Weekly meal menu
Week by week, day by day. Our dietitian plans the menu; our kitchen is inside the school and cooks fresh every morning.
Breakfast
- White cheese
- olives
- tomato
- cucumber
- whole-grain bread
- milk
Lunch
- Lentil soup
- chicken with vegetables
- bulgur pilaf
- yoghurt
Afternoon snack
- Apple
- oat cookie
- ayran
Breakfast
- Boiled egg
- kashar cheese
- sliced veg
- molasses-tahini
- bread
- linden tea
Lunch
- Ezogelin soup
- baked meatballs
- mashed potato
- ayran
Afternoon snack
- Banana
- cheese pide
- milk
Breakfast
- Menemen
- white cheese
- olives
- bread
- milk
Lunch
- Yoghurt soup
- green beans in olive oil
- rice
- cacık
Afternoon snack
- Tangerine
- home-made cake
- linden tea
Breakfast
- Curd cheese
- olives
- carrot
- whole-grain bread
- milk
Lunch
- Tomato soup
- baked sea bass
- vegetable bulgur
- salad
Afternoon snack
- Pear
- rusks
- ayran
Breakfast
- Home-made pancakes
- banana
- yoghurt
- milk
Lunch
- Tarhana soup
- chickpeas with meat
- rice
- yoghurt
Afternoon snack
- Orange
- rice pudding
| Monday2 November | Tuesday3 November | Wednesday4 November | Thursday5 November | Friday6 November | |
|---|---|---|---|---|---|
| Breakfast09:00 | White cheese, olives, tomato, cucumber, whole-grain bread, milk | Boiled egg, kashar cheese, sliced veg, molasses-tahini, bread, linden tea | Menemen, white cheese, olives, bread, milk | Curd cheese, olives, carrot, whole-grain bread, milk | Home-made pancakes, banana, yoghurt, milk |
| Lunch12:00 | Lentil soup, chicken with vegetables, bulgur pilaf, yoghurt | Ezogelin soup, baked meatballs, mashed potato, ayran | Yoghurt soup, green beans in olive oil, rice, cacık | Tomato soup, baked sea bass, vegetable bulgur, salad | Tarhana soup, chickpeas with meat, rice, yoghurt |
| Afternoon snack15:00 | Apple, oat cookie, ayran | Banana, cheese pide, milk | Tangerine, home-made cake, linden tea | Pear, rusks, ayran | Orange, rice pudding |
Seda Karaca, RD
School dietitian
- Degree
- Hacettepe University, Nutrition and Dietetics
- Experience
- 11 years, 6 in early years
Every month she meets parents in a small group and answers questions about picky eaters, allergies and what to cook at home.
What goes on the plate, and what doesn’t?
Seasonal and local
We buy fruit and vegetables twice a week from the same growers at the Kadıköy market. No tomatoes on the winter menu, no cabbage in summer.
An allergen chart for every child
We take allergy and diet information at enrolment. Each allergic child’s plate is prepared separately and labelled with their name; the class teacher knows the list too.
No added sugar
Fruit instead of jam at breakfast, a home-made cookie instead of packaged snacks in the afternoon. Birthday cake is the exception.
Join us for breakfast one morning
Tour the school, see the classrooms and the garden, meet the teachers. Visits are on weekdays at 10:00 or 15:30 and take about 45 minutes.