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Palæo
Palæo's entire menu is published as 100% glutenfri — wraps, burger buns, sides, and even the house beers (Palæo IPA and Palæo Pilsner) are declared gluten-free specialøl. The gluten-containing sister concept Hello Pasta is operated as a separate restaurant brand. Evidence is currently the venue's own site only; independent coeliac corroboration is welcome.
| Mon | 10:00 AM to 8:00 PM |
| Tue | 10:00 AM to 8:00 PM |
| Wed | 10:00 AM to 8:00 PM |
| Thu | 10:00 AM to 8:00 PM |
| Fri | 10:00 AM to 9:00 PM |
| Sat | 10:00 AM to 9:00 PM |
| Sun | 10:00 AM to 7:00 PM |
Per-allergen evidence
Coeliac · Gluten-free
confidence 0.65 ·
Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.
Palæo's entire menu is published as 100% glutenfri — wraps, burger buns, sides, and even the house beers (Palæo IPA and Palæo Pilsner) are declared gluten-free specialøl. The gluten-containing sister concept Hello Pasta is operated as a separate restaurant brand. Evidence is currently the venue's own site only; independent coeliac corroboration is welcome.
Cited references
Dairy-free
confidence 0.55 ·
Marked menu + dedicated, Allergen-marked menu plus dedicated fryer / prep area. Staff trained. Not a fully dedicated kitchen.
Default menu is declared laktosefri; dairy appears only as opt-in additions (milk for coffee, parmesan or goat cheese toppings). Diners must explicitly skip dairy toppings to stay dairy-free. Based on venue marketing only.
Cited references
Sugar-free
confidence 0.55 ·
Marked menu + dedicated, Allergen-marked menu plus dedicated fryer / prep area. Staff trained. Not a fully dedicated kitchen.
Menu states no added sugar across all products, sweetened only with honey or stevia; sodas (cola, granatæble, hyldeblomst, passionsfrugt) are explicitly stevia-sweetened. Evidence is the venue's own menu copy.
Cited references
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
Read the methodology →