Bryggeloftet & Stuene Restaurant

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which implies a higher potential for cross-contact.
• There is at least one historical report of a gluten-free item being served with or alongside gluten-containing components (crackers on a GF board), highlighting the importance of precise communication with staff.
• The menu uses allergen labeling, and some staff have reportedly adjusted dishes for celiac guests when informed, suggesting knowledge is present but not flawless.
• Recent experiences leaning positive indicate that celiac-safe options exist, but the combination of non-dedicated facilities and past missteps means risk cannot be ignored.