Restaurant Sitte

⚠️ Risks & cross-contamination

• The facility is not described as a dedicated gluten-free plant, so cross-contamination risk cannot be ruled out entirely.
• A recent signal indicates gluten-free labeling and an extra fryer, which are positive steps toward reducing cross-contamination for GF orders.
• Past mentions of a dedicated GF space in the kitchen exist, but they are not clearly presented as current guarantees.
• Overall, there is some risk, but also concrete indicators of attention to gluten-free needs.