The restaurant staff knows carbohydrate conscious food and customers with diabetes can count on the discretion of the staff and adjustments of the food when required. Bread or another small snack is provided during the aperitif or starter to reduce the risk of hypoglycemia (low sugar level). The customer receives a heads up if there are potential kitchen problems that will cause a meal to be served later, where an additional snack can be served (in consultation with the chef) to regulate the sugar levels. There is at least 1 calculated dessert on the menu.
Dishes are prepared according to traditional recipes. Quality is set at first place here.