Log Cabin

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which inherently increases cross-contamination risk for celiac diners.
• Some reviews note staff can check with the kitchen and accommodate allergies, and that some items may be naturally gluten-free. However, the lack of a dedicated gluten-free space means that risk cannot be ruled out without direct confirmation from the restaurant.
• Fryers and shared cooking surfaces are potential risk points mentioned in user feedback, underscoring the importance of asking detailed questions about preparation practices.