Tavernetta Vail

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Unable to analyze — use caution and ask your server. This restaurant has silver-tier gluten-free protocols — always notify staff of your celiac diagnosis.

Burrata and the Trapanese pesto are naturally gluten‑free, but the dish includes pangrattato (toasted breadcrumbs) which contains wheat gluten, and the restaurant operates a shared kitchen where cross‑contact is possible.

All listed ingredients (grass‑fed beef, Grana Padano, Espelette aioli) are naturally gluten‑free, and the restaurant has a dedicated fryer and separate prep area, but the kitchen is shared, so cross‑contact on surfaces or utensils is possible.

All components (caviar, cippolini onions, and Yukon gold potatoes) are naturally gluten‑free, but the restaurant operates a shared kitchen, so cross‑contact with gluten‑containing foods is possible.

Marinated olives, pickled vegetables, and Marcona almonds are naturally gluten‑free, but the shared kitchen and possible use of gluten‑containing ingredients in the marinades mean cross‑contact or hidden gluten is possible.

Prosciutto di Parma, Finocchiona salami, and coppa are naturally gluten‑free, but the restaurant uses a shared kitchen, so there is a risk of cross‑contact with gluten‑containing foods.

The ribeye itself is naturally gluten‑free, but the seasonal contorni and any marinades or sauces may contain hidden gluten, and the shared kitchen presents a cross‑contamination risk.

The Ippoglosso contains only naturally gluten‑free ingredients (halibut, sunchoke, hazelnuts, smoked roe, dill), but the restaurant operates a shared kitchen, so there is a potential for cross‑contact despite the dedicated fryer and separate prep area.

All primary ingredients (ribeye, squash, potato, sage, truffle) are naturally gluten‑free, but the chicory agrodolce sauce could contain hidden gluten (e.g., flour or soy sauce) and there is still a risk of cross‑contact in a shared kitchen.

The Alpine sausage may contain wheat‑based fillers, and the restaurant operates in a shared kitchen, so cross‑contact is possible despite a dedicated fryer and separate prep area.

All listed ingredients (rice, Parmesan, balsamic vinegar) are naturally gluten‑free, but the restaurant operates a shared kitchen, so there is a risk of cross‑contact with gluten‑containing foods.

All base ingredients (lettuce, buttermilk, Parmigiano-Reggiano) are naturally gluten‑free, but the pickled shallot may contain malt vinegar or other gluten‑containing additives common in pickling mixes.

All listed ingredients (potatoes, Montasio cheese, chives) are naturally gluten‑free, and the restaurant uses a dedicated fryer and separate prep area, but the shared kitchen still poses a risk of cross‑contact.

Polenta is naturally gluten‑free, but the alpine fonduta may contain flour or other thickeners, and the restaurant operates in a shared kitchen, so cross‑contact is possible despite a dedicated fryer and separate prep area.