Restaurang Carbon

A fully plant-based version of each tasting menu is always available, making this a reliably accessible venue for vegetarians. However the kitchen is not dedicated and ingredients change seasonally, so confirm the exact dishes when booking.

The venue states a fully plant-based version of each menu is always available, which should accommodate vegans. However the kitchen is not dedicated and no specific vegan allergen markings or cross-contact protocols are mentioned. Best to discuss your needs when booking.

The head chef/owner is Brazilian and often uses naturally gluten-free flours (tapioca) for bread, desserts and tacos. However the venue has no dedicated gluten-free menu, no mention of cross-contact protocols, and no dedicated equipment. The staff might accommodate when asked, but quality will vary depending on who is working. Call ahead to discuss your needs.

The menu contains many high-FODMAP ingredients, including garlic, onion, cashew, pistachio, wheat, dairy, and stone fruit, and it offers no low-FODMAP designation. Atly.com lists this venue among gluten-free dining spots, but that listing does not imply FODMAP suitability. Calling ahead to discuss whether the kitchen can accommodate is recommended.

Halal certification or practice at this venue is not mentioned in any source. The menu includes foie gras, and whether it is pork-free is not stated. Alcohol-pairing is standard. Call ahead to ask if the kitchen can accommodate halal requirements.

Restaurang Carbon does not advertise explicit keto information. The menu includes some keto-friendly proteins, such as chicken, lamb, and scallop, but also contains high-carb components like tortelloni, bread, gnocchi, and desserts. Calling ahead allows a diner to ask whether modifications are possible.

The menu features multiple desserts (rhubarb & verbena ice cream, pistachio crémeux, crumble) and no sugar-free options are mentioned. Call ahead to ask about modifications.

No source mentions soy at this venue. The menu does not list soy as a prominent ingredient, but Asian-style dishes like miso-kaiseki and the presence of 'oyster & soy' suggest soy may be in use. A call ahead to ask about soy-free options is advised.

The menu explicitly contains pistachio crémeux, pistachio crumble, cashew tortelloni, and cashew dishes as core ingredients, indicating nuts are a prominent part of the kitchen. No alternative options or cross-contact protocols are described. This venue cannot be recommended for someone with a nut allergy.

Cheese, oat cream, vanilla and verbena ice cream, and other dairy ingredients appear in multiple courses on the menu. Dairy-free alternatives are not marked, and no dedicated equipment is mentioned. The restaurant is not recommended for someone needing to avoid dairy.

The menu features langoustine and scallop as intentional ingredients without any allergen notice. Shellfish is a central part of the cooking, not a menu option that can be replaced. This restaurant is not appropriate for a diner with a shellfish allergy.

Menu items such as gnocchi, ice cream and crémeux commonly contain eggs, and no egg-free alternatives are marked on the menu. The kitchen does not appear to accommodate egg avoidance as a standard practice.

The menu mixes meat and dairy (foie gras brûlée with mango, scallop with miso-kaiseki dashi, chicken with chicken jus, lamb, cheese, ice cream) in ways that would not meet kosher requirements. No kosher certification is mentioned. Not recommended for kosher observance.