Allergens

Foods and products that may cause allergies or intolerances are marked on the menu with the matching number from this list (EU Regulation 1169/2011, Annex II):

1. Gluten – Cereals containing gluten: wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof.
2. Crustaceans – Crustaceans and products thereof.
3. Eggs – Eggs and products thereof.
4. Fish – Fish and products thereof.
5. Peanuts – Peanuts and products thereof.
6. Soy – Soybeans and products thereof.
7. Milk – Milk and products thereof (including dairy products).
8. Nuts – Almonds, hazelnuts, walnuts, Brazil nuts, pistachios, macadamia nuts and products thereof.
9. Celery – Celery and products thereof.
10. Mustard – Mustard and products thereof.
11. Sesame – Sesame seeds and products thereof.
12. Sulphites – Sulphur dioxide and sulphites at concentrations above 10 mg/kg or 10 mg/litre expressed as total SO₂, for products as offered ready for consumption or reconstituted according to the manufacturer’s instructions.
13. Lupin – Lupin and products thereof.
14. Molluscs – Molluscs and products thereof.

If you know you have a food allergy or intolerance, please tell our staff: they have been informed and trained on how to handle these cases.

Foods made from products frozen at source are marked with an asterisk (*).

Allergens – legal framework. EU Regulation No 1169/2011 on the provision of food information to consumers was published on 22 November 2011.

All food is prepared in the same building, so potential cross-contamination cannot be avoided, even for foods whose recipe does not contain the allergen.

Fresh and/or frozen ingredients may be used depending on the season and availability.

A member of our staff is available for any further information, including showing the relevant documentation, recipes, original ingredient labels and our suppliers’ data sheets.

The Management