Olea Social

confidence 0.70 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The venue publishes a dedicated 'GLUTEN-FREE' menu (Menu/217) alongside regular menus containing gluten-containing dishes (bread basket, pide/flatbreads, spaghetti, croquetas, etc.). Several main-menu dishes are individually noted as served 'with gluten-free bread' (chicken shish, lamb shish, mixed grill, lamb kofte). The cheese plate is offered 'with gluten-free bread'. This indicates allergen-aware menu marking and gluten-free bread availability, but it is a shared kitchen serving abundant gluten items with no claim of a dedicated fryer or prep area. Cross-contamination risk is inherent.

confidence 0.80 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menus consistently use (VG) marking for vegan dishes throughout all menu variants — olives, hummus, tabbouleh, antep ezme, falafel, grilled artichoke, chargrilled cauliflower, several rice and vegetable sides, and at least one wine (Merlot Bonterra noted as 'Vegan Biodynamic'). A 'Vegan option' is flagged on the fresh mixed salad. The dedicated 'Vegetarian and vegan' section names VG dishes explicitly. Kitchen is shared with meat and dairy items.

confidence 0.80 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Multiple menus consistently mark dishes with (V) for vegetarian across all menu sections — starters, mains, sides, party menus. A dedicated 'Vegetarian and vegan' section exists on the à la carte menu. The marking convention is applied systematically throughout all menu variants, covering a wide range of dishes (hummus, babaganoush, cacik, halloumi, artichoke, cauliflower, vegetable moussaka, salads). Kitchen is shared with meat and fish.

confidence 0.65 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

The menu offers a substantial fish and seafood section (seabream, monkfish, salmon, tiger prawn, prawn and crab spaghetti, octopus, smoked salmon, fried calamari) alongside clearly marked vegetarian/vegan options. Pescatarians have ample choice. However, individual dishes are not marked as pescatarian-safe, and the kitchen is shared with meat. No dedicated pescatarian labelling exists; assessment is inferred from menu structure.