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

EU allergen law in Greece

Greece is an EU member state and follows the Food Information to Consumers (FIC) Regulation, which requires restaurants and food businesses to provide information on 14 designated allergens when asked. These allergens must be highlighted in bold on packaged food ingredient lists.

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.

In practice, compliance across Greece varies significantly. Modern restaurants in Athens and tourist-heavy islands like Santorini and Mykonos tend to have higher allergy awareness, partly driven by international visitor expectations. Traditional tavernas in rural Greece or on smaller islands may have less structured allergen processes. Written communication in Greek is consistently more effective than verbal requests in any restaurant setting.

Hidden allergens in Greek cuisine

Sesame: in the bread before you even order

Sesame (sousami) is one of the most pervasive allergens in everyday Greek food. Koulouri, the ring-shaped sesame bread sold at street kiosks throughout Athens and across Greece, is covered in sesame seeds and is one of the most common breakfast and snack foods in the country. It is sold at nearly every kiosk (periptero) and bakery.

Tahini (sesame paste) is used in various Greek dips and sweets. Halva, a popular Greek sweet, is made primarily from sesame paste and appears as a dessert, snack, and accompaniment in restaurants and supermarkets. Sesame seeds are scattered on bread rolls, pita, and pastry products across bakeries. For travelers with sesame allergy, Greek street food, bread baskets placed at tables without ordering, and pastry counters all require active attention.

Tree nuts: in desserts, pastries, and savory dishes

Tree nuts are structurally embedded in Greek dessert culture. Baklava, Greece's most internationally recognized sweet, is made with layers of filo pastry, chopped walnuts or pistachios, butter, and honey syrup. Variations include almond, hazelnut, and mixed nut versions depending on region and producer. Karydopita (walnut cake), amygdalota (almond cookies), and kourabiedes (butter cookies with almonds) are traditional sweets found at most Greek pastry shops (zacharoplasteia).

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. Cross-contamination at any pastry shop handling multiple nut-containing products is a significant risk.

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

Dairy is deeply embedded in traditional Greek cuisine. Feta (made from sheep's milk, sometimes with goat's milk) is the dominant cheese in Greece and appears in Greek salad (horiatiki), in spanakopita (spinach and feta pie), tiropita (cheese pie), as a garnish, and as a table condiment. It is so ubiquitous that dishes without it are sometimes the exception rather than the rule.

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. Dairy allergy in Greece requires explicit communication for almost every traditional dish.

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 is not safe for gluten or wheat allergy.

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.

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)

High-risk Greek dishes by allergen

Where allergy communication works best in Greece

Modern restaurants in Athens (Kolonaki, Monastiraki, Koukaki): Athens has a growing contemporary dining scene with kitchens that have more structured allergen processes. Restaurants catering to international visitors often have English-speaking staff and some allergen awareness. Calling ahead for severe allergies is standard practice.

Tourist-heavy islands (Santorini, Mykonos, Rhodes, Crete): Higher allergen awareness than rural Greece due to international visitor volume. However, front-of-house English fluency does not always translate into kitchen-level allergen protocols. A written card in Greek is still more reliable than an English verbal request.

Traditional tavernas: The most variable environment. Greek taverna culture is warm and hospitable, but allergen processes are informal. Staff will often try to help, but may not have full ingredient knowledge for dishes made in bulk or from pre-prepared components. Ask before sitting down, not after ordering.

Supermarkets (AB Vassilopoulos, Sklavenitis, Lidl, Aldi): EU FIC labeling applies. All 14 mandatory allergens are highlighted in bold on packaged food ingredient lists. Self-catering via Greek supermarkets is a reliable and low-risk option.

Pastry shops (zacharoplasteia): High cross-contamination risk for tree nuts, sesame, dairy, wheat, and eggs. Baklava, nut-based sweets, and sesame-coated products are often made and displayed side by side. For severe allergies to any of these, a dedicated allergen-free pastry shop is a safer choice where available.

Emergency information for Greece

• Emergency number: 112 (European emergency number) or 166 (Greek ambulance, EKAB)
• Medical emergency service: EKAB (Ethniko Kentro Amesis Voitheias) responds to medical emergencies. In Athens, major hospitals include Evangelismos General Hospital and Laiko General Hospital.
• Islands: Medical facilities vary significantly by island size. Major islands (Crete, Rhodes, Corfu, Mykonos) have hospitals or health centers. Smaller islands may only have a local clinic (iatreio): serious reactions may require evacuation to the mainland or a larger island.
• Pharmacies: Farmakeia (pharmacies, identifiable by a green cross) are widely available. Epinephrine auto-injectors require a prescription in Greece. Carry your own supply.
• Key emergency phrase: Exo anafylaxia, kaleste EKAB (Έχω αναφυλαξία, καλέστε ΕΚΑΒ): I am having anaphylaxis, call EKAB (ambulance)

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

Is Greece safe for travelers with food allergies?

Greece follows EU mandatory allergen law, requiring restaurants to disclose 14 allergens on request. Tourist-area restaurants and modern Athens dining have higher awareness. Traditional tavernas are more variable. Sesame, tree nuts, dairy, and wheat are the most pervasive risks in Greek cuisine. A written Greek-language card and direct kitchen confirmation are essential tools.

Does baklava contain allergens?

Yes. Baklava contains tree nuts (walnuts or pistachios depending on region), wheat (filo pastry), dairy (butter), and honey. It is not safe for tree nut, wheat, or dairy allergy. Pastry shops that make baklava also typically produce other nut-containing sweets, so cross-contamination risk extends throughout the shop.

Is sesame a major allergen risk in Greece?

Yes. Koulouri (sesame-covered bread rings) is one of the most common everyday foods in Greece, sold at kiosks throughout Athens. Tahini appears in dips and halva. Sesame seeds are scattered on bread and pastry products. For sesame allergy, Greek street food, bread baskets at restaurants, and bakery environments all require active attention.

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. A written card in Greek script is more reliable than phonetic verbal communication in a busy restaurant.

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

Yes. Feta is a dairy product made from sheep's milk and sometimes goat's milk. It appears in Greek salad, spanakopita, tiropita, and as a standard garnish across traditional Greek dishes. Yogurt is in tzatziki and used in some sauces. Greek cuisine is dairy-embedded throughout. Dairy allergy requires explicit communication for almost every traditional dish.