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Free-from restaurants in Auckland
40 Auckland restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Browse by allergen
The entire menu (samosa, kofta, hot chips, combo meals) is plant-based; the venue explicitly markets itself as offering 'delicious vegan meals'. No animal products are listed on the menu, indicating a 100% vegan kitchen.
Structurally a 100% meat-free kitchen — 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.' No cross-contamination from meat is structurally possible.
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 repeatedly states it operates a '100 percent gluten free kitchen,' producing gelato, ice cream, pizza, sandwiches, lasagne, meatballs, bakery items and desserts onsite. Multiple travel blogs corroborate that gluten-free options are available, though none independently verify the fully-dedicated kitchen claim.
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.
Insider-led: multiple verified-coeliac reviewers report the chef/owner Rocco has direct personal experience with coeliac disease (a coeliac partner, ex-girlfriend, and family member), and one of the owners is reportedly coeliac. Kitchen uses a separate stand mixer, Caputo flour, dedicated prep areas, and 'other dedicated equipment' with glove changes. Menu is allergen-marked and most dishes can be made GF (pizza, pasta, bread/buns, tiramisu, gelato). However, the kitchen is not dedicated: GF pizzas share the wood-fired oven with gluten pizzas (cooked on a tray) and there is no dedicated fryer.
Honest caveat, GF pizzas are baked in the same oven as gluten pizzas (cooked on a tray), and one coeliac diner reported being sick after eating here.
GF items are clearly marked on the physical menu, confirmed by multiple self-identified coeliac and symptomatic-coeliac diners on FindMeGlutenFree. No dedicated kitchen (confirmed explicitly: 'No dedicated kitchen' by one reviewer; venue's own disclaimer states 'we cannot guarantee that trace elements may not be present'). A dedicated fryer is the most contested structural point: two symptomatic-coeliac reviewers affirm it exists — including one who received a direct staff explanation ('a separate fryer as they'd noticed 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. 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.
Official website lists a dedicated 'Gluten Free / Dairy-Free Menu' PDF, confirmed as a 'separate gluten-free menu' by multiple verified-celiac and symptomatic-celiac community reviewers. Venue explicitly stated 'not a gluten-free kitchen however care would be taken.' Staff are knowledgeable, will clean kitchen space and change gloves for GF orders. Fryer status conflicts across reviews: one symptomatic celiac reports 'dedicated fryer,' another reports 'no dedicated fryer' but 'other dedicated [GF] equipment.' Atly classifies the venue as 'Accommodating Gluten-Free' (not celiac-friendly). No accreditation.
GF items are marked on the menu, confirmed by five independent celiac reviewers across multiple visits. One community report records a dedicated gluten-free pasta pot and water used for GF pasta dishes, and staff are consistently described as knowledgeable. All five reviewers report 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 (14+ NZ locations via portofino.co.nz); the Wellington branch review on a separate FMGF listing explicitly acknowledged CC risk and 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.
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.
Community-reported as a near-dedicated gluten-free cafe with a large volume of symptomatic and asymptomatic coeliacs reporting zero reactions across multiple visits. The venue brands itself as gluten-free and the kitchen appears to use exclusively GF ingredients throughout. Some cabinet items containing wheat-free oats carry 'may contain gluten' labels; staff proactively advise coeliacs about these items, which is responsible practice. One reviewer noted no dedicated fryer (though the venue does not appear to serve deep-fried foods), and one older review from two years ago described the venue as not fully dedicated — a minority position that conflicts with the strong majority consensus. No formal accreditation exists.
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: V8 vegan burger, combustion tofu, and motobites (crumbed pumpkin, carrot, chickpea & ginger bites). An allergen and dietary information chart is available for download from the official site. However, 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. Shared prep environment means cross-contamination risk applies.
GF items marked on the menu (confirmed by the large majority of FMGF reviewers and corroborated by Atly); food flagged as GF at point of service (4 FMGF reporters); knowledgeable staff confirmed by 5 independent reporters; one reporter noted staff will 'clean kitchen space or change gloves. ' No dedicated fryer confirmed by the FMGF community aggregate and independently by reviewer holly27742 ('No dedicated fryer'). Kitchen is not fully dedicated to GF — FMGF explicitly states 'NOT a dedicated gluten-free facility.' The majority of symptomatic coeliac reporters record no reaction across multiple visits; one symptomatic coeliac (jacqui115806) reported moderate-to-severe symptoms attributed to cross-contamination.
The official menu footer states '(GF) Gluten Free' codes are used on the menu, but no individual dish is marked GF on the visible menu. No dedicated gluten-free kitchen or fryer; shared preparation is assumed. No independent sources confirm coeliac safety.
Separate gluten-free menu available — the official website carries a dedicated 'Gluten Free' sub-menu page and community reviewers consistently confirm a separate GF menu is handed to diners on request. Kitchen is shared (not dedicated GF): confirmed explicitly by multiple reviewers and by the venue's own caveat that they 'can't guarantee' no cross-contamination. Fryer status is contested: two FMGF reviewers and an owner-confirmed Atly listing report dedicated appliances/fryer, while one FMGF reviewer explicitly states 'No dedicated fryer'. Staff are consistently described as knowledgeable across many years of reviews. Most symptomatic coeliac diners report no reactions.
Multiple community reviewers on FindMeGlutenFree explicitly note 'Gluten-free items marked' on the in-restaurant menu, and staff are described as knowledgeable. The kitchen is not dedicated — the venue's own website states 'we cannot guarantee allergen-free dishes due to cross-contamination.' Dedicated fryer status is contested: three reviewers from 1–2 years ago report 'No dedicated fryer'; one reviewer from 4 days ago reports 'a gluten free fryer,' suggesting possible recent change. FindMeGlutenFree's platform banner also flags this as 'NOT a dedicated gluten-free facility.' Atly corroborates 'some risk of cross-contamination' with 'trained staff.' Website menu page shows no individual GF dish codes; in-restaurant menu markings are attested by community only.
Ember is reported to have a gluten-free menu with GF items clearly marked, and a dedicated gluten-free fryer is mentioned. The spouse of the main chef has coeliac disease, suggesting insider knowledge. However, the kitchen is not dedicated gluten-free, and cross-contamination risk is acknowledged. A single community review from a symptomatic coeliac reports no reaction, but the evidence is limited and dated.
Vegetarian pizzas are a dedicated category on the menu (e. g. Garden Love, Margherita). No marking for individual allergens, but vegetarian options are clearly listed. Shared kitchen.
Savoury buckwheat galettes are 100% buckwheat and gluten-free, but are prepared in a shared kitchen with a note that 'traces of gluten may remain'. Multiple coeliac diners report positive experiences, though one Nima test found gluten in a steak. No dedicated fryer or GF menu, but staff are knowledgeable and galettes are clearly marked as gluten-friendly. Shared equipment, cross-contamination risk acknowledged.
Gojo Ethiopian Eatery is reported NOT to have a dedicated gluten-free menu, but gluten-free options are available. A symptomatic coeliac reviewer states the menu says everything is GF apart from the injera bread, which is also available GF on request. The venue is NOT a dedicated gluten-free facility and cross-contamination risk is acknowledged. The venue's own website does not mention gluten-free options or allergen marking on the menu items listed.
Menu marked with gluten-free options according to a third‑party listing. Shared kitchen cross‑contamination possible; no information on dedicated equipment or staff training.
Multiple dishes are explicitly labelled vegan in the menu: 'Katayef (Vegan)', 'Vegan Muhallebi', 'Oven-baked Vegan Seniyeh' (vegan mince kofta), a vegan mince option within Kibbeh, and 'vegan kibbeh' in the Vegetarian Platter. This constitutes per-dish vegan marking. The kitchen is shared with extensive dairy (labneh, haloumi, ricotta, crème fraîche, feta, ice cream, custard) and meat throughout all menus; cross-contamination risk is not addressed in any source.
Reported to have a gluten-free menu with marked items, and staff are knowledgeable about coeliac needs. However, the kitchen is not dedicated gluten-free and cross-contamination risk is acknowledged. The official menu from the venue's website does not show allergen markings, but community reports indicate GF items are marked. A coeliac diner reported a positive experience with staff accommodating her needs.
The venue offers a dedicated 'AUTUMN MENU VEG + GF' PDF, indicating a gluten-free menu is available)Skip. However, the main menu is described as 'designed for sharing' and inspired by cuisines that typically use soy sauce and wheat-based noodles, and no source mentions a dedicated fryer, separate prep area, or staff training for coeliac safety. The GF menu is a separate PDF, but the kitchen is shared, so cross-contamination risk is present.
Official menu marks vegan dishes with the code (ve): Bruschetta Mediterranea, Rigatoni alla Putanesca Vegana, Caponata (breakfast and side), and Olive Marinate. Shared kitchen throughout — the wider menu includes meat, dairy, and seafood with no evidence of dedicated prep separation.
GF pizza base available (+$3) on Margherita, Mushroom, and Spicy Salami, marked on the official menu — the only per-dish GF notation visible. Staff are described as trained and accommodating across multiple independent community reviews; calling ahead leads to a customised highlighted menu brought to the table. Not a dedicated GF facility: both FindMeGlutenFree and Atly explicitly note cross-contamination risk in a shared kitchen. One community reviewer reported a coeliac dish served with breadcrumbs after the waiter failed to relay the allergy note to the kitchen; two other symptomatic coeliac reviewers report positive, safe experiences.
A review on thefamilycompany. co.nz mentions 'Gluten free options available' and the host/owner is described as accommodating. A review on wanderlog.com for Beau (a different venue) mentions GF options, but is not about Apero. No dedicated GF kitchen, marked menu, or staff training is confirmed by any source. The venue's own website does not mention gluten-free options. The Coeliac New Zealand dining guide does not list Apero Food and Wine as an accredited venue.
GF items are marked on the menu ('Plates are marked GF' per Atly search snippet; 'Gluten-free items marked' confirmed by FMGF reviewer sarah42567) and staff are described as 'knowledgeable about the menu items'. GF bread sourced from Midnight Baker is offered. Atelier is explicitly not a dedicated gluten-free facility (FMGF: 'NOT a dedicated gluten-free facility'), and cross-contamination risk is acknowledged. Two independent reviewer communities flag that GF-labelled dishes were not reliably coeliac-safe in practice.
Honest caveat, Two independent reviewer communities (FMGF and Atly/Google) report that dishes marked GF on the menu were not coeliac-safe in practice.
The menu uses (V) codes on individual dishes — Burrata and Bread and Dips are explicitly marked. The Garden pizza is described as a vegetarian option, though not individually coded (V). Shared kitchen serving meat across most other dishes. Staff are asked to be made aware of allergens. Marking is partial: not all vegetarian-eligible dishes carry the (V) code.
The venue states that all meats are halal, which is a structural sourcing claim. However, there is no certification or dedicated halal kitchen, and the restaurant serves alcohol. Cross-contamination risk exists in a shared kitchen.
Menu marks vegetarian dishes with 'V' and 'VA' (vegetarian available). Multiple vegetarian options across all menus. Shared kitchen, no dedicated prep area mentioned.
GF options available on request — the venue's own kitchen page states 'Many of our dishes can be made Gluten-Friendly. Just ask the team!' No dedicated kitchen and no dedicated fryer confirmed across multiple community reviews. Staff knowledge is variable: several symptomatic-celiac diners report staff consulting the chef and cleaning prep surfaces before preparing GF orders, while a separate reviewer noted staff 'had little knowledge around gluten free.' The official menu page carries no per-dish allergen codes, though some community reviewers note partial GF marking. The venue carries no Coeliac UK or equivalent accreditation.
Honest caveat, One symptomatic-celiac reviewer reported a post-meal reaction they attributed to cross-contamination, and a separate celiac reviewer documented staff declining to accommodate a coeliac child's simple menu request.
GF pizza is available and staff are reportedly 'very comfortable with coeliac' (having had recent coeliac customers), but the venue has no dedicated GF menu and is explicitly 'NOT a dedicated gluten-free facility. ' GF pasta is unavailable. Two FMGF community reviewers (one gluten-intolerant, one asymptomatic coeliac) confirm GF pizza is offered on request; the shared kitchen means cross-contamination risk cannot be ruled out.
No GF-marked menu confirmed across multiple sources, but staff are consistently knowledgeable and proactively ask whether customers are coeliac, then suggest dish adaptations 'to exclude cross-contamination risks'. GF bread is toasted in a separate pan rather than a shared toaster. Staff confirm 'This is gluten free' on delivery. No dedicated fryer (explicitly reported). Shared kitchen; not a dedicated GF facility. Most items except French toast and porridge can be made GF on request. Sausages are not GF; hash browns are. Three independent coeliac-identified accounts across two visits report positive, reaction-free experiences.
Atly listing reports gluten-free fish and chips and gluten-free beer available; manager explains preparation. No dedicated gluten-free kitchen or marked menu; platform warns it may not be safe for coeliac disease. Only one source supports this classification.
First Table lists 'Vegetarian options' as a dietary tag, and the menu features dishes such as buffalo cauliflower and a mushroom wood-fired pizza. No marked vegetarian menu, but vegetarian dishes are available alongside the pizza/burger/pub-food line-up.
No dedicated gluten-free menu or kitchen. Staff can accommodate coeliac diners on request; multiple community reviews report knowledgeable staff and ability to adapt almost all dishes. Cross-contamination risk is present as the kitchen is shared.
No dedicated GF kitchen and no allergen-marked menu — confirmed by the official Savor Group website (menu shows no per-dish GF codes) and by the majority of FMGF community reviewers who report 'no gluten-free menu'. Staff are consistently described as knowledgeable and accommodating, and most celiac diners report no reactions across multiple visits. Avoiding the pasta section is the standard recommendation; GF bread and chargrilled chicken are the most commonly cited safe items. Atly explicitly flags some risk of cross-contamination with trained staff and notes most items are made GF on request.
Gluten-free pizza bases and pasta are available on request, but the venue does not have a dedicated gluten-free menu, a dedicated kitchen, or marked dishes. A diner reported an unsatisfactory experience with an unsure waiter and a pizza that had to be remade due to cheese. The FindMeGlutenFree listing warns it is not safe for coeliac disease due to shared facilities.