Duck Leg with Honey-Orange Glaze
Main Course
Wild Boar Roast with Chestnut Pears
Main Course
Venison Burger with Wild Garlic Pesto
Main Course
Spaghetti with Pesto Variations
Pasta
Baked Potatoes with Chanterelles
Main Course
Fillet Medallions with Herb Dumplings and Onion Sauce
Main Course
Venison Liver with Balsamic Onions
Main Course
Potatoes with Feta, Olives and Oregano
Main course
Oatmeal with Cocoa and Orange
Dessert
Poultry breast with fruity rhubarb relish
Main course
Spaghetti with Bacon and Egg
Student cuisine
Figs with creamy Mozzarella and arugula
Salad
Panda Mini-Küchlein
Cake
Chicken breast with herb crust on potato-radish salad
Salad
Blaubeerkuchen mit Überraschung
Cake
Cherry cake with flaked almonds
Cake
Lamb with Fig Couscous
Main course
Egg Noodles with Chives
Main course
Quince Jam with Orange Flavor
Spread
Rice with oriental jewels
Rice or Pasta Salad
Oven Cutlet with Paprika Note
Main Course
Bulgur Salad with Fresh Herbs
Salad
Berry cake with two-tone sprinkles
Cake
Dekorierte Mini-Gugelhupfe
Cake