Attention to detail
A pinch of this, a soupcon of that... cookery is an artform that requires great dedication. Our chefs work with great meticulousness and passion.
When composing our meals, we make sure that fresh, seasonal and healthy products from the local region are used. The support of nature is part of our philosophy – you can taste it.
We will be glad to accommodate your wishes and desires.
The team led by our head chef Tim Foller sets store in fresh, regional and seasonal products and prepares all dishes freshly. Our guests can taste the difference and show their appreciation.
With this service, the Waldkliniken Eisenberg are also breaking new ground in the field of nutrition and are thus departing from the mainstream. This is another building block in which hospital management has consciously invested in the interest of achieving high patient satisfaction at Eisenberg. While other institutions try to save money on catering, the Waldkliniken spend around three times as much as other hospitals on food purchases.
This is achieved without additional cost to the patient, and yet with added value in the area of a healthy diet.
Our nutrition experts choose the foods carefully and give preference to ingredients from the local region. This starts with breakfast rolls that are delivered crisp and fresh by the local baker here in Eisenberg every morning.
Likewise, we set store in regional and top-class suppliers for vegetables, meat, cereal products and many other foods.
The reason: If you eat well, you feel well – and you’ll get well more quickly. And what we eat not only influences the body, but also the mind.
Here you can choose your meals from several varied and tasty menu suggestions. We do everything we can to ensure that a healthy and balanced diet promotes your well-being and gives you all the energy that you need to get well again.
The fine art of cooking
She is one of Germany’s best-known chefs: Sarah Wiener. Book author, TV star, gourmet, farmer. And our cookery expert!
Together with our chefs, Sarah Wiener is developing a new form of hospital cuisine specifically for the Waldkliniken Eisenberg. Fresh and regional ingredients play the leading role.
She is a successful TV chef, runs a catering company and several restaurants. The German-Austrian Sarah Wiener is a tough woman with ideals, who worked her way up from the very bottom to the top. Today, she is not only a chef who pays attention to a healthy diet, but she also communicates values in dealing with foodstuffs, living beings and nature.
Growing up in Vienna, she dropped out of school at the age of 17, in order to hitchhike across Europe. She earned a living doing occasional jobs until she moved to Berlin at the age of 24, where she lived on social welfare with her son.
She started jobbing as a waitress and worked in the kitchen of a Kreuzberg restaurant that belonged to her father. After these first steps in gastronomy, her career gradually took off. She built up a catering company and supplied film crews with a mobile kitchen. In 1999, Sarah Wiener opened her own restaurant in Berlin. Further cafés and restaurants followed.
Since her first TV appearances in 2004 in the ARD docusoap “Adventure 1900 – Life at the manor”, Sarah Wiener has become a TV star and up to today is a popular guest in cookery programmes and shows in German TV.
The great passion of the German-Austrian is cookery. Above all, she makes sure that fresh and regional ingredients are used. Just how important this subject is for her can be seen in her non-profit Sarah Wiener Foundation, which she established in 2007 and in which she fights “For healthy children and something healthy to eat”.
The core of the foundation’s work is practical nutrition education– with the vision of a world in which all people feed themselves responsibly, diversely and with enjoyment – starting in childhood and regardless of social background. Although she starts with children, that is just the beginning. “We are living here in a luxury society, and yet most people are malnourished,” she says. So, she spreads her knowledge about the preparation, origin and diversity of foodstuffs – from which the guests of the Waldkliniken Eisenberg will also benefit in future.
- As far as possible, use foodstuffs that are in their natural state and unprocessed and originate from regional organic farming.
- Integrate healthy fats into your dietary plan – many vitamins are fat-soluble and cannot otherwise be absorbed by the body.
- Use fresh fruit and vegetables as a source of roughage, vitamins, minerals and enzymes.
- Drink sufficient liquids – at least two litres per day.
- Some foods have a pain-relieving or anti-inflammatory effect. Try to integrate them into your dietary plan. Examples of this are: olive oil, chilli peppers, linseed oil, fish, vegetables, fruit, cocoa, soya beans, cashews, nuts, dairy products and oats.
- Watch out for foodstuffs that contain iron, selenium, zinc, iodine, secondary plant compounds as well as vitamins C/D/E/A, in order to strengthen your immune system.
- Restrict your consumption of alcohol, lemonade, white flower, sugar, fried food, convenience food and products with additives, or do without them completely