Baltic Sea Culinary Routes common criteria

Common criteria of catering establishment (incl. accommodation establishment food provider):

• The catering establishment is officially registered.
• Menu of catering establishment is partly based on traditional dishes/drinks and on each country food traditions and culture.
• The indicative criterion: Menu is available also in English or in common-used foreign language (depending on country location).
• Preparing food catering establishment prefers the use of local raw materials (possibly through cooperation with local farmers/producers).
• Dishes in the menu of catering establishment are fresh and locally prepared (handmade and homemade).
• Dishes in the menu of catering establishment are seasonal and/or regional.
• Serving staff (incl. owner, manager, waiter, etc.) of catering establishment is aware of the origin, traditionality, recipe, preparation method, etc. of food and are able to share this story with visitors.
• Dishes in the menu of catering establishment are served in most eventful ways.
• Catering establishment follows hospitable service principles.
• Information about the services of catering establishment is available on the Internet (e.g. on the website or in social network).
• Visitors can possibly buy local products (e.g. food souvenirs) on the spot.