glass – wine. bar. kitchen

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which introduces a cross-contamination risk that cannot be ignored for celiac safety.
• There is evidence that the staff can mark the menu and modify dishes to accommodate gluten-free needs, and reviews indicate knowledge and willingness to guide GF choices. This helps reduce risk but does not eliminate it.
• The combination of non-dedicated facilities with recent GF-awareness signals means cautious ordering and clear, explicit confirmations with staff remain essential.