At Hilton Helsinki Kalastajatorppa, you can choose from many options a suitable buffet service for your occasion. Our wine expert has selected recommended wines.

Seasonal buffets at Kalastajatorppa

Buffet prices per person and wine prices per bottle.

See the upcoming menus, starting from September 1 2025, below.

Buffets valid from 1 September 2024 to 30 August 2025.

SUMMER BUFFET

(June 2025–August 2025)

59,00 € (incl, all starters and 2 desserts)
77,00 € (incl, starter, 2 optional main courses and dessert)

Green salad with vinaigrette V, G
Roast potato, peas with mint and egg DF, G
Summer vegetable salad with dill and mustard sauce V, G
Watermelon and tofu salad with basil V, G
Manchego cheese with artichoke and cantaloupe L, G
Grilled baby gem lettuce with shrimp and Caesar dressing L, G
Alder-smoked salmon with red onion tzatsiki L, G
Parma ham with chorizo and marinated olives L, G
Bread selection with butter and spread

Main courses
Wild mushroom, onion and cabbage bake V, G
Summer potatoes V, G

Grilled marbled beef fillet with lovage hollandaise L, G
OR
Charred salmon with stewed chanterelles L, G
OR
Pea croquette with almonds and herb pistou V, G

Desserts
Lime posset and seasonal berries L, G
Chocolate cake with cherry jam L

Wine suggestions:

• Aperitif: Le Contesse Prosecco Bio Brut
• Wine 1: Laroche Chablis Saint Martin
• Wine 2: Château Tour Prignacl
• Dessert wine: Dr, Pauly-Bergweiler Noble House Beerenauslese

Menus starting from September 1 2025.

BUFFET AUTUMN

(September 2025 – October 2025)

€68,00/ person. Including 2 optional main courses, one of which is a vegetarian dish, and a sweet dessert. Cheese can be added to the buffet for an additional €6.00 per person, and a third hot dish option can be added to the buffet for an additional €6.00 per person.

Starters
Green salad and vinaigrette V, G
Potato Caesar salad and romaine salad L, G
Roasted butternut squash, pumpkin seeds and lentil vinaigrette V, G
Honey-roasted beetroot, walnuts and sprout salad M, G
Jerusalem artichoke soup and herb oil L, G
Cottage cheese and apricot-shallot pickle L, G
Flamed salmon and tartar sauce L, G
Roast beef and caper vinaigrette M, G
Bread selection, butter and spreads

Main Courses
Oven-roasted autumn root vegetables and mushrooms V, G
Puikula potato purée V, G
Beef flank steak and charcutiere sauce M, G
OR
Roasted pike-perch and tomato beurre blanc sauce L, G
AND
Vegetarian Wallenberg patties and lingonberry chutney V, G

Desserts
Queen cobbler and vanilla sauce L, G
OR
Cheese selection and house jam L, G

Wine Recommendations

• Aperitif: Le Contesse Prosecco Bio Brut
• Wine 1: Thanisch GG Riesling Graben
• Wine 2: E. Delaunay Bourgogne Pinot Noir
• Dessert wine: Dr. Pauly-Bergweiler Noble House Beerenauslese

BUFFET WINTER

(November 2025 – February 2026)

€68,00/person. Including 2 optional main courses, one of which is a vegetarian dish, and a sweet dessert. Cheese can be added to the buffet for an additional €6.00 per person, and a third hot dish option can be added to the buffet for an additional €6.00 per person.

Starters
Green salad and vinaigrette V, G
Waldorf salad L, G
Thyme-seasoned kohlrabi and smoked tofu V, G
Date-couscous salad and pomegranate V
Porcini cappuccino and sherry foam L, G
Honey beetroot and goat cheese mousse L, G
Gravlax and maître d’hôtel sauce M, G
Grilled chicken breast fillet and romesco sauce M, G, P
Bread selection, butter, and spreads

Main Courses
Roasted butternut squash and broccoli, pumpkin seed vinaigrette V, G
Herb-oil fried potatoes V, G
Rose-roasted venison roast and creamy game sauce L, G
OR
Flamed Arctic char and citrus crème fraîche M, G
AND
Pea croquette and bean-tomato concassé V, G

Desserts
White chocolate-saffron panna cotta and mandarin coulis G
OR
Cheese selection and house jam L

Wine Recommendations:

• Aperitif: Le Contesse Prosecco Bio Brut
• Wine 1: Thanisch GG Riesling Graben
• Wine 2: Eduardo Delaunay Septembre Bourgogne Pinot Noir
• Dessert wine: Sauternes Reserve Mouton Cadet

BUFFET SPRING

€68,00/ person. Including 2 optional main courses, one of which is a vegetarian dish, and a sweet dessert. Cheese can be added to the buffet for an additional €6.00 per person, and a third hot dish option can be added to the buffet for an additional €6.00 per person.

Starters
Green salad and vinaigrette V, G
Lemon spring potato-asparagus salad V, G
Shopska salad and goat cheese L, G
Early cabbage-fennel coleslaw V, G
Creamy morel soup L, G
Cauliflower mousse and shrimp ceviche L, G
Salmon pastrami and avocado cream L, G
Air-dried ham, salami, balsamic onions, and artichokes M, G
Bread selection, butter, and spreads

Main Courses
Spring vegetables and herb oil V, G
Potato gnocchi, peas, and spring onions V, G
Roasted lamb roast and dark lovage sauce M, G
OR
Fried whitefish and champagne sauce L, G
AND
Eggplant, chickpeas, and tomato “Melanzane” V, G

Desserts
Chocolate mousse and rhubarb-strawberry salad V, G
Cheese selection and house jam L

Wine Recommendations:

• Aperitif: Le Contesse Prosecco Bio Brut
• Wine 1: Laroche Chablis Saint Martin
• Wine 2: Castello Di Radda Chianti Classico
• Dessert wine: Cossetti Moscato d’Asti La Vita

BUFFET SUMMER

€68,00/ person. Including 2 optional main courses, one of which is a vegetarian dish, and a sweet dessert. Cheese can be added to the buffet for an additional €6.00 per person, and a third hot dish option can be added to the buffet for an additional €6.00 per person.

Starters
Green salad and vinaigrette V, G
Roasted summer potatoes, mint-seasoned peas and egg M, G
Summer vegetable salad and dill-mustard sauce V, G
Rosemary-roasted carrots, smoked tofu and nut granola V, G, P
Cucumber-avocado gazpacho soup V, G
Manchego cheese and devil’s jam L, G
Grilled romaine lettuce, shrimp and Caesar sauce L, G
Alder-smoked salmon and chive remoulade sauce M, G
Bread selection, butter, and spreads

Main Courses
Seasonal vegetables V, G
Roasted summer potatoes V, G
Grilled marbled beef sirloin, caramelized shallots and red wine butter L, G
OR
Charred salmon and creamed chanterelles L, G
OR
Summer cabbage rolls, chanterelles and lemon aioli V, G

Desserts
Lime posset and macerated strawberries L, G
OR
Cheese selection and house jam L, G

Wine Recommendations:

• Aperitif: Le Contesse Prosecco Bio Brut
• Wine 1: Laroche Chablis Saint Martin
• Wine 2: Chateau Tour Prignac
• Dessert wine: Dr. Pauly-Bergweiler Noble House Beerenauslese