Cotmeh

confidence 85% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

The menu explicitly labels many dishes as 'Vegetarisch' (including Kûndir, Sîyele, Penner, Bîzîn, Ovengebakken Feta, Vegetarische Bulgur Krokketten, and vegetarian versions of Piras, Spinazie, and Dolma), and the owner's description emphasises a kitchen that uses fresh vegetables and offers vegetarian alternatives for several meat dishes. Staff are at least aware enough to mark these on the menu, but the kitchen is shared and no dedicated fryer or equipment is noted.

confidence 55% ·

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.

Some vegetarian dishes (e.g. Kûndir with feta, Sîyele with halloumi and egg, Penner with feta, Bîzîn with goat cheese, Ovengebakken Feta, Piras with yoghurt, Spinazie with yoghurt, Dolma with yoghurt) clearly contain dairy or eggs, so they are not vegan. A few dishes such as Cotmeh Salade (with feta) and some starters may be adaptable, but the menu does not mark vegan options and no source confirms staff training on vegan cross-contamination. Best effort if you ask.

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.

Multiple dishes contain nuts: Baklava with pistachios, Hurma & Fistik with pistachios, Vegetarische Bulgur Krokketten with pine nuts, Dolma with walnuts, Bîzîn with pumpkin seeds (seed, not tree nut, but ambiguous), and Kûndir with pumpkin seeds. The restaurant does not mark dishes for nut content, and no source addresses whether the kitchen can accommodate nut-free requests. Best effort with advance notice recommended.

confidence 55% ·

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.

Dairy appears in many dishes: feta (salade, Kûndir, Penner, ovangebakken feta, Hamsi), halloumi (Sîyele), goat cheese (Bîzîn), yoghurt sauces (Manti, Spinazie, Dolma, and several others). The menu does not mark dairy-free options, and no source confirms a dedicated dairy-free preparation area. Best effort with staff consultation.

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.

The Sîyele lahmacun explicitly contains egg. Baklava and other pastries may also contain egg, but no full allergen matrix is provided. No source indicates staff training on egg-free accommodation. Best effort.

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 prominently features lamb and beef dishes, and the owner describes the cuisine as inspired by his upbringing in Urfa, a predominantly Muslim region of Turkey. However, no source confirms that the meat is halal-slaughtered or that the kitchen holds any halal certification. Best to call ahead and ask directly.

confidence 85% ·

Not recommended, Documented unsafe for this allergen: refuses to accommodate, multiple bad reports, or a documented incident. Surfaced as a warning rather than a recommendation.

The menu is built around gluten-rich staples: house-made flatbread, bulgur croquettes, manti (Turkish ravioli), lahmacun (Turkish pizza on thin dough), and baklava. No gluten-free alternatives are offered or marked. The kitchen is a single shared space with no dedicated gluten-free area. Not recommended for coeliac diners.