Wind & Waves Grill

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free facility, so cross-contamination is a theoretical risk.
• Multiple recent guests reported that allergy items are cooked separately or that chefs walk the menu with guests to discuss safe modifications; gloves are changed and hands are washed before handling food in some cases.
• A few items have been explicitly adapted (e.g., bread substitutions in soups) to accommodate gluten-free needs, indicating flexibility but not a guaranteed baseline across all dishes.
• While safety-conscious handling is repeatedly described, the absence of a dedicated GF facility means some risk remains.