Enhanced safety protocols for food preparation and handling

Frequent cleaning and disinfection of all areas and contact surfaces

Kitchen and restaurant staff must wear protective equipment

Buffet food separated by partitions

Capacity adapted to prescribed social distancing

Possibility of dining on open terraces (A'la carte hotel Ilirija)

  • Food safety system based on the principles of the HACCP system
  • Locally grown seasonal foods prepared and served in a healthy way
  • Kitchen and restaurant staff must wear protective equipment (mask, gloves) when working
  • Buffet food is separated by partitions and served by kitchen staff
  • Possibility of dining on open terraces (A'la carte hotel Ilirija)
  • Disinfection of tables after each guest
  • Tablecloths and paper menus removed from tables
  • Use of table mats that are changed and disinfected after each guest
  • Use of QR codes instead of menus or plasticized menus that are disinfected after each use
  • To avoid repeated use, salt and pepper utensils and oil and vinegar are removed from each table, it is recommended that the guest take the previously disinfected utensils from the side table.
  • In a'la carte restaurants, salt and pepper accessories and oil and vinegar are brought by the waiter
  • Tables inside the restaurant are set apart to ensure social distance between the guests.
  • Frequent cleaning and disinfection of common areas
  • Disinfection site at the entrance to the restaurant and in the restaurant
  • Guests of the restaurant and bar are required to wear a protective mask until consuming food and drink (except on open terraces)