Eating gluten-free in Barcelona is easy until it has to be exact. Restaurants will point you at the “sin gluten” icon on the menu, but if you’re celiac you know the icon says little about what happens at the pass, on the fryer, or on the board where the bread was just cut. So every meal out becomes a small interrogation, and most celiacs get tired of running it three times a day.
A private kitchen changes the shape of the problem. Your food comes from one place, cooked by one chef, and you can ask that chef anything before the first plate is made.
Designed without gluten from the start
When a client is celiac, the plan is designed without gluten from the first ingredient rather than by swapping things out of a normal menu. That’s less limiting than it sounds, because most of what Frank cooks starts as whole ingredients from the market anyway: fish from the fishmonger, meat, eggs, rice, potatoes, legumes, seasonal vegetables, olive oil. Mediterranean cooking done from scratch is mostly gluten-free before anyone tries.
Prep runs under the same separation discipline we apply to allergens: your food doesn’t share utensils or surfaces with gluten during preparation. One thing we won’t claim is a certification we don’t hold. This is a working kitchen with careful operations, and if you’re celiac we’d rather tell you exactly how your food is handled than print a badge. Ask whatever you need to in the form; the person who answers is the person who cooks.
Say celiac if it’s celiac. “Prefer to avoid gluten” and “diagnosed celiac” produce different levels of strictness in the kitchen, and we’d rather know which one you are.
Who asks us for this
- Celiac households that want weeknights back without the label-reading.
- People with non-celiac gluten sensitivity who feel better off gluten and want it handled without ceremony.
- Mixed households where one person is celiac. The plan adapts per person, so nobody eats around anyone else.
Visiting Barcelona with celiac disease?
Traveling celiac is its own project: researching restaurants for a city you don’t know, in a language you may not speak. We deliver to hotels and short-term apartments too, so a week’s meals can simply be waiting for you. Here’s how the visitor service works, and if your room has no fridge, that’s a problem we already solve.
How to start
Fill in the form below and tell us it’s gluten-free, whether it’s celiac, and anything else your food needs to respect. Frank replies within 24 hours with questions and a weekly proposal. No lock-in; pause whenever life needs it.
