Our food on the menu might contain crustaceans, molluscs, nuts, milk, sesame seeds, fish, mustard, eggs, soya, cereals containing gluten, celery, sulphur dioxide (at or above 10 mg/kg), lupin and peanuts and many more products. We use oil which contains genetically modified soya. In our kitchens, we use nuts, fish, eggs, shellfish, milk, gluten, and many other products and it is impossible to fully guarantee separation of these items in storage, preparation, or cooking although the best effort is made to minimize the risk.