Salt Crust Roast
Main Course
Salt Crust Trout with Marjoram and Lime
Main Course
Apple jam with salted caramel
Spread
Braised Beef Roulades with Red Cabbage and Salt Potatoes
Main Course
Aromatic Herb Salt with Red Wine
Spice Mixture
Brioche plaited loaf a la Gerhard Berger
Bread and rolls
Chicken Fajita Wraps
Finger food
Rustic Bread from the Oven
Bread and Rolls
Hearty Tomato Soup with Rice and Sausage Dumplings
Soup
Chicken with Pretzel Crust and Honey-Mustard Sauce
Main Course
Red Beetroot Cream in a Glass with Walnut Caramel
Salad
Cauliflower Mac and Cheese Casserole with Parmesan Crust
Casserole
Salmon and Wild Garlic Sauce with Spaghetti
Student Cuisine
Gratinated Chicken Breast
Main course
Saddle of Venison with Fruity Rhubarb Note
Main Course
Confit Goose Legs with Bell Pepper Tomato Vegetables and Semolina Dumplings
Main course
Italian Tortellini Salad
Rice or Pasta Salad
Pork Loin Roast in Madeira Sauce
Main course
Noodle Casserole with Gyros and Metaxa Sauce
Casserole
Tender Chicken Strips with Creamy Pasta in a Creamy Sauce
Rice or Pasta Salad
Seductive Venison Wellington
Main course
Dolmades with Ground Meat Filling
Main course
Pizza with Ricotta, Zucchini and Mozzarella
Pizza
Braised Haunch of Young Wild Boar with Forest Tips
Main course