Fritz at the Train Station

The restaurant has a shared kitchen and fryer, which can transfer gluten particles to desserts even if a separate prep area exists; you’ll need to confirm that the daily GF dessert is made without using the shared fryer or any shared utensils.

The schnitzel uses GF breadcrumbs, but it is fried in a shared fryer where gluten particles from other breaded items can remain, creating a cross‑contamination risk.

Smoked trout itself is naturally gluten‑free, but the restaurant uses a shared kitchen and fryer, so cross‑contact with gluten‑containing foods is possible, especially via shared utensils or fried sides.

While the greens are naturally gluten‑free, the shared kitchen and fryer increase the risk of cross‑contact, and the house vinaigrette could contain hidden gluten ingredients (e.g., soy sauce, malt vinegar).