International Cuisine

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a theoretical risk.
• While recent experiences are positive and staff are often described as knowledgeable, there are historical notes of reactions and variability in staff awareness across visits. One older report mentions a reaction in a celiac family, and another instance notes some servers’ knowledge was stronger than others.
• Overall, recent evidence suggests careful handling and a generally safer environment for many celiac diners, but absolute safety cannot be guaranteed.