Regional and smart

Monday:       12:00 p.m. – 9:00 p.m.
​Tuesday:     ​  Closed
​Wednesday: Closed
​Thursday:     12:00 p.m. – 9:00 p.m.
​Friday:           ​12:00 p.m. – 9:00 p.m.
​Saturday:      ​12:00 p.m. – 9:00 p.m.
​Sunday:        ​ 12:00 p.m. – 9:00 p.m.

Allergens are proteins that can trigger allergic reactions in allergy sufferers even in the smallest amounts. Allergens are found in foods, among other things. Every allergy sufferer reacts differently to contact with allergens. Symptoms such as skin irritation, swelling, but also shortness of breath or allergic shock can be the result and in the most severe cases can lead to death. However, this happens only rarely.

Allergens are mentioned if the designated substances or products made from them are contained as an ingredient in the final product. Despite careful production of our dishes may contain traces of other substances in addition to the designated ingredients, which are
used in the production process in the kitchen.

The following main allergens and all products made from them are subject to mandatory labeling:

    1. cereals containing gluten e.g. wheat, barley, rye, oats, spelt.
    2. crustaceans and crustacean products
    3. eggs and egg products
    4. fish and fish products
    5. peanuts and peanut products
    6. soy and soy products
    7. milk and milk products, lactose
    8. nuts, e.g. almonds, nuts, pistachios
    9. tuber vegetables e.g. celery, celery products
   10. mustard and mustard products
   11. sesame seeds and sesame seed products
   12. sulfur dioxide and sulfites in a concentration of more than 10 mg/kg or 10 mg/l, indicated as SO2
   13. lupine and lupine products
   14. molluscs and products thereof
   15. root vegetables, e.g. carrots
   16. citrus fruits