Food allergies in Prague restaurants: the 14 allergens in Czech

Look closely at a Czech lunch menu and you will see tiny numbers after each dish: Vepřová pečeně, houskový knedlík, zelí (1, 3, 7). That is the allergen code, and it is the single most useful thing you can learn before eating out here. It is the same code everywhere in the EU, which means once you know it, you can read a menu in Brno as well as in Prague.

The system helps. It does not replace a conversation.

The 14 allergens in Czech

EU food information law names 14 allergens that must be declared. Czech menus usually use numbers in the order below. (If a menu uses a different system, it will normally print a key at the bottom.)

Two traps are worth knowing. Celery (9) shows up in stock, soup mixes and seasoning, so it turns up where you would not guess. Mustard (10) is in many sauces and dressings. Neither is dramatic on the plate, and both are easy to miss in a bowl of Czech soup. For what is in those bowls, see our guide to Czech soups.

Reading a menu line by line

Take the example above, Vepřová pečeně, houskový knedlík, zelí (1, 3, 7). The 1 is gluten (the dumpling), the 3 is egg and the 7 is milk. The numbers are attached to the whole line, not to each item, so you cannot tell from the code alone whether the cabbage or the dumpling carries the egg. That is the second reason to ask: the number tells you what is somewhere in the dish, not where.

Some menus print the numbers in brackets, some as small superscripts, some in a column at the right. A few put the key only on the last page. If a menu has no numbers at all, that is not a sign of danger, but it does mean the answer lives with the staff, so ask before you sit down for a long dinner.

What the rules say

Under EU rules, food sold without packaging, such as dishes in a restaurant, must come with allergen information. Czechia allows the information to be given in writing or by staff, as long as it is available when you ask. In practice this means that a waiter who answers "I'll check with the kitchen" is doing the right thing, and one who guesses is not.

Allergen codes on a menu cover ingredients. They do not promise anything about cross-contact. A kitchen that cooks fish and chicken on the same grill, or fries breaded cheese and chips in one fryer, can declare the dish honestly and still be unsafe for you. That is the question to ask.

How to make yourself understood

Say what you are allergic to, say it first, and say how serious it is. Czech staff respond well to directness. A long, apologetic story gets lost.

A printed card on your phone helps. Write your allergens, in Czech and English, and show it to the person taking the order. If the place is busy and the answer feels vague, leave. That is allowed, and it will not offend anyone.

Where Czech food catches people out

Peanuts and tree nuts are less central in Czech cooking than in some cuisines, but they appear in desserts, nut-based sauces and some street snacks. Eggs are in more places than you expect: batter, breading, sauces, many pastries. Milk is hidden in mashed potatoes and cream sauces. Celery turns up in vývar (broth) and soup bases.

Fish is the one you may not expect. Carp is a Christmas centrepiece, and fish soup is a seasonal tradition. Our article on Czech Christmas food explains the calendar. Outside December, fish is easy to avoid, but ask about stock and sauces.

Bakery and street-food counters are the hardest places to control, because everything sits together under one glass. Ask the seller directly, and treat "I don't know" as a no.

Choosing the right place

A kitchen that handles the same ingredients all day, such as a sushi counter with fish or a bakery with flour, will find it harder to separate your order from everything else. A place with a short, fixed menu and one cook is often easier, because the person making your food is also the person you can talk to. Hotel breakfasts and large restaurants usually have a written allergen list on request; ask for it at the start of the stay or the meal, not when the food is on the table.

Booking helps. A short message or phone call beforehand ("one guest with a sesame allergy") gives the kitchen time to plan, and the way a venue replies tells you a lot about whether to go.

Packaged food and shopping

On packaged food in shops, allergens must appear in the ingredients list, emphasised in bold, italics or capitals. "May contain traces of" labels are voluntary and not standardised, so a missing warning is not a guarantee. If you buy from a market stall, the same rules on loose food apply, and the seller should be able to tell you. See how farmers' markets work for more on shopping at stalls.

Keep your own prescribed medication on you. Pharmacies in Prague are called lékárna, and there are always some with extended opening hours, but a prescription from abroad is not always filled automatically, so ask your doctor before you travel. For finding care, see how to find an English-speaking doctor.

Frequently asked questions

Do Czech menus always show allergen numbers?

Many do, but not every place prints them. If there are no numbers, ask staff. They must be able to give you the information, in writing or verbally.

Is 'bez lepku' or 'bez laktózy' the same as an allergy-safe dish?

No. These are claims about one ingredient. They do not mean the dish is free of other allergens or cross-contact.

Will staff speak English?

In central Prague, usually enough for a simple request, but not always the kitchen. A short Czech phrase and a written card remove the doubt.

Are the allergen rules the same as in the rest of the EU?

The 14 listed allergens come from EU law and apply across member states. Each country sets how the information is delivered.

Where can I check the rules?

The Czech Agriculture and Food Inspection Authority (SZPI) and the EU's EUR-Lex site publish them.