Gluten free dining
Gluten free restaurants, dish by dish
A gluten-free label on a menu section rarely tells you how the dish is cooked. Mesava checks each dish against the ingredients the restaurant published — wheat, flour, breadcrumbs, barley, soy sauce — and flags what conflicts with your profile.
Where gluten hides on a menu
- Soy sauce and teriyaki in marinades and dressings
- Flour used to thicken soups, gravies and sauces
- Breadcrumbs in meatballs, burgers and crab cakes
- Shared fryers for chips, wings and tempura
- Barley in stocks, malt vinegar and some beers
- Dusted work surfaces in bakeries and pizza kitchens
Celiac disease needs more than an ingredient list
For celiac disease and wheat allergy, cross-contact matters as much as ingredients — a shared fryer or a floured bench can be enough. An ingredient list can't see that, so Mesava marks a dish May contain whenever the kitchen flags possible traces or hasn't published a complete list, and always tells you to confirm with the kitchen.
Questions worth asking the kitchen
- Are the fries cooked in a fryer that also handles battered food?
- Is the sauce thickened with flour or made with soy sauce?
- Do you use a separate prep area for gluten-free orders?
- Is the gluten-free bread toasted on the same surface as regular bread?
Gluten free plus another need
Gluten-free rarely travels alone — it often comes with dairy, nuts or a vegetarian diet at the same table. Add every allergen and diet to your profile, or start a party so a whole group's needs combine into one menu view where the strictest need wins.
Set your profile once.
Pick your allergens and diets, then every Mesava menu is checked against them for you or your whole party. Free for guests.
Create your free profileMesava flags dishes from the ingredients restaurants publish themselves. It isn't medical advice and cross-contact is always possible — for a severe allergy, confirm with the kitchen before ordering.