Restaurant El Molí

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, which means cross-contamination risk is possible in the shared kitchen.
• Because the menu is largely gluten-free and staff are described as willing to check with the chef, there is a pathway to safer choices, but explicit kitchen practices (e.g., dedicated equipment) are not documented.
• To mitigate risk, ask how they handle gluten in food prep and whether any items share equipment or surfaces with gluten-containing dishes.