Svinninge Thai Food

confidence 35% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu includes a Vegetarian/Vegan protein option and a clear 'Vegetariskt / Specialrätter' section. Dishes like summer rolls and spring rolls can be made with tofu and without egg. However, no dedicated vegan fryer or full kitchen separation is described, and shared preparation surfaces for egg and meat dishes are likely. The allergen PDF may help, but confirm with staff.

Honest caveat: Shared kitchen; egg and chicken are common in many dishes, so cross-contact is possible.

confidence 35% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The website has a dedicated vegetarian menu section ('Vegetariskt / Specialrätter') and states a vegetarian/vegan protein option is available for most dishes. However, no separate cooking station or utensils are mentioned, so cross-contact with meat/seafood is possible. Confirm with staff.

Honest caveat: Shared kitchen with meat and fish dishes.

confidence 15% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The venue website lists rice noodles and glass noodles as menu ingredients (Pad Thai, Jam Von Sen) and offers an allergen PDF in Swedish. However, the menu also features egg noodles, beer batter, soy sauce (which may contain wheat), and no dedicated kitchen or fryer is mentioned. Cross-contamination risk is unaddressed. Best to call ahead to discuss options.

Honest caveat: No gluten-free kitchen practices described; the allergen PDF should be consulted, but kitchen is shared with wheat-containing items.

confidence 20% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Multiple dishes contain peanuts (satay sauce, Massaman curry, Pad Thai option with peanuts) and cashew nuts (stir-fry #16). The menu lists these as ingredients prominently. No nut-free kitchen or dedicated prep is claimed, and there are no 'may contain' statements. The allergen PDF may have more detail. Call ahead.

Honest caveat: Peanuts and cashews are core ingredients; cross-contact risk is high for any nut-allergic diner.

confidence 20% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu lists coconut milk as a base in several curries and does not mention dairy cheese or butter beyond a possible margarine. The allergen PDF may clarify dairy status, but no kitchen practices for dairy avoidance are described. Shared fryers likely. Call ahead to confirm which dishes can be made dairy-free.

Honest caveat: Shared kitchen; some dishes may use butter, ghee, or dairy-based sauces.

confidence 20% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Egg is a common ingredient (Pad Thai, Khao Pad, Pad Ba Mi, Thai omelette, fried egg extra). The menu does not mark egg-free dishes. No dedicated kitchen or separate cooking line. The allergen PDF should be reviewed. Ask staff which dishes can be made without egg.

Honest caveat: Egg is widely used; cross-contact in shared woks is likely.

confidence 15% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Soy sauce is listed as an ingredient in several dishes (e.g., Pad Thai, Khao Pad). No gluten-free or soy-free alternatives are mentioned. No dedicated kitchen practices described. The allergen PDF may help. Inquire with staff about possible soy-free options.

Honest caveat: Soy sauce is a base in many Thai dishes; hidden soy in curry pastes is possible.

confidence 25% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Shellfish appears in dish 11 (Jam Von Sen Seafood – glass noodle salad with shellfish) and shrimp is available as a protein option. No separate kitchen or fryer is mentioned. Cross-contact risk is high. The allergen PDF should be checked. Call ahead to discuss.

Honest caveat: Shellfish and shrimp are regular ingredients; shared woks and fryers with non-shellfish dishes.