Substances or products that cause allergies or intolerances
Food Allergens

Dear customers, we invite you to inform the dining room staff of the need to consume foods free of certain allergenic substances before ordering. The allergenic substances present in the dishes are indicated with the corresponding numbers listed below, in order to facilitate identification before ordering. During preparations in the kitchen, accidental contamination cannot be ruled out, therefore the dishes may contain traces of the following allergenic substances listed in the EU Reg. 1169/11 Annex.
Food allergens are indicated in the menu with the following numbers

 

1. Cereals containing gluten |  Cereals containing gluten and products
wheat, rye, barley, oats, spelt, kamutthereof (wheat, rye, barley, oats, spelt, kamut)​

2. Crustaceans and shellfish products |Crustaceans and crustacean products

3. Eggs and egg products |Eggs and egg products

4. Fish and fish products |Fish and fish productsexcept for:
fish gelatin used as a support for vitamin or carotenoid preparations;
gelatin or isinglass used as a clarifying agent in beer and wine.

5. Peanuts and peanut products |Peanuts and peanut products

6. Soy and soy products | Soy and soy products

7. Milk and milk-based products (including lactose) |Milk and milk products

8. Nuts |Nuts and products
namely: almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, walnuts
thereof (almonds, hazelnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts)

9. Celery and celery products |  Celery and celery products

10. Mustard and mustard products |Mustard and mustard products

11. Sesame seeds and sesame seed products |Sesame seeds and sesame products

12. Sulfur dioxide and sulphites |Sulphites in concentrations

13. Lupines and lupine products |Lupines and products

14. Shellfish and shellfish products |Molluscs and mollusc products