PLANTA

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, which means cross-contamination risk can exist.
• At least one guest report noted that an artichoke dip was baked in the same oven as pizzas, prompting cautions about safety for celiac diners.
• There are mentions of marks on menus to indicate safe items, and discussions about separate fryers in some experiences, but these practices may not be consistent across all visits.
• The combination of plant-based offerings with gluten-free options is promising, but the absence of a uniformly dedicated gluten-free environment means vigilance remains important.