We are perfectly prepared to follow the current guidelines of national institutions responsible for health protection - the Minister of Health and the Chief Sanitary Inspector.
The hotel has 10 rooms, which means no large population centers, thus limiting the spread of any infection. Thanks to this, you spend your leisure time not only in an intimate but also safe atmosphere.
At the whole hotel is required to wear face mask.
Guests have access to dispensers with antibacterial gel. They are available in main hall, at the main entrance to the Hotel, at the reception and also at the entrance to the restaurant.
RECEPTION
- Hand disinfection at the entrance. On request, we provide a contactless thermometer
- Hotel staff have protective masks / helmets, gloves.
- Regular every max. 1 h disinfection of doors, door handles, handrails, terminals, room cards, couches, armchairs, etc. in the hotel lobby.
- Quick check-in process. Only one guest at the reception.
ROOMS
- Cleaning of the room takes place only at the request of the guests
- Each room is ventilated and subjected to professional air purification from allergens, viruses and bacteria (CleanAir), through filtration and air saturation with active ions.
- We have introduced additional room cleaning procedures, including effective disinfection of toilets, fittings, furniture, door handles, remote controls, etc.
RESTAURANT
- For the greater comfort of our guests, we have reduced the number of tables available in the restaurant.
- Pre-booking for specific tables for a specific time.
- We serve our own internal catering directly to the room (room service at no extra charge), thus ensuring contact-free delivery of meals and drinks.
- After each guest, thorough disinfection of chairs, tables, trays, menu cards, replacement of tablecloths, tableware, etc.
OTHERS
- Regular disinfection of equipment and facilities for personnel
- Regular monitoring of the PROCEDURE by the management staff
- Supply only from proven wholesalers that meet the requirements of the Minister of Health and the Chief Sanitary Inspector.
- As far as possible - 3-day quarantine of packaging and products
- Preparation of meals in accordance with the recommendations and under the control of Sanitary Inspector.
