Pepe Verde

⚠️ Risks & cross-contamination

• The official data lists the restaurant as not having a dedicated gluten-free facility. This means cross-contact precautions rely on practices described by customers and staff rather than an officially dedicated facility.
• Several diners explicitly mention safe handling: separate areas in the kitchen and careful labeling of gluten-free items; other reports emphasize that GF bases and toppings were executed well. This mixed signaling suggests cautious optimism but also that practices may vary by day or kitchen workflow.
• General caution: verify current practices with staff at the time of visit, as firsthand experiences can fluctuate.