Family celebration menus 2026

Hotel Rantapuisto is the ideal venue for all occasions – birthday parties, graduations or any other type of celebration.  Serving our guests is our privilege. Different celebrations and events always call for unique and distinctive dining experiences.

Our goal is to provide exactly what each customer desires for their specific event. This is how important moments become memorable.

Our food philosophy is based on local ingredients, seasonal availability, and the best flavors of the season. However, we don’t limit ourselves and our creativity to local produce; we also seek flavor pairings from beyond our borders. We respect traditions, and what we offer both looks and tastes just as it should.

Elmo Luoma-aho
Executive Chef

Minimum charge for the buffet menu is 24 persons.
For smaller groups we offer three course plate service menus.

Special diets:

L=lactose free
M=dairy free
G=gluten free
V=vegan

Buffet menu Kanerva

Salads
Lettuce, sprouts and lemon vinaigrette (V, G)
Mozzarella, tomato and basil (L, G)
Rantapuisto potato salad (V, G)

Starters
Choose two of the following:

Warm smoked salmon with dill and sour cream sauce (L,G)

Shrimp skagen (L,G)

Gravlax with dill creme (L,G)

Smoked roach mousse with malt bread (L)

Herb marinated chicken with basil creme (L,G)

Beetroot & Peltolan blue cheese (L,G)

***
Main course
Choose 1 or 2 main courses (notice the price)

Braised beef neck with dark sauce (L,G)

Rainbow trout with dill & sour cream sauce (L,G)

With main course
Herb marinated roasted potatoes (V,G)

***
Layer cake with berries (L,G)

Organic coffee and tea

With one main course  60 € / person
With two main courses 68 € / person

Children 4-11 years old -50%
Children under 4 years old eat free of charge

Menus minimum charge is 24 persons

Please let us know beforehand if there are special diets

Menu Laine

Rantapuisto caesar salad (L, (V,G))

Feta & spinach pie (L,G)

Salmon pie (L,G)

Oat cookies (L,G)

Rantapuisto chocolate cake (L)

Layer cake with berries (L,G)

Organic coffee and tea

38 €/person

Buffet menus 2026

Hotel Rantapuisto is the ideal venue for all occasions, and serving our guests is our privilege. Different celebrations and events always call for unique and distinctive dining experiences. Our goal is to provide exactly what each customer desires for their specific event. This is how important moments become memorable.

Our food philosophy is based on local ingredients, seasonal availability, and the best flavors of the season. However, we don’t limit ourselves and our creativity to local produce; we also seek flavor pairings from beyond our borders. We respect traditions, and what we offer both looks and tastes just as it should.

Our menus feature a variety of vegetables, and the meats and fish we use are selected with one of our key values, sustainability, in mind. Our buffet is always tailored to the number of guests, and the amount of food is carefully considered. We aim to operate responsibly, and as part of this, we want to reduce food waste. Customizing the buffet to the number of guests is our way of achieving this goal.

Elmo Luoma-aho
Executive Chef

The menu always includes three different salads, two starters, bread and spreads, a choice of 1-2 main courses, a hot side dish, and dessert. You can either select our pre-designed set or choose your preferred options for your guests.

Minimum charge for the menu is 30 persons.

Special diets:

L=lactose free
M=dairy free
G=gluten free
V=vegan

Salads

Salad & Sprouts (V,G)
Baby gem lettuce, endive, sprouts, marinated cucumber, and spruce vinaigrette

(Choose three from below) 

Rantapuisto Potato Salad (M, G)
Potatoes, Myrttinen’s pickled cucumber, capers, pickled red onion, fresh parsley, and tar mayonnaise.

Mushrooms & Celery (V, G)
Grilled mushrooms, marinated shiitake, pickled celery, roasted celery, and fresh apple.

Oats & Pesto (L, G)
Spelt marinated with pesto, marinated cabbage, basil, and crispy kale.

Quinoa Tabouleh (V, G)
Marinated quinoa, sun-dried tomato, fresh cucumber, Kalamata olives, and fresh herbs.

Carrot & Hemp (V, G)
Roasted carrot with hemp seed pesto, crispy hemp, pickled carrot, and fresh herbs.

Starters

(Choose 2 of these) 

Beetroot & Peltola Blue (L, G, contains nuts)
Oven-roasted beetroot marinated in dark balsamic, Peltola Blue cheese, and roasted walnuts.

Salmon & Berries (M, G)
Lightly cured salmon, pickled currants, spruce shoots, and blueberry mayonnaise.

Pike & Lime (M, G)
Pike ceviche with lime, jalapeño, coriander, crispy rice, and lime aioli.

Chicken & Herbs (M, G)
Herb-marinated roasted chicken breast, pea shoots, and miso mayonnaise.

Broccoli & “Feta” (V, G)
Lemon-marinated tenderstem broccoli, roasted almonds, fresh spinach, and vegan “feta cheese.”

Main Courses

(Choose 1 or 2, note menu prices) 

Char & Carrot (L, G)
Roasted Arctic char, carrot beurre blanc, pickled carrot, and dill oil.

Beef BBQ (M, G)
Smoked beef brisket, caramelized onion, and BBQ sauce.

Tofu & Nettle (V, G)
Finnish fresh tofu marinated with nettle pesto, roasted seeds, and fresh spinach.

With Main Course 

Roasted potatoes, Fried fennel and seasonal roots

Desserts

(Choose 1) 

Berry Tart (V, G)
Blackberry cream, raspberry mousse, fresh berries, and crisp chocolate.

Tiramisu (L)
Rantapuisto’s tiramisu infused with spruce and Finnish liqueur.

One main course: 62 € / person

Two main courses: 70 € / person

Coffee/tea: 5,5 € / person

Minimum charge for the menu is 30 persons.

Wine recommendations   

 Frey Silvaner Riesling 53 €/75 cl
Weingut Frey, Rheinhessen, Germany

Domaine Saint-Paul Grenache Syrah 53 €/75cl 
Languedoc, France 

Plated group menus 2026

Hotel Rantapuisto has a long history, and since its construction in 1964, the west end of the building has been a place for gatherings and celebrations. We want to honor this tradition and offer our menus in this prestigious setting as plated meals, just as the former bank managers once envisioned. In addition, by serving this way, we aim to act responsibly. Respecting the environment and sustainability are important values to us. Reducing food waste is our way of respecting these values.

Our goal is to offer successful dinner experiences to our guests responsibly. Carefully planned plated service is our way of achieving this.

Enjoy.

Elmo Luoma-aho
Head Chef

Please choose a 3-course menu for your group from the following options.

We hope that the appetizer and dessert for the menu are the same for the entire group. Each guest can choose their main course, and the kitchen will accommodate any allergies or dietary restrictions you specify.

Special diets:

 L=lactose free
M=dairy free
G=gluten free
V= vegan

Starters

(Choose one for the group) 

Pike & Apple (L, G)
Deep-fried pike croquette, apple slaw, apple purée, marinated parsley root, cold-smoked pike roe, and fresh parsley.

Venison & Mushroom (L, G)
Venison tartare with porcini mayonnaise, pickled shiitake, spruce shoots, and garden cress.

Almond & Pumpkin (V, G)
Savory almond panna cotta, charred Hokkaido pumpkin, pickled pumpkin, and roasted Marcona almonds

Main courses

(Each guest chooses one) 

Whitefish & Celery (L, G)
Pan-fried whitefish, confit celery, celery purée, celery-fennel salad, and burned buttermilk sauce.

Baby lamb & Jerusalem Artichoke (L, G)
Slow-cooked baby lamb neck with roasted Jerusalem artichoke, Jerusalem artichoke purée, crispy artichoke, and black garlic sauce.

Beetroot & Hemp (V, G)
10-hour roasted beetroot, “oat-beetroot risotto”, beetroot-hemp seed emulsion, crispy hemp, and braised spinach. 

Desserts

(Choose one for the group) 

Cream & Smoke (L, G)
Hay-smoked panna cotta, raspberry gel, raspberry marmalade, and dried raspberry.

Citrus & Currant (V, G)
Fresh blood orange, grapefruit, and lime with currant sorbet and crispy quinoa.   

3 courses 62 € / person
Coffee /tea 5,5€ / person

Minimum charge for the menu is 6 persons

Wine recommendations

Sarotto Gavi Virgilio 61 €/75cl
Roberto Sarotto, Gavi DOCG, Piemonte, Italy

Sarotto Barbera d’Alba 61 €/75cl
Roberto Sarotto, Barbera d’Alba DOC, Piemonte, Italy

Six course menu

Would you like level up your dining experience?

Head Chef Elmo Luoma-aho has created a six-course menu built around Finnish ingredients and surprising flavor combinations. This dinner takes you on a journey from forests and lakes all the way to a sweet final – a modern tribute to Finnish nature.

Below is an example menu that changes with the seasons.
We are happy to customize the menu according to your preferences.

Menu

Vendace Roe & Dill
Roe, dill cassonade, and crispy bread

Beetroot & Licorice
Semi-dried beetroot, beetroot emulsion, and licorice jelly

Celeriac & Mushroom
Hay-smoked celeriac, creamy porcini sauce, and roasted hazelnuts

Whitefish & Potato
Butter-poached whitefish, fresh apple, and potato butter

Lamb & Currant
Lamb loin, roasted hemp seeds, braised parsnip, pickled currants, and lamb sauce

Spruce & Caramel
Spruce ice cream, caramel, blueberry-melba, and crispy buckwheat

78 € / person

Minimum charge for the menu is 10 persons

The menu is served for the whole group by advance order.
Allergies and dietary requirements are taken into account, and a fully vegan version is also available.