School Cafeteria

Healthy, well-balanced meals play a key role in the overall wellbeing and motivation of our students. Our kitchen prepares food that is both nourishing and satisfying, so that students leave the dining hall full and content. Every day, we offer two main dishes, two soups and a generous buffet menu — all made from high-quality, fresh and mostly local ingredients. In addition to lunch, we also prepare morning and afternoon snacks for students. At Open Gate, our menus are designed to be nutritious, varied and, above all, delicious.

Our daily offer includes:

  • One main dish always available in a vegetarian option

  • A salad bar stocked with fresh vegetables and a wide range of sides

  • Fresh fruit and dairy products

  • Drinks to support proper hydration

  • Regularly featured sweet dishes and meals inspired by international cuisine

Take a look at the current MENU for this week (in Czech).

Quality and an Individual Approach

We place great emphasis on freshness and variety. We source meat and vegetables from regional suppliers, and our weekly menus are planned with a focus on seasonality and balance. Just as in our teaching, we respect the individual needs of students in the school dining hall as well. They do not need to order meals in advance — they choose directly on site, depending on what they feel like that day.

Student nutrition is overseen by an experienced team of chefs led by Dining Hall Manager Filip Váša. Thanks to his extensive experience and open approach, he is able to accommodate various special dietary requirements, including gluten-free, lactose-free and other specific diets.

Filip Váša – Dining Hall Manager

Filip Váša has spent more than twenty years in the world of gastronomy. He began his career as a cook, gradually worked his way up to head chef and later became an operations and restaurant manager, overseeing restaurant and hotel kitchens.

At Open Gate, he brings his expertise to the daily operation of the school dining hall, ensuring that the meals served are balanced, varied and tailored to the nutritional needs of students — while still tasting great. His goal is to offer children and young people healthy, flavourful food and to inspire in them an appreciation for quality dining.

All-Day Dining

Boarding students living in the dormitories are provided with meals throughout the entire day — from Monday breakfast to Friday lunch:

  • Breakfast (7:00–8:30) – buffet with a wide selection
  • Morning snack (9:50–10:15) – buffet
  • Lunch (12:30–13:30) – choice of two main dishes and two soups, plus hot and cold buffets and salads
  • Afternoon snack (15:00–16:00) – buffet
  • Dinner (18:00–18:50) – one main dish plus a salad bar
  • Second dinner – baguettes or sandwiches to take back to the dormitories