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Mensa Rüsselsheim

Food menu for the current week

Opening hours for the current week

Regular opening hours

Monday to Thursday 07:30 AM - 03:30 PM (hot meals 11:00 AM - 02:30 PM)
Friday 07:30 AM - 03:00 PM (hot meals 11:00 AM - 02:30 PM)
Saturday 12:00 PM - 02:00 PM
Monday to Thursday 07:30 AM - 03:30 PM (hot meals 11:00 AM - 02:30 PM)
Friday 07:30 AM - 03:00 PM (hot meals 11:00 AM - 02:30 PM)
Saturday 12:00 PM - 02:00 PM

Dienstag, 26. October
VeganPumpkin soup(F)

1,00 €

Beef sausage(2, 3, I, J)

w/ curry sauce (1, 3, 8, 9, A, F, I, J, A1) and french fries/chips

2,40 €

vegetarischGnocchi pesto(A, A1, F, G)

w/ vegetale sauce and one optional side dish

4,10 €

Warme Beilagen
Sättigungsbeilage
  • Vegetable rice (1)
  • French fries/chips
Gemüsebeilage
  • carrots
Desserts
Dessert
  • Apple sauce (3)
  • Fruit quark (1, G)
  • Peach yoghurt (G)
  • Chocolate pudding (F, G)
Salate
Salat
  • Couscous salad (A, A1)
  • mixed leaf lettuce
  • Carrot apple salad (3)
  • Pepper salad (3, 5, L)
  • Radish sticks
Mittwoch, 27. October
vegetarischPepper cream soup(G)

1,00 €

Breaded turkey escalope(A, A1)

w/ cream sauce (G) and one optional side dish

3,70 €

vegetarischGreen bean potato curry(J)

w/ french bread (A, G, A1, A3) and one optional side dish

2,80 €

Warme Beilagen
Sättigungsbeilage
  • Herbed rice
  • French fries/chips
  • Boiled potatoes (1)
Gemüsebeilage
  • Mushroom and leek vegetables (1, G)
Desserts
Dessert
  • Rice pudding (G)
  • Plain yoghurt (G)
  • Pistachios pudding (G, H, H7)
  • Red groats
Salate
Salat
  • Leaf lettuce
  • Egg salad (3, 5, 9, A, C, L, A1)
  • Sweet corn apple salad (3, 9, A, C, A1)
  • Young wax beans salad (1, 3, 5, L)
Donnerstag, 28. October
SchweinTrier-style bean soup(1, 2, G)

1,00 €

SchweinRindPea stew(2, I)

w/ Vienna sausage (2, 3, I) and hard roll (A, A1)

2,30 €

vegetarischKolbörek w/ spinach cheese filling(1, 2, A, A1, C, G)

w/ yoghurt dip (G) and one optional side dish

2,30 €

Warme Beilagen
Sättigungsbeilage
  • Bulgur (A, A1)
  • French fries/chips
Gemüsebeilage
  • Zucchini curry
Desserts
Dessert
  • Pineapple chunks
  • Pear quark (3, G)
  • Strawberry yoghurt (G)
  • Caramel pudding (G)
Salate
Salat
  • Coleslaw (2, C, G)
  • Endive salad
  • Mixed cabbage salad
  • Lentil salad (3, 5, L)
Freitag, 29. October
VeganCauliflower coconut soup

1,00 €

MSC-FischItalian gourmet filet(A, A1, D, G)

w/ spinach-tomato vegetables (G) and one optional side dish

4,40 €

VeganArgentine cereal pan-fry(A, A1)

w/ vegan sauce (A, F, A1) and one optional side dish

2,50 €

Warme Beilagen
Sättigungsbeilage
  • French fries/chips
  • Boiled potatoes (1)
Gemüsebeilage
  • Cream spinach (1, G)
Desserts
Dessert
  • Steamed apples (3)
  • Cherry yoghurt (G)
  • Pistachios pudding (G, H, H7)
  • Tiramisu quark (G)
Salate
Salat
  • Cauliflower salad
  • mixed leaf lettuce
  • Oriental couscous salad (A, A1)
  • Red cabbage salad (3, 5, L)
Montag, 01. November
vegetarischAlkoholMushroom cream soup(G, L)

1,00 €

AlkoholBoar sausage(I)

w/ beer sauce (A) Brussels sprouts (1) and one optional side dish

4,20 €

VeganPotato stew(1)

w/ Multi-grain roll (A, K, A1, A2, A3, A4) and one optional side dish

2,40 €

Warme Beilagen
Sättigungsbeilage
  • French fries/chips
  • Breaded dumpling cooked in a napkin (A, C, G, I, A1)
Gemüsebeilage
  • Brussels sprouts (1)
Desserts
Dessert
  • Apricot compote
  • Coffee cream (G)
  • Plum quark (3, G)
  • Vegan vanilla pudding (F)
Salate
Salat
  • Lamb's lettuce
  • Leek salad (9, A, C, G, L, A1)
  • Noodle salad w/ letscho (3, 5, 9, A, C, J, L, A1)
  • Celery-carrot salad (3, 5, I, L)
certification number MSC-C-51159
certification number MSC-C-51159

Subject to modifications

Overview of approved additives and allergens, wich require declaration

beef
beef
pork
pork
poultry
poultry
lamb
lamb
venison
venison
vegetarian
vegetarian
vegan
vegan
alcohol
alcohol
MSC-fish
MSC-fish
mensaVital
mensaVital

The displayed charges apply to students of Hessen. Employees and university guests pay a 1,60 € surcharge. Constant checks are kept on our corporations by a hygiene institute. We season with iodized salt.