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Free-from restaurants in Dublin
83 Dublin restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
All churros are vegan as standard, confirmed by multiple HappyCow reviews and the venue's own description on HappyCow. Vegan chocolate and maple dipping sauces are available. Coffee with non-dairy milk options also offered.
V Temple Bar at Stoned is described as a fully vegan takeout restaurant across multiple reviews, with an entirely plant-based menu including vegan BBQ melt, vegan pulled pork, vegan ham, vegan mozzarella sticks, and mac n cheese — all items are stated to be vegan. No animal products appear on the menu, indicating a 100% dedicated vegan kitchen.
The Saucy Cow is a 100% vegan restaurant — every item on the menu is plant-based, making cross-contamination with animal products structurally impossible from the menu itself.
The entire menu is 100% vegetarian — confirmed by the official venue website and corroborated by aggregator listings. No meat is served on the premises, making cross-contamination with meat structurally impossible.
The official menu states 'our menu is 100% Vegetarian', indicating a dedicated vegetarian kitchen with no meat on premises. This is a structural guarantee.
Glas is a 100% vegetarian restaurant — the entire menu is plant-based or vegetarian, so no meat is handled on premises.
The venue is explicitly named 'Pure Vegetarian' and listed as a Vegetarian restaurant on HappyCow, indicating a dedicated vegetarian kitchen with no meat, fish, or poultry on the premises.
Govinda's is a 100% dedicated vegetarian kitchen — no meat on the premises. Multiple independent sources confirm it as a pure vegetarian restaurant, making cross-contamination from meat structurally impossible.
Multiple independent reviewer sources describe the restaurant as 'fully halal food', serving halal kebabs, shawarma, and falafel. The kitchen practices reflect an insider-led commitment to halal preparation consistent with the owner's Middle Eastern culinary tradition. No formal halal certification is cited in the available sources.
Owner's father is coeliac, so the kitchen is insider-led. Almost the entire menu is naturally gluten-free except a brownie, a beer, and one appetizer. Staff are trained and knowledgeable, and gluten-free items are marked on the menu. Reviews report dedicated kitchen space and equipment for GF prep, but the venue is not a fully dedicated gluten-free facility. Multiple coeliac diners report no symptoms across repeated visits.
Honest caveat, Not a dedicated gluten-free facility; some gluten-containing items (brownie, beer, appetizer) are present in the kitchen.
Gluten-free items are clearly marked on the menu, a dedicated gluten-free fryer is reported by 3 community reviewers, and staff are generally described as knowledgeable about coeliac disease. This is not a dedicated gluten-free kitchen.
Honest caveat, One reviewer (stuartG_IE, May 2025 revisit) reported a GF salad arriving with gluten bread, with staff appearing unsure how to handle the error.
Old Mill operates a dedicated 'flour free' menu (separate from the main menu) and a dedicated gluten-free fryer, confirmed by multiple community reporters and two aggregator platforms; staff are described as knowledgeable and proactive. However, the kitchen is explicitly not 100% dedicated gluten-free, the venue itself labels its offering 'flour free / wheat free' rather than 'gluten free', and the FindMeGlutenFree listing carries a standard non-dedicated disclaimer.
Honest caveat, At least one symptomatic coeliac reviewer reported a gluten reaction after eating the Irish stew, noting the menu is 'flour/wheat free' rather than strictly gluten-free.
Listed on the Coeliac Society of Ireland's 'Coeliac Catering Trained Restaurants' page, indicating staff have been trained in best practices for coeliac safety. However, multiple independent coeliac diner reports describe serious cross-contamination incidents: barley found in soup, barley grains in black pudding, a regular bread toastie served instead of GF, and a review stating there is no separate prep space or toaster. The venue is not a dedicated GF kitchen. The accreditation is for catering training, not a full kitchen audit, and the volume of negative safety reports from symptomatic coeliacs outweighs the positive reviews.
Honest caveat, Multiple coeliac diners report being served gluten-containing food (barley, regular bread) after explicitly stating their allergy, with at least two resulting in illness.
Marked menu with gluten-free items clearly labelled, dedicated gluten-free fryer reported at most locations (22 of 111 chain ratings cite it), and knowledgeable staff; not a dedicated kitchen so cross-contamination risk exists. The Dundrum branch has conflicting reports on fryer availability.
Honest caveat, One reviewer at the Camden St location reported their coeliac spouse displayed symptoms within two hours, suggesting communication between front-of-house and kitchen may occasionally break down.
Allergens are marked on the menu and staff adapt dishes; a dedicated gluten-free fryer and dedicated toaster are reported by multiple community members, but the kitchen is not fully dedicated. One verified incident shows the dedicated fryer is not always used for GF orders — customers must explicitly request it at the time of ordering.
Honest caveat, One celiac reviewer was served fries from the shared fryer despite a staff assurance they were from the dedicated fryer, resulting in a reaction — always explicitly confirm GF fryer use when ordering.
The venue self-describes as a fully vegan restaurant with a '100% plant based bakery' and all food made from 'plant based and vegan ingredients'; the menu lists allergens per dish and the kitchen mission is explicitly vegan. However, HappyCow confirmed in December 2024 that cow's milk and butter are available (for coffee), so the kitchen is not entirely free of animal products, though the food menu remains vegan.
The official corporate catering menu has a dedicated 'Vegan' section with items like Vegan Morning Sunshine, Vegan Sandwich Box, Vegan Morning Pastries, and Vegan Pancake Box. This indicates a marked menu with specific vegan options. However, there is no evidence of a dedicated vegan kitchen, fryer, or prep area, and no information on staff training regarding vegan cross-contamination. The venue is a general bakery and cafe, so shared equipment is likely.
Taste Food Company has a clearly allergen-marked menu with dedicated gluten-free fryer (reported by 12 community members) and dedicated gluten-free toaster; staff are reported knowledgeable about coeliac disease. Not a fully dedicated gluten-free kitchen — shared prep areas exist and cross-contamination risk remains.
Honest caveat, One symptomatic coeliac reviewer reported mild cross-contamination symptoms after being told GF pasta was cooked separately.
Manager Jorinde Rolsma bakes gluten-free options at home in response to customer demand, but the venue is a shared sandwich bar and pizzeria with no dedicated gluten-free kitchen or fryer mentioned. The menu does not mark GF items. Staff awareness is implied by the manager's personal baking, but no formal training or dedicated prep area is documented.
Balfes has gluten-free items marked on the menu across multiple meal periods, with a dedicated gluten-free fryer confirmed by two independent coeliac reviewers. Staff are reported as knowledgeable and willing to clean kitchen space or change gloves. Not a dedicated gluten-free kitchen.
Gluten-free menu items are marked (or can all be made GF per staff); dedicated gluten-free pasta pot confirmed by multiple reviewers, and at least one report of a dedicated GF pizza oven. However, GF pizzas are cooked on their own pans but share the same oven as gluten pizzas, and there is no dedicated fryer (multiple reports confirm -4 score). Not a dedicated kitchen; cross-contamination risk acknowledged by FindMeGlutenFree.
Multiple coeliac community reviewers confirm a dedicated gluten-free kitchen space and dedicated fryer; gluten-free items are marked on the menu and staff are repeatedly described as knowledgeable. This is not a fully dedicated kitchen (gluten is present on premises), but structural separation is consistently reported.
Allergen-marked menu with a dedicated gluten-free fryer reported by 8+ community members and a dedicated GF pasta pot reported by at least one reviewer; the kitchen is shared and not a fully dedicated GF facility. Staff are consistently described as knowledgeable about coeliac disease, and approximately 80–90% of the menu can be made gluten-free.
Carluccio's Dublin operates a shared kitchen but offers a gluten-free marked menu with dedicated pasta pot, dedicated fryer, dedicated kitchen space, food flagged with GF stickers, and trained staff who ask if guests are coeliac. Multiple community reviewers with coeliac disease report positive, symptom-free experiences.
Honest caveat, At least one coeliac reviewer (cliodhna72523) reported moderate-to-severe symptoms after eating here, noted across two aggregator sources.
Manning's opened a 'dedicated Gluten Free Bakery' in September 2015 at a separate site (Nutgrove Enterprise Park, Rathfarnham), producing 'certifiably Gluten Free' occasion cakes and treats handmade to order. However, the current retail website's gluten-free product tag returns zero results, raising questions about whether the dedicated GF operation is still active as of 2026.
The official menu lists a 'Gluten Free Chocolate & Peanut Butter Brownie' as a dessert, and the FindMeGlutenFree aggregator shows multiple coeliac diners reporting gluten-free items marked on the menu, knowledgeable staff, and no reactions. However, the same aggregator notes 'No dedicated fryer' and the venue is explicitly 'NOT a dedicated gluten-free facility'. Multiple reviews confirm staff are well-trained and the menu is marked, but cross-contamination risk exists due to shared fryer/prep.
All pasta dishes can be made gluten-free on request; no GF pizza bases are available. The kitchen is not a dedicated gluten-free facility, no dedicated fryer is reported, and one reviewer noted their dish was initially brought out non-GF (normal spaghetti) before being remade.
Honest caveat, One verified symptomatic coeliac reviewer reported receiving a non-GF dish in error before it was remade; no dedicated fryer is confirmed by two community reporters.
Menu marks gluten-containing items and offers gluten-free options (e. g. GF bagel, GF brownie), but the venue explicitly states it is not a gluten-free kitchen and cross-contamination can occur. Shared preparation environment.
Per-dish EU allergen codes flag wheat (1a) on every dish; 'Gluten Free chips available' and a dedicated 'Allergen Menu / Gluten Free Menu' are both offered. The kitchen operates with a 'policy of separation' but explicitly states it 'cannot guarantee that any item is allergen free'. No dedicated gluten-free kitchen and no coeliac accreditation. Shared prep and fryer risk remain.
La Caverna has a separate gluten-free menu (confirmed by multiple coeliac reviewers) covering pasta, garlic bread, bruschetta, crème brûlée and some meat/fish options, but the kitchen is explicitly NOT a dedicated gluten-free facility. Fries are confirmed to share a fryer, indicating shared prep infrastructure and acknowledged cross-contamination risk.
Honest caveat, One symptomatic coeliac reviewer explicitly reported being 'poisoned and then denied it,' constituting a documented adverse reaction report from the community.
Menu marks dishes with wheat (wh) allergen code and notes 'Not available gluten free' on certain pasta, with a 'Gluten free dessert option available please ask for details. ' No dedicated gluten-free kitchen or fryer; shared prep area inferred. Staff can be informed of allergies on request.
The Millstone has a dedicated gluten-free menu (published as a standalone PDF on its website) covering starters, mains, steaks, sides, and desserts including fish and chips and seafood chowder. Multiple independent sources confirm the menu exists and is well-regarded; however, no source documents a dedicated kitchen, dedicated fryer, or formal accreditation, and the restaurant serves regular gluten-containing dishes alongside the GF menu, indicating a shared-kitchen environment.
A gluten-free menu with marked items (GF bread, beer, burgers, fries) is available, and a community review noted 'fairly extensive gf menu; gf bread available. ' The venue states it is NOT a dedicated gluten-free facility, and the kitchen is shared. Cross-contamination risk is acknowledged. The separate Quays Irish Restaurant (same address) offers a dedicated Gluten Free menu page, but the pub/bar itself has no dedicated equipment confirmed by the primary sources.
Lemon Jelly Café has a gluten-free marked menu with knowledgeable, trained staff who ask whether requests are allergen or preference and clean utensils and cooking surfaces before preparing gluten-free orders. However, the kitchen contains gluten throughout: crepes are cooked on a shared griddle (cleaned between uses), GF bread is toasted in the same oven as regular bread, and the owner explicitly states they cannot guarantee no cross-contamination. No dedicated fryer confirmed; one reviewer reported a dedicated toaster.
Honest caveat, At least two independent reviewers report being told directly by staff that cross-contamination is likely and the venue would not be recommended for highly sensitive coeliacs, and one documented wrong-dish incident (non-GF sausage delivered after celiac disclosure) occurred during a busy service.
The official menus mark vegetarian (VT) and vegan (V) options per dish, and the FAQ states vegetarian options are available. However, the kitchen is shared and no dedicated prep area is mentioned.
The menu is chicken-focused with no dedicated vegetarian section. Sides like Mac N Cheese, Fries, and desserts (DIY Cheesecake, DIY Brownie) are vegetarian-friendly, but the kitchen is shared with meat preparation. No marked vegetarian menu.
Official menu marks multiple individual dishes '(vegan)' across all service periods — including Mildred's Beet & Apple Burger, Sweet Potato & Courgette Korma, Wild Garlic & Caramelised Onion Hummus, Wild Mushroom 'Meat'loaf, and Harissa & Roasted Squash Hummus. Dinner menu has a dedicated 'Plant Based and Veggie' section. Group menus note 'Vegan options available on request.' Some desserts offered as vegan on request with vegan ice-cream substitution. Shared mixed kitchen also serving meat and dairy dishes.
FindMeGlutenFree listing reports a gluten-free menu where sandwiches can be swapped to GF bread, but explicitly states the venue is NOT a dedicated GF facility and cross-contamination risk is acknowledged. Dublin Town and other guides confirm gluten-free options exist. No formal accreditation or dedicated kitchen evidence.
Not a dedicated gluten-free facility. Gluten-free options are available (bread/buns, sandwiches, cakes, salads, stews) but no marked GF menu exists. One coeliac reviewer explicitly notes 'risk of cross contamination is probably high' due to the small kitchen, though they personally had no issues eating there regularly. A second coeliac reviewer noted GF bread was available. FindMeGlutenFree explicitly warns this is 'NOT a dedicated gluten-free facility and may not be safe for those with celiac disease.'
Kay's Kitchen is a multi-counter restaurant (deli, wok, dessert) with no dedicated gluten-free kitchen. Staff at the Blanchardstown branch have been reported to change gloves and clean surfaces when handling GF bread, but the Tallaght branch has a documented incident of staff handling GF bread without changing gloves after making regular sandwiches. GF bread is available on request but may be stale. Pre-packaged GF desserts (rocky road, lemon cake) are available in branded wrappers. The venue is explicitly noted as NOT a dedicated GF facility on FindMeGlutenFree. Cross-contamination risk is high due to shared prep areas and multiple counters.
Not a dedicated gluten-free kitchen, but the owner describes a dedicated workspace with separated utensils, labelled containers, and dedicated pots/pans/baking trays for gluten-free cooking. Community reports a gluten-free marked menu with no dedicated fryer; multiple symptomatic coeliac reviewers report no reactions. One reviewer notes the granola for açaí bowls is no longer gluten-free, indicating menu items can change.
Zizzi Dublin Suffolk Street has a dedicated gluten-free menu and trained staff; the Atly aggregator flags 'low risk of cross-contamination' and 'trained staff', and the venue's own site mentions gluten-free options explicitly. However, this is a shared Italian kitchen cooking regular pasta and pizza alongside GF items, with no evidence of a dedicated fryer or fully separated prep area, and no recognised accreditation body certification is cited.
Menu is well-labelled with allergens and staff are knowledgeable about cross-contamination, confirming gluten-free status with each course. However, there is no dedicated fryer and the venue is not a dedicated gluten-free facility, meaning cross-contamination risk remains.
The venue's own menu pages carry a generic 'ALLERGY WARNING' listing 14 allergens including gluten, but do not mark individual dishes with GF codes. FindMeGlutenFree lists it as having a gluten-free menu with reported GF items (sandwiches, toast) and notes 'Gluten-free items marked', but also warns it is NOT a dedicated GF facility and may not be safe for coeliac disease. Community reviews mention 'a couple of options' and 'good options for a nice lunch' but also note 'not so many for the lunch'. Atly.com rates it 'Accommodating' with 'Some risk of cross-contamination' and 'Trained staff'. No evidence of a dedicated fryer, dedicated kitchen, or formal accreditation.
The venue's own food menu is a single image (no text), so no per-dish allergen marking is visible. Multiple aggregator sources (Atly, Wanderlog) report a 'clearly labelled allergen menu' and gluten-free beers on tap, but also note 'limited gluten-free food choices' and a community wish for more options. No source mentions a dedicated fryer, dedicated kitchen, or staff training for coeliac safety. The Wanderlog review aggregator includes a review complaining of dirty beer lines, which is a hygiene issue but not a specific glutening incident. The evidence supports a shared-kitchen environment with allergen awareness but no structural separation.
GF items are marked on the menu and multiple coeliac reviewers report eating safely; however the kitchen is explicitly not dedicated gluten-free, no dedicated fryer exists, and at least one reviewer documented staff as not knowledgeable about coeliac safety.
Honest caveat, One reviewer explicitly noted no dedicated fryer and staff unable to answer coeliac safety questions, leading them to leave without ordering.
Gotham Cafe has a gluten-free menu with items clearly marked; staff are reported as knowledgeable and will clean kitchen space or change gloves. A dedicated gluten-free fryer is reported by 5 community members, but this is NOT a dedicated gluten-free facility — the kitchen is shared and cross-contamination risk is explicitly acknowledged by FindMeGlutenFree.
An all-vegan afternoon tea is offered and multiple vegan options are listed (vegan pulled pork melt, pancakes customisable for vegans, and more); the Wanderlog source explicitly notes the venue 'caters to vegans'. No dedicated kitchen or vegan accreditation is evidenced.
Gluten-free items are clearly marked on the menu and staff are knowledgeable about coeliac precautions, but the kitchen is not dedicated GF and there is no dedicated fryer. Multiple community reviews report no adverse reactions. The venue explicitly warns it is not a dedicated GF facility.
Sprout & Co has gluten-free options and a clear allergy list with trained staff willing to accommodate, but the kitchen is shared and cross-contamination risk is explicitly acknowledged by both a self-identified coeliac reviewer and the Atly community note that 'staff uses the same utensils for different foods'.
Honest caveat, A self-identified coeliac reviewer explicitly described eating here as 'knowingly playing russian roulette' due to high cross-contamination risk.
Atly crowdsourced listing rates the venue as 'Accommodating gluten-free' with 'trained staff' but explicitly notes 'some risk of cross-contamination'. One community reviewer on Atly highlights gluten-free pancakes served at brunch. No dedicated fryer or dedicated prep area is mentioned by any source, and no coeliac accreditation is present. The broader kitchen is clearly shared.
Café en Seine has a gluten-free marked menu with dedicated gluten-free fryer (reported by 3 community members) and knowledgeable staff, but operates a shared kitchen; not a dedicated gluten-free facility. Staff will clean kitchen space or change gloves on request.
Honest caveat, One reviewer reports a coeliac dish (steak) was sent back and returned with onion rings removed rather than properly replaced, raising doubts about kitchen practice in at least one documented incident.
Milano (Ireland) offers a clearly marked gluten-free menu across multiple locations covering pizza, pasta, beer, desserts and dough balls; items come out flagged with GF stickers/purple cutters and staff are widely reported as knowledgeable. However, all listing pages explicitly state 'NOT a dedicated gluten-free facility', at least one location reports 'no dedicated fryer', another confirms 'no dedicated kitchen', and one reviewer reported a reaction at a specific branch (Dundrum).
Honest caveat, One reviewer (Dundrum branch, ~8 years ago) reported becoming very unwell after eating GF pizza, and a separate reviewer (Liffey Valley branch) reported mild symptoms; these are from different branches but represent documented reactions.
Gluten-free items are marked on the menu and almost all menu items can be made gluten-free, but this is explicitly NOT a dedicated kitchen. Multiple community reviewers (symptomatic and asymptomatic coeliacs) report no symptoms after eating, and staff are described as knowledgeable; however, one reviewer explicitly flags 'no dedicated kitchen' and 'food NOT flagged', and the aggregator platform carries a disclaimer that the venue is not a dedicated gluten-free facility.
Community reports indicate a gluten-free marked menu with items such as pasta and bread, but the kitchen is not dedicated gluten-free and cross-contamination is acknowledged. FindMeGlutenFree notes 'NOT a dedicated gluten-free facility' and reviews confirm GF items marked. Atly listings describe staff as well-informed about gluten-free options. No accreditation or dedicated equipment reported.
Gluten-free items are marked on the menu and staff are reported to be knowledgeable, changing gloves and using fresh utensils/containers when informed of coeliac needs; however, no dedicated fryer is present and cross-contamination risk is explicitly acknowledged. One reviewer noted separate stove use for pancakes when coeliac status was declared.
Honest caveat, At least one verified coeliac reviewer reported feeling sick for several hours after eating GF pancakes, attributing it to possible cross-contamination when they did not declare coeliac status.
Gluten-free base available (€2. 50) but explicitly marked 'NOT SUITABLE FOR COELIACS AS IT IS COOKED IN OUR OVEN ALONG WITH GLUTEN-CONTAINING PIZZA'. Shared wood-fired oven; no dedicated kitchen or fryer. Menu marks GF base option and links to an allergen spreadsheet.
Menu clearly labels allergens including wheat (W) and celery (C) per dish, and gluten-free bread is available as a substitute (+£0. 50). Multiple coeliac community reviewers report safe meals, but FindMeGlutenFree explicitly notes this is NOT a dedicated gluten-free facility and Atly flags 'some risk of cross-contamination' with a shared kitchen environment.
A gluten-free menu is available at this branch (Visit Dublin mentions gluten-free batters), but the chain's own gluten-free page lists only Clontarf, Dame Street, Malahide and Mespil Road stores — O'Connell Street is not included. The regular menu contains wheat/gluten items, and no dedicated fryer or kitchen is confirmed for this location. Cross-contamination risk is present.
Almost everything on the menu can be made gluten-free, with knowledgeable staff and food flagged as gluten-free; however, this is explicitly not a dedicated kitchen and has no dedicated fryer, meaning cross-contamination risk is acknowledged.
Multiple sources confirm POG offers a wide vegan menu including a dedicated Vegan Afternoon Tea Menu and clearly labelled vegan options on the all-day menu (e. g. vegan option available on Posh Beans, Superfood Vegan Satay Bowl, Vegan Banana Bread); allergens are listed per dish but it is a shared kitchen.
Mad Yolks offers a gluten-free marked menu with GF bread/buns and multiple GF sandwich options; staff are consistently reported as knowledgeable about coeliac disease and cross-contamination, and one reviewer noted food was prepared separately. However, this is explicitly NOT a dedicated gluten-free facility and community reports confirm no dedicated fryer.
The venue's menu states 'We can make your breakfast gluten or dairy free' and lists 'Brownies (GF)'. FindMeGlutenFree reviews are mixed: one diner reports gluten-free bread available and items marked, while another coeliac diner reports a strong reaction after eating a gluten-free sandwich and advises against relying on it. No dedicated kitchen or fryer is mentioned. Cross-contamination risk is acknowledged.
Extensive vegan options including vegan chorizo, plant-based cheese, and vegan desserts are noted across multiple sources; allergens are marked on the menu. However, meat (pork) is also served on the same menu, indicating a shared kitchen environment.
Several vegetarian options are present and identifiable on the marked menu (AvoEgg Toast, Piglet Omelette, Fruit & Yoghurt Bowl, pastries, egg-based sides), and the Eggs Benedict offers a 'Go Veggie' swap with Vegan Sausage. The kitchen is shared with meat products throughout, so cross-contamination cannot be ruled out.
McGuinness's offers an extensive vegan menu including plant-based burgers, vegan battered sausage, vegan chicken nuggets, and pizzas, and claims to have been 'the first and only chipper in Ireland to cater to all customers' with a dedicated vegan menu. However, this is a shared chipper kitchen with no evidence of dedicated fryers or prep areas for vegan items.
South Indian restaurant with many vegetarian options; menu includes non-veg items (e. g. chicken biryani) so no dedicated vegetarian kitchen; staff can accommodate but cross-contamination risk exists from shared prep.
The Irish Times review explicitly lists vegetarian options on both the daytime menu (shakshuka with sweet potato wedges, halloumi and hummus toast) and the evening menu (patatas bravas, flat breads, vegetarian pizza). No dedicated vegetarian preparation area or formal marking system is documented.
HappyCow lists The Cake Cafe as a vegan-friendly non-veg restaurant with a marked vegan section on the menu; vegan cakes rotate daily. No dedicated vegan kitchen or equipment is documented; the kitchen is a general bakery using butter and eggs.
FindMeGlutenFree lists Social Fabric as having a gluten-free menu with items such as eggs Benedict, GF bread for sandwiches, and gluten-free desserts marked on the menu, but it is explicitly not a dedicated facility and has no dedicated fryer. Two community reviewers (one coeliac, one wheat-allergic) report helpful staff and positive experiences, though cross-contamination risk is acknowledged.
Tang is listed as a vegetarian restaurant on multiple aggregators and serves cuisine categorised as Vegetarian and Vegan; the menu features dishes like shakshuka, hummus, salads, and pancakes that are consistent with vegetarian eating, but no formal allergen marking or dedicated vegetarian certification is documented.
Community reports indicate gluten-free items are marked on the menu (breakfast sandwiches, toast, bread/buns, burgers noted as GF options), but the kitchen is explicitly not dedicated gluten-free and there is no dedicated fryer. The Irish Times review notes a house-made gluten-free brownie. One FMGF reviewer (Hashimoto's) confirms 'gluten-free items marked' and 'no dedicated fryer'. A self-identified coeliac reviewer noted 'very few options'. Cross-contamination risk is present.
Gluten-free items are marked on the menu and staff are reported as knowledgeable about coeliac disease, but this is explicitly not a dedicated gluten-free facility; cross-contamination risk is acknowledged by multiple community sources. The Uber Eats menu confirms gluten-containing items are served alongside 'Gluten Adaptable' options in a shared kitchen.
Multiple sources describe Nutbutter as a flexitarian and vegan-friendly restaurant with vegan dishes prominently featured on the menu, including plant-based chorizo tacos and vegan bowls; however, the menu is not fully vegan and non-vegan items (e. g. Irish brisket, bone broth, chicken) are also served, indicating a shared kitchen environment.
Menu marks multiple dishes with (V) for vegetarian (Classic Hummus, Baba Ghanoush, Batata Harah, Cauliflower Fritters, Stuffed Vine Leaves, Freekeh Stuffed Aubergine, Classic Zaatar, Cheese and Za'atar). A dedicated 'Vegan Mezze' sharing platter is also listed. No evidence of a dedicated kitchen or formal accreditation; allergen codes are present but this is a Middle Eastern kitchen handling meat throughout.
Gluten-free items are clearly marked on the menu and staff are reported as knowledgeable; food is flagged when served, and at least one reviewer reports staff will clean kitchen space or change gloves. However, this is explicitly NOT a dedicated gluten-free facility, and some cross-contamination risk remains as regular gluten-containing items (pita, etc.) are served in the same kitchen.
The Dundrum Town Centre listing marks Nutbutter as offering 'Vegan' options. The Visit Dublin guide describes Nutbutter as a 'vegan-friendly restaurant' that 'fast-tracked pulled jackfruit and cashew cream into the mainstream'. No source mentions a dedicated vegan prep area or fryer, so cross-contamination risk is present.
Copper Alley Bistro does not have a dedicated gluten-free menu but offers gluten-free options on request. Staff are reported as knowledgeable and the menu lists allergens (irene36772). The kitchen is shared with Darkey Kelly's, there is no dedicated fryer, and one reviewer (istvan64997) warned that the GF bread was not genuinely gluten-free. FindMeGlutenFree lists it as 'NOT a dedicated gluten-free facility' with options available upon request. Atly also states gluten-free options are available upon request. The venue is not accredited and has no marked GF menu.
Bunsen offers gluten-free buns and fries, but operates a shared kitchen with a shared grill and inconsistent fryer dedication. The menu does not mark gluten-free items per dish; an allergen sheet is available online. Staff knowledge varies, and cross-contamination risk is acknowledged by the venue and multiple reviewers. No accreditation or dedicated kitchen.
All sandwich/wrap options can be veganised per multiple HappyCow reviews; dedicated vegan muffins and vegan Irish breakfast available; plant milks (soy, oat, almond) for coffee. No marked allergen menu or dedicated prep area; staff accommodate on request.
HappyCow lists Tang with vegan options, and multiple reviews confirm vegan dishes (pancakes, mushrooms on toast) and staff who are well-informed about vegan needs. One review states 'everything is clearly labelled'. However, the venue serves meat, uses a shared kitchen, and no official menu with per-dish vegan codes was available for inspection. Vegan accommodation is clearly available on request but cross-contamination from shared equipment is possible.
A customer review reports that staff at the bakery counter provided nut-free Pain au Chocolat for a child with a nut allergy, indicating accommodation on request. No marked menu, dedicated equipment, or accreditation is mentioned.
No gluten-free menu is marked, but staff are knowledgeable and will accommodate coeliac requests on enquiry; they use tin foil with the shared toaster to avoid cross-contamination and wear gloves when handling GF bread. No dedicated fryer is present, and the kitchen is explicitly noted as not a dedicated gluten-free facility.