G – cereals containing gluten (p – wheat, pi – spelt, r – rye, j – barley, o – oats or their crossbred varieties) and products thereof L – milk and dairy products (including lactose) J – eggs and egg products A – peanuts and products thereof S – soybeans and products thereof O – nuts (m – almonds, l – hazelnuts, o – walnuts, io – cashews, ao – pecans, bo – Brazil nuts, p – pistachios, ma – macadamia or oq – Queensland nuts) and products thereof Z – celery and products thereof GO – mustard seeds and products thereof SE – sesame seeds and products thereof SO2 and SULFITES – in concentrations of more than 10 mg/kg or 10 mg/l in terms of total SO2 VB – lupin R – fish Ra – crustaceans M – molluscs and products thereof. We allow for the possibility that dishes may also contain traces of individual allergens that are not listed.