Lunch lists
A plate lunch is a dose of energy for the day
The weekly rotating lunches for Perho students and staff offer a variety of food, mainly made from responsibly produced ingredients. Students’ dietary preferences are listened to and taken into account as part of the meal planning process wherever possible.
Mon-Fri 5.–9.10.2026
We reserve the right to make changes.
Lunch time 10.30-13
Monday
Creamy tikka Alfredo chicken pasta (L, VS) *
Palak tofu (M, G, Veg, VS) *
Tuesday
Chicken in pepper sauce (L, G) *
Root vegetable and kidney bean bake (M, G, Veg) *
Wednesday
Soy Bolognese (M, G, Veg, VS) *
Chinese cabbage and tofu stir-fry (M, G, Veg, VS) *
Thursday
Macaroni casserole (L) *
Black bean ratatouille (M, G, Veg, VS) *
Friday
Saithe in sour cream sauce (L, G) *
Soy Stroganoff (M, G, Veg, VS) *
Luch time 10.30-13
Monday
Macaroni casserole (L) and vegetarian version (V, G)
Tuesday
Fish patties with horseradish sauce and mashed potatoes (L, M, G)
Beetroot risotto with fried goat cheese (L, G)
Wednesday
Chicken with root vegetables and rice (L, G)
Spanish-style vegetable omelette with tomato salsa (L, G)
Thursday
Chorizo soup (M, G)
Vegetarian chorizo soup (V, G)
Fruit quark dessert (L, G)
Friday
Minute steak with herb butter and creamy potatoes (L, M, G)
Eggplant steak with herb butter and creamy potatoes (L, V, G)
L = lactose free, M = dairy-free, G = gluten-free, VEG = vegan, VS = contains garlic, P = contains nuts. Portion options in brackets!
*-labelled portions meet the recommendations of the Heart Label
= a portion with a higher nutritional value, i.e. good quality fat (soft), moderate salt and sugar levels and a high fibre content.
The *** marked portions are the student’s preference
Student and staff restaurant Perho’s Helmi
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Jyry Rautavirta
Head Chef +358 40 773 0844 jyry.rautavirta@perho.fi
Student and staff restaurant Perho’s Herkku
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Ursula Rior
Hostess +358 40 773 3947 ursula.rior@perho.fi