List of Different Meals at the Mess Hall
Here is a menu available to students and teachers at the dining hall. If a meal is consumed by a recommended character, his/her motivation level will improve. More items will be added once the game is available on July 26th.
Full Menu
| Name of Menu | Menu Description | Materials Required | Enjoyed By |
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| Small Fish Skewers | Made by grilling skewered Airmid gobies. With a muddy flavor and dry texture, this dish is beloved by few. |
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| Saghert and Cream | A baked confection with Noa fruit cream and a currant reduction, often enjoyed as a dessert at family gatherings. |
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| Sweet Bun Trio | Traditional pastries from Faerghus, known for their subtle sweetness. The dough is made with eggs and sugar. |
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| Pheasant Roast with Berry Sauce | Well-roasted Fodlan pheasant drizzled with a berry reduction sauce |
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| Peach Sorbet | A sorbet made with thin slices of magically frozen peach, dusted with bean flour. |
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| Beast Meat Teppanyaki | A dish that tastes like wilderness. Thick slices of meat covered with Noa fruit and grilled on a hotplate |
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| Pickled Rabbit Skewers | Hunks of rabbit meat are pickled in bacchus, skewered, and roasted over an open flame to create this flavorful dish |
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| Daphnel Stew | Minced poultry and onions boiled with salt. The simple recipe lets high-quality ingredients speak for themselves. |
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| Gronder Meat Skewers | Fatty hunks of Gronder fox cooked slowly on skewers. The meat is magically aged for a full flavor. |
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| Derdriu-Style Fried Pheasant | Pheasant meat is pounded flat and fried. Can be served as a sort of sandwich, with cheese between two strips of meat. |
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| Vegetable Pasta Salad | Pasta with a blend of fresh vegetables from various regions of Fódlan. This popular dish sells out almost instantly. |
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| Onion Gratin Soup | Onions stewed with white trout and baked with a layer of cheese on top. Will warm you up from the inside out. |
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| Country-Style Red Turnip Plate | A balanced meal including red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic. |
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| Vegetable Stir-Fry | A dish of dried tomatoes, cabbage, chickpeas, and other vegetables, stir-fried with eggs. Nutritious and very filling. |
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| Grilled Herring | Herring caught off the coast of Albinea, shredded and grilled in an earthenware pot with sliced turnips. |
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| Fish and Bean Soup | A soup made by simmering white trout and chickpeas. A simple yet wholesome dish. |
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| Fruit and Herring Tart | A baked tart with stewed herring and Noa fruit mixed into the batter. Popular in Enbarr, the Imperial Capital. |
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| Fisherman’s Bounty | Freshly-caught fish are cut into chunks and stewed together to make this hearty dish. |
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| Fish Sandwich | A simple dish. Airmid pike is pickled in vinegar and served with cabbage between two slices of bread. |
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| Two-Fish Saute | Two types of fish are cut into strips and sauteed in butter. This lavish meal hails from Embarr, the Imperial Capital. |
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| Bourgeois Pike | A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles. |
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| Sautéed Jerky | Jerky aged in the monastery and sautéed for a delightfully salty flavor. A perfect snack to go with your favorite drink. |
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| Spicy Fish and Turnip Stew | Spicy stew made with Teutates loach and turnips. The monastery’s unique recipe features spices from Dagda. |
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| Sweet and Salty Whitefish Sauté | Whitefish is coated in spices and sautéed with dried tomatoes to bring out an addictive salty-sweet flavor. |
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| Super-Spicy Fish Dango | A light snack, popular in the Empire. Small, spicy balls of fried dough packed with white trout and dried tomato. |
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| Sautéed Pheasant and Eggs | Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed spices. Invention of a certain noble. |
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| Garreg Mach Meat Pie | A crispy-brown pie packed with tomatoes, cheese, and tender chunks of meat. |
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| Cheesy Verona Stew | A rich dish consisting of verona and sautéed Teutates loach. These ingredients are boiled and served with two kinds of melted cheese. |
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| Pickled Seafood and Vegetables | A Dagdan dish of raw fish and turnips pickled in a vinegar-based seasoning liquid. Rarely eaten in Fodlan. |
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| Gautier Cheese Gratin | A gratin of bird meat topped with heaps of Gautier cheese, which is famous for its low fat content. It has a unique flavor. |
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| Cabbage and Herring Stew | Cabbage and Albinean herring stewed whole. The fish guts lend this hearty dish a superbly bitter kick. |
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| Scrambled Eggs with Vegetables | Fried eggs mixed with tomatoes, cabbage, and chickpeas along with other vegetables and legumes. A highly nutritious dish. |
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| Fish Sandwich |
A simple dish. Airmid pike is pickled in vinegar and served with cabbage between two slices of bread. | Coming Soon | Coming Soon |
| Country-Style Red Turnip Plate | A balanced meal including red turnip and verona stew, red turnip salad, and sautéed red turnip with garlic. | Coming Soon | Coming Soon |
| Bourgeois Pike | A gourmet fish dish with Airmid pike, vegetables, and a sprinkle of expensive spices. Popular among nobles. | Coming Soon | Coming Soon |
| Fried Crayfish | Fried and breaded Caledonian crayfish. Looks much tastier than it actually is. | Coming Soon | Coming Soon |
Today’s Special Events
| Name of Event | Meal Required | Event Description |
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| Faculty & Knight Mixer | Spicy Fish and Turnip Stew | A special menu of mature flavors for professors and knights. Effects are enhanced when dining with professors and knights. |
| Bonding Bites | Saghert and Cream | A special menu to bring professors and students together. Effects are enhanced when dining with students from your own house. |
| Sweet-Tooth Week | Peach Sorbet | During this joyous week, dine on scrumptious sweets imported from all across Fodlan. Effects are enhanced for those who love sweets. |
| Fish Bounty Festival | Fish Sandwich | A festival in the dining hall with plenty of fresh fish for all to enjoy. Effects are enhanced when dining a fish enthusiast. |
| Hunting Festival | Derdriu-Style Fried Pheasant | A festival in the dining hall featuring meats from practically every region. Effects are enhanced when dining with a meat enthusiast. |
| Head Chef Challenge | To Be Determined | A dish created for the head chef’s challenge, using unknown ingredients. Luck will decide whether it’s delicious or disastrous. |
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