Allergen and Dietary Notice

Stop reading this and get medical help. In Greece and across the EU call 112. In the United States call 911.

Before I suggest anything, please read this.

Angie Eats does not hold ingredient information for any dish. We have no recipes and no ingredient lists. What we have is what the restaurant itself has told us: labels it has ticked — "nut free", "dairy free" — and, for some dishes, its own answer for each major allergen. Every bit of that is the restaurant's claim about its own food, not something we have checked.

Where a restaurant has ticked no label and given no answer, that is silence. It is not a statement that a dish contains an allergen, and it is not a statement that it does not.

For some allergens we have no label at all, so I cannot filter for them in any way. I will tell you which ones.

So I can show you what a restaurant claims and what it has said nothing about. I cannot tell you that any dish is safe for you, and I will never say that.

Please tell the restaurant about your allergy directly. Your allergy is sent to the kitchen with your order, and the restaurant can answer it — they are the only party who knows what is in the food and how it is prepared.

If you are having a reaction now, stop reading this and get medical help.

We hold no recipes and no ingredient lists, and we do not intend to. An ingredient list is a claim about food that only the kitchen preparing it can make, it changes the day a supplier changes, and a platform storing it would be publishing a stale claim under its own name.

What we do hold, per dish, is the restaurant's own statements. A small fixed set of free-from labels it can tick, such as "nut free" or "gluten free". And, separately, its answer for each of the nine major allergens — milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans and sesame — which is either "contains", "does not contain", or no answer at all. We record which member of the restaurant's staff stated each one and when.

We do not verify any of it. We do not inspect kitchens, we do not test food, and we do not correct a restaurant's answer. Every one of these is the restaurant's statement, attributed to the restaurant, and it is only as good as the restaurant made it.

The two sets do not derive from each other and we never convert one into the other. A dish stated not to contain wheat does not become "gluten free", because gluten is also in barley and rye. A dish labelled "gluten free" does not become a statement about wheat, because nobody answered that question.

If a restaurant has not ticked "nut free" against a dish, or has not answered the peanut question, that tells you nothing. It does not mean the dish contains peanuts and it does not mean it does not. It means nobody has said.

We show you that, in those words, rather than leaving you to notice an absence. An unanswered allergen appears as its own named list — "not answered" — and never as an empty space you might read as reassurance.

Our software is built so that a dish is only ever shown as free of something when the restaurant has positively said so. Absence is never converted into safety anywhere in the system, and an unanswered allergen is stored as the absence of an answer rather than as a "no", so there is no field for a well-meaning change to flip.

It goes to the kitchen with your order, on the ticket and on the order screen, in the restaurant's own language, frozen at the moment you ordered so that it cannot change afterwards.

It is recorded as something you declared. Our software cannot record an allergy any other way: an allergy that came from anywhere other than you telling us is rejected by the database, and there is no code path that infers one from what you order or avoid.

Still tell the restaurant directly. They are the only party who knows what is in the food and how it is prepared, and a note on a ticket is not a conversation with a chef.

When you confirm that you have read the allergy notice in a conversation, we record the exact words you were shown, the version, when you were shown them, when you confirmed, and which allergens it covered.

That record is evidence that you were told specifically what we do and do not know. It is not a waiver, it does not transfer liability to you, and it is not a reason for us to be less careful. We do not ask you to give up any right, and any attempt to make you do so would not be enforceable in either of our markets.

Confirming it also does not downgrade your allergy into a preference. It still reaches the kitchen, and we still withhold every dish the restaurant has not positively claimed free of an allergen we can express.

Labels such as vegetarian, vegan, halal or kosher are ticked by the restaurant. We do not audit them, we do not certify them, and we do not inspect kitchens. Where a label matters to you for religious or ethical reasons, ask the restaurant.

There is no Greek version of this notice, and we will not produce one by machine translation. A safety notice mistranslated is more dangerous than one in the wrong language, because it is trusted. A Greek text written by a person is needed before we can serve allergic customers properly in Greece.