80 Auckland restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
The entire menu covers samosa, kofta, hot chips, and combo meals, all of which are plant-based. The venue explicitly markets itself as offering "delicious vegan meals", and no animal products are listed on the menu, indicating a 100% vegan kitchen.
Saravanaa Bhavan operates a kitchen that is structurally 100% meat-free; no meat is served on the premises. Multiple independent sources confirm this is a pure vegetarian restaurant. HappyCow categorises it as 'Vegetarian', one reviewer notes 'It's a pure vegetarian restaurant', and the official website describes it as 'one of the largest vegetarian restaurant chains in the world … offering south Indian Vegetarian cuisine.' Cross-contamination from meat is structurally impossible.
East Restaurant is a 100% vegetarian venue. No meat or fish appears anywhere on the menu. Every dish carries either a V (vegetarian) or VG (vegan) code, making the kitchen structurally impossible to cross-contaminate with meat. The venue describes itself as presenting 'an innovative and flavourful vegetarian menu designed to share.'
Giapo’s own website states repeatedly that it operates a “100 percent gluten free kitchen” and produces gelato, ice cream, pizza, sandwiches, lasagne, meatballs, bakery items, and desserts onsite. Multiple travel blogs corroborate that gluten-free options exist, but none independently verify the fully-dedicated kitchen claim.
HNT Kitchen is a 100% dedicated gluten-free kitchen. The owner states that no gluten is ever present on site. The kitchen makes its own gluten-free flour, and a dedicated fryer and separate kitchen space are used. Multiple reviews from coeliac diners report no reactions. The venue is listed on The Celiac MD's 100% Gluten-Free Restaurant Locator. On Uber Eats, every menu item includes per-item allergen markings, and no gluten is declared in any item. HNT Kitchen is a safe choice for coeliac diners.
A 100% vegan kitchen means every dish is automatically vegetarian. The venue's own website and multiple third-party sources confirm it is fully plant-based, so vegetarian safety is inherent.
All items on Lulu's menu are plant-based, so every dish is vegan and contains no animal products. The kitchen is dedicated to plant-based ingredients, meaning no dairy, eggs, honey, or other animal-derived ingredients are used.
100% dedicated gluten-free kitchen: owner states 'our kitchen is only prepare, cook and serve gluten free goodies' and that 'we also built our own kitchen with brand new cooking equipment, utensils, plates, cutlery and cook ware.' A dedicated fryer is confirmed by a reviewer. Chef Vivi trains staff in gluten allergy knowledge. Dozens of symptomatic and asymptomatic coeliac reviewers report zero reactions across many visits and multiple years. One reviewer (2 years ago) noted oat milk used in coffee on a separate frother; a second reviewer (9 months ago) flagged a since-deleted Instagram post in which the venue labelled oats as 'GF' — a designation not permitted under Coeliac NZ's position statement. Neither concern produced a documented glutening incident, but particularly sensitive coeliacs should ask directly about current oat practices.
The GF Depot operates as a dedicated gluten-free cafe with its own kitchen, equipment, and fryer. Staff receive training on gluten allergy knowledge. The owner states that the kitchen only prepares gluten-free food. A reviewer noted a now-deleted Instagram post about using "GF oats," which cannot be labelled gluten-free in New Zealand. Another review mentions that "non-gf items" are available, creating some uncertainty. The original Depot restaurant (not The GF Depot) has a shared kitchen and is not dedicated gluten-free, but staff there are knowledgeable and will mark menus for coeliac diners.
Sunflower Thai Vegan Restaurant operates as a 100% vegan establishment, according to its own signage and confirmation from multiple sources. The kitchen uses no animal products, making the restaurant inherently safe for vegan diners. Staff are described as knowledgeable about dietary needs.
The venue is a dedicated vegan cafe. All food is plant-based by design, and the kitchen does not use any animal products. As the entire menu is vegan, there is no cross-contamination risk for vegan ingredients from non-vegan ones.
GF items are clearly marked on the physical menu, confirmed by multiple self-identified coeliac and symptomatic-coeliac diners on FindMeGlutenFree. No dedicated kitchen exists, confirmed explicitly by one reviewer and by the venue's own disclaimer that it cannot guarantee that trace elements may not be present. The dedicated fryer is the most contested structural point: two symptomatic-coeliac reviewers affirm it exists, including one who received a direct staff explanation of a separate fryer due to high demand from the coeliac community, while one self-identified coeliac reviewer who called ahead reported being told to avoid the chips, implying a shared or unsafe fryer at the time of her visit. Staff are consistently described as knowledgeable, and the kitchen accepts allergen notifications. The majority of the menu is naturally GF. Rated C on the balance of evidence, but the fryer conflict means this is closer to a hard C than a comfortable one; coeliacs who react to low-level contamination should call ahead to confirm current fryer practice.
Khu Khu CBD operates as a 100% vegan Thai restaurant. No animal products appear in any dish. The kitchen is entirely plant-based, which removes the risk of cross-contamination from meat, dairy, eggs, or honey at the ingredient level. Staff are described as accommodating to dietary needs, including allium-free requests. The venue does not hold accreditation from the Vegan Society Trademark, but its 100% vegan claim remains consistent across the official website, menu pages, and multiple review platforms.
The restaurant's official website includes a PDF titled 'Gluten Free / Dairy-Free Menu.' Multiple verified-celiac and symptomatic-celiac community reviewers confirmed that this is a separate gluten-free menu. The venue explicitly stated that it is 'not a gluten-free kitchen however care would be taken.' Staff are knowledgeable; they will clean the kitchen space and change gloves for gluten-free orders. Reviewers conflict on fryer status. One symptomatic celiac reports a dedicated fryer, while another reports no dedicated fryer but other dedicated gluten-free equipment. Atly classifies the venue as 'Accommodating Gluten-Free' (not celiac-friendly). There is no accreditation.
Gluten-free items are marked on the menu. Five independent coeliac reviewers confirmed this across multiple visits. One community report notes a dedicated gluten-free pasta pot and water used for gluten-free pasta dishes. Staff are consistently described as knowledgeable. All five reviewers reported zero gluten-related symptoms. The venue is explicitly not a dedicated gluten-free kitchen, so cross-contamination risk remains outside the pasta station. Portofino operates as a nationwide chain with 14 or more New Zealand locations listed at portofino.co.nz. A separate review of the Wellington branch on a different FMGF listing explicitly acknowledged cross-contamination risk and stated there was no dedicated cook area, suggesting kitchen practice may vary by branch.
Gluten-free items are marked on the menu and a dedicated gluten-free fryer is used, confirmed by multiple coeliac diners. Staff are described as knowledgeable about cross-contamination. However, the kitchen is not dedicated (shared prep area noted). No formal accreditation. No reports of adverse reactions.
Almost the entire menu is gluten-free by design, rooted in Latin American cuisine that naturally avoids wheat. The chef personally discusses dietary needs with each table, and the kitchen uses a dedicated gluten-free fryer, changing the oil for coeliac guests. Multiple reviews from coeliac diners report knowledgeable staff and zero reactions. The venue is not a dedicated gluten-free facility, but the chef-led, personalised approach and dedicated fryer provide a high level of safety. Tempero is strongly trusted for coeliac safety.
Separate GF menu that explicitly marks which dishes are and are not coeliac-safe — multiple celiac and symptomatic-celiac diners confirm this. Staff are knowledgeable and will clean kitchen space or change gloves (3 independent reports). One community report of a dedicated GF pasta pot; one report of a dedicated kitchen space (prep area). No dedicated fryer confirmed by two separate reports. FMGF classifies the venue as not a dedicated GF facility. Important: the GF pasta dishes are noted by a recent celiac reviewer and the venue's own GF menu as not coeliac-safe — cross-check before ordering. Zero symptom reactions reported across all datable reviews.
Multiple verified-coeliac reviewers note that the chef and owner, Rocco, has direct personal experience with coeliac disease through a coeliac partner, ex-girlfriend, and family member. One of the owners is reportedly coeliac. The kitchen uses a separate stand mixer, Caputo flour, dedicated prep areas, and other dedicated equipment, with glove changes. The menu is allergen-marked. Most dishes, including pizza, pasta, bread or buns, tiramisu, and gelato, can be made gluten-free. However, the kitchen is not dedicated. Gluten-free pizzas share the wood-fired oven with gluten pizzas, though they are cooked on a tray. There is no dedicated fryer.
Bali Nights is an Indonesian restaurant where almost half the menu is vegan-friendly by design, the owners proudly state that plant-based guests don't need to ask if dishes 'can be made vegan.' HappyCow reviewers consistently confirm abundant labelled vegan options including jackfruit rendang, tempeh, nasi campur vegan, and a vegan sharing plate for $60. However, the kitchen is shared with meat dishes, and the menu isn't marked per-item, so cross-contamination is possible for strict vegans.
This cafe is community-reported as near-dedicated gluten-free. A large volume of symptomatic and asymptomatic coeliacs have reported zero reactions across multiple visits. The venue brands itself as gluten-free. The kitchen appears to use exclusively gluten-free ingredients throughout. Some cabinet items contain wheat-free oats and carry 'may contain gluten' labels. Staff proactively advise coeliacs about these items. One reviewer noted no dedicated fryer, but the venue does not appear to serve deep-fried foods. One older review from two years ago described the venue as not fully dedicated, a minority position conflicting with the strong majority consensus. No formal accreditation exists.
Forest is a fully vegetarian restaurant. Its menu is seasonal and driven by produce. The kitchen is entirely vegetarian, which means every dish is suitable for vegetarians. No cross-contamination risk exists for vegetarian ingredients.
Menu is clearly labelled with vegan options. Plant-based milks (oat, soy, coconut) are available. The kitchen is shared with no dedicated equipment mentioned, but the labelling and range of vegan dishes suggest reliable accommodation.
BurgerFuel has a dedicated Plant-Powered range, launched April 2026, featuring vegan and vegetarian burgers and sides built around Pure Vege and Mushroom patties. A community vegan guide corroborates specific dishes: the V8 vegan burger, combustion tofu, and motobites (crumbed pumpkin, carrot, chickpea and ginger bites). An allergen and dietary information chart is available for download from the official site. BurgerFuel is a mainstream chain serving grass-fed beef and free-range chicken in a shared kitchen; one community source notes diners should ask for vegan aioli, indicating default condiments are not always vegan. The shared prep environment means cross-contamination risk applies.