Côte

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility.
• Kitchen setups vary in the accounts: some patrons mention dedicated GF counters/equipment and separate fryers, while others caution about cross-contact risks when service is crowded.
• There are reports of gluten-containing items appearing despite GF labeling, highlighting that mistakes can occur under high demand.
• Practical precautions: rely on the GF menu, request explicit separation of GF prep, ask about dedicated fryers or utensils, and look for clear allergy flags on foods and bills.