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⚠️ Risks & cross-contamination

• The core dataset does not declare a fully dedicated gluten-free facility. Some reviews emphasize dedicated GF kitchens or spaces, while others describe precautions without a fully separate facility.
• However, there is substantial evidence of precautionary practices: GF menus, explicit labeling and flags on GF plates, staff training on allergies, and some reports of two-chef or dedicated handling during busy periods.
• The balance of recent, celiac-focused feedback leans toward strong cross-contamination controls, but as with any restaurant that isn’t a fully dedicated facility, some residual risk can remain during peak times or when demand is high.