Eating in Greece with Food Allergies
Greek food looks simple — grilled fish, salads, olive oil — but nuts, sesame and wheat run through it. Baklava, kataifi and many syrup cakes are layered with walnuts, almonds and pistachios; koulouri bread rings and many buns are coated in sesame; and tahini and taramasalata appear as dips at almost every table.
For coeliac travellers, Greece is a common and challenging destination: filo pies (spanakopita, tiropita), béchamel on moussaka and pastitsio, breadcrumbs in meatballs and flour-dusted fried fish all contain wheat. A Greek card states that gluten is a medical need, not a preference, and asks about the fryer — which in a taverna is usually shared.
Common Allergen Risks in Greek Food
Nuts in pastries and desserts
Baklava, kataifi, karydopita and many festive sweets are made with walnuts, almonds or pistachios. Pastry shops rarely label ingredients.
Sesame in bread and dips
Koulouri, many breads and halva contain sesame; tahini is a common dip and dressing base.
Wheat and gluten
Filo pies, béchamel, breadcrumbs in keftedes, flour on fried fish and calamari, and barley rusks (paximadi) in dakos salad all contain gluten.
Shared fryers
Tavernas fry potatoes, fish, calamari and zucchini in the same oil. For coeliac or seafood allergies, ask what else is fried in it.
How to Create Your Greek Allergy Card
Select your allergens
Tree nuts, sesame and gluten are pre-selected — the most common risks in Greek food. Change them to match your own list.
Keep Greek as the card language
The card prints Greek for the kitchen with your English underneath. Selecting gluten adds a coeliac notice explaining that trace amounts matter.
Set your cross-contact rule
Choose whether shared pans and fryer oil are acceptable. In tavernas, the fryer is usually shared.
Preview free, then download
Check the wording in the live preview, then download the printable PNG/PDF for $8.99 — every language and template included.
Eating Safely in Greece
- Desserts: assume nuts in baklava, kataifi, melomakarona and most syrup cakes. Loukoumades are often topped with walnuts or sesame.
- Bread and meze: koulouri and many breads carry sesame; tahini, taramasalata (fish roe) and skordalia (which may contain nuts or bread) are common dips.
- Coeliac: grilled meat, fish and Greek salad without rusks are the safest base. Ask for fish and potatoes not to be floured and not fried in the shared fryer.
- Islands: small tavernas on the islands may have limited English — show the card to whoever is cooking, not just the waiter.
- Emergencies: dial 112 (general) or 166 (ambulance) in Greece.
Frequently Asked Questions
How do I say "I have a nut allergy" in Greek?
Is Greece safe for coeliac travellers?
Is the Greek allergy card free?
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