We want our customers to be satisfied with us. That is why we always pay attention to high quality.

The business meets the requirements of the German Food Hygiene Ordinance (BGBI III/FNA 2125-4066) as well as those of the HACCP guidelines.

We guarantee you:
  • we only use goods that do not contain genetically modified organisms (GMOs) in accordance with the new EU regulation (foodstuffs in which the proportion of GMOs exceeds 0.9% must be labelled),
  • we prefer regional products for all fresh produce. Short transport routes make it possible for us to offer particularly fresh products.
  • we always have offers for guests on vegetarian or vegan diets on our menus,
  • we pay attention to a varied menu and like to offer our customers something special through special promotions,
  • we stand for a very good price-performance ratio,
  • we offer a pleasant ambience in our facilities.

At our [pasta]werk®, you can watch live through our transparent production facility how we make our own pasta from wheat semolina from a mill in the region and water from the Upper Rhine Plain. You can then enjoy it in all the refectories and cafeterias of the Studierendenwerk Karlsruhe, and not just in one version!

We are creative for you and can come up with the most diverse pasta variations! Boredom on your plate? Not on yours! From spaghetti to rilli, via Maultaschen and ravioli, we make many more variations. Of course, spaetzle, knöpfle or gnocchi are also represented.

Through our production using selected ingredients, naturally including regional products, we can achieve a high quality for your pasta and create our recipes entirely to your taste. And last but not least, we do a lot for our environment. Because we produce our own pasta, we avoid unnecessary packaging and delivery trips.

Here you can get a virtual tour into our production at the [pasta]werk®.

We make sure to buy regional and predominantly seasonal goods as much as possible. Especially with fresh produce, regionality and short transport routes are indispensable in order to be able to offer particularly fresh products. When buying animal products, it is very important to us that the animals are kept in a manner appropriate to their species. In addition, we only use goods that do not contain any genetically modified organisms (GMOs) according to the new EU regulation (foodstuffs with a GMO content of more than 0.9% must be labelled).
Healthy and tasty food - mensaVital!
Under the mensaVital brand, we offer you dishes on the vegan line in the dining hall am Adenauerring that are prepared with natural ingredients without flavour enhancers, are particularly gentle on vitamins and are low in fat.

The concept behind mensaVital.
"Students need a light and balanced diet!" That's why a consortium of several East German student unions developed the "mensaVital" menu line. Under the mensaVital brand, many student unions throughout Germany now offer meals that stimulate the body, mind and taste buds in equal measure - perfect for staying mentally fit and full of energy throughout the working and studying day. Carefully composed and nutritionally balanced recipes create a creative, wholesome menu that is characterised above all by the vitamin-preserving preparation of natural ingredients. An interdisciplinary team consisting of chefs, dieticians, dieticians and ecotrophologists regularly works on the further development of the menu line.

mensaVital stands for:
  • nutritionally balanced composition of ingredients,
  • vitamin-preserving and low-fat preparation,
  • use of high-quality fats and oils,
  • contribution to "5 a day" (5 portions of fruit and vegetables a day),
  • careful food selection (whole grain products, legumes, nuts, lean meat, colourful vegetables),
  • daily offer of fish, meat, vegan and vegetarian dishes in balanced proportions,
  • Refrain from fried and breaded foods,
  • avoidance of highly processed foods,
  • fresh and natural ingredients,
  • avoidance of flavourings and taste enhancers,
  • use of fresh herbs,
  • creative recipes and
  • combination of regional and international cooking influences.

For more information, visit www.mensavital.de.