Mida Kitchen

confidence 55% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu marks gluten-free items and staff often ask about allergies at the start of the meal, separating GF pasta water and offering cross-contamination guidance. However, multiple serious incidents have been reported: a diner was served non-GF pasta after a confirmed order, another was offered a dish containing farro (which staff believed was GF), and several coeliac diners reported getting sick after eating. The kitchen handles pizza dough in an open space, creating airborne flour that makes a shared kitchen particularly risky for coeliac disease. While the venue shows good intent, the documented errors and cross-contamination environment mean this is best suited for gluten sensitivity, not coeliac disease.

Honest caveat: Multiple coeliac diners report getting sick after eating, and staff have served non-GF pasta and farro dishes as 'GF safe'.