Food Allergies in Greece:
Sesame, Tree Nuts, Dairy, and EU Law

In this guide

EU allergen law in Greece

Greece is an EU member state and follows the Food Information to Consumers (FIC) Regulation. The framework covers 14 designated allergens. For packaged food, an allergen used as an ingredient must be emphasised in the ingredient list; for restaurant meals, allergen information must be provided, with some details of presentation set by national rules.

The 14 mandatory EU allergens are: cereals containing gluten (wheat, rye, barley, oats, spelt), crustaceans, eggs, fish, peanuts, soybeans, milk and dairy, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia), celery, mustard, sesame, sulphur dioxide and sulphites (above 10mg/kg or 10mg/litre), lupin, and molluscs.

Ask who can check the recipe and request the restaurant’s written matrix, menu key, or a confirmed answer from the kitchen. A tourist-facing venue may have an English menu without having a reliable cross-contact process, while a small taverna may be able to explain a dish clearly. The setting is not a substitute for the answer.

Hidden allergens in Greek cuisine

Sesame: in the bread before you even order

Sesame (sousami) appears on koulouri, breads, pastries, tahini-based dips, and sweets such as halva. Koulouri is a ring-shaped sesame bread sold at kiosks and bakeries. Ask about sesame in the recipe and about contact with bread or sesame- covered surfaces.

Tahini is used in some Greek dips and sweets. Halva is commonly made from sesame paste. Bread baskets, pita, and pastry counters deserve particular attention because the recipe and handling vary.

Tree nuts: in desserts, pastries, and savory dishes

Tree nuts are common in Greek desserts, but the specific nut varies. Baklava may use walnuts, pistachios, almonds, hazelnuts, or a mixture; karydopita uses walnut, and amygdalota uses almond. Ask about the filling and shared trays rather than relying on the dessert name.

Tree nuts also appear in savory contexts. Pine nuts (koukounaria) are used in stuffed vegetables (gemista), rice pilaf preparations, and some meat dishes. Walnut and almond appear in some regional Greek salad dressings and mezze preparations. A pastry shop handling several nut-containing products may also share trays, tongs, or work surfaces. Ask what the kitchen can separate.

Dairy: feta, yogurt, and sheep's milk throughout Greek cooking

Feta is made from sheep’s milk and sometimes goat’s milk. It appears in Greek salad, spanakopita, tiropita, garnishes, and table service, while yogurt appears in tzatziki and other sauces. Ask about cheese, yogurt, butter, and milk in the full preparation.

Yogurt (yiaourti) is used in tzatziki (yogurt, cucumber, and garlic dip), as a sauce base for some meat dishes, and served as a dessert with honey. Graviera (a hard cheese) and kasseri are used in saganaki (fried cheese) and baked dishes. Butter is used in pastry and some cooking preparations. A written dairy request is useful because a dish that looks vegetable-based may still include cheese, yogurt, butter, or milk.

Wheat: in filo, sauces, and baked dishes

Filo pastry (phyllo) is the foundation of many iconic Greek dishes: spanakopita, tiropita, baklava, bougatsa (cream-filled pastry), and galaktoboureko (custard pie in filo). Filo is made from wheat flour and must be avoided with a wheat or celiac-related gluten restriction.

Wheat also appears as a sauce thickener in some Greek meat preparations (stifado, youvetsi). Bread (psomi) is a standard accompaniment at Greek restaurants, placed at the table without ordering. Pita bread is served with gyros and souvlaki and with dips like hummus and tzatziki. Travelers with wheat or gluten allergy should confirm whether pita or bread is used in any dish preparation, not just as a side accompaniment.

Eggs: in pastry, sweets, and some savory preparations

Eggs (avga) are used extensively in Greek pastry and baking. Custard-filled pies like galaktoboureko and bougatsa use eggs as a structural ingredient. Magiritsa (Easter lamb soup) uses egg and lemon to finish the broth in the traditional avgolemono technique. Avgolemono sauce (egg and lemon) appears widely across Greek soups and is often added to lemon chicken and rice preparations. Egg allergy requires specific attention to soups, sauces, and pastry throughout Greek cooking.

Fish and shellfish: in coastal menus and mezze

Greece's extensive coastline means fish and shellfish are core to regional cuisine. Octopus (htapodi), squid (kalamari), shrimp (garides), sea bream (tsipoura), and sea bass (lavraki) are staples at coastal tavernas and mezze restaurants. Taramosalata (fish roe dip) appears as a standard mezze alongside hummus and tzatziki and may be placed on the table without being ordered individually.

At mezze-style restaurants where multiple small dishes are shared, cross-contamination between fish and non-fish dishes on shared plates and preparation surfaces is a consistent risk. Travelers with fish or shellfish allergy should clarify early whether the restaurant can prepare completely separate dishes.

Want to learn the Greek allergen words yourself, not just carry a card? See the full Greek food allergy phrasebook.

Key Greek phrases for allergy communication

Greek uses a different alphabet (the Greek alphabet). Phonetic transliterations are provided below alongside the Greek script for use on a printed or digital card shown directly to staff.

• Exo trophi allergia se [allergen] (Έχω τροφική αλλεργία σε [allergen]): I have a food allergy to [allergen]
• Ime allergikos/allergiki se sousami (Είμαι αλλεργικός/αλλεργική σε σουσάμι): I am allergic to sesame
• Ime allergikos/allergiki se ksirous karpous (Είμαι αλλεργικός/αλλεργική σε ξηρούς καρπούς): I am allergic to tree nuts
• Ime allergikos/allergiki se gala kai galaktokomika (Είμαι αλλεργικός/αλλεργική σε γάλα και γαλακτοκομικά): I am allergic to milk and dairy
• Ime allergikos/allergiki se glouteni (sitari) (Είμαι αλλεργικός/αλλεργική σε γλουτένη (σιτάρι)): I am allergic to gluten (wheat)
• Ime allergikos/allergiki se psari (Είμαι αλλεργικός/αλλεργική σε ψάρι): I am allergic to fish
• Afti i allergia mporei na einai smertiki (Αυτή η αλλεργία μπορεί να είναι θανατηφόρα): This allergy can be fatal
• Mporite na epiveveiosete ta ulikа me ton mageira? (Μπορείτε να επιβεβαιώσετε τα υλικά με τον μάγειρα;): Can you confirm the ingredients with the chef?
• Xreiazomai iatrike voitheia amesa (Χρειάζομαι ιατρική βοήθεια άμεσα): I need medical help immediately (emergency)

Greek dishes that need closer checking

Choosing a dining format in Greece

Restaurants in Athens: A reservation gives you time to send a Greek card and ask who can check the recipe. Do not treat a modern venue, tourist district, or English-speaking server as proof that the kitchen can control cross-contact.

Islands and tourist areas: English at front of house does not always translate into kitchen-level allergen control. Hand over the Greek card and wait for a clear answer about bread, dips, stocks, oil, and shared equipment.

Traditional tavernas: Recipes may be made in bulk or from prepared components. Show the card before ordering and ask who can check the stock, sauce, bread, fryer, grill, and utensils. If staff cannot check, choose another venue.

Supermarkets (AB Vassilopoulos, Sklavenitis, Lidl, Aldi): EU FIC labeling applies to packaged food. Read the ingredient list and precautionary statement on each item; sealed products can be a useful backup, while open bakery and deli counters need separate questions.

Pastry shops (zacharoplasteia): Nuts, sesame, dairy, wheat, and eggs may be handled side by side. Ask about the item and shared trays or tongs; a familiar dessert name is not enough for a severe allergy.

Emergency information for Greece

• Emergency number: 112 (European emergency number) or 166 (Greek ambulance, EKAB)
• Medical emergency service: Call 112 or 166 and follow your personal emergency action plan. EKAB is Greece’s national emergency aid center.
• Islands: Medical access varies by island. Check the route to urgent care before a remote stay, and do not delay emergency treatment while searching for a particular facility.
• Medication: Carry your prescribed emergency medication with you; do not rely on finding a pharmacy during a severe reaction.
• Key emergency phrase: Έχω αναφυλαξία, καλέστε το ΕΚΑΒ — I am having anaphylaxis; call EKAB.

How this guide was researched

This guide draws on the EU Food Information to Consumers (FIC) Regulation, Greek national food safety guidance from EFET (Hellenic Food Authority), established knowledge of Greek culinary traditions and ingredient use, and best practices in travel allergy communication. Regulatory and medical specifics are cross-checked against official EU and Greek government sources. Greek phrase transliterations are provided as phonetic guides and should be verified with a native speaker for accuracy before relying on verbal communication. This guide is reviewed periodically to reflect changes in regulation and on-the-ground restaurant practice.

Sources and references

• European Commission: Food Information to Consumers Regulation (EU No. 1169/2011)
• EFET: Hellenic Food Authority (Greek food safety regulator)
• European Emergency Number Association (112)
• EKAB: Greek National Emergency Aid Center

Frequently asked questions

How should I plan for food allergies in Greece?

Greece follows the EU allergen-information framework, but ingredient information is not a cross-contact guarantee. Carry a Greek-language card, ask the kitchen about the actual recipe and shared equipment, and pay particular attention to sesame, nuts, dairy, wheat, bread baskets, dips, pastry, and shared fryers. If staff cannot check, use a packaged backup or choose another venue.

Does baklava contain allergens?

A standard baklava contains tree nuts, wheat in the filo pastry, and usually butter; recipes vary by region and producer. Pastry shops may also handle several nut-containing sweets together, so ask about the actual filling, butter, and shared trays or utensils.

Is sesame a major allergen risk in Greece?

Sesame (sousami) appears on koulouri, breads, pastries, tahini-based dips, and sweets such as halva. Bread baskets, bakery counters, and shared serving tools deserve particular attention. Ask about sesame in the recipe and about contact with bread or sesame-covered surfaces.

How do you say food allergy in Greek?

Exo trophi allergia se [allergen] (Έχω τροφική αλλεργία σε [allergen]): I have a food allergy to [allergen]. For severity: Afti i allergia mporei na einai smertiki (Αυτή η αλλεργία μπορεί να είναι θανατηφόρα): this allergy can be fatal. Handing over the Greek script directly sidesteps the guesswork of pronouncing it aloud in a busy restaurant.

Is feta dairy? Can I eat Greek food with a dairy allergy?

Yes. Feta is dairy, usually made from sheep’s milk and sometimes goat’s milk. It appears in Greek salad, spanakopita, tiropita, and many garnishes; yogurt appears in tzatziki and other sauces. Ask about cheese, yogurt, butter, and milk in the full preparation rather than only the dish name.