Folia | Fine Dining Restaurant

The core menu centers on vegetables. Chef Bart Gauwloos describes the kitchen as "vegetable-forward fine dining." A three-course lunch and a five-course dinner are both fully vegetarian by default. A flexitarian option adds fish or meat. The kitchen uses butter, cream, cheese, and eggs, so this is not a vegan setup. Vegetarian diners are the primary audience.

The menu can be adapted to a fully vegan experience when this is requested at booking. The chef describes the task as "a nice challenge to create surprising flavours without animal products." The kitchen is not dedicated vegan, however; it routinely uses butter, cream, cheese and eggs, so a risk of cross-contamination exists. Vegan needs are to be mentioned at the time of reservation and confirmed with staff on the day of the meal.

The kitchen uses butter, cream, and cheese as essential flavor components. No marked menu or dedicated dairy-free equipment is mentioned. Dairy-free diners should call ahead to discuss whether the vegan adaptation can be made dairy-free, and confirm with staff on the day.

Eggs appear as a core ingredient the chef intends to use. The restaurant does not mention a marked menu or dedicated egg-free equipment. Guests avoiding eggs should call ahead to discuss whether the vegan adaptation can be made without eggs, and confirm with staff on the day.