Food with thought for taste, quality and sustainability
We are inspired by cuisine from all over the world and use lots of seasonal greens in all 6 daily meals. As far as possible, we produce most of the food from the bottom ourselves; we pickle and ferment, make jams, bake all the bread, so that every day offers inviting dishes and salads with a green focus.
We get vegetables and herbs from the school garden, where students can follow the vegetables from seed to sprout, to harvestable vegetables that the kitchen then uses in the meals.
Our breakfast can consist of porridge or home-baked buns, cold cuts, vegetables etc. Lunch and dinner are often a hot meal that alternates between vegetarian, meat, or fish.
All in all we, the kitchen staff, look forward to welcoming you and for you to be enjoying the food in our dining hall.