We have improved the cleanliness of the kitchen and restaurant hall and always clean all surfaces densely.
Our instructions and clear reminders of hygiene practices at each service point. Where possible, we have installed drop protectors for service points. We have increased the range of options to include more. For now, we avoid offering foods that require more people to touch (e.g. cut bread, breakfast buffet).
We prefer mobile payment methods and cards.
We have limited the number of customer seats so that the safety gap is also realized when dining, and we hope that customers will adhere to the number of people per table.
We only come to work healthy and use the necessary personal protective equipment when preparing food and serving you.
Up-to-date information on restaurant opening hours, the menu and possible special arrangements can always be found on the restaurants’ own websites.