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 21.–25.9.2026
We reserve the right to make changes.
Lunch time 10.30-13
Monday
Feta pasta bake (L, VS) *
Peanut tofu and sweet potato stew (M, G, Veg, P) *
Tuesday
Meatballs with brown gravy (L, G) *
Red tofu curry (M, G, Veg, VS) *
Wednesday
Fried vendace (L) *
Yellow cauliflower curry (M, G, Veg, VS) *
Thursday
Orange chicken (M, G, VS) *
Satay tofu (M, G, Veg, P)
Friday
Crispy corn chicken (M, G) *
Tempura-battered tofu (M, G, Veg) *
Luch time 10.30-13
Monday
Ground beef and onion steak with roasted potatoes (L, G)
Roasted pointed beetroot and fried goat cheese with herb barley (L, G)
Tuesday
Lemon and sage chicken with herb rice (L, G)
Eggplant and chickpea pasta with Parmesan (L, V, G)
Wednesday
Meatballs in tomato and olive sauce with pasta (L, M, G)
Grilled cauliflower and zucchini with hummus (V, G)
Thursday
Pea soup (M, G), also available as a vegetarian version (V, G)
Pancakes (L)
Friday
Roasted pork tenderloin in creamy sauce (L, G)
Smoked tofu patty (V, G)
Roasted herb-seasoned root vegetables and potatoes with herb oil (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