Kitchen allergens

We consider the following as high-risk allergy foods: 

• Eggs 
• Wheat 
• Sesame  
• Soy 
• Nuts including coconut
• Shellfish  
• Cow’s milk 

At Azulfit we work with an external, local government-certified body (Damito SLU) to ensure the highest kitchen and service standards are maintained, applying rigid food hygiene measures within our kitchens and storage areas, however, cross-contamination is still a possibility. As such, we are not able to guarantee that products do not contain derivatives of allergens at the manufacturing level, and those with severe allergies are advised that unfortunately, we are unable to cater to you safely.    

For those with mild allergies, we offer the following provisions in order that you can make an informed choice about your stay at one of our retreats.  

• The kitchens at Azulfit are Lacto-ovo-vegetarian, dairy products, and eggs are prepared and served as part of the meal programme, but can be avoided with a range of dairy-free meals and options available.  
• We regularly serve soy-based products such as tofu and soy milk and use tamari, tahini, and miso in our dressings and sauces.  
• We offer gluten-free bread, label gluten-free options, and use naturally gluten-free flour in our cooking (rice, buckwheat, polenta, quinoa, etc.) There is no gluten-free space for preparation within the kitchens. 
• We use a variety of nuts in our meals. All bags and containers are sealed, but our nuts do share storage space with seeds and cross-contamination is possible. As such we cannot cater to guests with severe (Grade III) nut allergies.  

Allergy Severity

Please consult the chart below and let us know the severity of your allergy. For Grade III allergies, we like to discuss this before you book so that we can ensure our kitchens are able to accommodate you and your needs. 

For more information about our meal programme and your specific needs, please contact [email protected]