Yuni Yupoun

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, so cross-contamination is a theoretical risk in a shared kitchen.
• Staff are reported to be knowledgeable and to take steps to avoid cross-contamination, including marking GF items and, in some cases, using dedicated preparation approaches (e.g., GF pasta) to reduce confusion.
• Some reviews point to the possibility of dressing modifications or ingredient substitutions, so proactive communication with the staff remains important.
• A note from a reviewer highlights that some beverages (e.g., ciders) can contain gluten (malt barley), which is a minor risk to watch for non-food items.