Comida

⚠️ Risks & cross-contamination

• There is no dedicated gluten-free facility, which by itself introduces a baseline risk for cross-contact.
• A shared fryer is mentioned in multiple accounts as a potential source of gluten exposure, with at least one review noting that chips aren’t an option due to lack of a GF fryer, though other GF dishes are available.
• Some staff have demonstrated knowledge of allergy procedures, glove changes, and kitchen protocols, which is positive, but the existence of a formal, consistently applied gluten-free protocol across all dishes is not definitively proven in the collected evidence.
• Recent experiences (within the last month) indicate GF options and knowledgeable staff, but the cross-contamination risk in the fryer remains a tangible concern.