Frantoni's

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility. This means there is potential for cross-contamination risk in the kitchen.
• Reports vary about how strictly gluten-free prep is separated; some diners report separate preparation for celiac needs, while others indicate there isn’t a dedicated space.
• While there are positive notes (staff awareness, labeled plates, GF options), the lack of a dedicated facility and mixed reports about prevention measures mean this risk cannot be ignored for someone with celiac disease.