Allergy-Aware Restaurant Menus
Live menus you can filter by your own allergies and dietary needs — safe, modifiable, or avoid — in 10 languages.
Thai
Thai street food classics: pad thai, curries, and aromatic larbs made with fresh herbs.
Filipino
Sinigang, lechon, and halo-halo — Filipino cooking built on bayanihan communal spirit.
French
Time-honoured brasserie cooking: steak frites, bouillabaisse, and crème brûlée.
Moroccan
Moroccan tagines, couscous, and pastilla baked in the tradition of Fez.
Lebanese
Levantine mezze and grills: hummus, kibbeh, and charcoal-roasted meats.
Brazilian
Gaucho-tradition churrasco, feijoada, and açaí desserts.
Chinese
Cantonese dim sum by day, Szechuan mains by night — all wok-kissed.
Mexican
Authentic regional Mexican cooking: handmade tortillas, slow-braised meats, and smoky salsas.
Caribbean
Trinidad, Jamaica, and Barbados on one menu: jerk, roti, and rum desserts.
Turkish
Kebabs, mezes, and Ottoman sweets from Turkey's rich culinary tradition.
West African
Nigerian and Ghanaian favourites: smoky jollof, egusi soup, suya, and kelewele.
Polish
Hearty Polish cooking: pierogi, bigos, żurek, and paczki — from the banks of the Vistula.
Argentinian
Open-fire asado, choripán, and dulce de leche desserts from the pampas.
Ethiopian
Traditional Ethiopian stews (wots) and salads served on injera with an array of sides.
Peruvian
Modern Peruvian cooking: leche de tigre ceviches, aji amarillo curries, and lomo saltado.
Vietnamese
Ho Chi Minh City-style pho, bánh mì, and fresh spring rolls — bright herbs, bold broth.
Japanese
Seasonal Japanese cooking: sushi, ramen, and izakaya small plates.
Korean
Korean barbecue, bibimbap, and banchan — bold flavors with communal table spirit.
American BBQ
Texas-style offset smoked meats, pitmaster sides, and house-pickled everything.
Indian
A journey across Indian regions: Rajasthani dals, Goan seafood, South Indian dosas, and Punjabi tandoor.
Spanish
Andalusian tapas, Iberian ham, and a sherry list that doesn't quit.
Georgian
The generosity of Georgian supra culture: cheese bread, dumplings, walnut sauces, and amber wine.
Italian
Hand-rolled pasta and wood-fired specialties from the Emilia-Romagna tradition.
Greek
Mezze and main plates inspired by the Greek islands: seafood, grilled meats, and honey-soaked sweets.
Middle Eastern
A pan-Levantine spread: Syrian muhammara, Iraqi masgouf fish, Yemeni lamb mandi.