Maria Limão Brunch Panquecas e Limonadas

Explicitly not a dedicated gluten-free facility. Gluten-free items are marked on the menu — confirmed independently by multiple reviewers ('gluten-free items marked', 'menu was well marked with what could be made gluten free'). Crepes use buckwheat flour, which is naturally GF. One reviewer advises to 'make sure to specify gluten free when ordering crepes', consistent with a shared-kitchen environment. Staff repeatedly described as knowledgeable: 'immediately understood the importance of avoiding cross-contamination' and 'staff knew lots about allergens'. Multiple celiac and symptomatic-celiac diners report zero reactions across numerous visits.

Crepe batter is plant-based by default — reported as oat milk by one reviewer and soy milk by another (possible variation or discrepancy). 'Good for dairy-free' reported by 10 community members; multiple reviewers explicitly note dairy-free options. No evidence of a dedicated dairy-free menu marking; accommodation appears to rest on batter choice and staff awareness rather than a formally marked menu. Dairy-containing fillings (feta, cheese) are present on the menu, so shared-kitchen cross-contact applies.

Multiple reviewers have noted vegan options, including vegan mozzarella and crepe batter made with plant milk. One reviewer with celiac disease stated that all crepes are gluten free, contain no egg, and are vegan. Another reviewer confirmed many dairy free and vegan options. No formal vegan menu marking or certification is evidenced. Availability appears structural, with plant-based batter used by default rather than a labelled menu category.