Restaurante Vegetariano Primavera

The restaurant’s name and description identify it as a vegetarian establishment. Its kitchen relies on soy, mushrooms, tofu, and other plant-based ingredients to replicate meat dishes. No meat or fish is used; the kitchen is structurally dedicated to vegetarian food, which makes cross-contamination from meat impossible.

The restaurant explicitly states it does not use onion, garlic, leek, or chives in its seasonings, which are common high-FODMAP ingredients. This is a positive sign for low-FODMAP diners, but no information is available about other FODMAPs or cross-contamination. The kitchen practice is clearly stated; call ahead to discuss your specific triggers.

The description mentions soy milk, tofu, and plant-based meat alternatives, suggesting vegan-friendly options exist. However, there is no information about whether eggs or dairy are used in other dishes, and no dedicated vegan kitchen or menu marking. Call ahead to confirm specific vegan dishes.

A 'gluten free' tag appears on the restaurant's directory listing, but the same source describes the use of flour to create meat-like textures, which typically contains gluten. There is no clear information about dedicated equipment or staff training for gluten-free preparation. Call ahead to confirm if gluten-free options are truly available and cross-contamination risks.