La Cuisine Das Hotel- und Restaurantmagazin | PM Presse- und Mediaverlag GmbH | Stuttgart
Cuisine | La Cuisine | Lacuisine | Restaurantmagazin | PM Presse und Mediaverlag GmbH

La Cuisine | PM Presse- und Mediaverlag GmbH | Stuttgart | Aktuelles Magazin
  Current Magazine:
Salzburg & Region

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Hattenbühl 11

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Geschäftsführer Peter-Jens Geisler

Telephone: +49 - (0)711 - 82 666 33
Telefax: +49 - (0)711 - 82 666 88

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Registration number: HRB 18870

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Responsible for contents acc. to Sec. 55, para. 2 German Federal Broadcasting Agreement (RstV):
Peter-Jens Geisler
Hattenbühl 11

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The European Commission provides a platform for online dispute resolution (OS):
Please find our email in the impressum/legal notice.
We do not take part in online dispute resolutions at consumer arbitration boards.

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As service providers, we are liable for own contents of these websites according to Sec. 7, paragraph 1 German Telemedia Act (TMG). However, according to Sec. 8 to 10 German Telemedia Act (TMG), service providers are not obligated to permanently monitor submitted or stored information or to search for evidences that indicate illegal activities.
Legal obligations to removing information or to blocking the use of information remain unchallenged. In this case, liability is only possible at the time of knowledge about a specific violation of law. Illegal contents will be removed immediately at the time we get knowledge of them.

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Our offer includes links to external third party websites. We have no influence on the contents of those websites, therefore we cannot guarantee for those contents. Providers or administrators of linked websites are always responsible for their own contents.
The linked websites had been checked for possible violations of law at the time of the establishment of the link. Illegal contents were not detected at the time of the linking. A permanent monitoring of the contents of linked websites cannot be imposed without reasonable indications that there has been a violation of law. Illegal links will be removed immediately at the time we get knowledge of them.

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