Is House of Tides Low FODMAP? Fine Dining Guide [2026]
Navigate low FODMAP dining at House of Tides. Tips for communicating dietary needs and finding safe options at this fine dining restaurant.
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Fresh Seafood | North Sea catches | Request no garlic or onion |
| Grilled Proteins | Local sourcing | Request simple preparation |
| Seasonal Vegetables | Regional produce | Confirm low-FODMAP options |
✗ Items to Avoid
- • Garlic preparations
- • Onion and shallot dishes
- • Cream-based sauces
- • Bread service
Example Orders
Northeast Tasting
- ✓ Contact restaurant in advance
- ✓ Request modified tasting menu
- ✓ Focus on local seafood
Tip: Coastal location means excellent seafood
About House of Tides
House of Tides is a Michelin-starred Newcastle restaurant in a historic merchant’s house, celebrating regional produce.
Quick Summary
Best approach: Contact the restaurant in advance. The focus on regional and coastal produce allows for good FODMAP modifications.
This guide provides general FODMAP guidance for fine dining. Menu items change seasonally. Always confirm ingredients directly with the restaurant.
Related Food Guides
Similar Restaurants
Frequently Asked Questions
Is House of Tides low FODMAP? ▼
Yes, House of Tides has low FODMAP options including Fresh Seafood, Grilled Proteins, Seasonal Vegetables. Always confirm with staff about current ingredients and preparation methods.
What can I order at House of Tides on a low FODMAP diet? ▼
Safe low FODMAP options at House of Tides include: Fresh Seafood, Grilled Proteins, Seasonal Vegetables. Ask for modifications when needed.
What should I avoid at House of Tides on a low FODMAP diet? ▼
Items to avoid at House of Tides include: Garlic preparations, Onion and shallot dishes, Cream-based sauces, Bread service. These contain high FODMAP ingredients like onion, garlic, or wheat.
What is a good low FODMAP meal at House of Tides? ▼
A great low FODMAP meal at House of Tides is the Northeast Tasting: Contact restaurant in advance, Request modified tasting menu, Focus on local seafood. Always verify current ingredients with staff.
