The application of HACCP principles aim to achieve the following: control over all steps of the procurement of raw material to processing and serving guests; Conduct a risk analysis and establish a control system that is based on preventive measures rather than on an analysis of the finished product; Develop, implement and maintain all necessary actions in accordance with the HACCP principles in all phases of planning every step; Maintain a high level of hygiene of staff, work space and equipment; Be and remain a representative example of the tourist offer of the town of Banja Luka

The application of HACCP principles aim to achieve the following: control over all steps of the procurement of raw material to processing and serving guests; Conduct a risk analysis and establish a control system that is based on preventive measures rather than on an analysis of the finished product; Develop, implement and maintain all necessary actions in accordance with the HACCP principles in all phases of planning every step; Maintain a high level of hygiene of staff, work space and equipment; Be and remain a representative example of the tourist offer of the town of Banja Luka

In the kitchen preparing various types of dishes, some of which are part of the product at high risk, and is crucial to their preparation in our kitchen to be controlled at every step, from choosing the most trusted supplier of control at the reception, through the preparation and serving our guests

In the kitchen preparing various types of dishes, some of which are part of the product at high risk, and is crucial to their preparation in our kitchen to be controlled at every step, from choosing the most trusted supplier of control at the reception, through the preparation and serving our guests

The task of management is constantly ensuring the necessary resources for the smooth operation of all employees in order to guarantee the health safety products to our hotel. Management is aware of the obligation to comply with all legal requirements and regulations relating to the safety of food and beverages are prepared and served in our restaurant and bar. To provide uniformity of procedures and the high quality of work, administration committed itself to the introduction and implementation of internationally recognized codes for food safety based on HACCP principles.

In the kitchen preparing various types of dishes, some of which are part of the product at high risk, and is crucial to their preparation in our kitchen to be controlled at every step, from choosing the most trusted supplier of control at the reception, through the preparation and serving our guests

The application of HACCP principles aim to achieve the following: control over all steps of the procurement of raw material to processing and serving guests; Conduct a risk analysis and establish a control system that is based on preventive measures rather than on an analysis of the finished product; Develop, implement and maintain all necessary actions in accordance with the HACCP principles in all phases of planning every step; Maintain a high level of hygiene of staff, work space and equipment; Be and remain a representative example of the tourist offer of the town of Banja Luka

The hotel is situated on the bank of the Vrbas River near the town bridge and provides a peaceful atmosphere and pleasant holiday. It is only a few hundred meters from the heart of the city center. On the other bank of the Vrbas River is located in the fortress “Kastel” which is one of the must-see sights and symbols of Banja Luka.