Mida Kitchen

The menu marks gluten-free items. Staff frequently ask about allergies at the start of the meal. They separate the water used for gluten-free pasta and provide guidance on cross-contamination. Despite these precautions, multiple serious incidents have been reported. A diner was served non-gluten-free pasta after a confirmed order. Another diner was offered a dish containing farro, which staff believed to be gluten-free. Several coeliac diners reported becoming ill after eating at the restaurant. The kitchen handles pizza dough in an open space, creating airborne flour. This makes a shared kitchen particularly risky for coeliac disease. The venue shows good intent, but the documented errors and cross-contamination environment mean this is best suited for gluten sensitivity, not coeliac disease.