The 14 allergens: list, EFET sign and menu
What every taverna, café and beach bar in Greece needs to know about allergens — plus a ready sign you can print today.
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The list of the 14 allergens
These are the 14 substances in Annex II of Regulation (EU) 1169/2011. You must inform guests about them.
- 1
Cereals containing gluten
Wheat, rye, barley, oats, spelt, khorasan
In Greek cuisine, e.g.: Bread, pies, moussaka and pastitsio (béchamel), orzo, breaded dishes
- 2
Crustaceans
Shrimp, prawns, crayfish, lobster, crab
In Greek cuisine, e.g.: Shrimp saganaki, shrimp pasta, lobster spaghetti
- 3
Eggs
Eggs and egg products
In Greek cuisine, e.g.: Avgolemono, béchamel, mayonnaise, galaktoboureko, fresh pasta
- 4
Fish
Fish and fish products
In Greek cuisine, e.g.: Taramosalata, cod with skordalia, anchovies, fish soup
- 5
Peanuts
Peanuts and peanut products
In Greek cuisine, e.g.: Desserts, ice cream, bar snacks, some sauces
- 6
Soybeans
Soy and soy products
In Greek cuisine, e.g.: Soy sauce, ready-made mixes, margarine, plant-based burgers
- 7
Milk
Milk and dairy products, including lactose
In Greek cuisine, e.g.: Tzatziki, feta, saganaki, tiropita, béchamel, rice pudding
- 8
Tree nuts
Almonds, walnuts, hazelnuts, cashews, pistachios, pecans
In Greek cuisine, e.g.: Baklava, walnut cake, almond sweets, skordalia with walnuts
- 9
Celery
Celery and celery products
In Greek cuisine, e.g.: Fasolada, soups, stocks, lamb with celery
- 10
Mustard
Mustard and mustard products
In Greek cuisine, e.g.: Salad dressings, marinades, burger sauces
- 11
Sesame
Sesame seeds and sesame products
In Greek cuisine, e.g.: Koulouri, tahini, halva, pasteli, sesame bread
- 12
Sulphur dioxide and sulphites
Above 10 mg/kg or 10 mg/l
In Greek cuisine, e.g.: Wine and retsina, vinegar, dried fruit (e.g. apricots)
- 13
Lupin
Lupin and lupin products
In Greek cuisine, e.g.: Gluten-free flours, some baked goods
- 14
Molluscs
Octopus, squid, cuttlefish, mussels, oysters, snails
In Greek cuisine, e.g.: Grilled octopus, fried calamari, cuttlefish with spinach, steamed mussels, snails
The dishes are examples. Every kitchen has its own recipe — check your ingredients, including sauces and ready-made products.
What EFET requires from a food business
Since 13 December 2014 every business serving non-prepacked food in Greece — restaurant, taverna, café, bakery, beach bar — must inform guests about the 14 allergens. EFET is the Hellenic Food Authority.
- 1
Written or electronic information
On the menu, on a label, on a sign, or in printed or electronic material that guests can easily see — before they order.
- 2
Verbally, only under three conditions
A sign in a visible place that refers guests to the staff, the same information available in writing or electronically, and trained staff who answer before the order, free of charge.
- 3
Greek is mandatory
The information must be in Greek. You may add other languages — for tourists it is almost essential.
- 4
Penalties
Missing information can lead to administrative penalties at an inspection. An undeclared allergen can lead to something much worse: a guest in hospital.
- Regulation (EU) 1169/2011 — EUR-Lex
- National measures for non-prepacked food — EFET (Greek)
- EFET circular 20303/22.12.2014 (Greek)
This page is for information only and is not legal advice. For your own case, ask EFET or your food safety consultant.
The allergen sign
If you also inform guests verbally, you need a sign where it can be seen — at the entrance, at the till or on the table. We made a ready one, based on EFET's guidance.
- A4, prints on any printer
- Greek and English on the same page
- With the list of the 14 allergens
- A second version with space for your menu's QR code
3 ways to show allergens on your menu
| Numbers on the paper menu | Separate allergen folder | Digital QR menu | |
|---|---|---|---|
| What guests see | Numbers 1–14 next to each dish | A folder or table at the till | Icons next to each dish |
| New dish or recipe change | Reprint | New page in the folder | Changes instantly |
| For tourists | Only the languages you printed | Usually Greek only | In the guest's language |
| Who looks it up | The guest, in the legend | The waiter, during the rush | The guest, alone, on their phone |
Allergens on every dish, in every guest's language
In Platoo you mark the allergens once for each dish. Guests scan the QR code and see them as icons next to the dish, in their own language.
- All 14 allergens, as icons on every dish
- In 11 languages, on every plan
- Recipe changed? The menu changes instantly
- Included in the Free plan too
Ready for an inspection?
- The ingredients of every dish are written down, including sauces and ready-made products.
- For every dish I know which of the 14 allergens it contains.
- Guests see the information before ordering — on the menu, in print or in the digital menu.
- If we also inform verbally, there is a sign in a visible place.
- Staff know what to answer and where to find the information.
- When a recipe changes, the information changes too.
Allergen questions
Is allergen information mandatory for restaurants in Greece?
Yes. Since 13 December 2014, under Regulation (EU) 1169/2011, every business serving non-prepacked food must inform guests about the 14 allergens. This covers restaurants, tavernas, cafés, bakeries, pastry shops and beach bars.
What are the 14 allergens?
Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs.
Do I have to list allergens next to every dish?
It is not the only way. The information can be on the menu, in a separate document, on a sign or in electronic form. What matters is that guests find it easily before ordering.
Is it enough for guests to ask the waiter?
Only if three things apply together: a sign in a visible place refers guests to the staff, the same information is available in writing or electronically, and staff answer correctly before the order, free of charge.
Does a digital QR menu count?
Information may be given in electronic form, as long as it is immediately available to the guest. Keep the sign too, and a way for guests without a phone — for example a printed copy at the till.
Which language must the information be in?
Greek is mandatory. You can add other languages, and in tourist areas you should: a German guest with a nut allergy won't read «καρυδόπιτα».
What does “may contain traces” mean?
It is a precautionary warning about possible cross-contamination, for example when the same kitchen makes desserts with nuts. It does not replace the information about allergens that are in the recipe. EFET has separate guidance on using it correctly.
Where can I get a printable allergen sign?
At the top of this page: a free A4 PDF in Greek and English, with the list of the 14 allergens. There is also a version with space for your digital menu's QR code.
Put allergens on your menu today
Create a free QR menu with the 14 allergens on every dish, in 11 languages.
