Minced Meat Spaghetti with Turkey Mozzarella
Main course
Lamb loins with colorful vegetables and red wine reduction
Main course
Louisiane Creole Chicken
Main course
Roasted Chicken with Sun Vegetables
Main course
Pea Soup with Fried Mushrooms
Soup
Venison Tagine with Prunes and Almonds
Main course
Geschmortes Schweinefleisch mit Orangenaromen
Main Course
Creamy Yoghurt-Herb-Dressing
Salad dressing
Fresh Carrot Apple Salad
Salad
Crispy Mushroom Crostini
Finger food
Wild Garlic Noodles
Pastes
Mushroom Tofu Balls with Honey Carrots
Main course
Aromatic Flatbread with Black Cumin
Bread and Rolls
Parsley Salad after Aya
Salad
Gegrillte Hähnchenkeulen in Honig-Knoblauch-Marinade
Main Course
Tagliatelles with Creamy Scrambled Eggs
Pasta
Chicken Tagine with Prunes and Almonds
Main course
Roasted Vegetables from the Baking Sheet
Main Course
Fiery Bell Pepper Chili Cream Soup
Soup
Autumn Vegetable Velouté
Soup
Carrot Tomato Risotto from the Oven
Rice or Pasta Salad
Braised Veal Shoulder with Herbs
Main course
Hearty Bean Peanut Stew
Student cuisine
Linguine with creamy broccoli cream cheese
Main course