HTGF Live: The Balearic Islands

This is the live layer for the Balearic Islands. The printed guide carries the judgement —
where to base yourself, how the region eats, how to build a day, which trips need food packed
before you leave. None of that goes stale. Individual restaurants do, so they are listed here
instead: every coeliac-aware place we currently hold for this territory,
with the date each one was last checked.

Free, and no account needed. Every entry is a starting point to confirm, not a
guarantee — always check the current gluten-free options and cross-contact steps with the venue
itself before you rely on it.

Before you go

• Your coeliac card in Spanish. Show it to the kitchen: what you can’t eat, why crumbs and shared oil matter and, where we have them, the local dishes where gluten tends to hide. Free: open the Spanish card.
• Check packaged food with Label Lab. Photograph an ingredients list and it flags wheat, barley, rye and their other names, including the local ones. Open Label Lab.

★ Dedicated — our team has confirmed a dedicated gluten-free kitchen, where
cross-contact is designed out rather than managed.
✦ Coeliac-aware — reported as serving gluten-free food. Workable and often
excellent, but the conversation with the kitchen still has to happen every time.

Precautionary labelling — “may contain traces of gluten” — is voluntary. It is not a
measured threshold, and it can legally sit alongside a valid gluten-free claim. Treat it as
something to ask about, never as an automatic instruction to avoid.