Emergency medical number112

Call 112 for ambulance, fire or police anywhere in the European Union.

Food and preparation conversations

Dish names and recipes vary. These are prompts for a conversation, not a list of foods that are automatically unsafe.

Tapas and shared plates

Small plates are often prepared in a busy shared kitchen. Ask about garnishes, sauces, marinades and whether utensils or serving plates are shared between dishes.

Fried food and seafood

Fish, shellfish and other foods may use the same fryer. Ask whether the oil and fryer are dedicated and whether flour, egg or milk is used in batter.

Sauces and desserts

Egg, milk, nuts, wheat and fish can appear in sauces, pastries and desserts. Ask staff to check the ingredient list rather than relying on the dish name alone.

A sample Spanish allergy statement

Example only: sesame, peanuts and eggs

Tengo alergias alimentarias graves a sésamo, cacahuetes y huevos.

Build a card with the traveler’s exact allergens before using it.
Create the exact card

Questions to ask the restaurant

  • Can the kitchen check every ingredient, sauce, garnish and cooking oil used in this dish?
  • Is the same fryer, grill, pan, knife, board or serving utensil used for my allergen?
  • Can my meal be prepared with clean hands, clean utensils and a clean preparation area?
  • If the kitchen cannot confirm the ingredients or cross-contact controls, what unopened or simply prepared option is available?

Before you go

  • Save both the severe-allergy and “prepare without” Spanish cards.
  • Remember that menus can change and allergen matrices may not cover cross-contact.
  • Identify a nearby hospital or clinic for each overnight stop.
  • Review official travel advice before departure.

Official and primary sources

Links were checked during our August 12, 2026 review. Official guidance can change; inspect the current source before travel.