German translation card
Free German food allergy card
A German allergy card helps in bakeries, beer halls, and kitchens that take written allergen notes seriously.
How to use this card
German restaurants and bakeries are used to allergen questions, but the details still get lost between the server and the pass. A short German card that names the food and asks about shared fryers or flour is easier to photocopy onto a ticket than a speech.
Bread, sausages, sauces, and desserts are the usual traps: wheat in gravies, milk in mashed potatoes, nuts in cakes, egg in pasta and bakery glaze. Generate the allergen first, then keep German as the language.
In bakeries, ask which items share trays and whether nut toppings are applied on a shared board. The card gets you taken seriously; the follow-up questions prevent the garnish mistake.
German-speaking dining notes
Bakeries
Shared trays, nut toppings, and milk in bread matter more than the savory menu.
Sauces and dumplings
Gravies may be wheat-thickened. Dumplings and spätzle may contain egg or milk.
Beer halls
Busy service means the ticket note is everything. Hand the card early.
Switzerland and Austria
The same German card is understood. Local dishes still need a question about cheese, nuts, or stock.
Questions about this card
- Is this High German or a dialect?
- The card uses standard German so staff in Germany, Austria, and German-speaking Switzerland can read it.
- Do I still need to mention celiac or wheat allergy?
- Yes, in the allergen selection. German kitchens often have a gluten process; they still need to know whether crumbs are unacceptable.
- Can I print it?
- Yes. Download the PDF after you preview the German wording.
A card helps you communicate. It does not guarantee a meal is free from an allergen. Confirm ingredients, preparation, and cross-contact with restaurant staff, and follow the emergency plan from your healthcare professional.