Latest research confirms gluten is one of the most common allergens with an estimated European population of 70 million people who are sensitive or intolerant to gluten, 190 million who avoid wheat and gluten and 11 million suffering from Celiac disease

Along with salt and sugar, gluten in food has become an equally important enemy. Aware of the rising number of those who are affected by it, more and more restaurants offer food without the named protein. The Esplanade hotel restaurant in Zagreb has become the first standardized gluten-free restaurant