Spizzenzeit

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a potential risk, particularly in a setting where multiple gluten-containing items may be prepared in shared equipment or near open kitchen activity.
• Older experiences mention specific concerns (e.g., a past incident with gluten-free pasta being exposed to gluten-containing items; open doors near kitchen; possible spore transfer), though more recent feedback highlights careful handling and celiac awareness among staff.
• Overall, recent evidence suggests improved handling and staff knowledge, but the risk cannot be ruled out due to the lack of a dedicated facility.