Allergen Menu in Spain 2026: Fines & How to Do It Right
Since 2014, every restaurant in Spain must declare the 14 major allergens on the menu — whether you're running a beachside chiringuito in Torrevieja or a tapas bar in Barcelona's Gràcia. The EU regulation (1169/2011) and Spain's Ley 17/2011 are crystal clear: if you serve food, you declare what's in it.
And it's not a minor compliance box to tick. Fines can be brutal if Health or Consumer Protection inspectors show up and you've got nothing prepared.
Which allergens do you need to declare?
There are 14: gluten, crustaceans, eggs, fish, peanuts, soy, dairy, tree nuts, celery, mustard, sesame, sulphites, lupin, and molluscs. You must provide this info in writing — on the menu, via QR code, on a board, or in a separate document accessible to customers.
What works in practice: an allergen appendix to your menu with every dish and allergens marked with icons or abbreviations. Clear, direct, no room for mistakes.
Fines and penalties in 2026
Infractions are classified as minor, serious, or very serious under Ley 17/2011. Here's the real breakdown of what you're looking at:
| Infraction type | Fine (€) | Example |
|---|---|---|
| Minor | Up to 5,000 € | Incomplete or unclear information |
| Serious | 5,001 – 100,000 € | Failing to provide allergen info to customers |
| Very serious | 100,001 – 600,000 € | Concealing information with health risk |
And watch out — if there's repeat offences or someone ends up in the ER with anaphylaxis, it gets worse.
Practical tips (what actually works)
Do a full ingredient breakdown (escandallo) for every dish. Don't rely on memory. Write down all ingredients, including traces — that sesame oil in your wok, the soy sauce in the dressing, the wine with sulphites. Everything counts.
Update your menu every time you switch suppliers. Many restaurants get caught out when they change bread or cold cuts and the new supplier uses tree nut traces. Always check technical sheets.
Train your team. A perfect allergen menu is useless if the waiter can't explain it. In high season on the Costa Blanca or Andalucía, with rotating staff, this is critical.
FAQ
Can I just put up a sign saying "ask staff"?
No. Since 2021, that doesn't fly anymore. You must provide written, clear, and accessible information before the customer orders.
What about daily specials or chalkboard suggestions?
They need allergen info too. If it's on a board, add icons or a number referencing your list. If it's verbal, the waiter must have the sheet on hand.
Is a QR code enough?
Yes, as long as it's clearly signposted and customers can access it easily. But keep a printed copy just in case — not everyone has data or battery.
If you want to digitise your menu with prices, allergens, and ingredient costs all in one place, check out Pricora Analyzer — it saves you hours of spreadsheets and gives you the traceability you need to pass any inspection.