Hanoi Garden

The menu at Hanoi Garden marks gluten with the code "1" using EU numeric codes. Some dishes are gluten-free by ingredient. The kitchen is shared, and no dedicated equipment or cross-contamination protocols are mentioned. Staff can identify gluten-free options from the codes. Diners with coeliac disease should confirm preparation practices directly.

The menu marks animal-derived ingredients (eggs, milk, fish, etc.) with codes, so vegan dishes can be identified by absence of those codes. No dedicated vegan section or kitchen practices are described. Shared kitchen means cross-contamination is possible; confirm with staff.

A dedicated 'VEGETARIÁNSKE' section lists vegetarian dishes, and the menu's allergen codes help avoid non-vegetarian ingredients. Shared kitchen; no details on separate preparation.

Peanuts (code 5) and tree nuts (code 8) appear on the menu with markings. Certain dishes contain no nuts by ingredient, though the kitchen is shared and no dedicated utensils or fryers are mentioned. Ask staff about cross-contamination risk.

Milk and lactose content is listed per dish with code 7. Dairy-free options are available based on ingredient selection, though the kitchen is shared and a separate preparation area is not noted. Confirm with staff.

Eggs (code 3) are marked on the menu. Egg-free dishes can be chosen by code, but shared kitchen and no dedicated equipment. Best to verify with staff.

Soy (code 6) appears in many dishes, especially in the vegetarian section. The menu marks it clearly, so soy-free dishes can be identified. Shared kitchen; no separate fryer or prep area mentioned.

Crustaceans (code 2) and molluscs (code 14) are marked per dish. Some dishes are shellfish-free by ingredient, but the kitchen is shared and there is no dedicated equipment. Confirm with staff.