How do you say "I'm allergic to nuts" in Spanish, Italian and French at a restaurant?

Use these phrases: Spanish — Soy alérgico/a a los frutos secos; Italian — Sono allergico/a alle noci; French — Je suis allergique aux noix. Always say the phrase aloud to your server, show a written allergy card in the local language, and ask staff to confirm with the kitchen before your dish is prepared.

Why getting the phrasing right matters

A vague or badly translated allergy statement can be dismissed as a preference rather than a medical concern. In Spanish, Italian, and French restaurants the word allergie / alergia / allergia carries legal weight and triggers a different level of kitchen attention than saying "I don't eat nuts." Use first-person allergy statements, not avoidance requests, to signal the seriousness of your need.

The five allergen types covered here — tree nuts, peanuts, shellfish, gluten, and dairy — represent the most common reasons travelers need to communicate a restriction in European and Latin American restaurants. This guide gives you the exact phrases, their literal meanings so you understand what you are saying, a "without X please" version for each, and a question form to check a specific dish.

Always confirm with staff that the kitchen has been informed. Do not rely on a printed menu description alone, as listed ingredients change with availability, shared fryers or surfaces can transfer allergens, and sauces may contain allergen-containing bases not listed on the menu.

Allergy phrases: Spanish, Italian, French

The table below shows five allergen types across three languages. The male/female form is noted where the adjective changes. Use the question column to ask about a specific dish.

"Without X please" phrases

When ordering a specific dish and asking for it to be prepared without an ingredient, use these constructions. They are useful even after stating your allergy because they remind the waiter of your specific request at the point of ordering.

Asking whether a dish contains your allergen

Use these question forms to check a specific dish before ordering. Replace the allergen name with the relevant term from the table above.

Notes on cross-contamination and hidden sources

Beyond the visible ingredient, allergens in European and Latin American restaurants often appear in unexpected places. These traditional preparations may contain your allergen even when the name gives no indication:

• Tree nuts in Spanish cuisine: Romesco sauce traditionally contains almonds and sometimes hazelnuts. Picada (a Catalan thickener) often contains almonds or pine nuts. Turrón-based desserts contain almonds. Confirm before ordering any sauce or dessert.
• Shellfish in Italian cuisine: Pasta alle vongole (clams), spaghetti ai frutti di mare (mixed shellfish), and many risotto preparations contain shellfish. Some Italian fish stocks (fumetto) are made with shellfish. Confirm that any seafood pasta broth is shellfish-free.
• Gluten in French cuisine: Sauce béchamel traditionally contains wheat flour as a thickener. Many French stews (blanquette de veau, boeuf bourguignon) are thickened with flour. Confirm that sauces and braised dishes are gluten-free before ordering.
• Dairy in all three cuisines: Butter is widely used in French cooking as a finishing fat for sauces. Italian risotto traditionally finishes with butter and Parmesan (mantecatura). Spanish tapas sauces less commonly contain dairy, but cheese-topped dishes and cream-based sauces do occur.
• Shared frying oil: In any cuisine, ask whether the fryer is shared with nut-containing or shellfish-containing items. Dedicated fryers are not universal.

Carry a written allergy card

Even if you have memorized the phrases above, carrying a printed allergy card in the local language significantly reduces the chance of miscommunication. A card can be passed to the kitchen directly, re-read during preparation, and shown again if a different server takes your order. Write the card in formal, specific language — not shorthand. An example card text in each language:

Spanish: "Tengo una alergia grave a los frutos secos y a los cacahuetes. Por favor, informe al chef y asegúrese de que mi plato no contenga frutos secos ni cacahuetes, ni esté en contacto con superficies o utensilios que hayan tocado estos alérgenos. Gracias."

Italian: "Sono gravemente allergico/a alle noci e alle arachidi. Per favore, informate lo chef e assicuratevi che il mio piatto non contenga noci o arachidi e non sia venuto a contatto con superfici o utensili che li hanno toccati. Grazie."

French: "J'ai une allergie grave aux noix et aux cacahuètes. Merci d'informer le chef et de vous assurer que mon plat ne contient pas de noix ni de cacahuètes et n'a pas été en contact avec des surfaces ou des ustensiles ayant touché ces allergènes. Merci."

Always confirm with a staff member after presenting the card. If a restaurant cannot guarantee your safety, it is better to choose a different dish or a different restaurant.

Frequently asked questions

How do you say 'I am allergic to nuts' in Spanish?

Say Soy alérgico/a a los frutos secos. Use alérgico (male) or alérgica (female). If you also have a peanut allergy, add y a los cacahuetes. To ask whether a specific dish contains nuts: ¿Contiene frutos secos este plato? Always confirm with staff and ask them to inform the kitchen — do not rely on the menu description alone.

How do you say 'I am allergic to shellfish' in Italian?

Say Sono allergico/a ai frutti di mare. Use allergico (male) or allergica (female). To ask about a specific dish: Questo piatto contiene frutti di mare? Note that many Italian coastal restaurants traditionally include shellfish in pasta sauces and broths — confirm with staff that the kitchen has been notified of your allergy before the dish is prepared.

How do you say 'without gluten please' in French?

Say Sans gluten, s'il vous plaît. For a full allergy statement: Je suis allergique au gluten. To ask if a dish contains gluten: Ce plat contient-il du gluten? French cuisine uses wheat flour as a thickener in many classic sauces — confirm that any sauce or stew you order has been verified gluten-free by the kitchen.

Is carrying a written allergy card in the local language effective?

Yes. A written card in Spanish, Italian, or French gives kitchen staff a precise, unambiguous record of your allergy that can be re-read during preparation. Write it in full sentences explaining the seriousness of the allergy and the need to avoid cross-contamination. Show the card to your waiter and ask them to pass it to the chef. This is particularly useful when your spoken language skills are limited or when communication is rushed.

What is the difference between 'frutos secos' and 'cacahuetes' in Spanish?

Frutos secos refers to tree nuts — almonds, walnuts, hazelnuts, cashews, and pine nuts. Cacahuetes (or maní in Latin America) means peanuts, which are legumes rather than tree nuts. The two are distinct allergens. If you have only a peanut allergy, say Soy alérgico/a a los cacahuetes. If you have only a tree nut allergy, use frutos secos. If you have both, name both explicitly.

Related guides

• Is pho gluten-free? What to watch out for
• Is Korean food gluten-free? Hidden soy sauce and gochujang
• How to order vegetarian food in China
• How to order not spicy in Thailand

Further reading

• FARE: Traveling With Food Allergies
• Allergy UK: Eating Out Guidance

ChefBear filters dishes by your allergies — scan any menu and tell it your allergen to see which dishes fit — try it free

This is not medical advice; confirm with restaurant staff before ordering.