Foodstock Bratislava

confidence 70% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

100% VEGE restaurant: all dishes are vegetarian by design, confirmed by the venue's own website. No cross-contamination risk for vegetarian diners since vegetarian is the only ingredient category on offer (no meat, fish or shellfish on premises).

Honest caveat: No evidence of dedicated equipment for vegetarian vs vegan dishes, so a strict vegetarian who avoids egg or dairy should check specific dish labels.

confidence 60% ·

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

The venue's menu includes vegan options like vegan miso and the venue is described as '100% VEGE' and 'Vegan bistro' on third-party listings. However, not every dish is guaranteed vegan; cross-contact with egg or dairy in shared equipment is possible. Vegan diners should confirm with staff which dishes are fully plant-based.

Honest caveat: No dedicated fryer or kitchen section for vegan items, so cross-contact with egg, dairy, or honey is plausible.

confidence 65% ·

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

The venue is 100% VEGE (vegetarian) and no shellfish appear on the menu. The allergen key lists '2 Kôrovce' (crustaceans) and '14 Mäkkýše' (molluscs) but no dish carries these codes, and the restaurant's stated identity excludes all seafood. Cross-contact risk is negligible because shellfish are not handled on premises.

Honest caveat: No source explicitly confirms a no-shellfish purchasing policy, but vegetarian identity plus absence of codes makes risk very low.

confidence 35% ·

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 marks allergen code '1 Obilniny' (cereals/gluten) on some dishes, but there is no dedicated gluten-free kitchen, fryer, or surface. No gluten-free accreditation or staff training is mentioned. Coeliac diners should call ahead to confirm whether any dishes can be prepared safely, and ask about shared fryers and cross-contact.

Honest caveat: No gluten-free kitchen or dedicated equipment; cereal/gluten is listed as a top allergen on the menu.

confidence 40% ·

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 allergen code '8 Orechy' (tree nuts) and '5 Arašidy' (peanuts). No nut-free dedicated equipment or cross-contact protocols are documented. Nut-allergic diners should confirm with staff whether a dish coded '5' or '8' contains nuts and ask about shared fryers or surfaces.

Honest caveat: No source describes any nut-free precautions beyond the numeric allergen label.

confidence 40% ·

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 marks allergens with numeric codes, including '7 Mlieko' for dairy. No dedicated dairy-free equipment or cross-contact controls are documented. Dairy-allergic diners should confirm with staff whether a dish coded '7' can be safely ordered, and whether shared fryers or surfaces are a concern.

Honest caveat: No source mentions any dairy-free preparation or cross-contamination mitigations.

confidence 40% ·

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 '3 Vajcia' (eggs) as an allergen code next to applicable dishes. No egg-free dedicated equipment or cross-contact protocols are mentioned. Diners with egg allergy should verify with staff whether a dish coded '3' has egg in the recipe and whether shared cooking surfaces are safe.

Honest caveat: No source describes any egg-free precautions beyond the numeric allergen label.

confidence 40% ·

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 marks dishes with allergen code '6 Sója' (soy). No dedicated soy-free equipment or cross-contact controls are documented. Soy-allergic diners should confirm with staff whether a dish with code '6' can be made safe, and ask about shared fryers or surfaces.

Honest caveat: No source mentions any soy-free preparation or cross-contamination mitigations.

confidence 95% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

The venue is 100% vegetarian/vegan, with no fish or seafood in the kitchen. Pescatarian diners would not find any fish-based dishes, and the kitchen is not designed to accommodate pescatarian preferences.

Honest caveat: Not suitable for pescatarian diners — the kitchen does not cook or serve any type of fish or shellfish.