EAT & ENjoy pre or after the opera
Dinner Buffet and Night Buffet
During the Opera Festivals in July, we serve a 3.5-hour dinner buffet before performance, and a lighter 2-hour night buffet after performance.
Buffet is served from our legendary boat. Enjoy variety of local fishes, tasty meat and fresh salads. Pre-opera dinner includes also main course, dessert and coffee/tea.
Buffet is best enjoyed with quality wines and other beverages.
Opera buffet dinner is suitable for individuals and groups as well -no matter if you stay at the hotel or not.
Table reservations are recommended.
Table reservations by phone +358 15 515 661 or by mail info@hospitz.com
Welcome!
Pre-Opera Dinner
Pre-opera dinner is served 3:30 PM - 7 PM
Menu 72 eur / person
Dill seasoned pickled raw salmon with fennol and cucumber compote
Gin and juniper berries seasoned pickled raw whitefish
Cold smoked rainbow trout
Cold smoked pike with spruce buds and apple compote
Blazed salmon with lemon gel
Dill and onion marinated smoked vendaces
Smoked pearch
Smoked roach
Buttered potatoes
Rainbow trout roe
White fish roe
Cavi- art
Wakame- seaweed salad
Chopped onions and foamed sour cream
Alder smoked ham
Corned beef
Wild turkey breast
Rhubard and onion compote
Carrot and black salsify terrine with pickled mustard seeds
Fresh green salad, strawberries, cucumber, tomatotes and caramelised seeds with lemon vinegar
Crayfish- potatoe salad and rye bread leafs
Whole crain and black bean salad with grilled artichokes and sour cream
Roasted pumpkins and goat cheese with arucula and caramelised cashews
Whisky glazed beef breast
Dark thyme and port wine sauce
Roasted potatoes and root vegetables
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Local rye bread and butter
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Berry cake
Coffee and Tea
After buffet
After opera buffet is served 10 - 12 PM
Menu 48 eur / hlö
Cold smoked rainbow trout
Blazed salmon with lemon gel
Smoked whitefish with fennol and cucumber compote
Dill and onion marinated smoked vendaces
Smoked pearch
Smoked roach
Buttered potatoes
Cavi- art
Wakame- seaweed salad
Alder smoked ham
Wild turkey breast
Rhubard and onion compote
Carrot and black salsify terrine with pickled mustard seeds
Fresh green salad, strawberries, cucumber, tomatotes and caramelised seeds with lemon vinegar
Crayfish- potatoe salad and rye bread leafs
Whole crain and black bean salad with grilled artichokes and sour cream
Seed bread
Local rye bread and foamed butter