Products in our menu may contain some of the following allergens: gluten, eggs, milk and dairy products, celery, sesame, soy, mustard, fruit barks and sulphites.
H.G. 751/2008 regarding allergens.
Substances causing allergies or intolerance:
1. Cereals containing gluten: wheat, rye, barley, oat, spelt wheat, hard wheat or derivatives, except for:
(a) wheat glucose syrup, including dextrose (1);
(b) wheat maltodextrin (1);
(c) rye glucose syrup;
(d) cereals for production of distilled ethyl alcohol in agriculture.
2. Shellfish and derivatives.
3. Eggs and derivatives.
4. Fish and derivatives, except for:
(a) fish gelatine used as base for vitamins or carotenoids;
(b) fish gelatine or ihtiocol used for wine and beer rinsing.
5. Peanuts and derivatives.
6. Soy and derivatives, except for:
(a) fully processed soy fats and oils (1);
(b) natural mixtures of tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, soy processed natural D-alpha tocopherol succinate;
(c) phytosterols and phytosterols esters from soy vegetal oils;
(d) vegetal stanol esters from soy vegetal oil sterols.
7. Milk and derivatives (including lactose), except for:
(a) whey used in processing distillates or agricultural ethyl alcohol
8.Wooden fruit barks, meaning:
(a) almonds (AmygdaluscommunisL);
(b) hazelnuts (Corylusavellana);
(c) nuts (Juglansregia);
(d) Caju nuts (Anacardiu- moccidentale);
(e) Pecan nuts (Caryaillinoinensis (Wangenh.) K.Koch);
(f) Brazil nuts (Bertholletiaexcelsa);
(g) pistachio (Pistaciavera);
(h) Macadamia nuts;
(i) Queensland nuts (Macadamia ternifolia), as well as
(j) derivatives, except fruits in barks used for agricultural distillates or ethyl alcohol.
9. Celery and derivatives.
10. Mustard and derivatives.
11. Sesame seeds and derivatives.
12. Sulfur dioxide and sulfur in concentrations higher than lOmg/kg or 10mg/
litre in total S02, must be calculated for ready-to-eat products or prepared according to manufacturers’ instructions.
13. Lupin and derivatives.
14.Molluscs and derivatives.
