Sugarbeet

The dedicated fryer minimizes cross‑contact during frying, but the batter is prepared in a shared prep area where gluten residues could contaminate the mixture.

The torte itself is flourless and likely gluten‑free, but the restaurant uses a shared prep area, so there is a risk of cross‑contact from gluten‑containing ingredients or equipment.

The dish contains no obvious gluten ingredients, but the herb sauce could include soy sauce, flour, or other thickeners that contain wheat, and shared prep areas increase cross‑contamination risk.