Treffpunkt Berlin

The menu marks gluten (allergen code A) on multiple dishes, bulette, schnitzel, knödel and others, using German allergen codes. No evidence exists of a dedicated gluten-free kitchen, a dedicated fryer, or staff training beyond the menu labelling. As a traditional pub, a shared kitchen with cross-contamination risk is assumed.

The official menu identifies tree nuts (allergen code J) on Eisbein and peanuts (allergen code E) on Wiener Würstchen and desserts. The restaurant operates a shared kitchen with no dedicated area for nut-free preparation.

The official menu marks milk/dairy (allergen code I) on dishes such as currywurst, bulette, kartoffelsalat, schnitzel, and desserts. No dedicated dairy-free preparation area or trained staff mentioned. Shared kitchen.

The official menu marks eggs on fish dishes such as Fischfilet and Matjes, as well as on some other items. The restaurant has no dedicated equipment or training for egg allergens, and the kitchen is shared.

The official menu marks soy (allergen code H) on Wiener Würstchen, Königsberger Klopse, Eisbein, Kohlroulade, and Sauerkraut. No dedicated prep or training. Shared kitchen.

The official menu marks crustaceans (allergen code B) on Schnitzel dishes and molluscs (allergen code 8) on Schinken-Knacker and Wiener Würstchen. No dedicated fryer or prep area exists, and the kitchen is shared.

The menu has a dedicated 'Vegatarier' section listing vegetarian options (Spinatknödel, Blattspinat mit Rührei, Verlorene Eier). Dishes are marked with allergen codes but shared kitchen preparation. No vegetarian-specific accreditation or dedicated equipment.