The safety and well-being of our guests and members is a priority for ESTAMPA. The configuration of our boutique hotels, private houses, with few rooms, the necessary staff, added to the sanitary measures that each hotel applies, provide a guarantee of safety for your stay.
a) You will be greeted by one of our managers who will comply with the protocol of distancing that corresponds to a distance greater than 1m.
b) You will be given the keys to the room after disinfection and explanation of all the measures taken.
c) Digital concierge via whatsapp is added.
a) Public areas will be treated with hospital grade disinfectants on a daily basis, as well as cleaning and scrubbing of exterior areas.
b) As a rule, decorative elements that do not comply with the new cleaning protocol, such as cushions, will be removed.
a) Detailed daily cleaning practices (door handles, shower, etc.) with hospital grade disinfectants or through backpack fumigation are added to the rooms.
b) Cleaning and laundering of towels and bed linens will be daily. Washing at high temperatures with soap and then ironing.
c) At the time of check out, a thorough cleaning with hospital grade disinfectants will be performed and the room will be left free of reservations for 24 hrs.
Service personnel, contact with guests and with each other:
a) Only Estampa personnel will be allowed to enter the house, suppliers and others will be attended from outside.
b) All the personnel will comply with the protocol of distancing that corresponds to a distance greater than 1 m. They will obligatorily use gloves and nasobuco.
c) Masks and gloves will be available for guest use.
d) The furniture will be rearranged to allow more space according to the distance measures.
e) Wipes, disinfectant gel or bleach will be available for guest use.
f) Hand disinfection protocol will be in place in entrance areas.
a) Guests may order breakfast or any other service in their room or in the areas of the house designated for this purpose with the required distancing and protection measures.
b) We will carry out self-inspection of food safety standards and periodically will be carried out by government health inspectors.
c) The personnel in charge of food handling are being trained on safe food preparation and food service practices.
d) The dishes used will be the traditional ones which will be scrubbed with hospital grade disinfectant and bleach.