How do I tell you about a food allergy?

Note the allergy in the reservation form and remind your server on arrival. The kitchen brief happens per table so the head chef sees the flag before any plate leaves the pass.

Can you guarantee an allergen-free dish?

We take reasonable care to prevent cross-contact - separate pans, clean boards, and dedicated tools - but our kitchen handles seafood, dairy, gluten, and nuts every service, so we cannot guarantee a fully allergen-free environment for severe allergies.

Is there a gluten-free or vegan tasting menu?

Yes. Both can be arranged with 24 hours' notice at booking. The chef adapts the seasonal tasting menu around the restrictions you share.

Allergens Guide

Eat with confidence.

A dish-by-dish reference for the fourteen major allergens on our Sarandë menu. Tell your server about any allergy on arrival - the kitchen brief happens table by table before service.

See the menu →Book with a note →Read FAQ →

Jump to

Gluten Dairy Egg Fish Shellfish Molluscs Nuts Peanuts Sesame Soy Sulphites Mustard Celery

Gluten

#gluten

Wheat, barley, rye, spelt and any flour, pasta, bread, breaded coating or beer made from them.

On our menu: All hand-cut pastas, risotto al nero (contains squid ink and toasted breadcrumbs), bruschetta, focaccia, most desserts, and beers.
Ask for instead: Grilled fish and meats with plain vegetables, salads without croutons, and rice sides. Several risottos can be made gluten-free on request.

Dairy

#dairy

Milk and everything made from it - butter, yogurt, cream, all cheeses and gelato.

On our menu: Feta, mozzarella and grilled yellow cheese starters, most risottos (finished with butter and cheese), yogurt breakfasts, and gelato.
Ask for instead: Whole grilled fish, wood-fired lamb, olive-oil dressed salads, and sorbets in place of gelato.

Egg

#egg

Whole egg, yolk or white - including in pastas, dressings and glazes.

On our menu: Omelettes and fried eggs at breakfast, carbonara-style pastas, Caesar-style salads, and most house desserts.
Ask for instead: Tomato-based pastas made without egg, vinaigrette salads, and sorbets.

Fish

#fish

All finfish - sea bass, bream, sardine, tuna, anchovy, swordfish and others.

On our menu: Every dish in the Fish section, plus anchovy in Caesar dressing and some pasta sauces.
Ask for instead: Meat and vegetable dishes prepared on a clean side of the grill. Tell your server so we can plate away from fish stations.

Shellfish

#shellfish

Crustaceans - shrimp, prawn, lobster, crab, langoustine, scampi.

On our menu: Selected pastas, risottos and the mixed grill. Marked on the menu with the Shellfish tag.
Ask for instead: Fish, meat, or vegetarian courses. Cross-contact risk is low as shellfish is cooked on a dedicated pan.

Molluscs

#molluscs

Mussels, clams, oysters, squid, calamari, octopus and cuttlefish.

On our menu: Frutti di mare pasta, calamari, and dishes coloured with squid ink.
Ask for instead: Any fish or meat dish - molluscs are always listed explicitly on the printed menu.

Nuts

#nuts

Tree nuts including almond, walnut, hazelnut, pistachio and pine nut (pesto).

On our menu: Pesto pastas, several salads with candied nuts, and a rotating dessert selection.
Ask for instead: Tomato- or oil-based pastas, plain grilled dishes, and gelato flavours confirmed nut-free by the kitchen.

Peanuts

#peanuts

Groundnuts - technically legumes, treated separately from tree nuts.

On our menu: None. Peanuts are not used in the kitchen.
Ask for instead: No restriction beyond flagging severe allergy so we can double-check sauces.

Sesame

#sesame

Sesame seeds and tahini.

On our menu: Occasional breads and one or two mezze dips include tahini or sesame seeds - always disclosed on the menu.
Ask for instead: Standard breads without sesame, and mezze without tahini - we'll swap in olive-oil dips.

Soy

#soy

Soybean, soy sauce, tofu and edamame.

On our menu: Trace amounts in some marinades. Soy sauce is not a base ingredient in Albanian coastal cooking.
Ask for instead: Anything on the menu; ask us to prepare marinades without soy for severe allergies.

Sulphites

#sulphites

Sulphite preservatives used in wines, some vinegars and dried fruit.

On our menu: All wines and most sparkling drinks. Some house-made pickles.
Ask for instead: Low-intervention wines from the cellar and unpickled versions of the vegetable sides.

Mustard

#mustard

Mustard seed, powder, Dijon and honey-mustard dressings.

On our menu: Some salad dressings and a small number of meat marinades.
Ask for instead: Olive oil and lemon dressings instead of vinaigrettes.

Celery

#celery

Celery stalks, leaves and celeriac - including in stocks.

On our menu: Most soups and braising liquids start from a vegetable stock that contains celery.
Ask for instead: Grilled and roasted dishes made without stock, and salads specified celery-free.

Notify at booking

The reservation form has a notes field - tell us there and the flag reaches the kitchen before you arrive.

Confirm on arrival

Your server repeats every allergy back to the chef at the pass. If the answer is a substitution, we tell you which dish.

Ask the chef

For severe allergies, our chef will come to your table to walk through what's safe from the day's mise en place.