How to Ask About Allergens in a Restaurant

Published 24 October 2026 · 4 min read

Allergen labelling on a menu can be incomplete, out of date or missing altogether. The most reliable approach is to ask directly. Here is a routine that saves time and stress, at home or when travelling.

Before you order

  1. Say it right at the start. Not only when you order. The staff then know the kitchen needs to be checked too.
  2. Say exactly what it is. For a kitchen, there is a big difference between "I don't like gluten", "I have an intolerance" and "I have coeliac disease". There is no need to explain at length, but be specific.
  3. Mention cross-contamination if it matters to you: shared chopping boards, knives, frying oil, toasters.

Questions worth asking

  • "Does this dish contain [allergen]? Have you also checked the sauce or dressing?"
  • "Is it prepared on a separate board or in its own oil?"
  • "Is the recipe the same as always, or has something changed today?"
  • "Can I see the list of allergens or the ingredients?"

A good sign is when the staff check with the cook instead of answering off the top of their head. A bad sign is a quick "that's fine, no problem" without anyone looking.

On Slovak menus, allergens are often given as numbers next to each dish. They usually follow the order of the 14 EU allergens (see The 14 EU food allergens), but that is only a convention and a menu may use its own legend. Do not rely on the numbers alone. Check the legend and ask the staff to confirm.

What if the staff are unsure

  • Ask for the cook or the shift manager.
  • Ask for a simpler dish with fewer ingredients.
  • If you do not feel safe, it is fine not to order or to leave.

Phrases to use

  • "I have a food allergy to peanuts. Is this dish safe for me?"
  • "I have coeliac disease. I need a completely gluten-free meal, including no cross-contamination."
  • "Does this contain milk, eggs or nuts?"
  • "Can you check with the chef, please?"

Tip: learn the name of your allergen and the words for "allergy" and "free from" in the local language. For Slovak and other languages, see How to explain your allergy in Slovak and other languages.

Things to watch out for

  • The recipe can change depending on the supplier or the day.
  • "Gluten-free" on a menu does not always mean the kitchen prevents contamination.
  • The wording "may contain traces" is not regulated uniformly.

How AvoiDino can help

In AvoiDino you set your allergens and find restaurants and dishes that match your filter. In the menu scanner, AI flags dishes whose description does not match your filter (always labelled as AI). Treat it as a way to narrow down your choice. When you order, always ask the staff.

Frequently asked questions

When should I tell the staff about my allergy?

Right at the start, not only when you order. Then they know the kitchen has to be checked as well.

Is it enough to say "I can't eat gluten"?

It is better to be specific. A preference, an intolerance and coeliac disease mean very different things for a kitchen, and cross-contamination matters most in the last case.

What are good and bad signs in the answer?

A good sign is when the staff check with the cook. A quick "that's fine, no problem" without anyone looking is a bad sign.

What if the staff are not sure?

Ask for the cook or the shift manager, choose a simpler dish with fewer ingredients, or skip the meal. If you do not feel safe, it is fine to leave.

Can I rely on the allergen list on the menu?

Use it as a guide only. Menu labelling can be incomplete or out of date, and the recipe may change with the supplier or the day, so confirm it with the staff.

Sources

  • Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, Article 44 (allergen information for non-prepacked food).

This information is general and does not replace medical advice. If you have an allergy, always check the ingredients with the staff.