Studierendenwerk Rostock-Wismar


Seasonal cuisine

In our dishes, we also pay attention to which fruits and vegetables are in season. The energy balance of seasonal products is lower because, for example, there are no long transport routes or energy-intensive cold storage. In the asparagus season, for example, we offer more asparagus dishes, and in the fall we focus more on pumpkin and cabbage dishes.

Our refectories have a culinary calendar for the year that focuses on seasonal cuisine.