Taller de Tapas

⚠️ Risks & cross-contamination

• Some reviewers note that the kitchen is not universally dedicated GF, which introduces a potential cross-contamination risk in theory. However, the majority of recent experiences emphasize staff knowledge and cross-contamination precautions, along with practical safeguards like separate GF bread and, in at least one case, a separate fryer for fries. There is at least one historical incident where bread labeled GF turned out not to be gluten-free, with an apology and adjustment from staff. Overall, risk appears well-managed but not zero, and recent reports trend very positive.