Turkey's authority on gluten-free hotels
We audit hotels in Turkey on site, right down to the kitchen, for coeliacs and gluten-free travellers. 35 criteria, from separate preparation areas to serving tongs, unannounced checks and public certificate verification.
Around 1 in 100 people worldwide has coeliac disease; most have not yet been diagnosed.
The international limit for "gluten-free": no more than 20 milligrams of gluten per kilogram.
The number of points in our audit standard, from sourcing to service, open for anyone to read.
Every certificate is valid for one year, with at least one unannounced check during that time.
The problem
For a coeliac, a single crumb can mean spending the rest of the holiday in bed.
Most hotels mean well. But a kitchen that warms gluten-free bread in the same toaster as ordinary bread, boils gluten-free pasta in the same water, or passes the same tongs around the buffet isn't safe, whatever the menu says. We don't look at the menu; we look at the kitchen itself.
Three levels, one standard
Each level has mandatory criteria. Even with a high score, a level is not awarded if a single mandatory criterion is missing.
Gluten-free options are offered regularly, staff are trained, and basic precautions against cross-contamination are in place.
Who it's for: Guests with gluten sensitivity who can holiday with light restrictions.
Threshold: a score of at least 60% + all mandatory criteria
Separate preparation area, colour-coded equipment, a separate buffet section and written procedures. Suitable for guests with coeliac disease.
Who it's for: People with coeliac disease and families with coeliac children.
Threshold: a score of at least 75% + all mandatory criteria
A separate gluten-free kitchen or enclosed preparation unit, laboratory testing (<20 ppm), a dietitian-approved menu and a full choice at every meal.
Who it's for: Highly sensitive coeliacs and guests who expect "zero risk".
Threshold: a score of at least 90% + all mandatory criteria
For hotels
Coeliac guests spend months researching hotels, return year after year to the ones they're happy with, and tell everyone they know. An approval certificate is the quickest way to prove you deserve that trust.
Fill in the form and within 2 working days we'll tell you the right level and fee for your current practices.
We share the checklist and guide you in closing any gaps before the audit.
Storage, kitchen, buffet and service are checked one by one; at Coeliac Expert level, samples are sent to a laboratory.
A certificate with QR verification, a badge for your website and a hotel page in our guide.
Certificate verification
Enter the certificate number you saw on the hotel's website, in its lobby or in its restaurant. We also clearly show certificates that are suspended or expired.
Free tool
Print the card, available in Turkish, English, German and Russian, or save it to your phone. Just hand it to the waiter: it explains cross-contamination, separate fryers and hidden sources of gluten for you.
Every hotel says “yes” when you ask if they do gluten-free. These 15 questions get you the answers that actually keep you safe.
For someone with coeliac disease, the open buffet is both the biggest convenience and the biggest risk. Here are 12 practical rules for managing it.
From the vermicelli in your pilaf to the breadcrumbs in köfte, the flour in lentil soup and the starch in Turkish delight: a map of hidden gluten in Turkish cuisine.
FAQs
Suggest a hotel
Send us the hotel's name. Guest requests decide the order in which we invite hotels to be audited.
