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gastronomy Accessible for people with impaired mobility Restaurant "Templiners" im Seminaris SeeHotel

An der Pirschheide 40
14471 Potsdam
Phone

0331-9090100

www.​seminaris.​de/​hotels/​seminaris-seehotel-potsdam/​gastronomie.​html
potsdam@​seminaris.​de
Gastronomy Wheelchair users Gastronomy for allergy sufferers
Restaurant with regional specialities and view of the Templin lake. A large buffet offers culinary variety for breakfast, lunch and dinner.

For water tourists, the hotel's own jetty with guest berth is available for a visit to the restaurant.

Opening Hours

Monday 12:00h - 20:30h
Tuesday 12:00h - 20:30h
Wednesday 12:00h - 20:30h
Thursday 12:00h - 20:30h
Friday 12:00h - 20:30h
Saturday 12:00h - 20:30h
Sunday/Holiday 12:00h - 20:30h
Frühstücksbuffet täglich von 6:30 Uhr bis 10:30 Uhr

t Information for guests with reduced mobility

Short description

  • 9 designated disabled parking spaces available
  • Access to the building: stepless
  • Restaurant on the ground floor infinitely accessible
  • Guest toilet for guests with restricted mobility, infinitely variable. Door width: 93 cm, movement area in front of WC: >150 cm x 144 cm, right: 67 cm x 108 cm, left: 81 cm x >150 cm, handles available

    car parking spaces

    • Number of designated disabled parking spaces near entrance 9
    • Comment 2 parking spaces near the entrance, 7 parking spaces in the underground garage

    Access to the plant (indoor area)

    • stepless access
    • Entrance door passage width 93 cm
    • Comment: Access via double door from the terrace additionally possible. Contact staff if necessary.

    Access to the plant (outdoor area)

    • stepless access
    • Comment: Access to the terrace via double wing door. Contact staff if necessary.

    tables

    • Number of indoor tables that can be driven under (minimum legroom 67cm x 30cm, maximum table height 85cm) 12
    • Number of outdoor tables that can be driven under (minimum legroom 67cm x 30cm, maximum table height 85cm) 16
    • Comment Terrace is used by both restaurants.

    guest toilet

    • Door width to sanitary room 93 cm
    • Width of the narrowest of all doors, corridors and passages to be used: 93 cm
    • Door does not open into the sanitary room
    • Length of the movement area in front of the washbasin >150 cm
    • Width of the movement area in front of the washbasin 144 cm
    • Depth of the washbasin underride (67 cm high) 48 cm
    • Upper edge of washbasin (armrest surface) from floor 85 cm
    • 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 144 cm
    • Length of movement area to the right of the WC bowl 67 cm
    • Width of the movement area to the right of the WC bowl 108 cm
    • Length of the movement area to the left of the toilet bowl 81 cm
    • Width of the movement area to the left of the toilet bowl 150 cm
    • Hand grips next to the WC on the right and left side available
    • Height (top edge) of handles 88 cm
    • The handles protrude over the front edge of the toilet bowl by 30 cm
    • Distance between handholds 70 cm
    • Both handles can be folded up and locked in the folded up position
    • Seat height of toilet bowl (upper edge of toilet seat) 47 cm
    • Emergency call available
    • Comment: Emergency cord ends at 105 cm above the floor

    Access to conference and event rooms

    • stepless access

    Professional competence/ Service

    • Information about further barrier-free offers in the region can be made available.
    • Information on barrier-free arrival and departure by public transport can be provided.
    • Transfer or pick-up from the station/bus stop etc. is possible.

    Collection of data

    • Researcher (Institution) Tourism Academy Brandenburg
    • Date of data collection 01.07.2015
    • 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 1,000 metres.
    • When furnishing the house, care is taken to use low-pollutant or non-polluting equipment.
    • The house is furnished without odour-intensive and allergenic plants.
    • During cleaning and care, care is taken to use mild, neutral, biodegradable cleaners, no solvents are used.
    • Complete operation is smoke-free
    • There are non-smoking areas in the company
    • Comment The whole hotel is a non-smoking area.

    pet allergy sufferers

    • There are no animals on the holding or in its immediate vicinity
    • The bringing along of animals is prohibited
    • Comment guide dogs are allowed in the restaurant.

    pollen allergy sufferers

    • There is always up-to-date information available about the seasonal course of the pollen flight in the region.

    house dust mite allergy sufferers

    • There are no open furniture or shelves, upholstered furniture and curtains made of thick types of fabric.
    • The restaurant is equipped with a short pile carpet, which is vacuumed daily.
    • The restaurant is equipped with a smooth floor, which is wiped daily with a damp cloth.

    mold allergy sufferers

    • It is regularly shock ventilated.
    • Air conditioning systems (if installed) are checked according to manufacturer's guidelines and the filters are changed regularly.

    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.
    • Organic food is offered
    • Food free of flavour enhancers is offered
    • Gluten-free food is offered
    • Free food is offered from major allergens
    • Kosher food is offered
    • 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.
    • Contact details for relevant contacts in the region are 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
    • Date of data collection 01.07.2015
    • The data presented here are verified data