Ajja

The head chef has coeliac disease, which drives a high-care gluten-free setup. The menu marks GF items clearly. Many diners report a dedicated gluten-free fryer, though a few reviews note it may not always be separate. Staff are thoroughly trained on cross-contamination and announce "gluten-free, no cross-contact" when serving. Gluten-free bread is available for a small fee. The kitchen is shared, but protocols such as cleaning the oven between bakes are followed. Most coeliac reviewers report safe and delicious experiences.

The menu marks vegan options with a VG label. Several dishes, including dips and share plates, are noted as vegan. Not all gluten-free items are vegan; the gluten-free bread contains eggs. The kitchen handles meat and dairy, so cross-contamination remains a possibility. Staff can identify vegan dishes, though specific training on vegan cross-contact has not been confirmed. Confirming choices with the server is recommended.

Vegetarian items are marked (V) on the menu. The kitchen is shared with meat dishes, so cross-contact is possible. Staff can point out vegetarian options, but additional details on preparation are limited.

Dairy-free options appear on the menu marked DF. The kitchen shares space with dairy ingredients, meaning cross-contact can occur. Staff members can identify the DF dishes, though specific allergen training for dairy is not confirmed.