LIST OF ALLERGENS LIKELY TO BE FOUND IN OUR DISHES: Celery and celery products; Peanuts and peanut products; Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or other hybridised strains) and products based on these cereals; Crustaceans and crustacean products ; Sulphur dioxide and sulphites in concentrations exceeding 10mg/kg or 10ml/l; Nuts, namely almonds, hazelnuts, walnuts, cashew nuts, pistachios, among others; Milk and milk based products (including lactose); Molluscs and mollusc products; Mustard and mustard products; Eggs and egg based products; Fish and fish products; Sesame seeds and sesame seed products; Soya and soya products; Lupin and lupin products