Tacombi

⚠️ Risks & cross-contamination

• The fryer is shared for multiple items, which introduces cross-contamination risks for gluten-free diners (e.g., chips and some fried components).
• Some ingredients may be marinated or cooked with beer, which would not be safe for people with celiac disease.
• While staff often appear knowledgeable and willing to confirm safety, the absence of a dedicated gluten-free facility means there is an inherent cross-contact risk in day-to-day operations.
• Several reviews emphasize the importance of informing staff about allergies and having items checked or prepared separately when possible.