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Monday 21.4.2025

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Tuesday 22.4.2025

Soup: Minestrone soup GF,V [9]
1. Sheep cheese fries, parsley potatoes [1,3,7]
2. “French potatoes” casserole with tofu GF [3,6,7,10]
3. Tempeh on Chinese cabbage and carrots, jasmine rice GF,V [6]
Salad: Greek salad GF [7]
Dessert: Coconut cube GF,V [6,8]

Wednesday 23.4.2025

Soup: Spring vegetable soup GF,V
1. Cheese quiche with ramson, chive potatoes [1,3,7]
2. Penne all’arrabbiata with baked eggplants [1,3,7]
3. Cauliflower stew with organic tempeh, jasmine rice GF,V [6]
Salad: Vegan “Caesar” salad V [1,6,10]
Dessert: Coconut cube GF,V [6,8]

Thursday 24.4.2025

Soup: Zucchini cream GF,V
1. Carrot-cheese burgers, mashed patotoes with olive oil [1,3,7]
2. Chickpea-quinoa curry, jasmine rice GF,V,S
3. Spanish brown risotto with goody foody V [1,6,12]
Salad: Greenbean-tomato salad with sesame GF,V [11]
Dessert: Kinder cake GF [3,7]

Friday 25.4.2025

Soup: Sour cream lentils soup GF,V
1. Zucchini pancakes with cheese, parsley potatoes [1,3,7]
2. Wholegrain spaghetti Bolognese V [1,6,9]
3. Asparagus-carrot stew, parsley potatoes GF,V
Salad: Asparagus šalát GF,V
Dessert: Kinder cake GF [3,7]

The basic ingredients of this week’s meals can be found in the PDF file of the current menu:

Current menu in pdf

[1] Cereals containing gluten, [3] Eggs, [5] Peanuts, [6] Soybeans, [7] Milk, [8] Nuts, [9] Celery, [10] Mustard, [11] Sesame seeds, [12] Sulphur dioxide and sulphites, [13] Lupin

GF = food made from naturally gluten-free ingredients, V = vegan food on plant basis, S = spicy food

Warning: Dishes may contain trace amounts of other allergens. Dishes marked with ‘GF’ may contain traces of gluten.