Brasa

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contact remains a theoretical risk.
• Some reviewers have reported gluten exposure or reactions on rare occasions, including instances where gluten was found in a dish or cross-contact occurred with non-GF components.
• Several diners note that staff are generally knowledgeable and willing to accommodate, and that allergen warnings or order notes are often used to mitigate risk.
• Positive reports emphasize careful kitchen practices (e.g., separate fryers or dedicated handling for GF items) and proactive communication, which can significantly reduce risk when followed.