Dish names are translated automatically and may contain errors. Always verify allergies and diets with the restaurant. Diet marks come from the restaurant's own menu: G gluten-free · L lactose-free · M dairy-free · VG vegan.
Bruket Cafe & Catering lunch menu
kahvila · Kaikukatu 3, 00530 Helsinki, Finland
- Lunch hours (weekdays)
- klo 11:00–14:00
- Price
- 15,20 €
- Location
- Open on map →
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Today, Monday 2.11.2026
Buffet 15,20 €
- Pasta arrabbiata with guanciale, parmesan and dried olives L
- Pasta arrabbiata with feta, parmesan and dried olives L
- Pasta arrabbiata with vegan goat cheese, nutritional yeast and dried olives
- Beetroot soup G
Full week lunch menu
Monday 2.11.today
Buffet 15,20 €
- Pasta arrabbiata with guanciale, parmesan and dried olives L
- Pasta arrabbiata with feta, parmesan and dried olives L
- Pasta arrabbiata with vegan goat cheese, nutritional yeast and dried olives
- Beetroot soup G
Tuesday 3.11.
Buffet 15,20 €
- Salmon with horseradish sour cream, roasted potatoes, fennel and dill LG
- Beetroot with goat cheese, horseradish sour cream, roasted potatoes, fennel and dill VLG
- Pasta arrabbiata with vegan goat cheese, nutritional yeast and dried olives
- Beetroot soup G
Wednesday 4.11.
Buffet 15,20 €
- Coq au vin with chicken, mushrooms, bone broth, mashed potatoes, pickled onions and thyme LG
- Coq au vin without rooster, with chanterelle, vegetable broth, pickled onions and thyme LG
- Pasta arrabbiata with vegan goat cheese, nutritional yeast and dried olives
- Beetroot soup G
Thursday 5.11.
Buffet 15,20 €
- Salmon with couscous salad, garlic yogurt, pomegranate and pistachio dukkah L
- Cauliflower with crispy chickpeas, couscous salad, garlic yogurt, pomegranate and pistachio dukkah L
- Pasta arrabbiata with vegan goat cheese, nutritional yeast and dried olives
- Celeriac soup with truffle oil G
- Bruket's pancake with jam and cream L
Friday 6.11.
Buffet 15,20 €
- Loaded fries with taco-seasoned minced meat, pico de gallo, vegetables, cheese sauce, jalapeño and coriander LG
- Loaded fries with taco-seasoned vegetable protein, pico de gallo, vegetables, cheese sauce, jalapeño and coriander LG
- Pasta arrabbiata with vegan goat cheese, nutritional yeast and dried olives
- Celeriac soup with truffle oil G