Vegetarian Restaurants and Allergies: Who They Suit

Vegetarian food contains no meat or fish, but it usually contains milk, eggs or both. That means it can help people allergic to fish, crustaceans and molluscs, but it is often unsuitable for milk and egg allergies. "Vegetarian" never means "allergen-free", so always check the ingredients and the preparation with the staff.

Vegetarian, vegan, lacto-ovo, pescatarian

These terms are often used interchangeably, but they mean different things. There is no single legal definition of them in the EU, so it is worth checking what a given restaurant means by each one.

Type of diet	What they eat	What they avoid
Lacto-ovo vegetarian	dairy, eggs, plant foods	meat, fish, seafood
Lacto vegetarian	dairy, plant foods	meat, fish, eggs
Ovo vegetarian	eggs, plant foods	meat, fish, dairy
Pescatarian (pesco-vegetarian)	fish, seafood, often dairy and eggs, plant foods	meat (poultry and mammals)
Vegan	plant foods only	all animal products

Pescatarianism is not considered strict vegetarianism because it includes fish. If you ask for a vegetarian dish in a restaurant, you will usually get the lacto-ovo version. With an allergy, it matters more to say clearly what you need than to rely on the label.

Who vegetarian restaurants suit

A vegetarian menu excludes meat and fish, and with them some animal-derived allergens.

• Fish allergy. Vegetarian food should not contain fish, but watch for hidden sources such as fish sauce or Worcestershire sauce (which contains anchovies). In a restaurant that also serves fish, cross-contamination is a risk.
• Crustacean and mollusc allergy. Vegetarian food should not contain them. Hidden sources can include shrimp paste or Asian sauces.
• Avoiding meat for other reasons. Ethical, health-related or religious.

None of this applies to a pescatarian diet, which includes fish and seafood.

Who vegetarian food does not suit

Milk allergy

Vegetarian cooking often relies on dairy. Cheese, cream, butter, yoghurt, curd cheese, whey and béchamel are all common. If you have a cow's milk protein allergy (CMPA), vegetarian food is not enough. You need dairy-free food, which in practice means something closer to vegan. Milk allergy and lactose intolerance are also two different problems (see Allergy, intolerance and coeliac disease).

Egg allergy

Eggs are common in omelettes, batters, pastries, desserts, pasta, mayonnaise and dressings. Many vegetarian dishes use them as a main ingredient. With an egg allergy, a lacto-ovo vegetarian diet is riskier than ordinary food that happens to be egg-free.

Soya, nut, sesame or gluten allergies

Vegetarian dishes often replace meat with soya, nuts, pulses, cheese or gluten. For people with these allergies, a vegetarian menu is not automatically safer than a regular one. The article Vegan restaurants and allergies covers this in more detail.

Hidden animal ingredients

Food that looks vegetarian can still contain animal ingredients. Some matter for people with allergies, others for people who avoid animal products on principle.

• Stock. Vegetable soups and sauces are sometimes made with meat or fish stock, or with a stock cube.
• Fish sauce and Worcestershire sauce. Found in Asian dishes, dressings and marinades. They contain fish or anchovies.
• Gelatine. Found in desserts, puddings, jellies, some cakes and sweets. It is made from animal tissue.
• Rennet. Some cheeses are made with animal rennet from calves' stomachs. It is usually not listed on a menu or in the ingredients, because it is a processing aid and is not one of the 14 allergens. For a vegetarian, though, it matters.
• Lard and tallow. Sometimes used for frying or in pastry.
• Anchovies. Hidden in Caesar dressing and in tapenade.
• Carmine (E120). A red colouring made from cochineal insects, which is a problem for vegetarians.
• Fining agents. Some wines and beers are clarified with gelatine or isinglass.

For someone with a milk or egg allergy, what matters is whether a dish contains milk or eggs, not whether it is "vegetarian". Under Regulation (EU) No 1169/2011, allergens must be highlighted in the ingredients list, and for non-prepacked food the information must be available to the customer. The full list of 14 allergens is in The 14 EU food allergens.

A fully vegetarian restaurant or a restaurant with vegetarian dishes

As with vegan food, it matters whether the whole business is vegetarian or simply has vegetarian dishes on the menu.

• Fully vegetarian restaurant. No meat or fish is handled there, so the risk of contamination is usually lower if you are allergic to fish, crustaceans or molluscs. Milk and eggs are everywhere, though, so the environment is a difficult one if you are allergic to them.
• Regular restaurant with vegetarian dishes. The vegetarian dish is cooked in the same kitchen as the meat and fish dishes. Shared oil, grills or pans can carry traces of allergens. With a serious fish allergy, picking a vegetarian dish from the menu is therefore not enough. You need to check the preparation as well.

Tips by type of allergy

• Fish, crustaceans, molluscs. Avoid dishes with Asian sauces, pastes and dressings unless you know what is in them. Ask about the stock and about a shared fryer.
• Milk. If you are allergic to milk and want a vegetarian dish, ask explicitly for it without dairy, including butter for frying and cream in the sauce. Expect that such a dish is practically vegan.
• Eggs. Ask about pasta, baked goods, mayonnaise and breaded foods. Even a "vegetable schnitzel" is often coated in egg.
• Several allergies at once. Mention all of them at the start. That narrows the choice to dishes the kitchen can realistically prepare.

What to ask in a restaurant

1. Is the dish vegetarian in the sense that it contains no meat or fish stock?
2. Does it contain milk, butter, cream, cheese, eggs or mayonnaise?
3. What is it prepared with, in what oil and on what board? Is it prepared alongside meat or fish?
4. Is there fish, anchovy or Worcestershire sauce in the sauce or dressing?
5. Can the cook confirm this, rather than the server answering from memory?

If you have an allergy, say it specifically: "I am allergic to fish. I would like a vegetarian dish without fish sauce, Worcestershire sauce or anchovies." For the full approach and ready-made phrases, see How to ask about allergens in a restaurant.

How AvoiDino can help

In AvoiDino you set your allergens and can filter dishes by vegetarian and vegan diet. The app helps you narrow down your options and find restaurants and dishes that match your filter. Treat it as an aid, not a guarantee. Always ask the staff when you order.

Frequently asked questions

Is vegetarian food safe with a milk allergy?

Not automatically. Vegetarian dishes often contain cheese, cream, butter or yoghurt. With a milk allergy, look for dishes that are explicitly dairy-free or vegan, and check the preparation too.

Is vegetarian food suitable with a fish allergy?

It can be, as it should not contain fish. But you need to ask about hidden sources such as fish sauce or Worcestershire sauce, and about cross-contamination if the restaurant also serves fish.

What is the difference between a vegetarian and a vegan?

A vegetarian does not eat meat or fish but may eat milk and eggs. A vegan avoids all animal products.

Does vegetarian food always contain eggs?

Not always, but often. Eggs are common in omelettes, batters, pasta, mayonnaise and desserts. With an allergy, always ask.

Is gelatine vegetarian?

No. Gelatine is made from animal tissue. It is found in desserts, jellies and some sweets.

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).
• Muraro A. et al.: EAACI Food Allergy and Anaphylaxis Guidelines. Allergy, 2014.

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