Tolon

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free facility, which introduces an inherent cross-contamination risk compared to dedicated GF operations.
• There is at least one older report of a crumb occurring in a GF context, with cautious handling (gloves changed, chef supervision) when a gluten-containing item slipped into a dish.
• On balance, guests repeatedly report strong staff knowledge about gluten and allergies, and menus that clearly mark GF items, which helps mitigate risk when ordering.
• Overall, the safety picture is positive but not absolute; this is a setting where strict personal vigilance and clear communication with staff remain important.