SearchPragueCoeliac · Gluten-free
Best gluten-free restaurants in Prague
7 venues in Prague rated S to B for coeliac · gluten-free, every tier backed by cited sources.
100% dedicated gluten-free kitchen confirmed by the owner's own statement ('simply everything in the restaurant is totally gluten free, drinks and beer included'), the venue's own website ('100% GLUTEN FREE'), and dozens of symptomatic-celiac reviewers on FindMeGlutenFree spanning multiple months with zero reported reactions. PragueHere and Wanderlog independently corroborate the fully gluten-free premises. A dedicated GF fryer is consistent with the kitchen having no gluten on-site. One reviewer noted a menu reference to deproteinized wheat in some pastries (a licensed ingredient in EU celiac products); no reaction was reported from that visit.
100% dedicated gluten-free kitchen: no gluten on premises. The venue's owner states 'We only use gluten-free ingredients in the restaurant kitchen.' All meals are prepared 'bez lepku a bez deproteinované pšenice' (without gluten and without deproteinized wheat), covering everything from bread dumplings, schnitzel, and onion rings to beer and desserts. Dozens of symptomatic and asymptomatic coeliac diners across FindMeGlutenFree, Glutoapp, Atly, and HappyCeliac report zero reactions across multiple visits.
Alriso's own English and Czech websites both declare it a '100% gluten-free Italian restaurant – completely gluten-free, with no compromises. ' FindMeGlutenFree carries a dedicated-GF badge backed by community-reported dedicated gluten-free kitchen (×2 reporters), dedicated kitchen space (×1), knowledgeable staff (×2), and food flagged as GF (×1). Dozens of symptomatic-coeliac and asymptomatic-coeliac reviewers across FMGF, RestaurantGuru, Glutoapp, and independent blogs consistently report zero reactions. Pasta is corn-starch based; bread is rice-flour based; GF bottled beer available. No formal accreditation by a recognised body was found in any source.
MyRaw Café operates as a dedicated gluten-free kitchen: the official menu and homepage both state all products 'do not contain gluten' (neobsahují lepek); FindMeGlutenFree awards the dedicated GF badge; the owner confirms '100% raw vegan' production in direct management responses. Dozens of symptomatic coeliac and celiac reviewers spanning 7+ years report eating safely; one reviewer triple-checked and received verbal confirmation everything sold is gluten-free; another notes allergen information is available. One outlier FMGF review (~2 years ago) mentioned a single item with gluten, but this claim is not corroborated by any other source across the full review corpus. No formal accreditation body is cited, so Tier S rests on path (i): community-reported dedicated kitchen with convergent official and reviewer evidence.
Rebranded in 2020 specifically because co-owner Radek has gluten intolerance; the venue's own website states every dish is 100% gluten-free and corn-based, structurally eliminating gluten from the kitchen. An independent gluten-free restaurant guide independently corroborates '100% gluten-free' status and notes gluten-free beer is served — consistent with a premises-wide exclusion of gluten. No recognised accreditation body certification recorded.
Two independent community reviewers report that an owner (or owner's wife) is coeliac and that kitchen practice visibly reflects this. One reviewer notes 'The owner bakes cakes herself and all of them are gluten free'; another documents the owner personally stopping by their table to reiterate familiarity with coeliac requirements. All desserts are GF by default (consistent across 40+ reviews); all other menu items can be made GF on request. GF items are marked on the printed menu, confirmed by six independent structured reviewer responses. Dedicated pasta pot and clean water confirmed by three or more reviewers; knowledgeable staff confirmed by nine community safety reports; staff will clean kitchen space or change gloves per four community reports. Kitchen is not fully dedicated — non-GF items are also served. Fryer evidence is mixed: four community reports of a dedicated GF fryer; one reviewer explicitly noting no dedicated fryer. One symptomatic celiac reported a bad reaction after a GF pasta dish; the large majority of coeliac and symptomatic celiac reviewers report zero symptoms.
Owner Lyna is celiac — confirmed independently by a review from 8 years ago (guisela173712: "The owner si celiac and has extensible knowledge about keeping everything Gluten-Free"), corroborated by HugoMoucha (symptomatic celiac: "The owner is a celiac! So she is very careful that everything is gluten free and safe"), and by the Gluten Free Prague blog ("all the ingredients used in the kitchen are gluten free and safe for celiacs", 2017). Community safety reports log a dedicated gluten-free fryer, dedicated kitchen space, other dedicated equipment, and staff who flag food and change gloves. Multiple verified-celiac reviewers report safe meals. Not a 100% dedicated kitchen: tequeños (wheat) have been added to the menu, and empanadas are reportedly fried in shared oil with tequeños. Staff proactively warn about these cross-contamination items (fried plantains, shared fryer for empanadas); alerting staff to celiac status on arrival is strongly advised.
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