Olea Social

Menus consistently use a (VG) marker to identify vegan dishes across all variants. These include olives, hummus, tabbouleh, antep ezme, falafel, grilled artichoke, chargrilled cauliflower, several rice and vegetable sides, and at least one wine, Merlot Bonterra, which is noted as 'Vegan Biodynamic'. A 'Vegan option' is flagged on the fresh mixed salad. The dedicated 'Vegetarian and vegan' section names VG dishes explicitly. The kitchen is shared with meat and dairy items.

Multiple menus mark dishes with (V) for vegetarian across all sections, including starters, mains, sides, and party menus. A dedicated 'Vegetarian and vegan' section appears on the à la carte menu. This marking convention is applied systematically through every menu variant, covering items such as hummus, babaganoush, cacik, halloumi, artichoke, cauliflower, vegetable moussaka, and salads. The kitchen is shared with meat and fish.

The venue publishes a dedicated gluten-free menu, designated as Menu/217, alongside regular menus that contain gluten-containing dishes, including a bread basket, pide or flatbreads, spaghetti, and croquetas. Several main-menu dishes, such as chicken shish, lamb shish, mixed grill, and lamb kofte, are individually noted as served with gluten-free bread. The cheese plate is also 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.

The menu includes a large fish and seafood section with items such as seabream, monkfish, salmon, tiger prawn, prawn and crab spaghetti, octopus, smoked salmon, and fried calamari. Vegetarian and vegan options are clearly marked. Pescatarians have many choices. But individual dishes are not labelled as pescatarian-safe. The kitchen also prepares meat dishes, so there is no dedicated pescatarian labelling. Diners must infer suitability from the menu structure.