Five Catering Formats for Helsinki Corporate Events
Morning meetings, networking events, Nordic lunches, evening functions and inclusive corporate catering
- Morning Formats
- Corporate teams can choose from continental breakfast, Scandinavian brunch and executive brunch menus
- Evening Formats
- Leadership events, conferences and annual parties can use formal gala dining or casual corporate dining
- Dietary Categories
- Menus can accommodate vegetarian, vegan, lactose-free, gluten-free, nut-free, dairy-free and low-carb requirements
- Named Collaborations
- The existing client section identifies Lumon, Spring, Lamara, Onitsuka Tiger and Theory
Morning Meetings With Three Breakfast Formats
Corporate teams and workshop organisers can choose from three morning formats: continental breakfast, Scandinavian brunch and executive brunch. These menus suit early meetings in Kluuvi and Kamppi, with bread, pastries, fruit, cheese, smoked fish, rye bread, coffee, juices or smoothies served before the main agenda begins.
Networking Events With Three Signature Dishes
Professional networks, client-facing teams and event organisers can choose smoked salmon tartine, roast beef and horseradish cream canapés, or wild mushroom risotto balls. These portable portions suit afternoon and early-evening networking events in Kluuvi and Ruoholahti.
Midday Meetings With One Nordic Lunch Format
Office teams and training organisers can choose a structured Nordic Light Lunch featuring open-faced sandwiches, salad and soup. The menu can include Baltic herring, cucumber, dill, fresh garden salad and soup for midday meetings in Kamppi and Ruoholahti.
Evening Functions With Two Dining Styles
Conference organisers, leadership teams and annual-party hosts can choose between a formal gala dinner and casual corporate dining. Gala menus can include Finnish caviar on blini, reindeer, lingonberry and cloudberry, while casual menus can feature elk meatballs, barley risotto and local cheeses.
Inclusive Events With Seven Dietary Categories
Multinational teams and conference organisers can request vegetarian, vegan, lactose-free, gluten-free, nut-free, dairy-free and low-carb options. Significant menu or guest-count changes should be submitted at least one week before the event whenever possible.












