Menu
Menu for the week from 20.01. to 24.01.2025
| Soup/Dessert | Main Course | |
|---|---|---|
| Monday |
Carrot and ginger soup with coconut milk |
Austrian spelt noodles with marjoram, turkey ham and emmental cheese & lamb's lettuce A, G, M |
| Tuesday |
Chicken soup with backerbsen and thyme A, C, G, L |
Bolognese lasagna with oak leaf salad A, G, L, M |
| Wednesday |
Beef soup with spelt rice and chives A, L |
Gnocchi with corn and pumpkin sauce A, C, G |
| Thursday |
Cream of chestnuts G |
Turkey breast in a red bell pepper sauce with parsley potatoes |
| Friday |
Chocolate pudding G |
Catfish filet with curry, couscous and ratatouille A, D |
Menu for the week from 27.01. to 31.01.2025
| Soup/Dessert | Main Course | |
|---|---|---|
| Monday |
Cream of yellow lentils L |
Fusili noodles with zucchini sauce A, G |
| Tuesday |
Chicken soup with backerbsen and thyme A, C, G, L |
Creamed spinach with spätzle and cabbage salad A, C, G |
| Wednesday |
Beef soup with Austrian pancake strips and chives A, C, G, L |
Broccoli couscous with tomato sauce and oak leaf salad L, M |
| Thursday |
Cream of parsnips G |
Chili con carne with wild rice und Eichblattsalat L |
| Friday |
Fruit salad with lady fingers A, C |
Halloumi and tomato stew with potatoes and loloverde salad G, L, M |
List of Allergens
- A: Gluten
- B: Shellfish
- C: Eggs
- D: Fish
- E: Peanuts
- F: Soy
- G: Milk
- H: Nuts
- L: Cellery
- M: Mustard
- N: Sesame
- O: Sulfite
- P: Lupine
- R: Molluscs
All locations are certified by Austria Bio Garantie GmbH.
articles per product group from 2023 all locations
| AT | EU | Not-EU | Total | |
|---|---|---|---|---|
| beef | 83,87 % | 16,13 % | 0 | 100% |
| pork | 0 | 0 | 0 | 0,00 % |
| chicken | 84,85 % | 15,15 % | 0 | 100,00 % |
| game meat | 0 | 0 | 0 | 0,00 % |
| milk products | 84,70 % | 15,12 % | 0,18 % | 100,00 % |
| eggs & eggproducts | 97,86 % | 2,14 % | 0 | 100,00 % |
Origin of food in communal catering, canteen kitchens 65th Regulation of the Federal Minister of Social Affairs, Health, Care and Consumer Protection on information on the origin of ingredients in meals served in communal catering facilities