Warsaw surprised us. We expected the usual celiac routine — interrogating waiters, dinner roulette — and instead found a city with a real safety infrastructure. Here's what we wish we'd known before our first trip.
1. Look for the Menu Bez Glutenu logo. Poland's coeliac association runs a national certification programme for restaurants and cafés: staff get trained, kitchens get audited. When you see the logo, someone who understands cross-contamination has actually checked the place. It's the strongest signal in the city, and it's on our Warsaw list wherever it applies.
2. Learn three words. Celiakia (celiac disease), bezglutenowa (gluten free), bułka tarta (breadcrumbs — they hide everywhere in Polish cooking, from cutlets to soups). Or skip the pronunciation battle and show our celiac card — it explains everything in Polish, cross-contamination included.
3. Dedicated places exist — and they're not just salads. Warsaw has 100% gluten free kitchens doing pizza, pierogi, sushi, and yes, döner kebab. You can eat like a local, not like a patient.
4. "BG" on a menu is not a guarantee. Plenty of cafés mark dishes gluten free by ingredients while prepping them next to regular bread. If you react to traces, stick to certified or fully dedicated places, and always say the word celiakia when you order.
5. Stock up for day trips. Dedicated gluten free shops and supermarket sections make it easy to carry safe snacks — essential if you're heading outside the city, where options thin out fast.
Planning a trip? Our day planner builds breakfast, lunch and dinner around your hotel and the sights you'll visit, sorted by walking time.