What a restaurant must tell you about allergens
For unpackaged food, i.e. in practice restaurant dishes, information must be given on all substances used in preparation that belong to the 14 allergen groups. The requirement also applies to ingredients that are in a changed form in the final dish.
The general rule is written information. A restaurant may also provide allergen information orally, but only if customers are clearly told in writing that the information is available from staff. Staff must then have the information in written or electronic form so that the answer is not based on memory. According to guidance from the City of Helsinki's food safety unit, the information must be provided in Finnish and Swedish even when the restaurant otherwise serves customers only in English.
- cereals containing gluten
- crustaceans and molluscs
- egg, fish, milk
- peanut, nuts, soy, sesame seeds
- celery, mustard, lupin
- sulphur dioxide and sulphites over 10 mg/kg or 10 mg/l
How to ask about allergens when ordering
Mention any allergy already when booking a table and again when ordering. Ask directly whether a dish contains any of the 14 allergen groups and whether it can be prepared without it. If you have a severe allergy, also ask how cross-contamination is prevented in the kitchen, for example whether the same frying oil or utensils are used. The legislation covers the ingredients used, so it is worth asking separately about accidental contamination.
If a restaurant cannot tell you about allergens or the information seems incomplete, you can report the matter to your municipality's food control. The authority also checks how allergen information is described in the restaurant's self-monitoring plan.
Coeliac disease and gluten-free eating
For someone with coeliac disease, merely knowing which grains contain gluten is not always enough, because even a small amount can cause symptoms. Under EU Regulation 828/2014, the gluten-free label may be used when the food contains no more than 20 mg/kg of gluten. So ask the restaurant whether a gluten-free dish means it is made from gluten-free ingredients separately from other food, or only that the recipe contains no wheat, barley or rye.
The same applies to vegan and dairy-free dishes: a label on the menu describes the recipe, but not necessarily the kitchen's working practices. If your diet is medical, tell the server clearly so that the information reaches the kitchen.
The Oiva report shows the hygiene level
The result of a food control inspection is published as an Oiva report. The rating scale has four levels: excellent, good, to be corrected and poor. To be corrected means shortcomings that weaken food safety or mislead the consumer, and poor means serious shortcomings that must be corrected immediately.
Under the Food Act, the latest report must be displayed at the entrance or another easily visible place and be easily available on the restaurant's website or a similar channel. The reports can also be found in the Oivahymy.fi service, so you can check them before booking.
If a reaction occurs in a restaurant
Keep your own medication, such as a possible adrenaline pen, with you at the restaurant too, and tell your companions where it is. If symptoms are severe, for example breathing becomes difficult or you feel rapidly worse, call the emergency number 112. Afterwards, tell the restaurant what happened and, if necessary, make a report to the municipal food control so that the error can be investigated.
Table booking, cancellations and prices
Read the booking terms before confirming. Many restaurants ask for a prepayment or a card guarantee for large parties or holiday menus. Under the Consumer Protection Act, a business must obtain the consumer's express consent to all additional charges before the contract is made, and a pre-ticked box is not enough. So report a cancellation as soon as possible and check by when it is free of charge.
The 14-day right of withdrawal in distance selling does not usually apply to leisure services booked in advance for a specific day. The cancellation terms are therefore determined by the restaurant's own booking terms.
Prices must be stated as total prices including tax, and the information must be clear and unambiguous. Small print that the consumer cannot read is not considered proper disclosure. The name of the food and the country of origin of the meat (beef, pork, lamb, goat and poultry) must be stated in writing, for example on the menu.
Find a suitable restaurant with the Restaurant Radar
In Restaurant Radar you can filter restaurants by city, cuisine, price level and occasion. When you find a candidate, check its Oiva report and allergen practice on the restaurant's own pages or by phone before booking.
Frequently asked questions
Can a restaurant disclose allergens only verbally?
Yes, if customers are told clearly in writing that the information is available from staff. Staff must have the information in written or electronic form.
How many allergen groups must a restaurant declare?
14 groups, for example cereals containing gluten, milk, egg, fish, nuts, peanuts, soy, sesame, celery, mustard, lupin, crustaceans, molluscs and sulphites.
Where can I see a restaurant's hygiene level?
From the Oiva report, which must be displayed at the entrance and on the website. The reports can also be found in the Oivahymy.fi service.
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Sources
- Finnish Food Authority: Unpackaged foodstuffs (allergen information)
- City of Helsinki: Food information at serving places (31.1.2025)
- Finnish Food Authority: Displaying the Oiva report
- Oivahymy.fi
- KKV: Stating the price of goods and services
- Finlex: Consumer Protection Act 38/1978
- EUR-Lex: Commission Implementing Regulation (EU) No 828/2014 (gluten-free)
The article is general information and does not replace the guidance of an authority, a lawyer or an adviser. Check up-to-date information from the sources.