Braised Pork Collar for Burger
Meat Dish
Braised Veal Cheeks in Red Wine Sauce
Main course
Apple Tiramisu Variation
Dessert
Duck Leg with Honey-Orange Glaze
Main Course
Hearty Potato-Carrot Stew
Soup
Brussels Sprouts in Almond Butter
Main course
Balsamic Beef Ragout
Main Course
Woodcock with Saffron Risotto
Main Course
Pasta Tuna Pot
Student Food
Herzhafter Reis-Topf mit Hähnchen und Chorizo
Casserole
Savory Beef Vegetable Soup
Soup
Wild Herb Pesto with Garlic and Parmesan
Pastes
Creamy Asparagus Risotto
Main course
Braised Venison Ragout with Sweet Potato Puree
Main Course
Glazed Apples with Chocolate Coating
Confectionery
Fine Currant Biscuits
Biscuits
Hearty Noodle Vegetable Pan
Student Cuisine
Rustic Apple Nut Bread
Bread and Rolls
Salsiccia Recipe
Main course
Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Main Course
Autumnal Salad with Honey Mushrooms and Parmesan
Salad
Roasted Filet Steak with Tarragon Sauce
Main Course
Viennese Spitzbuben
Biscuits
Crumbled Tart with Fresh Peaches
Cake