Paulaner's an der Schlachte

The lunch menu uses a detailed allergen code, a1 for wheat, a2 for rye, a3 for barley, a4 for oats, to identify dishes containing gluten. Because the kitchen is shared and no dedicated equipment is mentioned, cross-contamination risk exists. Diners avoiding gluten can select dishes that carry no gluten codes and confirm the choice with staff.

The lunch menu marks dishes containing tree nuts with codes h1 through h8. Dishes without those codes are available for selection. No dedicated equipment is used in the shared kitchen, and cross-contamination risk is present.

The lunch menu uses code g to mark dishes that contain milk or lactose. Ingredients are listed, allowing guests to select dishes without that code. The kitchen is shared, and no dedicated equipment is noted; cross-contamination remains possible.

The lunch menu indicates dishes containing eggs with code c. Egg-free selections are those that do not carry that code. The kitchen is shared, and no dedicated equipment is mentioned. Cross-contamination is possible.

The lunch menu marks dishes containing soy with code f, allowing guests to choose dishes without that code. However, the kitchen is shared and cross-contamination remains possible, as no separate equipment is specified.

The lunch menu marks dishes containing crustaceans (b) and molluscs (n). Guests can avoid shellfish by checking these codes. Kitchen is shared so cross-contamination is possible; no dedicated equipment mentioned.

Limited information: we researched Paulaner's an der Schlachte across 11 sources but found nothing specific about its Vegan options or how the kitchen manages cross-contamination. Treat this as a starting point and call ahead to confirm before relying on it.

Limited information: we researched Paulaner's an der Schlachte across 11 sources but found nothing specific about its Vegetarian options or how the kitchen manages cross-contamination. Treat this as a starting point and call ahead to confirm before relying on it.