Restaurant Brücken

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which introduces a cross-contamination risk for diners with celiac disease.
• Menu labeling for gluten-free options is not consistently clear across reports; you may need to ask staff directly to confirm which items are gluten-free and how they’re prepared.
• Some community feedback notes past issues with gluten labeling on certain dishes; while staff often respond helpfully, relying on memory or incomplete labeling can pose risk.
• There is mention of GF options and a GF-aware staff, but the level of cross-contact control (e.g., separate fryers, dedicated prep areas) is not clearly established in the collected information.
• Recent experiences are generally positive when care is taken, but the lack of a dedicated GF facility means cautious, proactive communication remains essential.