Allergen Labelling in Restaurants: A Guide for Owners
Published 26 October 2026 · 7 min read
A restaurant must give guests information about the presence of any of the 14 allergens in every dish it serves. This follows from Regulation (EU) No 1169/2011, which also applies to non-prepacked food. The information can be written (menu, board, leaflet) or oral, but the guest must be able to get it easily and reliably. Check the detailed national rules with the competent supervisory authorities.
What Regulation 1169/2011 requires
Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers requires allergen information for all foods, not just prepacked ones. Two provisions matter for businesses:
- Annex II contains the list of substances and products causing allergies or intolerances (the 14 allergens).
- Article 44 covers non-prepacked food, including dishes prepared and served in restaurants. Allergen information is mandatory, and member states may decide how it is provided.
An overview of the allergens is in the 14 EU allergens.
Which allergens you must declare
The duty applies to dishes that contain the following ingredients or products made from them:
- cereals containing gluten (wheat, rye, barley, oats, spelt, khorasan wheat),
- crustaceans,
- eggs,
- fish,
- peanuts,
- soy,
- milk (including lactose),
- tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, macadamia nuts, pistachios),
- celery,
- mustard,
- sesame,
- sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/l),
- lupin,
- molluscs.
The duty also applies to allergens that are part of ingredients: sauces, dressings, spice blends, stock cubes or breadcrumbs. You therefore need to know the composition of every raw material, not just the finished dish.
In writing or orally?
The regulation leaves the way of providing the information to member states. There are two approaches:
| Method | What it looks like | What to watch for |
|---|---|---|
| In writing | allergens next to each dish on the menu, a board, a leaflet, an allergen matrix | keeping it current when a recipe changes, legibility |
| Orally | staff tell the guest on request | the information must be accurate and verifiable, and it must be clear that guests need to ask |
Oral information is riskier, because it is easily lost or distorted. If you rely on it, the guest should see a clear notice on the menu or in the premises that allergen information is provided by the staff. Written labelling is more reliable and can be demonstrated.
For the specific requirements on how to provide information in Slovakia, check with the State Veterinary and Food Administration (ŠVPS) or the relevant regional public health authority (RÚVZ). It is not wise to rely on the rules of another country.
How to do it in practice
1. Keep a record of recipes
For every dish, write down all the ingredients, including semi-finished products, sauces and dressings. For ready-made ingredients, read the labels, because allergens in them must be highlighted. Update the record whenever you change a supplier or a recipe.
2. Create an allergen matrix
A matrix is a table: dishes in the rows, the 14 allergens in the columns. It helps staff answer quickly and accurately. It can also serve as the basis for the menu.
3. Label the menu
The most common approach is to give allergen numbers next to each dish. On Slovak menus the allergens are usually marked with the numbers 1 to 14 next to the name of the dish, and the same applies to the daily lunch menu ("denné menu") and the specials. Add a legend so the guest knows what each number means. A foreign guest may not know the numbering system, so add a description in words too (ideally in English as well).
4. Tell guests that they can ask
Put a sentence on the menu, for example "Allergen information is provided by our staff. If you have an allergy, tell us when you order." That way guests know they can ask, and the answer does not take them by surprise.
5. Train your staff
Staff must know:
- what allergens are and how they differ from intolerance,
- where to find the current allergen matrix,
- that if they do not know, they must not guess. The right answer is "I will check with the kitchen",
- how to pass information about an allergy from the floor to the kitchen,
- that cross-contamination is a real risk, not a formality.
Repeat the training when new employees start and when the menu changes.
The most common mistakes
- Outdated information. The menu has not changed but the supplier has. When an ingredient changes, the allergen matrix must be updated too.
- Relying on memory. The cook "knows" what is in the sauce, but a colleague covering for them does not.
- An unknown ingredient in a semi-finished product. A ready-made sauce, spice blend or breadcrumb coating may contain allergens that you cannot see in the recipe.
- A promise that cannot be kept. "Gluten-free" or "nut-free" said just to be safe, without separate preparation.
- Forgotten daily offer. Lunch menus and specials of the day are labelled in the same way as the permanent menu.
What to do when a guest asks
- Listen to exactly what the guest is allergic to.
- Check the allergen matrix or ask the kitchen. Do not answer from memory.
- If you are in doubt, say so and offer an alternative.
- Pass the information to the kitchen and mark the order.
- Hand the dish to the guest in person so it does not get mixed up.
More from the guest's point of view is in How to ask about allergens in a restaurant.
Cross-contamination and "may contain traces"
The legal duty applies to the ingredients of a dish. In practice, though, a guest with an allergy also needs to know whether the dish is prepared on a shared surface or in shared oil. If you can only promise limited measures, say so truthfully. Do not use words such as "safe" or "guaranteed free of" if you cannot prove it. Traces in prepacked products are covered in May contain traces. For gluten-free dishes, see also Gluten-free cooking in restaurant kitchens.
How allergen numbers are used on a menu
Slovak menus normally mark allergens with the numbers 1 to 14 next to the dish name. The order of the numbers usually follows the order in Annex II of the regulation, but that is a habit, not an obligation, so the legend must always be included. More in Allergen numbers on menus.
How AvoiDino can help
Guests with allergies set their allergens in AvoiDino and filter for the dishes that match their filter. If your dishes have their allergens clearly recorded, it helps guests find your restaurant. AvoiDino does not replace your duty to inform guests, or the conversation with your staff.
Frequently asked questions
Does a restaurant have to declare allergens?
Yes. Regulation (EU) No 1169/2011 requires information about the presence of the 14 allergens for non-prepacked food as well, meaning dishes in a restaurant. The way the information is provided is set by national rules.
Is it enough to inform guests orally?
Oral information may be allowed if national rules permit it. It is riskier, however, and the guest must know to ask. Check the specific requirements with ŠVPS or RÚVZ.
Do I also have to state "may contain traces"?
The regulation does not require you to state the possible unintentional presence of allergens. If a guest needs to know about the risk of cross-contamination, tell them truthfully how the dish is prepared.
Who has to be trained?
Everyone who comes into contact with orders and food preparation: both front of house and kitchen. It is important that they know where to find current information and how to pass it on.
Where can I find the exact Slovak requirements?
Contact the State Veterinary and Food Administration (ŠVPS) or the relevant regional public health authority (RÚVZ). They can answer questions about your premises.
Sources
- Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, Annex II (list of allergens) and Article 44 (non-prepacked food).
- State Veterinary and Food Administration of the Slovak Republic (ŠVPS), regional public health authorities (RÚVZ): information for food business operators.
This information is general and does not replace medical advice. If you have an allergy, always check the ingredients with the staff. This is not legal advice; check current requirements with ŠVPS or RÚVZ.