Eureka!

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which means cross-contamination is a plausible risk when preparing gluten-containing foods.
• There are positive safety signals noted for the past year, including a celiac-safety emphasis, but the absence of a dedicated GF kitchen means guarantees cannot be made based on the available data.
• Overall, while there are encouraging signs, the safety posture depends on how surfaces, utensils, and ingredients are managed in practice during each visit.