A 100% gluten-free establishment is a place where no wheat, rye or barley flour ever enters the kitchen: the risk of cross-contamination there is reduced to a minimum — though you should still check for oats, which some use. A place with “gluten-free options”, on the other hand, still cooks wheat right alongside your dish. For someone with coeliac disease, this isn’t a fine distinction — it’s the entire difference between ordering with peace of mind and having to investigate everything yourself.

Dedicated kitchen

100% gluten-free

  • No wheat, rye or barley flour in the kitchen
  • Cross-contamination reduced to a minimum
  • You order whatever you like

Mixed kitchen

With gluten-free options

  • Wheat cooked right next to your food
  • Airborne flour, shared fryer or chopping board
  • The level that calls for the most vigilance

Why “gluten-free” alone isn’t enough information

A dish can be designed to be gluten-free and still end up containing gluten: flour dust floating in the air of a bakery, a fryer shared with breaded products, a shared cutting board or pan, standard soy sauce (made from wheat). This is cross-contamination, and it’s invisible on a restaurant’s menu.

That’s why Nutrixe doesn’t classify addresses as simply “gluten-free: yes/no”, but into three levels:

  • 100% gluten-free — the entire establishment is dedicated: nothing to contaminate, nothing to check. Order whatever you like.
  • Gluten-free menu — mixed kitchen, but with an identified gluten-free range and a protocol in place. Reliable for many people, worth confirming with staff if you have coeliac disease.
  • Gluten-free options — adaptable dishes flagged on the menu, without a dedicated gluten-free menu. The level that calls for the most vigilance.

Of the 3,677 verified addresses in our database as of 5 October 2026, 3,140 are entirely dedicated — that’s the heart of Nutrixe: mapping, first and foremost, the places where the question simply doesn’t come up.

How to spot a genuine “100% gluten-free” place

Three reliable signs, in order:

  1. The establishment says so itself, unambiguously: “the whole place is gluten-free”, not “we have gluten-free options”.
  2. Staff talk about contamination without any awkwardness: which flours are used, suppliers, oats or no oats. At Chambelland, they’ll tell you about their in-house mill; at Thaïsil, about their certified soy sauce.
  3. Possibly, a certification: AFDIAG in France (Tasca, Sans Gluten Pizza, Chambelland), AIC in Italy (which also certifies product ranges, such as Grom’s, without the shop being dedicated). Rare and demanding, it isn’t essential to feel safe, but it’s a strong guarantee.

On the flip side, be wary of purely marketing “gluten-free” claims: a mention on the menu with no clear answer about how food is actually prepared.

And what about “options” — should you avoid them?

No. A serious mixed kitchen that prepares gluten-free dishes separately and knows its fryer well can work perfectly well — plenty of gluten-sensitive people (who don’t have coeliac disease) are entirely happy with it. The key is simply that the information has to be honest: that’s exactly what every Nutrixe listing signals, level by level, risk by risk.

If you have coeliac disease, the simplest approach is still the coeliac mode on the map: with one tap, it hides every address where any risk remains, leaving only the ones where you have no questions left to ask.