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Free-from restaurants in Amsterdam
72 Amsterdam restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
Restaurant Plancius is listed as a Coeliac UK Gluten Free Accredited venue on the official Coeliac UK website, meeting the strict Gluten Free Standard. This active accreditation qualifies as Tier S under rule 1a(ii).
Bloem has a 100% gluten-free kitchen, certified by the Nederlandse Coeliakie Vereniging (NCV / Dutch Celiac Association) — the only NCV-certified restaurant in Amsterdam according to the venue itself. No wheat or other gluten-containing grains or flour are used in the kitchen; all products at risk of cross-contamination are certified gluten-free; stock, menu and orders are strictly controlled by NCV. The kitchen is also 100% oat-free. Multiple coeliac reviewers across years report no symptoms. A small minority of historical reviews mention possible reactions, and one reviewer noted an uncertified GF beer being served — but the structural kitchen facts and active accreditation clearly satisfy Tier S. Note: some 'gluten-free' beers on offer may be gluten-reduced rather than certified GF (barley malt listed on can in one account); verify drinks separately.
Golden Temple is listed as a vegetarian restaurant in Amsterdam, described as serving dishes 'in a vegetarian, vegan or raw way. ' The venue name includes 'Vegetarisch' (Dutch for vegetarian), indicating a structurally meat-free kitchen. No meat is served on premises, making cross-contamination with meat structurally impossible.
Consistently reported as a 100% dedicated gluten-free kitchen across dozens of independent coeliac reviewers; multiple sources confirm a dedicated gluten-free kitchen space and dedicated toaster. One reviewer notes the owner has a family member with coeliac disease, and another reports staff are 'very strict about not eating any gluten food inside the venue.' No gluten symptoms reported across all symptomatic-coeliac reviews sampled.
Lucy's Gluten Free bakery is accredited by Coeliac New Zealand, with a purpose-built dedicated gluten-free bakery. The founder's son has severe food allergies, and the business was founded to create safe, allergen-free baked goods. The New Zealand operation is certified by Coeliac New Zealand and all loaves are made in a dedicated facility. The US-based Lucy's cookies brand uses certified gluten-free oats and tests for gluten to ensure no detectable levels.
The venue's own website explicitly states 'al onze gerechten zijn volledig halal' (all our dishes are fully halal), and the Google-aggregated listing confirms 'Halal food' as an offering. The kitchen thumbnail image on the official site is tagged 'halal-cooking-kitchen'.
Hearth is a 100% fully vegan restaurant — no animal products are served on the premises — as confirmed by multiple sources including the venue's own description and the vegan-focused directory listing.
TerraZen Centre describes itself as '100% Vegan' and states it has been vegan since 1973, combining Japanese and Caribbean cuisine. A 100% vegan kitchen means no animal products are on the premises, satisfying the dedicated-kitchen path to Tier S.
Veganees is a 100% plant-based ('100% plantaardig') vegan Asian streetfood restaurant. The venue's own website schema marks it with VeganDiet, and multiple independent aggregators and review sources consistently describe it as an entirely vegan establishment. No animal products are on the premises by concept.
Vegan Junk Food Bar is an entirely vegan restaurant by concept — the venue name, marketing language (#PLANETFRIENDLY), and multiple customer reviews confirm a fully plant-based menu with no animal products served. This satisfies path (i) of Tier S: a 100% dedicated kitchen for the vegan allergen.
Bonboon is a 100% vegan fine dining restaurant — no animal products are served anywhere on the premises. The venue self-describes as 'vegan fine dining', the hotel bar is noted as 'all vegan', and the owner Daphne Althoff is herself vegan and founded the restaurant expressly out of commitment to veganism and animal rights. Multiple independent sources corroborate the 100% vegan kitchen structure.
Men Impossible is a 100% plant-based restaurant by design. Owner Atsushi Ishida explicitly chose to make the entire menu plant-based, and the venue's own website describes '100% plant-based innovative ramen'. Two independent blog visitors (a vegan food blogger and a web-agency director) corroborate the fully plant-based offer. Atsushi himself states the restaurant is 100% plant-based even though he is not personally vegan, making it a structural kitchen commitment rather than a lifestyle one.
Margo's Amsterdam explicitly describes itself as '100% Plant-based & freshly made' across all pastry and focaccia offerings. This is a structural claim from the venue's own website indicating no animal products are used in production.
Green Farmers is a 100% dedicated vegan kitchen — described consistently across multiple independent sources as 'fully vegan' with an entirely plant-based menu. The venue's own website markets itself as 'meilleurs burgers végans' and 'cuisine à base de plantes'. Spinach.guide classifies it as 'Fully Vegan' and the Uber Eats menu labels individual items '100% Vegan' with all proteins listed as vegan alternatives (vegan cheddar, vegan bacon, vegan sausage, plant-based 'chicken', 'fish'). No animal products are present on the premises by the nature of the concept. NovaCirle FAQ confirms 'all dishes are plant-based'.
SOIL Vegan Café is a 100% vegan restaurant — no animal products on the premises. The venue markets itself explicitly as plant-based ('everything is made to taste amazing. It just happens to be plant-based'), HappyCow lists it as a dedicated vegan venue, and an independent food blogger corroborates a fully vegan menu across multiple visits. No animal ingredients enter the kitchen, making cross-contamination with animal products structurally impossible.
As a 100% plant-based kitchen, every dish is vegetarian by definition. No meat or fish on premises.
As a 100% vegan café, all food served is inherently vegetarian. No meat or fish is present on the premises by the venue's own description.
The Galway branch is insider-led: the head chef's wife has coeliac, and the kitchen uses a dedicated pasta pot, dedicated toaster, and dedicated kitchen space. Multiple coeliac diners report no symptoms across several visits. Other branches in Sirmione and Torino also show strong gluten-free awareness (dedicated fryer in Sirmione, AIC membership in Torino), but the Galway insider-led signal is the strongest single structural factor.
Gluten-containing items are labelled on the menu and staff actively accommodate gluten restrictions; the venue is listed as 'celiac friendly' with 'low risk of cross-contamination' and 'trained staff' by Atly, and a community reviewer confirms 'everything that had gluten was labeled on the menu' with active staff accommodation. No dedicated kitchen or fryer is documented.
Gluten-free items are clearly marked on a wide menu (reportedly ~50–66% of dishes); staff are consistently described as knowledgeable and proactive about allergies, asking every table about dietary needs. Multiple reviewers report dedicated kitchen space, dedicated fryer(s), and separate equipment for allergen orders, though the venue is explicitly not a 100% dedicated gluten-free kitchen.
Honest caveat, At least two independent coeliac reviewers reported experiencing moderate-to-severe gluten symptoms after eating here, and one reviewer noted a mislabelled item (kofte incorrectly marked GF).
The venue's website states recipes are 'mostly plant-based and often vegan'. A 2015 coeliac blog notes 'the vegan choices are crazy too'. No dedicated vegan kitchen or formal accreditation is mentioned. The menu likely marks vegan options, but shared prep areas are expected.
Separate gluten-free menu (red menu) with dedicated pasta pot and separate water, dedicated prep station, separate utensils and refrigeration, and trained staff who identify GF diners with a red napkin. GF pizza is explicitly not celiac-safe due to a shared pizza oven, as stated on the menu and confirmed by multiple reviewers.
The menu on the venue's own website (amsterdam-bellaciao. nl) lists several vegetarian pizzas (e.g., Pizza vegetarisch, Pizza funghi, Pizza professor) and pasta dishes (e.g., Pasta vegetarisch, Tortelloni ai funghi). The novacircle.com aggregator states 'Vegetarian options are plentiful.' However, the menu is not explicitly marked with vegetarian symbols, and there is no mention of a dedicated prep area or fryer. The kitchen is shared, so cross-contamination is possible. The Osteria Bella Ciao Zuid location (bellaciaoams.nl) is a separate venue and not considered here.
Gluten-free items are marked on the menu and the kitchen uses dedicated GF pasta pot and water; one reviewer reports pizza is cooked in a separate oven from non-GF pizzas, and a dedicated kitchen space is noted by multiple reviewers. However, this is explicitly NOT a dedicated gluten-free facility, and conflicting reports exist about fryer dedication (some say dedicated fryer, others say no dedicated fryer), as well as one report of GF pizza potentially sharing oven/trays with regular pizzas and one concern about shared wooden serving boards.
Honest caveat, One symptomatic reviewer reported a suspected cross-contamination reaction after eating here and warned against visiting for anyone with allergies.
Multiple verified coeliac reviewers consistently report a dedicated gluten-free pizza oven and a separate preparation area with dedicated ingredients; staff are described as knowledgeable about cross-contamination. This is not a 100% dedicated kitchen — regular gluten-containing pizzas are also prepared on site — but the structural separation of oven and prep space is corroborated by dozens of independent sources, and the overwhelming majority of symptomatic coeliacs report zero reactions.
Gluten-free items are marked on the menu according to community reports. The kitchen has a dedicated pizza oven, dedicated pasta pot, and a dedicated prep area, but is not a fully dedicated gluten-free facility. Staff knowledge is reported as good by most reviewers, though a minority note gaps. No formal accreditation.
The venue's own ordering menu has a dedicated 'Gluten-Free Pizzas' category with a GF icon on every item; all non-GF pizza sections carry an explicit note that they contain gluten and direct customers to the dedicated GF category. FindMeGlutenFree lists Pizza Amsterdam with a GF Menu badge and a community review stating the GF pizza was 'safely and separately and quickly prepared', suggesting separate preparation. iAmsterdam names it among Amsterdam's GF pizza spots. Not a fully dedicated kitchen — regular wheat-base pizzas are also made on site. No accreditation found.
The restaurant explicitly markets itself as a 'vegetarian and vegan restaurant' on its own website. The Glowcation review corroborates a menu that is overwhelmingly plant-based with vegetarian options throughout (eggs, cheese add-ons available). Non-vegetarian add-ons such as bacon are noted as optional extras, meaning the kitchen handles meat, so this is not a fully dedicated vegetarian kitchen. No formal allergen-marked menu is evidenced, but the venue's identity is vegetarian-first.
HappyCow listing describes clearly labeled vegan options (menu has a vegan section) and staff accommodates vegan requests. However, the kitchen serves meat and vegetarian/vegan dishes are prepared in a shared kitchen with potential cross-contamination. No dedicated prep area or fryer mentioned. Allergen-marked menu does exist (per reviews), but kitchen is shared.
Reported to have a gluten-free menu with GF bread for sandwiches, toast, and omelets. No dedicated fryer; GF bread toasted in shared toaster (toaster bag used). Staff knowledgeable and will use fresh pans for omelets. Not a dedicated GF facility. Multiple coeliac diners report no reactions, but cross-contamination risk acknowledged due to shared equipment.
Menu marks items with V that can be made vegan upon request. Reviews confirm limited vegan options (2–4 sweet/savoury pancakes, some toasts). Oat milk used as standard for coffee. Shared kitchen, no dedicated prep area. Staff are aware and accommodating but cross-contamination risk exists.
Soups are clearly marked VEGAN/VEGETARIAN on the daily menu. Multiple HappyCow reviews confirm frequent vegan soup choices, and staff are reported as knowledgeable about vegan options. However, the kitchen is shared with meat and dairy, and no dedicated vegan equipment is mentioned.
Gluten-free items are marked on the menu and staff are reported to be knowledgeable, checking with the kitchen when asked. However, multiple sources confirm there is no dedicated fryer, and cross-contamination risk is explicitly acknowledged by staff themselves ('they did say that there is a chance of cross contamination'). One community report on Atly states the kitchen is too small to avoid contamination for coeliac disease, and that even advance email contact did not result in safe options. The hash browns are reported by one coeliac reviewer to be fried in the same fryer as gluten-containing food. Not appropriate for highly symptomatic coeliacs.
Honest caveat, Staff explicitly warned of cross-contamination risk, and at least two independent sources report the shared fryer makes safe coeliac accommodation unreliable.
Staff are noted as trained and attentive to gluten allergies, and gluten-free bread and pancakes are available; however, Atly explicitly flags 'some risk of cross-contamination' and no dedicated kitchen or dedicated fryer is evidenced in any source.
Petit Lou has a gluten-free menu with items marked, and staff are reported to be knowledgeable about GF options; however, there is no dedicated fryer and the kitchen is explicitly not a dedicated gluten-free facility, meaning shared-prep cross-contamination risk is acknowledged.
Honest caveat, One reviewer (self-identified celiac) reported receiving a breaded chicken breast when they ordered a GF chicken burger, suggesting order errors can occur.
The venue has a dedicated vegan section on the menu covering starters, burgers, fries, sides, salads and desserts, and most in-house sauces are suitable for vegans. However, the kitchen also serves meat and dairy products, so shared preparation areas and cross-contamination risk cannot be ruled out. HappyCow lists it as a 'vegan-friendly' non-veg restaurant.
Multiple community sources confirm gluten-free pizza, pasta and beer are available; a reader of Gluten Free Alchemist visited with a coeliac husband and reports food 'prepared in separate area' visible from the dining room. However, no dedicated kitchen is claimed and the online menu is not marked for allergens, so cross-contamination risk from a shared kitchen cannot be excluded.
Blin Queen offers gluten-free pancakes made from buckwheat across all pancake variations, and staff are noted as trained. However, Atly explicitly flags 'some risk of cross-contamination' and the kitchen is not dedicated, placing this firmly in shared-prep territory.
The menu explicitly labels 'Falafel Burger (VEGAN)' and lists a vegan mayonnaise option. A 'Vega(n) menu' section is present. The venue advertises vegan options on FindMeGlutenFree as well. However, the kitchen is shared with meat and dairy items and no dedicated vegan prep area is documented, so cross-contamination risk exists.
Box Sociaal offers gluten-free bread and can modify the majority of dishes to be gluten-free, but there is no dedicated fryer and the menu is not formally labelled for dietary needs — two independent coeliac reviewers confirmed no dedicated fryer and acknowledged cross-contamination risk. Staff are described as knowledgeable and willing to accommodate.
Not a dedicated GF kitchen. A separate allergen card is available on request showing which dishes contain gluten and which can be adapted; a separate GF menu has also been reported. GF bread offered. Fries cooked in 'the same oil as everything else' — no dedicated fryer confirmed by two independent reporters. Staff consistently praised as knowledgeable by multiple celiac and symptomatic-celiac reviewers. Calling ahead yields bespoke preparation: GF items prepared separately in the convection oven, bread roll baked in oven-safe foil. Cross-contamination risk is inherent to a shared kitchen.
The official menu page provides a dedicated allergen list for vegan sorbet (Allergenenlijst-Sorbetijs-VEGAN), indicating vegan options are recognized. A customer review on Wanderlog notes 'highly appreciative of the vegan options'. However, the kitchen is shared with non-vegan items (pizza, panini, gelato), so cross-contamination risk exists. Staff can accommodate, but no dedicated vegan prep area or fryer is mentioned.
Multiple locations offer a gluten-free menu with GF pizza, but none operate a dedicated kitchen or dedicated pizza oven. Shared ovens and shared prep surfaces are documented across locations; one coeliac reviewer reported a glutening incident caused by a staff member using the wrong pizza cutter. Some locations deliver pizzas unsliced and provide a dedicated GF pizza cutter as a partial mitigation.
Honest caveat, Multiple coeliac reviewers across two Amsterdam locations explicitly state the venue is not safe for coeliacs, and one reported a documented reaction after staff used the wrong pizza cutter.
GF pizza base available for any pizza at an extra charge (~€3. 50), baked in a shared stone oven in a foil tray. Multiple sources confirm a mixed kitchen with no dedicated fryer and no dedicated prep area. Two FMGF reviewers selected 'gluten-free items marked', but the most recent celiac reviewer explicitly states 'they do not have GF Menu marked', leaving the marked-menu status ambiguous. One FMGF report notes staff will clean the kitchen space and change gloves; another reviewer found staff unable to answer basic GF queries. Several celiac and symptomatic-celiac diners report no reactions; cross-contamination risk is explicitly acknowledged across multiple sources.
Listed with a GF menu on FindMeGlutenFree (8 safety ratings, one positive coeliac review). Spinach guide notes 'gluten free bread options' and 'gluten free options' are praised. No evidence of dedicated kitchen, fryer, or accreditation. Shared kitchen with gluten present.
Pasta Factory offers gluten-free pasta (penne, fusilli, fettuccine) for most dishes, with gluten-free items marked on the menu according to at least one reviewer. Staff are described as knowledgeable and in one case boil GF pasta in a fresh pot of water. However, the venue is explicitly flagged as NOT a dedicated gluten-free facility, with acknowledged cross-contamination risk. Community evidence is mixed: several celiacs report positive, reaction-free experiences, but at least one celiac reported being served gluten-containing meatballs and a likely contaminated second dish, and one reviewer was turned away despite window signage advertising GF pasta.
Honest caveat, Multiple independent celiac reviewers report being served gluten-containing food after ordering gluten-free, including one detailed incident of repeated incorrect dishes and dismissive staff behaviour.
The official menu marks specific dishes 'Vegan' (Focaccia, Vegan Pizza, Vegan Avocado, Spaghetti Carbonara Vegan), and HappyCow describes a separate vegan section with pizza using vegan cheese, ravioli, and carbonara. Multiple vegan diners on HappyCow report satisfactory experiences. However, staff knowledge is inconsistent: a 2023 HappyCow reviewer was charged an extra €5 to remove eggs and milk from a dish listed as 'Vegan' on the menu, and several reviewers note staff had limited knowledge of what veganism entails. No dedicated vegan prep area; shared kitchen with meat and dairy throughout.
Gluten-free bread is available in-house and made on request; gluten-free options are marked on the menu and staff accommodate requests, but cross-contamination risk is explicitly acknowledged by multiple sources. This is a shared kitchen environment, not a dedicated gluten-free facility.
Ivy and Bros offers a gluten-free menu with GF bread/buns, sandwiches, salads, and toast available; most of the menu can be made gluten-free. However, the kitchen is explicitly not dedicated gluten-free, no dedicated fryer is reported (two independent reviewers confirm no dedicated fryer), and at least one symptomatic coeliac reviewer warns the small kitchen means cross-contact can happen and advises requesting the table be cleaned of crumbs before seating.
Honest caveat, Multiple reviewers note the kitchen is very small with crumbs on tables and no dedicated fryer, meaning cross-contact risk is real and acknowledged.
Reviews mention vegan options available, but no dedicated kitchen or marked menu confirmed. Owner is not vegan but caters to the community.
The venue offers gluten-free bread and sandwiches, confirmed by a customer review ('They offer gluten free bread that was really nice!') and noted on the Atly gluten-free community platform. Atly explicitly classifies the venue as 'Accommodating gluten-free' with 'Some risk of cross-contamination' and 'Trained staff', indicating a shared kitchen environment with no dedicated GF prep area. No accreditation or dedicated-kitchen evidence is present. The menu includes cheese croquettes and other items that likely contain gluten, confirming a shared prep context.
Not a dedicated gluten-free facility. GF items (pizza, pasta, gnocchi, beer) are marked on the menu and staff are widely reported as knowledgeable. Pizza is cooked on a separate aluminium/metal tray in a shared oven. One reviewer explicitly noted "no dedicated fryer"; another reported a symptomatic reaction after eating GF pizza and pasta, suggesting cross-contamination risk is real. The large majority of coeliac reviewers report no symptoms across dozens of visits, but the shared kitchen/oven environment and one documented reaction mean this cannot exceed Tier D.
Honest caveat, One symptomatic coeliac reported falling ill after eating GF pizza and pasta, and one reviewer explicitly flagged no dedicated fryer, indicating a real cross-contamination risk in the shared oven environment.
Marked gluten-free menu items (pasta, pizza, garlic bread) with a shared kitchen and no dedicated fryer. GF pizza is sourced from an off-site 100% GF facility, pasta is cooked in separate water, but cross-contamination risk remains (one Nima test detected gluten). Staff reported as knowledgeable, but the venue is not accredited. Atly lists 'Some risk of cross-contamination'.
Vegan pancakes and other dishes (vegan loaded fries, vegan bitterballen, vegan whipped cream) are clearly marked on the menu, confirmed by multiple HappyCow reviewers. A €2.50 surcharge applies. Soy milk is available for coffee, though oat milk and other plant-milk alternatives are reportedly unavailable. The venue serves meat in a shared kitchen, so strict ethical cross-contamination is possible.
Milky Amsterdam offers a glutenvrije (gluten-free) crêpe option on its menu, and the venue is described as accommodating to dietary needs with staff knowledgeable about allergens. However, the kitchen is shared, and there is no evidence of a dedicated fryer, prep area, or accreditation. A verified-coeliac blog (Gluten Free Alchemist) does not list Milky Amsterdam among its recommended venues, and a reader comment on that blog reports that a nearby sandwich shop with a GF sticker was not coeliac-safe, suggesting caution with shared-kitchen venues in the area. The gluten-free crêpe is listed alongside regular, chocolate, red velvet, matcha, protein, and vegan crêpes, indicating shared preparation surfaces.
Separate gluten-free menu with allergens listed; GF Dutch pancakes are flagged with a Dutch flag and served on ribbed-edged plates. However, the venue's own website states 'We use GLUTEN in our kitchen so there is always the possibility of cross-contamination' and explicitly warns that 'if you have celiac disease eating a pancake is at your own risk.' Some community reviewers report dedicated pans/utensils and kitchen space for GF prep at some locations, but no dedicated kitchen overall.
Honest caveat, At least two reviewers (one symptomatic coeliac, one asymptomatic) explicitly report being told cross-contamination cannot be guaranteed and one reviewer reports a severe gluten reaction after eating there.
The printed menu has distinct 'Vegetarian Pizza's' and 'Vegetarian Pasta's' sections, functioning as a marked menu for vegetarians. No dedicated kitchen or equipment; dishes are prepared in a shared space. No reports of issues accommodating vegetarian requests.
Gluten-free items are marked on the menu and GF bread is available. Multiple community reviewers (including self-identified coeliacs) report GF options and attentive staff. However, the venue is explicitly not a dedicated gluten-free facility. One reviewer notes that baked goods are kept in the same area as gluten-containing items, posing a cross-contamination risk. The FindMeGlutenFree listing explicitly warns this establishment is NOT a dedicated gluten-free facility.
The live Spiegel menu divides soups into a VEGAN/VEGETARISCH price tier and a VLEES/VIS (meat/fish) tier, and Atly tags the venue as vegan-accommodating. The kitchen is shared — the official website confirms organic meat, eggs and cheese are all used, and meat/fish soups are prepared alongside vegan options.
Gluten-free items are marked on the menu and staff have demonstrated some awareness (asking coeliac vs. gluten-free at point of order), but no dedicated fryer is confirmed and the kitchen is not dedicated — shared prep is the structural reality. Cross-contamination risk is explicitly acknowledged by multiple community reviewers, including a server who warned about potatoes cooked in the same fryer as breaded items.
Honest caveat, Multiple symptomatic coeliac reviewers report adverse reactions and/or wrong dishes being served, and one reviewer describes staff refusing to accommodate, indicating inconsistent execution.
Two menu items are explicitly labelled Vegan on the Uber Eats listing: Vegan Gado Gado (tempe, tofu, bean noodle, house peanut sauce, rice) and Beyond Tumis (Beyond meat stir-fry with peanut sauce). Both are popular and ranked in the featured items. The kitchen is shared with chicken and shrimp dishes throughout.
Gluten-free items are marked on the menu and a dedicated fryer is reported by multiple community members; however, the kitchen is shared, no dedicated toaster or waffle maker is in place, and two recent celiac reviewers independently reported the kitchen was not prepared to avoid cross-contamination — one experienced moderate-to-severe symptoms.
Honest caveat, Two independent celiac reviewers within two months reported that staff were unprepared for cross-contamination and one experienced moderate-to-severe symptoms after eating here.
Vegan Temple Bar is a dedicated vegan restaurant — all food served is vegan. No animal products are used in the kitchen, making it structurally safe for vegan diners on ethical grounds. However, there is no formal vegan accreditation recorded in the sources.
All pasta dishes except ravioli are explicitly offered in a gluten-free version, stated consistently on the official website in both Dutch and English. Multiple self-identified celiac reviewers across two Amsterdam branches (Daniël Stalpertstraat and Jan Hanzenstraat/West) report no post-meal reactions and describe staff as knowledgeable. At least the Daniël Stalpertstraat location uses a 'dedicated gluten-free pasta pot and water' on 'a separate stove.' However, 'there is flour present in the kitchen' — this is not a dedicated GF kitchen and cross-contamination from shared surfaces cannot be excluded. One wheat-allergy reviewer was initially served the non-modified dish before staff corrected it; one Hashimoto's reviewer reported an uncertain post-meal reaction. No per-dish GF codes appear on the official menu page; the GF offer is communicated via a chain-wide policy statement rather than individual dish markers.
Gluten-free items are marked on the menu and almost the entire menu is reported gluten-free by default (tef injera, GF desserts, GF bread/buns); however, the kitchen is explicitly noted as NOT dedicated gluten-free, and staff knowledgeable but no dedicated prep area confirmed. Reviewers advise declaring allergens on ordering.
Honest caveat, One symptomatic coeliac reported getting sick from suspected cross-contamination after eating here, though they noted shared-platter circumstances may have been a factor.
Gluten-free menu items (pizza, pasta, garlic bread) are marked on the menu. Staff show awareness and some training, but the kitchen is shared and there is no dedicated fryer. One Nima sensor test detected gluten in a GF pizza. The GF pizza base is sourced from a 100% GF off-site facility, but cooking and preparation occur in a shared kitchen. Cross-contamination risk is acknowledged by the venue and community.
Described as a vegan and plant-based restaurant with many vegan dishes likely marked on the menu. Staff are aware, but shared kitchen with non-vegan (vegetarian) ingredients means cross-contamination possible.
Gluten-free items marked on a regularly-changing menu; two self-identified coeliac diners report zero symptoms across multiple visits. Staff are knowledgeable and 'will clean kitchen space or change gloves'; food is flagged as gluten-free at point of service. Explicitly not a dedicated gluten-free facility — shared kitchen, no dedicated fryer confirmed.
Piqniq is explicitly not a dedicated gluten-free venue but has a clearly marked menu indicating which items are standard GF and which can be made GF; a wooden 'allergen cube' system is used to flag coeliac diners to staff, and multiple coeliac reviewers report no symptoms. However, fryer status is contradicted across sources (one community report notes a dedicated fryer, two others note no dedicated fryer), and one reviewer flagged that staff served non-GF-certified oat milk in coffee without recognising the risk.
Frenzi does not have a marked gluten-free menu but offers a few naturally gluten-free options (risotto, salad, caprese). Staff are aware of coeliac needs and inform the kitchen, but cannot guarantee against cross-contamination. No dedicated fryer. One recent coeliac reviewer reported no reaction after eating asparagus risotto; an older review mentioned gluten-free bread and pasta were available. The venue is not a dedicated gluten-free facility.
Gluten-free pancake options available on request; no dedicated kitchen or marked menu. Atly notes some risk of cross-contamination and trained staff. Multiple aggregators list gluten-free as an option.
GF bread and most menu items available on request; multiple celiacs (including verified-coeliac badge holders on FindMeGlutenFree) report successful accommodations and praise the GF bread. Staff are generally willing, and can make almost everything GF except pancakes. However, no GF-marked menu exists, there is no dedicated fryer (community-confirmed), and staff themselves confirmed shared oven and shared utensils for GF and regular bread. Quality of care varies by shift.
Honest caveat, Two independent coeliac reporters document cross-contamination risk: staff confirmed shared oven and shared utensils for GF and regular bread (karlijnk), and one Nina-sensor-verified gluten-positive dish was reported (shellybelly).