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Free-from restaurants in Campinas
4 Campinas restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
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The venue's own website declares the entire bakery is 100% gluten-free, meaning no gluten-containing ingredients are used on the premises. This is a structural fact (dedicated kitchen) rather than a menu-marking claim. No third-party accreditation or independent review is available, but the venue's own unequivocal statement supports a dedicated gluten-free kitchen.
Honest caveat, No third-party verification or independent review corroborates the 100% gluten-free claim.
The venue states that all preparations are gluten-free and that the pizza kitchen does not share any gluten-containing products. The burger kitchen is a shared environment where gluten-containing bread is handled, but with dedicated utensils, colour-coded equipment, and strict protocols to minimise cross-contamination. Staff receive continuous training on coeliac disease and cross-contamination. However, the venue explicitly states it cannot guarantee zero risk, so this is a high-care shared kitchen rather than a fully dedicated facility.
Honest caveat, The venue explicitly states it cannot guarantee zero risk and that the burger kitchen is a shared environment with gluten-containing bread.
The Veritá brand markets itself as gluten-free and safe for coeliacs, with a product line developed by nutritionists. However, the only source specific to the Cambuí branch is a Google Places stub with no operational details. The brand-level homepage does not confirm whether the Cambuí kitchen is dedicated or shared, or whether staff are trained. Call ahead to confirm kitchen practice before relying on this venue.
Honest caveat, No source confirms dedicated equipment or staff training for the Cambuí branch; brand-level claims may not reflect individual franchise practice.
The restaurant's own website mentions gluten-free pizza dough and says staff are 'especializada e extremamente capacitada' (specialised and highly trained) to handle dietary needs, but doesn't describe how cross-contamination is managed—no dedicated fryer, separate prep area, or allergy protocol confirmed. Call ahead to discuss kitchen practices if you have coeliac disease.