The Studierendenwerk Hamburg runs 13 cafeterias, 10 cafés and 6 café shops at various university locations around Hamburg. Visit us on site and enjoy our breakfasts, lunches, snacks and specialty coffees.
The opening hours of the individual cafeterias, cafés and café shops are tailored to the needs of the students and staff at the various university locations.
The Studierendenwerk Hamburg cafeterias and cafés offer a wide range of meals and snacks. You can find the latest overview of all meals, with information on additives/allergens and prices, on the menu of your cafeteria/café.
Your opinion is very important to us! We welcome your praise or criticism. Please use our online questionnaire.
Our cafeterias and cafés offer great value for all budgets. The respective prices for students, staff and guests are based on the food categories.
Distributing and displaying information at the cafeterias, cafés and café shops run by the Studierendenwerk Hamburg generally requires approval. We offer the various student committees a platform for passing on information to students at Hamburg universities. Your AStA (student committee) can provide you with a relevant distributor pass. Distributing/displaying commercial advertising without permission is expressly prohibited. If you’re not sure whether you’re allowed to display your information, send an email to email@example.com.
Children aged 12 and under can eat at our cafeterias free of charge upon presentation of the YoungsterCard. To take advantage of the parents must be enrolled students at the universities serviced by us.
Our cafeterias provide high chairs for children, and the Campus cafeteria also has a play area. All desserts and cakes are also made alcohol-free so that the little ones can also have a nibble.
The Philosophenturm cafeteria is open on Saturdays from 8am to 2.30pm.
All cafeterias serve food suitable for vegans. Vegan meals are marked with a symbol on the menus.
Many of our cafeterias and cafés offer Fair-trade coffee and coffee specialities. The products bearing the Fair-trade seal have been grown based on social, economic and ecological sustainability criteria.
Every Wednesday is Climate Day at all cafeterias. On this day, we only serve “Klimateller” dishes with food made using processes which do not cause high greenhouse gas emissions.
We do not use any products requiring labelling for genetically modified organisms (GMO) according to EU law. Our suppliers are obliged to sign a guarantee stating that no GMOs are supplied to the Student Union.
We label additives and ingredients that may have an allergenic or intolerance trigger effect according to the Food Information Regulation. The additives and allergens are identified by digits on the daily menu, posters and price tags. In each case a key to the digits can be found directly beneath the daily menu or as posters in the cafeterias and cafés.
Essentially every food can trigger an allergy. We label the 14 major most
prevalent allergens, which at 90% trigger the bulk of allergies and
intolerances and which are subject to labelling according to the Food
In addition to the foodstuff allergens, the declarable additives are
listed as digits directly on the daily menu. Furthermore, we use symbols as a
point of reference e.g. to label the types of meat. Since the number of
customers who are lactose intolerant is high, we label the dishes that contain
no lactose with the symbol “lactose-free”.
Here is a listing for your convenience…
We only name the 14 declarable allergens according to the Food Information Regulation if they are used as a direct ingredient in a dish. Possible traces, in other words unintentional contamination of a dish by the named allergens regrettably is not avoidable in our operations and labelling of this does not occur.
All products that find their way into our operations have been declared as untainted by the manufacturer. We take over this declaration in our merchandise management thereby facilitating an accurate declaration when it comes to the recipes/formulas of our dishes. All goods in our operations are manufactured on the basis of recipes/formulas that are strictly adhered to. The entire kitchen staff periodically receives training with regards to the Food Information Regulation. Additionally working with allergenic foods is defined by means of a special allergy management protocol for all process stages. Despite all the measures taken there still exists the risk of allergen cross-contamination at all process stages and we are unable to prevent the unwanted transfer of allergens completely. It is for this reason that you will not find any dishes that are 100% allergen-free in our operations.
In principle all foodstuffs possess structures that can trigger allergies. The 14 most prevalent allergens are identified and within the large range of dishes we offer there are definitely combinable menu components that are manufactured without these 14 declarable allergens. Measures are implemented to reduce the risk of allergen cross-contamination at all process stages within the framework of our allergy management protocol and good manufacturing practice. Even so, we cannot prevent the unwanted transfer of allergens completely. It is for this reason that you will not find any dishes that are 100% allergen-free in our operations.
We feed up to 20,000 guests at our canteens every day, so it’s sometimes unavoidable to use certain ready-prepared products. When selecting these products, however, we make sure they contain as few additives as possible. Our purchases department is also constantly looking for new additive-free alternatives.
Based on the provisions of the Health Claim Ordinance, we are unfortunately unable to state the number of calories contained in our food.
The prices of our food are the same for all public university canteens. The prices and price ranges for hot dishes are established in consultation with representatives from the student body and the universities. The dishes are also calculated based on item use.
As we produce up to 20,000 meals a day, we have to make set portion sizes, to ensure there is something left for the last customer. However, it is possible to have a second serve of sides on request.
All establishments run by the Student Union, except for the Stellingen and Geomatikum cafeterias, are wheelchair-accessible. They are barrier-free, and the Studierendenhaus cafeteria has an elevator. Upon request, food can be brought to your table at all our cafeterias and cafés. Please ask the staff.
The management has long-time experience in planning menus. But suddenly more customers come and the food sells out, because we produce new meals every day. If a meal is sold out, we always offer an alternative. For the purposes of sustainability, we don’t want to waste too much food. So we cannot always offer our full menu right until closing time, because it would mean having to produce a large surplus every day, some of which would be wasted at the end of the day.