Bolay

⚠️ Risks & cross-contamination

• The restaurant is described in multiple places as dedicated gluten-free (100% GF), which strongly supports minimal cross-contamination risk.
• A note from an ordering platform mentions that ingredients are gluten-free but may be prepared in the same area as items that could contain gluten in some contexts. This introduces a potential cross-contact nuance, though the overarching, repeated claims of a dedicated GF facility and numerous positive celiac experiences suggest that cross-contact risk is regularly mitigated in practice.
• Given the balance of evidence, this remains a low-risk scenario for celiac diners, but if a diner has extremely sensitive cross-contact needs, asking staff about current food-preparation workflows at that location could still be prudent.