PLANTA Cocina

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which introduces inherent cross-contamination risk.
• Guest reports consistently highlight staff knowledge and proactive communication about celiac needs, including marking or reviewing options with the kitchen to reduce risk.
• Some sources caution that many items labeled GF may not be fully celiac-safe, so explicit guidance and confirmation with the staff is important.