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Free-from restaurants in Edinburgh
62 Edinburgh restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
Listed on Coeliac UK's Gluten Free Accredited Venues page, meeting the strict Gluten Free Standard. The accreditation covers the venue's gluten-free offering, with staff trained in preparation and service of gluten-free food. The FindMeGlutenFree listing notes it is NOT a dedicated gluten-free facility, but the Coeliac UK accreditation is the higher-weight signal.
Holy Cow is described as a fully vegan café and restaurant, established in Edinburgh in 2016. The venue's own website states it is a 100% vegan operation ('fully vegan cafés'), and the site description in structured data explicitly reads 'Vegan Restaurant and Shop'. All food is prepared in a vegan kitchen with no animal products on the premises.
David Bann is a 100% vegetarian restaurant — no meat is served on the premises. The venue self-describes as a 'Vegetarian and Vegan Restaurant in Edinburgh' and the entire menu is built on vegetarian dishes. This structural fact (no meat on premises) qualifies for Tier S under the dedicated-kitchen path for vegetarian.
Listed on Coeliac UK's venue finder, indicating accreditation under their Gluten Free Dining scheme. However, the venue is reported closed as of January 2025 on HappyCow, so this classification may be outdated.
The entire menu at Paradise Palms is vegetarian — confirmed by the venue's own FAQ ('Yes, we offer a vibrant selection of vegetarian and vegan dishes'), corroborated by Edinburgh Live ('all options either vegetarian or vegan'), The Skinny, and multiple independent food bloggers. No meat is served, making cross-contamination with meat structurally impossible.
Soul Vegan describes itself as a dedicated vegan restaurant ('a heaven for vegans and plant-based food lovers') with an exclusively plant-based menu. The kitchen structurally contains no animal products, making it a 100% vegan environment. No accreditation is evidenced in the sources.
Listed on Coeliac UK's venue directory (member-only details) and reported as 100% dedicated gluten-free by multiple aggregators and dozens of coeliac diners. The kitchen uses buckwheat-based crepes, has no gluten on premises, and the owner is coeliac. Multiple symptomatic coeliac reviewers report zero reactions.
Novapizza is a 100% vegan restaurant — the entire menu is vegan by design. The venue states 'our menu is 100% vegan' and describes itself as Edinburgh's 'first Italian vegan restaurant'. No animal products are used anywhere on the menu, making cross-contamination with animal-derived ingredients structurally impossible from the kitchen's own ingredients.
Bodega's own website states 'everything on the menu is gluten free', corroborated by Coeliac Sanctuary listing it as '100% Gluten Free' with the entire menu gluten free. The Gluten Interrupted Edinburgh guide notes 'the menu is naturally gluten free and everything in the fryer is safe'. A food blogger diner also corroborates a positive gluten-free experience. No accreditation body certification found, but the structural claim of a 100% gluten-free kitchen/menu across multiple independent sources supports Tier S path (i).
PULSE operates a 100% plant-based kitchen: no dairy, eggs, or honey served. Owners Ayshé and Mark have followed a plant-based diet since 2013. All ingredients are whole, unprocessed pulses, grains, seeds, nuts, vegetables, herbs, fruits, and mushrooms. No animal products are on the premises structurally.
Scotland's first fully vegan fish and chippy restaurant. The food kitchen is entirely plant-based; no animal products used. HappyCow lists it as a Vegan category venue. The pub environment may serve non-vegan drinks, but the food preparation is 100% vegan.
Folks Café is a 100% vegan kitchen. The venue describes itself as a 'family run vegan café' (Facebook), is listed in the Vegan Edinburgh Directory as a 100% vegan business ('Cosy vegan café serving soups, salads, cakes, bakes and great coffee'), and is listed in the Vegan Edinburgh eat guide under 'Fully vegan restaurants in Edinburgh'. No animal products are served on the premises, making cross-contamination with animal products structurally impossible.
The restaurant is explicitly named 'Sora Diana Vegan Italian Restaurant' and the parent brand website is 'The Vegan Sora'. The Tagvenue listing confirms an 'Extensive vegan menu' and Italian cuisine. The name and branding strongly imply a 100% vegan kitchen, though no independent accreditation (e.g. Vegan Society Trademark) is evidenced in these sources. Confidence is capped below 0.8 as evidence comes only from the venue's own branding and one aggregator.
Hendersons is a dedicated vegetarian and vegan restaurant — no meat is served on the premises. The venue's own website describes it as 'vegetarian and vegan food' throughout, and the Scotsman review corroborates a fully meat-free kitchen. Every dish on the sample menu is vegetarian.
The venue's own website states the whole menu, including desserts, is 99% gluten free, with only standard burger buns containing gluten. Multiple coeliac diner reviews confirm a safe experience with knowledgeable staff, and the restaurant explicitly states it can adapt dishes for any allergy. This is a near-dedicated kitchen (99% GF) with strong insider-led practice.
The Sly Fox self-describes as '100% plant-based' on its own Facebook page, and is independently described by an aggregator as offering 'vegan renditions of Czech classics, as well as raw vegan and gluten-free sweets. ' A 100% plant-based kitchen structurally excludes animal products from the premises, satisfying the dedicated-kitchen path to Tier S.
Confelicity Bakery operates from a dedicated 100% gluten-free kitchen. The founder, Chef James Chapman, is personally coeliac — diagnosed and motivated by that experience — and the entire bakery premise is built around gluten-free production. The 'cook at home' page explicitly states 'All products come from our gluten-free kitchen.' All breads and baked goods use GF flours only (rice, sorghum, millet, teff, brown rice). No gluten-containing ingredients appear anywhere on the menu. This satisfies the structural 'no allergen on premises' path to Tier S. Note: other allergens (dairy, egg, nuts etc.) may still be present — the cook-at-home page flags this explicitly.
The owner's son has coeliac disease (corroborated by multiple reviewers), driving dedicated GF practice: homemade GF pasta and bread prepared in a separate area of the kitchen, dedicated appliances reported, and knowledgeable staff who communicate cross-contamination risks clearly. The kitchen is shared (gluten present on premises), no dedicated fryer, and at least one reviewer reported a significant glutening incident, so it is not Tier C or above.
Honest caveat, One reviewer (wheat allergy, 6 months ago) reported significant contamination and becoming very unwell, suggesting inconsistent execution under pressure.
The owner and several staff are coeliac themselves, driving an insider-led approach. Dedicated equipment (fryer, pots, prep space) reported by multiple reviewers, though some note no dedicated fryer. Not a dedicated gluten-free kitchen. Menu is clearly marked for GF items. Staff are consistently described as knowledgeable. One mild glutening report exists but is outweighed by numerous asymptomatic visits. No formal accreditation.
Bread Meats Bread offers a separate gluten-free menu with a dedicated fryer and a dedicated prep area. Staff are trained and knowledgeable, and the menu explains cross-contact procedures. However, the kitchen is not 100% dedicated gluten-free, and one negative review reports a waitress who could not confirm cross-contamination safety. The venue is a multi-location chain, not a single-site operation.
Gluten-free items are clearly marked on the menu (using GF or GF* codes), and the venue operates a dedicated gluten-free fryer with trained, knowledgeable staff who will clean the kitchen space or change gloves. Multiple symptomatic coeliac diners report no adverse reactions across several visits. However, the establishment is explicitly NOT a dedicated gluten-free facility, and cross-contamination risk remains present in the shared kitchen.
Stack & Still has a detailed allergen policy that explicitly addresses coeliac disease (section 7), uses dedicated yellow colour-coded equipment for gluten-free preparation, and requires manager-led orders for allergy tables. Staff complete food allergy awareness training. The kitchen is open and cannot guarantee a completely allergen-free environment. FindMeGlutenFree lists 55 safety ratings with positive coeliac reviews. No formal accreditation.
GF items marked on menu; dedicated waffle maker reported by multiple reviewers, but shared kitchen and utensils for other items. Staff knowledge varies; some reviewers report cross-contamination risk. No accreditation. Not a dedicated GF facility.
Honest caveat, Multiple reports of shared utensils and cross-contamination risk; not suitable for sensitive coeliacs.
Greenwoods offers a variety of gluten-free breakfast options, with staff trained on coeliac needs and a dedicated space in the kitchen for gluten-free preparation. Gluten-free items are labelled on the menu. However, the kitchen is not 100% dedicated, and cross-contamination risk remains. Multiple coeliac-focused sources (Celiaquita, Atly) confirm the venue is coeliac-friendly with trained staff and a dedicated prep area, but no formal accreditation is cited.
Marked gluten-free menu with dedicated fryer as reported by multiple coeliac diners. Shared kitchen with cross-contamination risk; one diner reported symptoms. Not a dedicated GF facility and not Coeliac UK accredited.
Menu marks GF (gluten conscious) options on both the Set Menu and Brunch menus, but no dedicated kitchen or fryer is mentioned; shared prep area is likely, and the term 'gluten conscious' rather than 'gluten-free' suggests cross-contamination risk.
The venue's own store page advertises 'Gluten Free Options' and a blog review confirms a downloadable vegan and gluten-free allergen list is available on the website. However, the official menu pages show no per-dish allergen marking, and no source mentions a dedicated fryer, dedicated kitchen, or staff training for coeliac safety. Cross-contamination risk is unaddressed in the provided sources.
Verified-coeliac Edinburgh blogger Gluten Interrupted recommends Ka Pao as a 'must visit' with a 'huge gluten free menu selection', 'very clearly labelled menu' and 'excellent allergen knowledge' among staff. The itison listing confirms gluten/wheat-free options are available on request. No source describes a dedicated fryer or kitchen, so cross-contamination risk on shared equipment is assumed.
Bonnie & Wild is a food hall with 15 independent kitchens. The official allergens page lists gluten-containing items per dish and warns that 'foods containing gluten may be used in other menu options within these kitchens.' FindMeGlutenFree reports a dedicated gluten-free fryer at one kitchen and knowledgeable staff, but the listing explicitly states 'NOT a dedicated gluten-free facility.' Cross-contamination risk is acknowledged. No coeliac accreditation.
The Spence is reported NOT to have a gluten-free menu, but gluten-free options are available. Multiple coeliac diners report knowledgeable staff who take cross-contamination seriously, and one review mentions a dedicated fryer. However, the kitchen is not dedicated, food is not flagged, and the venue itself warns that cross-contamination risk exists. No formal accreditation is cited.
Dishoom Edinburgh has an allergen-filterable online menu (accessed via QR code) that marks gluten-free items, and multiple community reviewers report knowledgeable staff. However, no dedicated fryer is confirmed (several reviewers explicitly note 'no dedicated fryer'), no dedicated kitchen exists, and the shared kitchen makes cross-contamination a real risk. The online allergen filter is described as very conservative, leaving very few GF options — mainly chicken tikka, some curries, and mocktails. One reviewer noted that 'none of their spices are safe for coeliac.' The venue is not a dedicated GF facility and should be approached with caution by coeliacs.
Honest caveat, Multiple coeliac reviewers report that very few items are genuinely safe and one reviewer was explicitly told none of the spices are coeliac-safe; staff knowledge varies by shift.
The menu includes several vegetarian items (e. g. Vegetarian Breakfast, Veggie Stack, falafel wrap) but the kitchen is shared with meat dishes and no dedicated prep area or fryer is mentioned. A Google review notes 'good vegan options for my vegan and vegetarian friends'. No allergen marking symbols are used on the menu. Cross-contamination is likely.
Has a separate gluten-free menu; staff reported knowledgeable in one community review, but no dedicated fryer (shared kitchen). Official menu page advises speaking to server about allergies. Not a dedicated GF facility. Cross-contamination risk acknowledged by the community platform.
Spinach guide reports the venue offers vegan options including vegan haggis topped nachos and falafel patties for burgers, but notes the bun contains egg and milk so must be ordered without. Staff are described as having a basic understanding of vegan needs, though some users reported staff aren't always sure about ingredients. The venue's own website does not mention vegan options. This suggests a marked menu (via Spinach) but shared kitchen with cross-contamination risk.
Allergen matrix available; dishes prepared in shared kitchens where flour is used. Gluten-free options are mentioned as available but per-dish allergen marking is not visible on the scraped menu. Staff can advise using the allergen matrix, but cross-contamination risk is explicitly acknowledged (cannot guarantee any dish free from allergens).
The menu clearly marks vegan items (Ve) including vegan haggis (GF), vegan whisky & mustard sauce, and soup of the day (always vegan). The homepage states they serve vegan haggis and cater for vegan diets. No dedicated vegan kitchen or equipment documented; shared prep area increases cross-contamination risk. No accreditation.
HappyCow describes the venue as a non-veg American diner 'offering a few labelled vegan items such as wrap, burger, garlic bread, avocado salad, sweetcorn soup, and pizza'. Four community reviewers independently confirm the vegan options exist and one notes 'only 4 vegan options' as a drawback. The venue serves meat throughout, indicating a shared kitchen with no documented structural separation or dedicated prep area.
The venue explicitly markets itself as 'Vegan & Vegetarian Friendly' and offers a dedicated Vegan Breakfast dish (roasted mushrooms, vegan black pudding, vegan haggis, spinach, potato scone, beans, granary toast with olive oil). Vegan options are clearly identifiable by dish name on the menu, but no per-dish allergen marking codes (e.g. VG) are used, and the menu states 'We cannot guarantee the absence of allergens.' Kitchen is shared with non-vegan dishes. Staff are directed to be informed of dietary requirements.
Amarone provides a separate gluten-free menu (available as a PDF download) and offers gluten-free pizza bases. Staff can provide an allergen guide on request. The Coeliac Sanctuary listing (1.5 stars from 2 reviews) reports mixed experiences and GF options are marked, but the kitchen is not dedicated and cross-contamination risk exists in a shared pizza and pasta kitchen. No evidence of dedicated fryer or separate prep area.
Menu marks vegan options with (VG) symbols. Staff can accommodate vegan requests but kitchen is shared with non-vegan items and no dedicated equipment is mentioned. Cross-contamination risk acknowledged.
No dedicated gluten-free kitchen. Staff provide an allergen sheet; some dishes can be made GF. A dedicated fryer is reported by some diners but denied by others; multiple coeliac reviewers warn of cross-contamination risk. Not recommended for sensitive coeliacs without thorough discussion with staff.
Honest caveat, Multiple independent reports of cross-contamination risk; fryer dedication is disputed and some staff lack coeliac awareness.
Marked menu with GF/NGCI (non-gluten-containing ingredients) labels and consistently knowledgeable staff who ask allergy-vs-preference at ordering, but the owner explicitly states the kitchen handles gluten with shared prep areas and ovens. Mitigations in place are allergen trays, separate utensils and careful cleaning; community reports of a dedicated fryer are mixed (two reviewers say there is one, two say there isn't). Dozens of coeliac and gluten-intolerant reviewers report no symptoms across multiple visits.
Makars explicitly promotes gluten-free options on its homepage, including house-made GF Scotch eggs and GF sticky toffee pudding. A coeliac blog reviewer (Gluten Interrupted) praises 'excellent knowledge on cross contamination' and the dessert menu. The Allergy Companions search snippet notes 'a lot of the main menu had gluten free' options and all puddings were gluten free. However, this is a mixed kitchen (meat dishes including haggis, shared prep environment implied) with no mention of a dedicated fryer or dedicated prep area for gluten-free dishes, and no accreditation. Cross-contamination risk must be assumed.
Marked gluten-free menu and staff aware of allergies, but uses shared pans/oils and no dedicated fryer. Cross-contamination risk acknowledged; suitable for some but not safe for highly sensitive coeliacs.
Bella Italia explicitly advertises 'plenty of vegetarian' options and Italian and Vegetarian cuisines are listed; the menu is marked but the kitchen is shared.
The official menu states 'Vegetarian (V) and Vegan (VE) options are available. ' This indicates dishes are marked on the menu, but the kitchen is shared and handles allergens, so cross-contamination is possible.
Reported NOT to have a specific gluten-free menu, but gluten-free options are available including gluten-free pasta. A symptomatic coeliac reviewer reported a positive experience with 'lots of gf free pasta choice' and rated safety 5/5. However, the establishment is NOT a dedicated gluten-free facility and cross-contamination risk is acknowledged by the aggregator. No evidence of a marked menu, dedicated fryer, or staff training protocols.
Gluten-free items (pasta, pizza) are marked on the menu and staff are knowledgeable, but the kitchen uses shared fryers and a shared pizza oven. GF pizza is cooked in the same oven as regular pizza on a metal net, creating cross-contamination risk. Multiple coeliac reviewers report positive experiences with pasta but caution about pizza. No dedicated GF kitchen or accreditation.
Allergen-marked menu with cross-contamination policies but shared kitchen; cannot guarantee 100% allergen-free. No dedicated fryer or kitchen. Private dining listing confirms gluten-free options.
Multiple menu pages mark individual dishes with '(vg)' — including acai bowl, peanut butter & maca bowl, hummus on sourdough, hummus bowl, and several dips — confirming a marked menu. However, the kitchen is shared and also produces dairy, egg, and meat dishes. No dedicated prep area for vegan dishes is evidenced.
Gluten-free menu items clearly marked with a flag; staff knowledgeable. However, shared kitchen and fryer with no dedicated equipment. Multiple reports of cross-contamination incidents (pasta cooked in same water, same utensils) from independent community reviewers. Not recommended for highly sensitive coeliacs.
Honest caveat, Multiple coeliac diners report cross-contamination incidents including gluten pasta cooked in same water and same utensils.
GF items marked on the menu, with reported options including soup, GF chocolate cake with GF custard, GF bread/buns for burgers and sandwiches. Staff described as trained and informative. However the venue is explicitly NOT a dedicated GF facility; cross-contamination risk is acknowledged by both FindMeGlutenFree and Atly. No dedicated fryer, no accreditation. Tier D reflects a marked menu with shared preparation.
Hula Juice Bar & Gallery has a gluten-free menu and staff readily swap to gluten-free bread, with smoothie bowls, oatmeal, GF toast, bacon and açaí bowls flagged as GF or made GF on request. No dedicated fryer or dedicated kitchen is documented, so cross-contamination risk is acknowledged but shared prep is the baseline.
Veg-options sandwich shop with a labelled vegan section: four wraps/paninis (roasted veg, pesto, falafel and hummus) plus vegan haggis paninis and rolls. HappyCow reviewers consistently rate the vegan offering highly, including the 'Super Vegan' and vegan haggis specials. Kitchen is shared with meat dishes so cross-contact isn't excluded.
The Edinburgh menu page offers a 'DIETARY FILTERS' toggle (including GF), links to a dedicated 'Gluten free process' page, and a full allergen matrix at tenkites. com. A food blogger reports 'their menu is approx 89% gluten free', confirming the majority but not all dishes are GF and implying a shared kitchen. The official menu carries a standing note to recheck allergen information every visit, acknowledging that recipes or ingredients may change — cross-contamination risk is structurally present.
Coeliac Sanctuary reviewer (March 2026) reports that the à la carte menu has full allergen details, staff can advise on gluten-free substitutes for bread, pasta and pizza, and meals arrive with marked flags to avoid mix-up. No dedicated fryer or kitchen mentioned; shared preparation environment. One positive coeliac visit with no reaction.
Multiple menus explicitly label tofu dishes and vegetable spring rolls as 'Vegan', and the takeaway menus consistently mark tofu options with '(Vegan)'. However, the kitchen is not dedicated — meat, seafood, prawn crackers, fish cakes, and egg fried rice are all served from the same kitchen. No dedicated fryer or prep area is mentioned. Cross-contamination risk is unacknowledged but structurally present.
Multiple sources (edinburgh. org, firsttable.co.uk, private-dining.co.uk) list 'Vegan options' as available. A Yelp reviewer specifically praises a vegan mushroom stroganoff as 'perfect' and 'flavorful'. The venue's homepage mentions 'exquisite vegan options'. No dedicated vegan kitchen, marked menu, or staff training is documented; quality depends on the shift.
No dedicated gluten-free menu, but gluten-free options (pasta, pizza, risotto, focaccia) are available on request. Staff are described as knowledgeable and well-versed in gluten-free requirements. The kitchen is shared (not dedicated), and cross-contamination risk is acknowledged. One reviewer noted that gluten-free items were marked on the menu, but the aggregator and Atly listing indicate no separate GF menu. No accreditation or insider-led structure identified.
Listed on FindMeGlutenFree as having a GF menu with GF bread/buns and sandwiches. A review reports that almost all pancakes can be made gluten free. The official menu does not show any allergen markings, and there is no evidence of dedicated equipment or formal staff training. Cross-contamination risk is not addressed by available sources.
The menu includes several vegetarian dishes (e. g., eggs, waffles, cheese sandwiches), and Restaurant Guru lists 'Vegetarian options' as a feature. However, there is no marked menu or dedicated preparation area. Vegetarian options are available on request.
Most of the daily soup, salad and chilli offerings at Union of Genius are either vegetarian or vegan. No marked menu or dedicated kitchen area is mentioned; staff can accommodate, but the evidence base is limited to general blog descriptions.