It is well known that going to a restaurant is an odyssey for celiacs. In addition, they have to put up with statements like: "it's getting easier and easier" or "it's not like it was twenty years ago when there were no options." And that is certainly true, but it is also only half true, because celiac disease and gluten intolerance have a major drawback: beyond not eating wheat, oats and other cereals that contain gluten, traces are highly volatile and are found in the environment. It is useful to think of a cloud of flour shaken in the air, for example. This makes it practically impossible to eliminate them unless the food is prepared in a physically separate kitchen. Therefore, choosing a restaurant suitable for this public is not an easy task and establishments that take it seriously are highly valued by the celiac community.