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gastronomy Anna Amalia - Restaurant mit Seeterrasse

An der Pirschheide 41 (direkt am Templiner See)
14478 Potsdam
Phone

0331-96793616

www.​anna-amalia-restaurant.​de
info@​anna-amalia-restaurant.​de
Gastronomy Wheelchair users Gastronomy for allergy sufferers Provider with certification "Brandenburger Gastlichkeit" (Brandenburg Hospitality)
Our cosy restaurant is located directly on the shore of Lake Templin. Enjoy your stay at the crackling fireplace or on our wonderful terrace with lake view. Crunchy salads, fish dishes from matjes to zander and the delicious meat dishes do not make the choice easy for the demanding gourmet. Our venison dishes such as roast venison with mushrooms are always worth an order. Let us spoil you with regional and seasonal cuisine! We are also happy to look after family celebrations and travel groups.

Opening Hours

30.03.2019 - 31.12.2019
Monday 17:00h - 22:00h
Tuesday 17:00h - 22:00h
Thursday 17:00h - 22:00h
Friday 17:00h - 22:00h
Saturday 12:00h - 22:00h
Sunday/Holiday 12:00h - 22:00h
Feiertags ab 12:00 Uhr geƶffnet.

t Information for guests with reduced mobility

Short description

brief description
  • Guests with reduced mobility can park directly in front of the restaurant.
  • The road to the restaurant is paved.
  • Door width of barrier-free WC 90 cm, movement area in front of WC > 150 cm x > 150 cm
  • Right next to the WC > 150 cm x 95 cm, Left > 150 x 132 cm
  • Hand grips available on both sides
  • Conference rooms in the restaurant can be reached steplessly.

    car parking spaces

    • Comment Guests with reduced mobility can park directly in front of the restaurant.

    Access to the plant (indoor area)

    • stepless access
    • Entrance door passage width 106 cm
    • passage width of the narrowest of all other doors to be used 90 cm
    • Width of the narrowest of all other corridors and passages to be used 90 cm

    Access to the plant (outdoor area)

    • stepless access
    • Entrance door passage width 106 cm
    • passage width of the narrowest of all other doors to be used 106 cm
    • Passage width of the narrowest of all other corridors and passages to be used 106 cm
    • Comment: Access via fine plaster.

    tables

    • Number of indoor tables that can be driven under (minimum legroom 67cm x 30cm, maximum table height 85cm) 40
    • Number of outdoor tables that can be driven under (minimum legroom 67cm x 30cm, maximum table height 85cm) 20

    guest toilet

    • Width of the door to the sanitary room 90 cm
    • Width of the narrowest of all doors, corridors and passages to be used: 90 cm
    • Door does not open into the sanitary room
    • Length of the movement area in front of the washbasin 140 cm
    • Width of the movement area in front of the washbasin >150 cm
    • Depth of the washstand underride (at a height of 67 cm) 24 cm
    • Upper edge of washbasin (armrest surface) from floor 85 cm
    • no mirror above the washbasin, visible while sitting or standing
    • Length of the movement area in front of the toilet bowl >150 cm
    • Width of the movement area in front of the toilet bowl >150 cm
    • Length of the movement area to the right of the toilet bowl >150 cm
    • Width of the movement area to the right of the toilet bowl 95 cm
    • Length of the movement area to the left of the toilet bowl >150 cm
    • Width of the movement area to the left of the WC bowl 132 cm
    • Hand grips next to the WC on the right and left side available
    • Height (top edge) of the handles 82 cm
    • The handles protrude over the front edge of the toilet bowl by 6 cm
    • Distance between handholds 66 cm
    • Both handles can be folded up and locked in the folded up position
    • Seat height of toilet bowl (upper edge of toilet seat) 52 cm
    • Emergency call available

    Access to conference and event rooms

    • stepless access
    • Entrance door passage width 90 cm
    • Comment: Restaurant is converted into conference room.

    Professional competence/ Service

    • Information about further barrier-free offers in the region can be made available.
    • Transfer or pick-up from the station/bus stop etc. is possible.
    • Comment: Transfer (folding wheelchair) possible.

    Collection of data

    • Researcher (Institution) Tourism Academy Brandenburg
    • Date of data collection 19.03.2018
    • The data presented here are verified data

    t Information for guests with allergies and food intolerances

    General Information

    • The distance to the nearest pollutant emission source (factory, heating station, petrol station, etc.) is more than 4,000 metres.
    • When furnishing the house, care is taken to use low-pollutant or non-polluting equipment.
    • Complete operation is smoke-free

    pet allergy sufferers

    • There are no animals on the holding or in its immediate vicinity

    house dust mite allergy sufferers

    • The humidity in the restaurant is below 50 percent.
    • The restaurant is equipped with a smooth floor, which is wiped daily with a damp cloth.
    • Vacuum cleaners with HEPA filter are used.

    mold allergy sufferers

    • It is regularly shock ventilated.
    • There are no indoor plants on the farm or only hydroponic plants.

    Special nutritional requirements (breakfast buffet/hotel restaurant etc.)

    • Information on the ingredients of the food/meals used can be provided on request.
    • It is possible to arrange meals according to individual needs and quantities.
    • On request, snacks can also be served outside the scheduled meal times.
    • Food free of flavour enhancers is offered
    • Gluten-free food is offered
    • Free food is offered from major allergens
    • Lactose-free food is offered
    • Vegetarian food is offered
    • Vegan food is offered
    • Special information for guests with allergies/ food intolerances can be found on the menu/ buffet/ homepage.
    • On the menu/ buffet/ homepage you can find information about BE/ KE
    • On the menu/ buffet/ homepage you will find information about the alcohol content of the dishes.
    • On the menu/ buffet/ homepage you will find information that the staff is available to answer questions about allergies and food intolerances.

    Professional competence/service

    • Information about further offers suitable for allergy sufferers and guests with special nutritional needs in the region can be made available.
    • The kitchen staff (including temporary staff) is informed annually about allergen avoidance by an allergologically certified nutrition specialist.
    • All employees are informed about the company's orientation towards guests with allergies and incompatibilities and take this into account in their daily work.
    • A service and kitchen staff member is available at all times as a competent contact person in the company
    • There are employees in the company who have been trained for the target group.

    Collection of data

    • Researcher (Institution) Tourism Academy Brandenburg
    • The data presented here is a self-disclosure by the provider.
    • Date of self-disclosure 19.03.2018