Told & Snaps

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, and there is no separate gluten-free prep area noted. This raises cross-contamination concerns for some diners.
• Many dishes can be made gluten-free by substituting gluten-free bread; items that cannot be GF are fried and marked, meaning you’d need to review markings or ask staff to confirm safety for any fried components.
• While staff are reported to be knowledgeable about gluten-free needs, the absence of a dedicated GF space means risk is present, especially for diners with stringent celiac requirements.