About us
Claus Events is ideal for all your business events, from meetings, seminars, lunch or dinner to a product presentation or a trade fair. Over the years Claus has developed into a trendsetting venue for business and private events.
Venue Details
Amenities
- Business center
- Casino
- Furniture
- Internet access
- Lighting
- Onsite restaurant
- Space (private)
- Table linens
- Wheelchair accessible
- Dance floor
- Staging area
- Alcohol allowed
- Onsite catering
- Business center
- Casino
- Furniture
- Internet access
- Lighting
- Onsite restaurant
- Space (private)
- Table linens
- Wheelchair accessible
- Dance floor
- Staging area
- Alcohol allowed
- Onsite catering
Meeting rooms
Meeting rooms
Meeting space
Name | Room size | Ceiling height | Max capacity | U-Shape | Banquet rounds | Theater | Classroom | Boardroom | Crescent rounds (Cabaret) |
|---|---|---|---|---|---|---|---|---|---|
The Patio | 4,305.6 sq. ft. - | - | 450 | 52 | 220 | 400 | - | - | 120 |
The Farmhouse | 1,614.6 sq. ft. - | - | 120 | 30 | 60 | 80 | - | - | 40 |
IJzeren Frits | 60 sq. ft. - | - | 50 | 20 | 10 | 30 | - | - | 24 |
Claus Bowling | 5,382.0 sq. ft. - | - | 120 | - | - | - | - | - | - |
BARRACA Rodizio Grill & Bar | 3,767.4 sq. ft. - | - | - | - | - | - | - | - | - |
Room 1 (Courtyard) | 882 sq. ft. 39.4 x 23 sq. ft. | 11.2 ft. | 110 | 26 | 52 | 110 | 48 | - | - |
Room 2 (Courtyard) | 430 sq. ft. 23 x 19.7 sq. ft. | 11.2 ft. | 40 | 14 | 28 | 40 | 16 | - | - |
Room 1 + 2 (Courtyard) | 1,313 sq. ft. 59.1 x 23 sq. ft. | 11.2 ft. | 150 | 40 | 80 | 150 | 72 | - | - |
Room 3 (Courtyard) | 430 sq. ft. 23 x 19.7 sq. ft. | 11.2 ft. | 40 | 14 | 28 | 40 | 16 | - | - |
Guest rooms
Location
Getting Here
Local Attractions
Claus Events Frequently Asked Questions
Explore frequently asked questions from the Claus Events regarding Health and Safety, Sustainability, and Diversity and Inclusion.
Sustainable Practices
Diversity and Inclusion
Health and Safety
Please explain, if applicable, the carbon offsetting options you offer to corporations.
Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to sustainability and social impact goals and initiatives.
Has your hotel taken steps to reduce single-use plastics, such as removing plastic straws (except upon request for guests with disabilities), stirrers and cotton buds? If yes, please provide detail as to the steps you have taken to reduce single use plastics?
Does your hotel generate (onsite) or purchase (offsite) renewable energy (beyond your utility's standard offerings)? If yes, please describe your practices for generating or purchasing renewable energy.
Does your hotel engage in activities to protect & restore the natural environment in which it is located (i.e. trees planted, coral reef restored, etc.)?
What measures are in place to allow for social distancing in fitness centers (e.g. equipment configuration, staggered usage times)? If no fitness center, please put N/A.
Has the fitness room cleaning routine been adjusted/increased? If yes, what new measures are included? If no fitness center, please put N/A.
Will your hotel be imposing any additional fees for cleaning services? If yes, please specify those fees.
Are specific cleaning/disinfection routines in place for pillows, duvets and their covers, headboard, bathrobe etc.? If yes, please describe.
Does the property limit number of guests in restaurant, bar, or dining areas due to COVID19 or other pandemics? If yes, please provide details of how restaurant, bar, or dining areas limits capacity? If no restaurant or bar, please put N/A.
Has the public bathroom cleaning routine been adjusted/increased? If yes, what new measures are included?
Please include a link to your public report on community impact if applicable.
Please provide any other comments you wish to make regarding your efforts/initiatives to obtain certification in these programs.
Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to diversity, equity, and inclusion.
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