SURVE

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, which means cross-contamination remains a risk factor to consider.
• There are mixed reports: some guests experienced successful, clearly GF preparations with dedicated fryers and clearly labeled items; others noted potential missteps or general facility-related concerns.
• Instances where staff needed guidance to avoid cross-contamination (e.g., ensuring a gluten-free preparation was truly gluten-free) highlight the importance of explicit communication at the table and with the kitchen.
• Overall, the prevailing recent feedback suggests that cross-contamination precautions are actively discussed and implemented in many cases, but not guaranteed in every visit.