Excellencies of the Season
Raw materials / Products blast chilled on site
Some fresh food of animal origin and fishery products served raw undergo blast chilling to ensure quality and safety, as described in the HACCP Plan pursuant to Reg. EC 852/04, and Reg. EC 853/04.
Before ordering, customers are invited to inform staff about the need to eat food not containing specific allergens.
All preparations may contain traces of nuts and gluten.
List of Allergens for which there is an obligation to indicate on the label, Annex III bis (Directive 2003/89 / EC and subsequent amendments)
- A Eggs
- B Fish
- C Milk and derivatives
- D Celery
- E Mollusks
- F Soy
- G Gluten
- H Nuts
- I Sesame
- J Peanuts
- K Shellfish
- L Sulphur dioxide and sulphites
- M Lupins
- N Mustard
Some products may be treated with abatement techniques to ensure the healthiness of the food.
* Indicates products chilled with negative temperatures, before purchase.