Pujol

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so a celiac safety approach relies on staff knowledge and in-dish modifications rather than a built-in gluten-free environment.
• Recent diners repeatedly highlight staff who are aware of allergies and who tailor dishes to be safe. There are also notes that some menu items may require avoidance or modification (e.g., a churro noted as not GF in one account; mole varieties may vary in gluten content).
• A few reports mention the mole and other components; one guest specifically notes that mole madre can be enjoyed GF, while another guest indicates that some components of the tasting menu require careful adaptation to stay GF.