Dinning experience at "Kantinetti" located in Witten

In the heart of Witten-Annen, the "Kantinetti" cafeteria is making waves with its innovative approach to daily meals. With a team of dedicated chefs, the cafeteria serves around 600 meals each day, many of which are delivered to local daycare centres and companies.

At the helm of the kitchen is Michael Smith, a chef who holds dual German and British citizenship. Smith, along with his team, offers a diverse menu that caters to various dietary needs. One of the key figures on the team is Mark Aitcheson, who joined the "Kantinetti" in 2018. Aitcheson brings a wealth of experience to the table, having previously prepared over 10,000 meals daily at the Community Hospital in Herdecke.

The menu at "Kantinetti" is a delightful mix of traditional and innovative dishes. For example, the meat or fish dish, which usually costs 8.90 euros, is sourced from a butcher in Dortmund. The vegetarian option, priced at 6.50 euros, is a popular bulgur au gratin. This vegetarian dish is a hearty combination of bulgur (cracked wheat), vegetables such as zucchini, bell peppers, onions, tomatoes, and beans, and comes with a side of hummus.

Aitcheson explains that the bulgur au gratin is a test of a midday meal, and it's already proving to be a hit among patrons. The cauliflower curry with red lentils, made with coconut milk to accommodate children with lactose intolerance, is another popular dish.

In an effort to promote healthier eating, Aitcheson has introduced changes to the menu. These changes include less home cooking, less meat, and more healthy, vegetarian, and vegan options. This shift has been well-received, with dishes like the cheese and vegetable schnitzel and the filled ravioli being among the most popular this week.

On Thursdays, the menu offers a hunter-style pork goulash with spiral noodles and wax bean salad, or a vegetarian alternative of a cheese and vegetable schnitzel. Fridays see the introduction of breaded cod with dill sauce, or alternatively, potato roesti with cream and salad.

Lukas Schlag, another chef at "Kantinetti", brings his expertise to the table. Schlag, who learned at House Kemnade, understands good meat and sources it from the butcher in Dortmund.

Mark Aitcheson's background in the Waldorf school also influences the cafeteria's approach to food. The emphasis is on fresh, nutritious meals that are both delicious and good for you. This approach, combined with the dedication of the "Kantinetti" team, makes for a lunchtime experience that's anything but ordinary.