SILVIA

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which means cross-contamination risk cannot be ruled out.
• Some diners have reported gluten-related illness after dining here, illustrating that accidents can happen and that cautious communication with staff is essential.
• Positive signals include staff knowledge, willingness to modify dishes, and reports of multiple GF desserts and dishes being available. One review mentions the use of Tamari (gluten-free soy alternative) in place of soy sauce, which is a helpful GF detail.
• A few guests noted the menu did not label GF items clearly, underscoring the importance of asking and confirming with a staff member or chef before ordering.