KÄSefladen
A Swiss-style cheese tart, typically baked with a savory filling and a pastry crust.
EggsDairyGluten
Swiss Cuisine Guide
Swiss Allergen Guide
Cheese-forward comfort, pastry surprises, and how to order safely.
Most common hidden allergens:Wheat flour, butter, milk/cream, cheese, eggs
Typical risk zone:Baked dishes, pastries, and creamy sauces
Safer ordering move:Request simple proteins/veg with potatoes; sauces and garnishes on the side
Cross-contact hotspot:Shared ovens, baking trays, and shared fryers in mixed kitchens
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Dairy
Often Present
Swiss cuisine is famously dairy-forward, especially in tarts, gratins, and many baked dishes. Even savory plates may be finished with butter or cream.
Gluten
Sometimes Present
Many Swiss baked goods and tarts use wheat flour, and stews can be thickened with flour or served with bread.
Eggs
Sometimes Present
Eggs appear in custards, pastry glazes, and many baked fillings, but some savory stews and meat dishes may not include eggs.
Soy
Varies
Soy is not a defining Swiss ingredient, but can appear in seasoning sauces, bouillon, marinades, and some processed cheese or bakery ingredients.
Tree Nuts
Varies
Tree nuts are common in Alpine-style desserts, fillings, and confectionery, and may be present as garnish or in praline-style sweets.
Peanuts
Rare
Peanuts are less traditional in Swiss cuisine, but can show up in modern desserts, snack garnishes, or shared-production confectionery.
Fish
Rare
Fish isn’t central to these featured dishes, but can appear through soups/stock, menu specials, or shared fryers in mixed kitchens.
Shellfish
Rare
Shellfish is uncommon in traditional tart-and-stew comfort dishes, but cross-contact can happen if shellfish is cooked or fried in the same kitchen.
Sesame
Usually Avoidable
Sesame is not typical in classic Swiss dishes, but may appear in modern breads, burger buns, salad toppings, or specialty sauces.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Custard-style tart filling
Often contains eggs and dairy even if the menu only highlights cheese
Found in: Cheese tarts, savory pies, quiches
Wheat-based crusts and pastry dough
Gluten is frequently present in tarts and pastries, and may not be called out explicitly
Found in: Tarts, confections with biscuit layers, bakery items
Butter finish
A small amount of butter can turn an otherwise dairy-free plate into a dairy risk
Found in: Baked dishes, pan sauces, vegetables, steak toppings
Flour thickener or roux
Adds gluten (and often dairy if butter is used) to sauces and stews
Found in: Gravies, creamy sauces, stew-like dishes
Nut praline, marzipan, or nut paste
Tree nuts may be inside fillings or coatings, especially in confectionery
Found in: Sweets, chocolate assortments, peach-pit shaped confections
Voressen
A Swiss-style stew, commonly served as a creamy or savory ragout with a side like potatoes or noodles.
DairyGluten
Stuffed Mallow
Stuffed leaves made from mallow (malva), rolled around a savory filling and simmered.
No common allergens
Steak Au Four
An oven-baked steak preparation, sometimes topped with cheese, butter, or a creamy sauce depending on the house style.
Dairy
Ox Eye
A pastry found in Germany and Switzerland, typically a sweet baked item with a filled or glazed center.
EggsDairyGluten
Pfirsichstein
A confection shaped like a peach pit, often a bite-sized sweet with a molded center and a sugared or cocoa-dusted exterior.
DairyGlutenTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and English.
English
- Does this contain wheat flour, breadcrumbs, or any pastry crust made with wheat?
- Is there butter, milk, cream, cheese, or yogurt in the dish or sauce?
- Are eggs used in the filling, dough, batter, or as an egg wash/glaze?
- Do you thicken the sauce with flour or a roux (flour + butter)?
- Are any nuts (almond, hazelnut, walnut) used in fillings, toppings, or desserts?
- Is any packaged bouillon or seasoning paste used (may contain wheat or soy)?
- Is anything fried or baked on shared equipment with allergen-heavy items?
- Can you serve the sauce and garnishes on the side?
- Can you recommend a simple plate: plain steak/meat/veg with potatoes and no sauce?
- Do you have allergen information or a version that avoids my allergens?
English
- Does this contain wheat flour, breadcrumbs, or any pastry crust made with wheat?
- Is there butter, milk, cream, cheese, or yogurt in the dish or sauce?
- Are eggs used in the filling, dough, batter, or as an egg wash/glaze?
- Do you thicken the sauce with flour or a roux (flour + butter)?
- Are any nuts (almond, hazelnut, walnut) used in fillings, toppings, or desserts?
- Is any packaged bouillon or seasoning paste used (may contain wheat or soy)?
- Is anything fried or baked on shared equipment with allergen-heavy items?
- Can you serve the sauce and garnishes on the side?
- Can you recommend a simple plate: plain steak/meat/veg with potatoes and no sauce?
- Do you have allergen information or a version that avoids my allergens?
Menu Glossary (English)
Common menu words to help identify ingredients and allergens.
flour= ground wheat powder
Primary gluten source in pastry, crusts, and thickeners
breadcrumbs= crumbled dried bread
Gluten risk; used for coating and binding
crust= baked pastry base
Usually wheat-based (gluten) and often made with butter (dairy)
custard= egg-and-dairy set filling
Common in tarts; often contains eggs and dairy
cream= thick dairy fat
Dairy ingredient common in sauces and stews
butter= churned milk fat
Dairy; used in baking and to finish savory dishes
cheese= fermented milk curd
Dairy; frequent in Swiss cooking and baking
egg wash= beaten egg brushed on dough
Egg allergen; used for shine and browning in pastries
roux= flour-and-fat thickener
Often gluten and sometimes dairy if made with butter
bouillon= concentrated stock seasoning
May contain soy or wheat depending on brand
praline= caramelized nut paste
Tree nut risk, common in confectionery
almond= a type of tree nut
Tree nut allergen common in sweets and marzipan-style fillings
hazelnut= a type of tree nut
Tree nut allergen often used in European confectionery
shared fryer= same oil used for multiple foods
Cross-contact risk for gluten, fish, or other allergens
Frequently Asked Questions
Dairy is the big headline, with gluten and eggs commonly appearing in baked dishes, tarts, and pastries. Sauces can also hide flour thickeners and butter finishes.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.