The 30-strong team at St. Vinzenz Service GmbH takes care of the physical well-being of patients and staff. The focus is on sustainable, regionally produced and grown food.

Employees of the hospital's canteen kitchen work on the food conveyor belt and fill the plates.

Fresh and regional

The dishes are prepared fresh and seasonally every day, with a focus on reducing salt and avoiding artificial preservatives and flavourings. The flavour is refined with fresh herbs.

Healthy cuisine

Diverse menu design

A variety of diets are available for special nutritional requirements, adapted to gastroenterological, metabolic, protein and consistency requirements as well as intolerances and allergies.

On admission to hospital, the attending physicians will assign a diet that meets the patient 's personal needs. Together with trained menu and service assistants, you can choose from different dishes every day.

Kitchen manager of Service GmbH

Chef

Erich Waldner

+43 5442 600

office@krankenhaus-zams.at