Barcelona Wine Bar

⚠️ Risks & cross-contamination

• There is variation in reports about the kitchen’s handling of cross-contact. Some diners say there is a dedicated gluten-free fryer and separate prep steps, while a minority note the absence of a dedicated fryer or potential cross-contact risk if lines of communication break down.
• In the context of an active kitchen and shared prep spaces, cross-contact risks can occur if not consistently managed, especially during peak times. Staff emphasis on marking up menus and communicating with kitchen teams remains a central safety practice, but diners should still stay vigilant and ask clarifying questions when ordering.