LUNCH MENU
Monday 3.2.2025
Beef meatloaf with roasted paprika in red wine and
sage sauce (Sweden) (G,L)
Omelette Spanish style with asparagus and goat cheese (G,L)
Roasted artichokes with toasted nuts and dill oil (G,D)
Taco Tuesday 4.2.2025
Tacos de pollo estofado y queso fresco (chicken: Finland) (G,L)
Tacos de frijoles y avocado (G,V)
Steamed rice and Pico de Gallo (G,V)
Wednesday 5.2.2025
Roasted lamb flavored with herbs, Madeira sauce
and celeriac puree (New Zealand) (G,L)
Baked pasta with four cheese sauce and roasted eggplant (L)
Cheese potato Gateau (G,L)
Thursday 6.2.2025
Roasted chicken with mushrooms, paprika, capers
and parmesan sauce (Finland) (G,L)
Marinated tofu with sweet and spicy sauce, toasted nuts, dried
plums and carrots (G,V)
Roasted potatoes with olives and herb oil (G,V)
Friday 7.2.2025
Breaded cod served with Remoulade sauce and
rosemary citronette (Norway) (L)
Pumpkin with portobello mushrooms gratinated with blue cheese (G,L)
Mashed green peas flavored with orange butter (G,L)
G = gluten free, L = lactose free, D = dairy free, V = vegan
Our in-house lunch restaurant Xaviér is open every weekday from 11 to 14. If you miss the lunch hour, grab a late lunch takeaway for 7,50 euros from 14.00 to 14.15. Ask the counter about the rescue lunch and you’ll get a take-out box to fill.
The chef behind Xaviér is Arto Rastas, an internationally and locally well-recognized chef with plenty of awards & accolades and years of experience.
See our Oiva Report.
"As far as work environments go, Epicenter cannot be beat. Trust me, I know work environments!"
