Our canteens continue to offer a wide variety of dishes in the fall. In addition to popular classics, there are also new creations on the menu. As always, we place great importance on fresh, sustainable ingredients from regional producers.
The menu includes warming and varied fall dishes such as cauliflower falafel with beetroot, lentils, and bulgur, no butter chicken with roasted cauliflower, pirogi with beetroot and apple salad, pollock fillet in sesame breadcrumbs with lentils, pumpkin and vegetables, and baked crispy chicken breast with corn, salsa and grilled potatoes.
A special highlight on our menus this fall is Brandenburg organic lentils. After decades of hibernation, they have recently been cultivated regionally again and now enrich our seasonal cuisine. Lentils are not only appealing because of their mild, nutty flavor, but also because of their contribution to sustainable, regional agriculture. They are at their best in two dishes: pumpkin soup with Brandenburg lentils, ginger, and roasted seeds, and a Maultaschen bowl with Brandenburg lentils, leeks, and pumpkin.
Whether vegetarian, vegan, or with meat—this fall, we are treating our canteen guests to a variety of combinations that are definitely worth trying. So, head to the canteen and bon appétit!