Satis Bistro

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, so there is inherent cross-contamination risk typical of non-GF-focused venues.
• However, guests repeatedly note staff diligence: asking the kitchen for guidance, verifying safety with the chef, and taking care to label or communicate safety at serving. There are mentions of practices like changing gloves when needed and ensuring clear communication about what’s safe.
• With proactive dialogue and clear kitchen coordination, risk can be managed, but it is not eliminated.