I find Twitter to be an awesome resource for planning gluten-free meals while both at home and abroad. All you have to do is Tweet where you are going and that you want to eat gluten-free and someone is bound to tweet you back. Here’s an example:
I sent a similar Tweet when look for places to eat in Cardiff, Edinburgh, and Glasgow. Twitter did not disappoint. I got a number of responses for each city that helped me put together a map of places to eat while in the UK. I also connected with a few restaurants and cafe owners who were eager for me to come in and try their gluten-free food while I am in the UK. While I cannot go everywhere, I am going to do my best to eat safely, and obviously 100% gluten-free, while overseas.
A special thanks to these fine Tweeters who gave me some awesome gluten-free tips:
Maria Roglieri, PhD. has written for Gluten-Free Globetrotter before when she shared her tips for traveling gluten-free. Today’s guest post is about gluten-free travel in Spain which coincides with the launch of her newest book, The Gluten-Free Guide to Spain.
Palacio Real in Madrid (S. Amatangelo)
GLUTEN-FREE IN SPAIN
Hello everyone, my name is Maria. I live in New York, and I travel a lot for work and pleasure to lovely European cities like London, Paris, Rome, and Madrid! We all know that traveling in Europe is great fun but can be somewhat stressful for us as celiacs. We always need to be careful about what we eat, and we need to be able to ask particular questions of restaurant staff in foreign languages. Luckily, as a professor of Romance Languages, I can maneuver my way around restaurants in English, Italian, French, Spanish, Portuguese and Catalan.
I recently went to Spain to visit good friends who were living in Madrid and Barcelona and to do research for my latest book, The Gluten-Free Guide to Spain. My friends had started looking for gluten-free restaurants for me even before I arrived, and had a list of places ready for me. We had a great time going to these places and exploring the gluten-free scene in Spain.
I loved my trip to Spain because of the museums, the beautiful landscape and sea, the friendship, and especially the gluten-free food! If you haven’t visited Spain you must go! Fall is a great time to go, and the airfares are lower than in summer. The crowds are smaller and the weather is mild. Some of the best museums in the world are in Madrid (the Prado, the Thyssen-Bornemisza and the Reina Sofia) and Barcelona ( Museu Nacional D’ Art De Catalunya ). You could spend days and days in these museums enjoying their treasures, but you must also checkout the amazing Sacra Famiglia of Gaudi, as well as the beautiful thirteenth-century Gothic cathedral, La Seu, both in Barcelona.
If you are a musician like me, you will love Barcelona’s Palau de la Musica! Its beauty is unforgettable and entirely different from the Paris Opera House or Milan’s La Scala.
You can also enjoy a walk through Madrid to see the gorgeous Royal Palace, the beautiful Retiro Park (Parque del Retiro), and the sixteenth-century Puerta del Sol (Sun’s Gate) which marks the center of Spain. Or you can catch a flamenco dance performance at the Corral de la Moreria.
There are plenty of things to do and to see in Spain. And the good news is that at every turn I found establishments that were actively catering to the gluten-free community! Thanks to the efforts of the many Spanish celiac societies and the restauranteurs themselves, there are thousands of restaurants all over Spain that will be happy to serve you a delicious gluten-free meal! Here are a few places you will enjoy when you go:
El Pescador is a great seafood restaurant on Calle Jose Ortega y Gasset 75 (tel.914021290, www.masqueriaelpescador.com). They have many GF options and they speak English. You should make a reservation as this is a very popular restaurant.
El Espejo is a nice outdoor café and indoor restaurant with an international cuisine. In Centro, it is on Paseo de Recoletos 31 (tel. 913082347, www.restauranteelespejo.com). The ambience is very pleasant and the staff is very accommodating.
Da Nicola Gran Via is an Italian restaurant that has a GF menu and is in Centro at Plaza Mostenses, 11 (Gran Via) (www.danicola.es , tel. 915422574). These guys are serious about gluten-free with delicious fish, meat, pasta, pizza and desserts.
IN BARCELONA:
The hotel Apolo (Avinguda del Parallel, 57-59, tel. 8887418931, www.solmelia.com) has a special celiac menu.
Ca L’Isidre is a Catalan restaurant on Les Flors 12 (www.calisdre.com, tel. 934411139). They even have gluten-free bread and they speak English.
Go for delicious tapas to Quimet-Quimet on Poeta Cabanyes 25, Poblo Sec in El Raval (tel. 934423142). Don’t forget to enjoy a nice gluten-free Spanish beer while you’re at it! (Try Estrella’s Daura brand). Editor Note: Daura is a “gluten removed” beer and might not be suitable for all gluten-free drinkers.
Finally,the Mediterranean Restaurant La Luna on Carrero Sant Bonaventura (tel. 933424479, www.lallunarestaurant.com) has a special menu for celiacs since they work with the Spanish celiac society.
Enjoy your trip to Spain, and stay as long as you possibly can! The people, the landscape, the culture and the gluten-free food are wonderful!
¡BUEN PROVECHO
Part of Gaudi’s Sacra Familia in Barcelona
About Maria of The Gluten-Free Guides:
Maria is a professor of Romance Languages at St. Thomas Aquinas College in New York. She is a celiac and author/editor of the series, The Gluten-Free Guides (see www.theglutenfreeguides.com). The series currently includes: The Gluten-Free Guide to Spain, The Gluten-Free Guide to Italy, The Gluten-Free Guide to France, The Gluten-Free Guide to New York, and The Gluten-Free Guide to Washington, D.C. She lectures regularly and writes for magazines and blogs worldwide on gluten-free living and travel. She also coaches newly-diagnosed celiacs. She is a member of the Gluten Intolerance Group of North America, The Celiac Sprue Association USA, and the Westchester Celiac Sprue Support Group.
Kathleen shared her amazing South American travels with us in Part 1 and Part 2 of this series. In this final section, I share with you the communications Kathleen sends out prior to her travels. You will see from the letter that Kathleen’s restrictions go beyond avoiding gluten and she is thorough in her explanation. I also include where Kathleen had both good and bad gluten-free meals during her travels.
This is the basis of my communication when traveling where I am not familiar with those that prepare my food. Blanks and information can be filled in or deleted to suit your needs.
My husband and I are travelling with ABC Tour Ref: ——–
Tour Name: ———
We arrive in your hotel: ——–
Booking Ref: ——-
I have an illness called Coeliac (celiac) and must adhere to a strict GLUTEN FREE diet. I may become very ill if I eat foods containing flour or grains of Wheat, Rye, Barley, Oats, malt or foods derived from anything made with or cross-contaminated with these ingredients.
Safe (or healthy) foods include, but are not limited to, potatoes, beans, rice, quinoa, maize, amaranth, almost all vegetables and fruits, as long as they are not blended with Wheat, Rye, Barley Oats or products derived from them. I must avoid acid foods such as Tomato, all Citrus Fruits, Peppermint, garlic, onions, caffeine, fried foods.
I am lactose intolerant and, with these conditions in mind, I try to adhere to a vegetarian, low cholesterol, low fat diet.
We will be guests in your hotel on the above dates. We appreciate you having some foods available which I can eat. More often it is the cross-contamination or preparation method (not avoiding wheat, rye, barley, oats, malt or their derivatives) rather than the menu which offers conflict.
A suitable selection at breakfast for example: gluten-free grain or bread such as a cereal and bread, soy milk, fruit. At Dinner: gluten-free bread, a potato, quinoa or rice dish, a variety of any (safely) grilled, pan-seared or lightly steamed vegetables with the exceptions of onions, tomatoes, garlic, with herbs if possible. Beans. No butter. I have never met a vegetable I don’t like. A soy/tofu, vegetables or bean dish is a perfect main course. Many salads, soups and desserts can be made safely for me before any wheat ingredients or seasonings are added.
I can manage some dairy prepared in foods I consume, like milk, cheese but the harder, the better. No added salt, please. We hope our advance notice helps you.
Thank you so very much for your efforts to accommodate my illness. Please reply to this email so we know we’ve reached you.
Thank you,
As you will see, Kathleen is thorough with her dietary requests yet polite. A little kindness goes a long way!
Here are some of the places Kathleen ate while in South America. To read Kathleen’s full reviews, please visit the GlutenFreeTravelSite.
El Viejo Almacen
Balcarce 799 C1064AAO, San Telmo, Buenos Aires, Capital Federal, Argentina
Phone: +54 11 4307-7388 // 6698
Website: http://www.viejo-almacen.com.ar/ing/tangueria.html
Contact: info@viejoalmacen.com.ar
Sheraton Libertador Hotel
Av. Cordoba 690, Capital Federal, CP 1054, Buenos Aires, Argentina
Phone: 54.11.4321.0000
Website: http://sheraton.com/libertador
Contact: Enrique Ercigoj, Assistant Food & Beverage
Porto Canoas, Brazilian side of Iguazu Falls National Park
Iguassu Falls, Parana state, Brazil
Website: http://tinyurl.com/6ns6kwj
Contact: Head chef Geraldo Alves de Souza
In 2007, I took a trip to Southern California. I had planned a few days in beautiful La Jolla followed by a trip out to the desert to Joshua Tree and Palm Springs. Unfortunately, there were devastating wild fires that changed my itinerary. Since San Diego County was declared a state of emergency, I couldn’t leave La Jolla. I extended my hotel reservation, got myself a face mask for the ashy days, and sadly missed my first California desert experience.
Recently, I “met” Jen of GFPalmSprings on Twitter. From Jen’s informative Tweets, I assumed she was a blogger so I asked her to write a guest post about being gluten-free in Palm Springs since I didn’t get to experience her city myself. Turns out Jen is not a blogger, but she was up for the challenge. I am excited to share her awesome write-up about her city. I love Jen’s approach to gluten-free eating and exploring. She does not let Celiac stop her, which is a theme on this Gluten-Free Globetrotter website. Thanks Jen for your contribution. I hope to meet you in Palm Springs one day!
Gluten-Free in Palm Springs, California
Palm Springs Sunset
My name is Jen, and I’m a year-round resident of Palm Springs, California. I have celiac disease, which means I have to be very careful about eating out, but I refuse to let my diagnosis keep me from enjoying the world-class dining that Palm Springs has to offer. I also eat at dives, bars, and less-classy places, so I have a lot to share about living gluten-free in this particular oasis.
Palm Springs is a unique resort community that attracts visitors from around the globe. Whether your vibe is casual or elegant, you can find world-class dining without batting an eyelash. I try a new restaurant about once a week, which is hard, because it’s very easy to fall into a routine of your favorites when the menus are so good. I won’t go into the finer points of ordering a celiac safe menu, but I would be remiss if I didn’t mention the importance of common sense: If you get a blank stare, get out of there!
If you haven’t visited Palm Springs, I can’t recommend it highly enough. “The season” begins when the weather gets cold everywhere else, so winter is hopping here. There is something deeply satisfactory about strolling down Palm Canyon wearing shorts, when you know your family is shoveling snow. Summers are slower, and some restaurants and stores restrict hours or even close in late July and August, so if you visit in the summer it’s a good idea to call ahead.This happens less frequently than it used to because Palm Springs and other desert communities have done a great job bringing tourism in all year round, but double-check if you have your heart set on a particular place.
Global exposure does good things for local cuisine, and Palm Springs has a wide variety of tastes to appeal to every palette. Of course, some cuisines are more naturally gluten free than others, and I have had really good luck at the Mexican and Spanish restaurants. At Casa De Frida (www.casadefrida.com) they make their own corn tortillas and you have to specially request flour — what a fun change! The tapas menu at Alicante (alicanteps.com) is clearly labeled with gluten free items and the sangria is delightful on a hot afternoon.
The following are just a few places that I recommend for safety, food quality, and general ambience:
A Palm Springs highlight, Trio (www.triopalmsprings.com) is known for exceptional food and desserts. Their menu is very clearly marked, and the first time I went in, I almost fell over when I counted fully eleven gluten free items, many of which were naturally gluten free and very high quality ingredients. The wait staff is knowledgable and will always double check with the chef. The lamb shank is to die for and it comes with gravy — a rarity for the celiac diner!
Bill’s Pizza (www.billspizzapalmsprings.com) makes the best gluten-free pizza I’ve ever had, hands down. It’s fresh and prepared safely, and they have a small beer and wine list. The menu is very unique and the staff is truly delightful. Bill’s is always packed, so order ahead if you’re starving.
The Tropicale Restaurant and Coral Seas Lounge (www.thetropicale.com) is true Palm Springs. The decor is swanky and chic, with enough nod to the 50s and 60s to feel nostalgic. The menu in the restaurant is very elegant, and the taro chips are a must try. The patio is a great place for a light dinner, appetizer plate, and a drink or two. Another nod to a staff that really gets it, they’re very careful with my orders and make suggestions for modifying the standard fare.
Escena Lounge and Grill (www.escenagolf.com) gets an honorable mention for the extensive wine list and the best view in the valley. The gluten free selection of food is not great — mostly salads — but I go often for a glass of wine at sunset. It’s too pretty to stay away!
One more honorable mention to Workshop Kitchen + Bar (www.workshoppalmsprings.com) for their unique, fresh, delicious cocktails. I’ve never eaten there, but it’s a frequent last stop for a nightcap on the way home. Try the Matador #2 for a spicy kick or the Town & Desert, a delicious take on a sour.
There are many more delightful little hideaways in the desert that I’d love to share with you all. If you can brave the summer temperatures, Palm Springs Restaurant Week (www.palmspringsrestaurantweek.com) is a great time to visit — price fixe menus are available at over 100 restaurants and they pull out all the stops. But any time of year is great here in the desert, and I hope you plan a trip knowing you can eat delicious and safely-prepared gluten-free meals!
About Jen of GF Palm Springs:
Jen is a lifetime resident of Souther California, currently living in the resort town of Palm Springs with her husband and two Australian Shepherds. A celiac diagnosis mandated a new relationship with food, and she tweets about living the good life, gluten-free. You can find Jen on Twitter: http://twitter.com/GFPalmSprings
In both Brazil and Argentina, labeling for packaged foods is fairly easy to see. They speak Portuguese in Brazil and Spanish in Argentina. English is fairly well understood in the more cosmopolitan areas though many spoke no English. I had no difficulties communicating wherever we went. When you make an effort to use the native language too, it seems to be appreciated. It might help you eat safely somewhere else. Many have heard about gluten because it is law in those countries. Industrialized foods and drinks are more regularly labeled “contains gluten” or “does not contain gluten” (translation: “CONTÉN GLÚTEN” or ““NÃO CONTÉN GLÚTEN”). Despite this, many people don’t know exactly what it means or how to deliver safe Gluten-Free. The translation of barley, oats, wheat and rye is ” malte”, “aveia”, “trigo” and “centeio” (from www.CeliacTravelSite.com). I had no problems in the markets shopping for Gluten-Free food. What goes on in a kitchen is another matter. Here are 2 links to help understand and manage better.
I always carry Celiac diet cards. Those are available from several sources and in many languages. They each may differ slightly. I make mine conform to my particular diet requirements. Here is one such link – Celiac Travel Cards: http://www.celiactravel.com/cards/ [Ed note: Here are more translation card resources]
As one who must avoid gluten always, in any form, I keep a vegetarian diet. The most unlikely foods during processing often are enhanced with, come in contact with or are derived from wheat, rye, barley or oats. Avoidance is the only cure for celiac. (I highlighted this for the tour company to understand dietary importance.)
These above Argentinian and Brazilian sites offer translations. These and others offer venues that might be accessible for traveling celiacs to eat safely and possibly better than what was offered during our recent South American tour. For future celiac guests, it would be beneficial if a few eateries from Rio and Buenos Aires nearby the destination hotels could be identified to inform your gluten sensitive guests. Tour people know better than travelers which places are nearer than others. Since diet is the only medical way to cope with Celiac Disease, this step would sufficiently enhance a celiac’s visit to your countries.
Many celiacs have dietary issues other than Celiac so a diet can be more restrictive than some with Celiac alone. Celiacs have to avoid Wheat, Rye, Barley and Oats but fully appreciate good flavor, like all other travelers. Food should be part of the travel fun.
These conditions do not have to confine Gluten-Free travels for several reasons. I contact hotels and tour companies well in advance and confirm at several points prior to arrival that they expect to serve a gluten intolerant guest. If tour companies would release hotel emails, this would greatly simplify this step as it is not easy frequently to find emails directly to the hotels. If I had the tour guide’s name and email, I would email them directly to assure they have my information in time to prepare, in a timely manner. This makes guides and the company all look good. Frequently tour companies say one thing yet do a bit differently in forwarding such health information to their guides in a timely manner.
Food choices were not nearly as generous for Gluten-Free compared to the goods for “regular” guests but I was cared for, other than too much sugar – which causes other problems. Meat-eaters have much more variety, as was the case throughout Brazil and Argentina. If dairy is tolerated, the selections expand nicely. There really is no reason celiacs cannot eat well other than a lower level of preparation in the kitchen or by the company. If places even provide a range of vegetables (not just salad) – grilled and/or seasoned – that would be appreciated. There are wonderful Gluten-Free pastas, bakeries and breads available in both Rio and Buenos Aires. I was not offered these alternatives where the tour went as a group in Brazil or Argentina, although Internet sites indicate they are available.
Rio and Buenos Aires appear to eat a great deal more meat and much less vegetables. As a non-meat-eater, U.S. vegetarian’s daily diet is much richer in fiber, vegetables and fruits than I found were available where we were scheduled to visit. Some Gluten-Free foods I experienced in these two countries were flavorless or they tended to be overcooked, cool or dry. A best first step would be for the tour company and travel guide to exchange vital information about a celiac traveler at least one week BEFORE the first tour meeting. This gives the venues better lead time than guest showing up expecting to have Gluten-Free. It is most frustrating for celiacs to have completed all forms, requirements and requests, only to find out that same information was not transmitted in time to have Gluten-Free food available after a long flight or at any point along the way. It is impractical for celiacs to pack a week of food in a suitcase. This is one alternative if communication cannot be timely.
Stay tuned for part 3 of Kathleen’s story including where she ate throughout South America. For a sneak peek, check out Kathleen’s South American restaurant reviews on GlutenFreeTravelSite.
