Tráta

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination risk exists in principle.
• Some dishes are fried, and at least one guest report notes GF preparation for fried items with corn flour, which implies GF adaptations are possible but cross-contact remains a consideration in a non-dedicated setting.
• One guest mentions uncertainty around ketchup safety, highlighting that some condiments or accompaniments may require direct confirmation.
• Overall, there is noticeable attention to GF labeling and staff knowledge, but no explicit, formal cross-contamination protocol is detailed in the collected information.