Eating out abroad with a food allergy: a short checklist
Published 2026-10-11 · PlateNote
This checklist combines what EU law requires (Regulation (EU) No 1169/2011) with practical preparation. It is not medical advice — follow your doctor's plan.
Before you go
- Carry your allergens written in the local language, using the official words (our table or a printed card).
- Know the local word for “contains” on labels (list).
- Carry the medication your doctor prescribed, and know the local emergency number (112 works across the EU).
At the table
- Show your card before ordering, not after.
- EU restaurants must be able to give allergen information for the 14 listed allergens, but the form differs by country (Article 44) — ask how they know.
- Ask about sauces, dressings, frying oil and garnishes.
- Ask about cross-contact separately: the labelling rules cover ingredients, not whether a kitchen can avoid traces.
- If an allergen you avoid is not on the EU list, name it explicitly — the kitchen may not track it.
Packaged food
- Allergens in the ingredients list must be highlighted (bold, style or colour) — how to read a label.
- Sulphites only need declaring above 10 mg/kg or 10 mg/litre.
Make your own free allergy card. Tick your allergens, add a second language in the official EU wording, and get a printable PDF by email.
A card is a communication aid; it does not guarantee that food is safe.