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Dining

Dining

From the kitchen team:

The true taste is in nature, and food is more than just filling the stomach. We at Bard College Berlin engage with these questions. It starts already with shopping for groceries. Choosing fresh, seasonal, and organic produce of high quality is of primary importance. In addition, we believe in treating fresh produce respectfully so that the natural variety of tastes and nutrients are preserved during the cooking. Good thinking and planning but also a lot of 'joie de vivre' is part of the preparation of every dish, every day.

In order to accomplish this, we have a highly motivated and well-trained team, consisting of full professionals, as well as student assistants, who cook with full dedication and attention to detail.

The result: consistent food quality at a reasonable cost, which fosters the health and well-being of all the members of the community as well as the Bard College Berlin guests.

Lunch is the main meal on a weekday and brings together students, faculty and administration. To cater for all tastes and needs, different menus are offered each day. All meals include vegan, gluten-free and vegetarian options; food allergies can be accommodated on request.
—Bon appétit!

Location and Hours

Location and Hours
The cafeteria is located in Waldstraße 70, a five minute walk from the student residence halls and the seminar buildings.

Opening Hours (Mon-Fri):
  • Breakfast 8.00 am – 9.00 am
  • Lunch 11.30 am – 1.30 pm
  • Dinner 6.00 pm – 7.30 pm
Opening Hours (Sat-Sun):
  • Brunch 10.00 am – 1.00 pm
  • Dinner 6.00 pm – 7.30 pm

Sample Menu

Here is how the menu could look like on a weekday:

Breakfast 
Buffet: croissants (simple or with chocolate), various types of bread, cheese, ham, salami, chocolate spread, honey, jams, various types of cereal and muesli, dried fruit (apricots, plums, cranberries, figs), various nuts (cashew, walnuts), (fruit) yoghurt, tea, coffee, bio milk, soy milk, oat milk, rice milk, fresh fruit

Lunch
Main course: Veal tenderloin with champignon sauce, rosemary potatoes and cabbage gratin
Vegetarian option: Stuffed tomatoes with cheese
Vegan & gluten-free option: Stuffed tomatoes with rice and vegetables
Salads: Tomato salad, cucumber salad, cous-cous salad, noodle salad, lentil salad, green salad
Desert: Plum cakes

Dinner
Corn-fed chicken breast with peppers and vegetables
Polenta
Vegetarian & vegan: Vegetable lasagna
Fresh fruit

This week's menu

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