and Knut’s last full day on the boat and we had a long passage to make. Since I wanted to arrive in good time and enjoy a good dinner with them both before their departure the following day I decided to follow the path of least resistance and motor all the way unless conditions made it impossible.
We left around 11am and the wind kicked up a couple of hours later as the channel leading to Turku began to gradually close in on us. We were passed by dozens of large ferries en route, Turku being one of the most important maritime hubs in the country. As you approach Turku the bay divides to the west and north east, the latter of which is the mouth to a river which runs through the town. Soon we were passing ferry terminals and landing bays for commercial ships before heading right into the center of town at tying up in Turku’s main marina, which has room for perhaps 40 vessels bows-to with berths separated by pilings, for about $40 for the night. Fortunately I had booked my spot in advance, which was just as well since it was the last open space remaining. Coming in around 8pm my instructions to the crew were rather drowned out by a thrash metal band performing at moored barge on the other side of the river, but fortunately they quit within an hour.
A very special trio: Knut, Grace and yours truly 
Something you don’t expect to see: Surf Shack on the Turku waterfront 
Between the pilings: no stern buoy here
The Turku waterfront is really the heartbeat of the city in summertime. It is lined with restaurants and bars, all of which were overflowing the locals and visitors. Knut did some research and booked a table for three at the nearby Bassin restaurant and it proved an excellent choice. We enjoyed some delicious oysters and tostskagen for an appetizer, before they moved on to grilled local whitefish, while I opted for trout, which was excellent. We shared a Gooseberry posset for dessert and washed it all down with a bottle of white burgundy and another of sauvignon blanc from the Loire. To our delight the restaurant had a nightclub upstsairs where we repaired for gin and tonics and dancing. It was a very special night bidding adieu to a very special crew.
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