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  • Storchen


    Massnahmen und Schutzkonzept

Keeping groups of guests apart / keeping distance

• The curfew from 23:00 to 06:00 in the respective outlets is strictly observed.
• A maximum of 4 guests are allowed per table and group of guests in catering establishments and bars, with the exception of families with children.
• Dance halls and discotheques will remain closed until further notice.
• The head of department or deputy controls the minimum distance of 1.5 meters between the guests.
• A distance of 1.5 metres must be maintained between the groups of guests to the front and side "shoulder-to-shoulder" and to the rear "back-to-back" a 1.5-metre distance from table edge to table edge. If the distances cannot be maintained, partition walls are used.
• Consumption of any kind may only be taken sitting down.
• The groups of guests must not be mixed, i.e. they arrive at the same time or are known to each other.
• Waiting guests keep a distance of 1.5 meters, floor markings in the waiting area are mandatory.


• When queuing in front of the take-away premises, a distance of at least 1.5 metres must be observed.
• Guests are encouraged to use the disinfectant provided before entering the premises.
• The time guests spend in the guest room is reduced to a minimum.
• Employees and guests in the guest room must wear masks.
• Card payment is preferred.


• Events with more than 15 people are not permitted
• This does not apply to events with an audience. Here, the maximum number of persons is 50, however, a maximum of 1/3 of the room capacity may be reached.
• Events with an audience in the outdoor area may take place with a maximum of 100 people, but the number of people may not exceed the maximum capacity of the area of 1/3.
• Basically, the same measures apply as in restaurants and bars.


• Table settings are changed after each guest
• For cleaning work, single-use wipes are preferably used. If textile wipes are in use, they must be changed regularly, but at least twice a day (at shift change).
• The following items are cleaned and disinfected after each guest contact:
- Table surface, armrest, card terminal, menu cards, trays, menus (only brought on request)
• Surfaces and objects (e.g. work surfaces, keyboards, cash registers, telephones, clothes hangers) are regularly cleaned with a professional cleaning or disinfecting solution, especially when used in common.
• Door handles, lift buttons, stair railings, coffee machines, used kitchen appliances and other working materials used by several people are regularly cleaned or disinfected professionally - depending on use, but at least once a day.
• Regular airing (at least 4 times a day for 10 minutes)
• Guest linen, tablecloth or similar is replaced after each contact with guests

Personal data

• Contact details must be collected from all guests, with the exception of children who are present with their parents. The data collection is done via QR code, the data is stored for 14 days and then completely deleted.
• First name, surname, telephone number, e-mail postcode, date and time of entry and exit from the catering business are recorded.
• For events of all kinds, the establishment does not have to record contact details if the organiser of the event assures that a guest list has been recorded. The organiser does not have to hand over the guest list to the operator. The establishment records the organiser's contact details. 
• The company provides a form / contact card or QR code for entering contact details.
• The company will use the data exclusively for the stated purpose.
• The company keeps the data for 14 days and destroys them completely after that.
• The cantonal medical service may request the contact details if it deems it necessary.


• Contactless payment is preferred
• The contact person for occupational safety (safety officer of the company) checks the implementation of the measures
• "The protection concept for the hospitality industry under Covid-19" is the basis for this internal form and is available at all times in the individual outlets.

The Living Circle – is a hand-picked group of first-class hotels and restaurants in incomparably beautiful locations, run by dedicated hosts. Rice, vegetables, fruit and a whole array of exquisite products – including wine, of course – is whisked fresh from our own farms directly to your table. That is how we define luxury. That is The Living Circle – luxury hotels fed by nature.

Discover The Living Circle website