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Greece

Medium celiac awareness

Certified by: HCS — Hellenic Coeliac Society

Greek cuisine has many naturally GF options (olive oil, fish, grilled meat, rice, legumes). Awareness is improving, especially in tourist areas. Pastry items are the main risk.

Capital

Athens

Language

Greek

Awareness

Medium

Emergency

112

Awareness growing in cities. Always verify with staff and bring a translation card.

Generally safer choices

Grilled meat & fish (souvlaki — no pitta)
Greek salad (no croutons)
Fava (yellow split pea dip)
Dolmades (stuffed vine leaves — check filling)
Tzatziki (yogurt-based)
Loukoumades made with rice flour

Avoid or verify carefully

Pitta bread
Spanakopita & tiropita (filo pastry)
Regular gyros pitta
Breaded kalamari
Pastries & baklava
Ouzo (may contain additives — check)

Trusted GF brands in stores

Schär (in large supermarkets)
AB Vassilopoulos Free From
Sklavenitis GF range

Look for these in the free-from / "sans gluten" / "glutenvrij" aisle, or in the diabetic / health section.

Celiac travel tips

Stick to naturally GF dishes like grilled fish and salads.
Ask 'Είναι χωρίς γλουτένη;' (Is it gluten-free?).
Athens and Santorini have dedicated GF restaurants.
Supermarkets in tourist areas stock Schär.

Words to scan on food labels (Greek)

Avoid products listing any of these ingredients:

σιτάρι (sitari = wheat) κριθάρι (krithari = barley) σίκαλη (sikali = rye) βρώμη (vromi = oats) βύνη (vyni = malt)

Safe to look for on packaging:

χωρίς γλουτένη (chorís gloutén) διαγραμμένο στάχυ

How to order in a restaurant (Greek)

Ask if it's gluten-free

Είναι χωρίς γλουτένη; (Eínai chorís gloutén?)

Ask about cross-contamination

Μπορείτε να αποφύγετε τη διασταυρούμενη μόλυνση;

Say thank you

Ευχαριστώ! (Efcharistó!)

Tip: show, don't tell. Generate a printable card and let the kitchen staff read it directly.

Cross-contamination red flags

Shared fryers (fries, tempura, calamari)
Same toaster used for regular bread
Shared pasta water or noodle broth
Wooden spoons and rolling pins (porous, retain gluten)
Pizza ovens dusted with semolina
Sauces thickened with wheat flour (roux, gravy, bechamel)
Soy sauce, oyster sauce and many marinades
Buffet utensils swapped between dishes
Bulk bins (cross-contact from scoops)
Flour-dusted boards for cutting fruit or cheese

Pack this before flying to Greece

Translation card in Greek
GF snack bars / crackers for travel days
Travel-size tamari packets (for soy sauce countries)
List of certified restaurants near your hotel
Photo of the HCS — Hellenic Coeliac Society logo so you recognise it
Doctor's note mentioning celiac disease (for customs / pharmacies)
Address of the nearest hospital + emergency number saved offline
Insurance card with celiac listed as a medical condition

Eating-out playbook

1
Research before you go
Check Find Me Gluten Free, the local celiac association's restaurant finder, or our restaurant search for Athens.
2
Call ahead for dinner
Reserve and mention celiac disease — kitchens that aren't equipped will tell you, and good ones will prep.
3
Show your card on arrival
Hand it to the waiter before ordering, ideally to the manager or chef.
4
Confirm preparation
Ask: clean utensils, separate pan, dedicated fryer, no shared sauces, no flour dusting.
5
Eat off-peak when possible
Lunches and early dinners reduce kitchen pressure and mistakes.
6
Keep evidence
Photo of menu / packaging. If you react, you can report cross-contact and warn other celiacs in reviews.

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Emergency phrase — Greek

Έχω κοιλιοκάκη. Ακόμα και μικρές ποσότητες γλουτένης με κάνουν πολύ άρρωστο/η. Παρακαλώ ετοιμάστε το φαγητό μου χωριστά, με καθαρά σκεύη, χωρίς διασταυρούμενη μόλυνση.

Local emergency: 112Show this to the waiter or chef.