Our restaurant menus are created by our second-year students. They take inspiration from the season, their own cultural heritage, and personal preferences to delight you with their dishes. For many of our students, this is their first step into a managerial role. They are responsible for preparation, execution, and evaluation of kitchen and restaurant processes. To assure quality levels and encourage sustainable thinking, we offer a “table d’hôte” menu. This implies that we serve a fixed menu with a limited selection of dishes, to all of our guests.

Therefore, we can only take into account a small number of dietary requirements. These include vegetarian choices and official food allergies. To guarantee a stable learning environment for our students, food preferences can unfortunately not be taken into account.