From the moment students enter the restaurant, they enter an aesthetically lively and well-cared-for space where we want them to feel calm, exposed to meaningful relationships (both with the food and with their classmates) and stimuli to eat well and in a varied way, always with respect for others, for the food and for coexistence.

The culinary experience that students have in our school restaurants is part of their well-being at school and as individuals.

We have created a context rich in nutrients, colours and flavours so that eating is not just about nourishing the stomach but also nourishing relationships and the soul.

After the work of a multidisciplinary team (made up of architects, nutritionists, pedagogues, etc.), we have a menu based on the Harvard Plate model whereby the pupils have a balanced main course that is complete enough for them, but is complemented by two islands with varied dishes (based on raw vegetables, etc.) so that they have everything they need to feel good during the day.

All food is prepared on site by a large kitchen team (including a chef and two professional cooks) who provide all students and staff with a complete and balanced menu each day. 

In addition, different breads, fruit and water are provided every day to ensure that they are properly nourished.