RizRaz

confidence 0.65 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

RizRaz centres its identity on a Mediterranean vegetarian buffet ('Kolde og varme vegetarretter', spinatlasagne, falafel, pizza, Greek moussaka, koshari). The buffet is described as predominantly vegetarian/vegan. However, the same kitchen and buffet line also serves meat and fish à la carte and a veggie burger sits alongside meat burgers on the same menu. No allergen-marking codes (V, VE, GF, etc.) appear on individual dishes, and no dedicated prep area for vegetarians is mentioned. Tier D reflects: clear vegetarian identity and a marked-out vegetarian buffet section, but a shared kitchen and no per-dish symbols.

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The menu includes a substantial fish and seafood section (ovnbagt laks, seafood risotto, bouillabaisse, moules frites, linguine seafood marinara, rødspætte fillet med rejer) alongside meat dishes. Pescatarians can select fish/vegetarian dishes from both the buffet and à la carte, but the kitchen is shared and no per-dish labelling exists to separate fish from meat prep. Tier D: options are identifiable by dish name but cross-contamination in a shared kitchen is unaddressed.

confidence 0.40 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The burger section lists 'Glutenfri brød + 25,-' as an add-on, indicating gluten-free bread is available on request. No GF marking appears on individual dishes, no dedicated fryer or prep area is mentioned, and the kitchen serves abundant gluten-containing items (pasta, pizza, bread, croutons, fried items). Cross-contamination risk is high and unaddressed. Tier E: one accommodation available on request; not suitable for diagnosed coeliac.

confidence 0.50 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

The venue homepage explicitly references 'veganske retter' (vegan dishes) within the buffet and lists 'SORBET IS (VEGANSK)' as the sole dish with an explicit vegan label on the main menu. The brunch menu includes fruit salad and smoothie bowl among selectable items but no per-dish vegan codes are applied. No dedicated preparation area, no marked menu with vegan codes across dishes, and no staff-training evidence for vegan protocols. Tier E: vegan options are available and named on request/identification, but the menu is not systematically marked.

confidence 0.40 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

Dairy is widespread across the menu: halloumi, feta, gedeost (goat's cheese), mozzarella, parmesan, cheddar, bechamel, cremet sauces, smør (butter), yoghurt, bearnaise, tiramisu, crème brûlée, and cheesecake. The vegan buffet section and sorbet ice suggest some dairy-free options exist, but no DF marking appears on individual dishes and no dedicated prep is mentioned. Tier E: some dairy-free items exist in the buffet but must be identified on request.

confidence 0.40 ·

Available on request, No marked menu but staff will accommodate. Quality varies by who is working that shift.

Eggs feature prominently in the brunch menu (spejlæg, røræg, pocheret æg, shakshuka, omeletter, French toast, croque madame) and in desserts (tiramisu, gateau marcel). The Cotton Candy Spritz cocktail contains egg white. No egg-free marking on dishes; some vegan buffet items may be egg-free but are unidentified. Tier E: accommodation would require staff guidance for each dish.

confidence 0.50 ·

Not appropriate, Documented unsafe, multiple negative reports, or refuses to accommodate. Surfaced to warn rather than recommend.

Nuts appear multiple times on the menu: 'honningristede mandler' (honey-roasted almonds) in the bruschetta brunch dish, 'stegte mandler' (fried almonds) in the smoothie bowl, and 'parfait is med mandler' as a dessert. No nut-free zone or cross-contamination controls are mentioned. Not appropriate for nut-anaphylaxis diners without further direct inquiry.

confidence 0.55 ·

Not appropriate, Documented unsafe, multiple negative reports, or refuses to accommodate. Surfaced to warn rather than recommend.

Shellfish is extensively present throughout the menu: tigerrejer (tiger prawns) appear in gambas pil pil, steak'n'surf, seafood risotto, bouillabaisse, and linguine seafood marinara; blåmuslinger (mussels) in bouillabaisse and moules frites; kammuslinger (scallops) in seafood risotto, bouillabaisse, and linguine; calamari as a starter and in bouillabaisse; rejer (shrimp/prawns) in the brunch rødspætte fillet dish. Shellfish allergen is pervasive across multiple courses in a shared kitchen. Not appropriate for shellfish-anaphylaxis diners.