Menu
Menu for the week from 18.08. to 22.08.2025
| Soup/Dessert | Main Course | Morning Snack | Afternoon Snack | |
|---|---|---|---|---|
| Monday |
Swiss chard soup G |
Penne with a tuna fish sauce and salad A, D, L, M |
Cornflakes with milk or Spelt-pops with milk A, G |
white bread with honey and vegetables A |
| Tuesday |
Chicken soup with backerbsen and thyme A, C, G, L |
Chanterelle mushroom lasagna with oak leaf salad A, G, M |
Fruit yoghurt G |
sunflowerbread with natural cream cheese and vegetables A, G |
| Wednesday |
Beef soup with Austrian pancake strips and chives A, C, G, L |
Vegetable bulgur with a cellery sauce and oak leaf salad A, G, L, M |
fruit with crispbread A |
pumpkin seed breat with humus and vegetables or brioche with butter and vegetables A, C, G |
| Thursday |
Red bell pepper and tomato soup |
Roasted corn fed chicken supreme with parsley potatoes and loloverde salad M |
Fruit with cornwaffles |
Raisin bread with herb spread and vegetables A, G |
| Friday |
Fruit salad with lady fingers A, C |
Pike perch filet with couscous and ratatouille A, D |
fruit with crispbread A |
four-grain bread with cheese and vegetables A, G |
Inspection body for our organic parts range - Austria Bio Garantie - our organic share by value in 2024 was around 63%.
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