Alpha Ouzeri

confidence 60% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The AGFG listing tags the venue as having 'Gluten Free Options', but this is a broad marketing tag and no menu markings or kitchen protocols are documented. It's a shared Greek kitchen with pita bread and flour in use, so cross-contamination risk is real. Guests with coeliac disease should call ahead and speak directly with chef Harry to confirm what can be safely prepared.

Honest caveat: No menu markings or dedicated equipment mentioned in sources.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

AGFG lists 'Vegan Options' as a feature category, but the menu itself is heavy on meat, seafood, cheese and yoghurt. A few vegetable-based meze (gigandes, horta, patates fournou) could be prepared without animal products if requested, but no dedicated vegan menu or flagged dishes exist. Best-effort accommodation from an aware kitchen. Call ahead to confirm.

Honest caveat: No dedicated vegan menu or marked dishes cited.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

AGFG tags the restaurant with 'Vegetarian Options'. The menu includes several vegetable-based meze, salads, and cheese dishes that are vegetarian as written, but many contain feta or yoghurt so vegans need to adapt. No marked veg menu, but staff can guide. Shared kitchen with meat so no dedicated prep.

Honest caveat: No dedicated vegetarian menu or marked dishes cited.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

AGFG marks 'Dairy Free Options' as a facility. The menu is heavy on feta, halloumi, kefalograviera, béchamel and yoghurt, so dairy-free diners need careful selection. A few dishes (gigandes, horta, patates fournou) are naturally dairy-free, and staff are accustomed to accommodating dietary needs. Best to call ahead.

Honest caveat: Kitchen uses substantial dairy; no dedicated dairy-free prep area documented.

confidence 60% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu has a dedicated seafood section (Psarika) with a range of fish, calamari, prawns, octopus and a seafood platter, plus vegetable-based sides. Pescatarians will find plenty of choice, and staff can guide away from meat dishes. The kitchen is shared so cross-contact risk is low for this dietary pattern.

Honest caveat: No specific pescatarian menu or separate prep noted.

confidence 40% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

AGFG lists 'Sugar Free Options' as a feature category, but no detailed information about sugar-free menu items or kitchen protocols is available in the cited sources. The dessert menu includes traditional Greek sweets (galaktoboureko, baklava, loukoumades), suggesting sugar is prevalent. Call ahead to ask.

Honest caveat: Only one aggregator tag supports this claim.