The EU Food Information Regulation (FIC, Regulation 1169/2011 — in Germany "LMIV") obliges restaurants to inform guests about the 14 main allergens in their food and drinks — for non-prepacked food either in writing, electronically, or verbally backed by written documentation. Wrong or missing labelling risks fines and, in the worst case, liability for health damage. Done well, allergen information is a service plus that builds trust.
| # | Allergen | Often hides in |
|---|---|---|
| 1 | Cereals containing gluten | bread, breading, sauce thickeners, beer |
| 2 | Crustaceans | prawns, stocks, Asian sauces |
| 3 | Eggs | pasta, mayonnaise, breading, desserts |
| 4 | Fish | Worcestershire sauce, Caesar dressing, stocks |
| 5 | Peanuts | curries, sauces, desserts, frying fat |
| 6 | Soybeans | soy sauce, tofu, baked goods, margarine |
| 7 | Milk (incl. lactose) | butter, cream sauces, desserts, breading |
| 8 | Tree nuts | pesto, desserts, muesli, salad toppings |
| 9 | Celery | mirepoix, stocks, spice mixes |
| 10 | Mustard | dressings, marinades, condiment sauces |
| 11 | Sesame | burger buns, hummus, Asian dishes |
| 12 | Sulphur dioxide/sulphites (> 10 mg/kg) | wine, dried fruit, vinegar |
| 13 | Lupin | gluten-free baked goods, meat substitutes |
| 14 | Molluscs | mussels, oyster sauce, seafood mixes |
Three honest answers — the rating appears instantly.
As of mid-2026, not legal advice. National implementation rules apply; your local food-safety authority has the final word.
Only as a visible notice combined with verbal information backed by written documentation that can be produced on request (including to authorities). The sentence alone, without a basis, is not sufficient.
Yes, as a separate duty: preservatives, colourings, sweeteners etc. as menu footnotes. In practice, allergens and additives are usually combined in one labelling system.
Fines up to five figures depending on severity; civil and criminal liability in case of health damage. Usually costlier: the reputational damage — an allergic emergency in-house is an avoidable risk.
Same law, pragmatic solution: daily menu with allergen codes from the recipe database; at the buffet, signs per dish or a displayed overview. With frequently changing dishes, a digital solution shows its strength.