Cris's Place

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility: cross-contamination risk cannot be ruled out purely by virtue of being a standard restaurant.
• Positive signals exist: staff repeatedly demonstrate allergen awareness and the ability to tailor dishes to gluten-free needs, and a separate GF option/menu has been mentioned in some accounts.
• Practical approach: given the good recent feedback, a celiac diner should clearly communicate dietary needs to staff and consider planning ahead (e.g., discussing adaptations with the kitchen, and possibly opting for clearly GF-prepared items like GF bread).