Exterior dining terrace reduced to 75 % occupancy with 2 metres space between tables

The interior dining area reduced to 40% occupancy with 2 metres space between tables

Maximum of 6 guests to an individual table allowed

Different hand sanitiser, hand-washing stations available for customers and staff

To avoid contagion, a QR code has been designed to download the menu dishes to the mobile phone

Bread offered and baked individually for each table

Communal condiments such as salt, pepper, oil and vinegar served in single use sachets

Guests can choose if they would prefer to pour their own wine

A protocol will be established so that customers can access the toilets in a safe way avoiding that they can be used by more than one person at a time.

All the workers will attend training programmes, in prevention of labor risks, specialized in Covid 19

In the kitchen área, staff will be provided with PPE protection elements, Permanent cleaning will be carried out throughout the day and working protocols in the preparations of dishes

Desinfection of all seats and tables and other hygienic measures after any customers use

Staff temperatures to be taken daily

All the staff will be provided with elements of protection in the facial area and so the customers feel as comfortable as posible