Braised Haunch of Young Wild Boar with Forest Tips
Main course
Salmon with Root Vegetables, Parmesan Soup and Chocolate Cupcake
Main course
Venison Medallions with Wild Mushroom Cream Sauce and Peas
Main Course
Savory Pancake Rolls with Mushroom Filling
Main course
Black Rice with Aromatic Shrimp and Vegetables
Rice or Pasta Salad
Spaghetti Bolognese
Sauces
Spring Salad with Nuts
Salad
Savory Sausage Baguette
Bread Dish
Salmon on Potato Bed with Vegetable Chips
Main course
Savory Roll with Minced Meat Filling
Fingerfood
Mediterranean Summer Pasta
Pastas
Duck breast on kale-nut-bed with orange aroma
Main course
Turkey Breast in Mango-Chili-Sauce with Rice
Main course
Autumnal Lentil Black Salsify Salad
Salad
Risotto with Porcini Mushrooms, Jerusalem Artichoke and Carrots
Main course
Wild Garlic Cream Cheese Crêpes on Salad Bed with Almond Vinaigrette
Salad
Refreshing Mint Yogurt Dips with Feta Walnut Cream
Dips
Couscous Salad with Red Bell Pepper and Herbs
Salad
Fresh Couscous Salad with Summer Vegetables
Salad
Lentil-Beetroot-Salad with Fresh Herbs
Salad
Savory Noodle Casserole with Tomatoes and Cheese
Casserole
Potato Pasta Stew
Soup
Creamy Pasta with Forest Mushrooms
Student Cuisine
Rustic Tube Pasta with Sausage
Pastas