Planttrekkerij

Planttrekkerij is fully plant-based. No dairy products are used anywhere in the kitchen. The dish 'tomaat mozarella' relies on a vegan alternative, and the tiramisu is made with romige crème rather than dairy cream. The owners and team have been vegan for years and operate a kitchen that is 100% dairy-free.

As a fully plant-based restaurant, no shellfish is used or stored anywhere in the kitchen. All dishes are 100% vegan, making shellfish exposure structurally impossible.

The entire menu at Planttrekkerij is fully plant-based, with no meat, fish, or animal-derived ingredients used anywhere. All dishes are inherently vegetarian, and the kitchen operates without any meat or fish on the premises.

Planttrekkerij runs a fully vegan kitchen. No eggs are used in any dish. The menu lists only plant-based ingredients, and the owners commit to avoiding all animal products. No egg-containing ingredients are present on the premises.

A fully plant-based restaurant: every dish, from tartare de betterave to tiramisu Belge, is entirely vegan. The team, including owner Lien, who has been vegan for years, works exclusively with plant ingredients and seasonal local produce. The kitchen is small and shared, so strict avoidance of any animal-derived ingredients is structurally guaranteed, though cross-contamination from a diner's own allergens is not covered.

Several dishes on the menu are marked as glutenvrij or adaptable to glutenvrij. Polenta frites and bonencrème, for example, suggest naturally gluten-free components. The restaurant explicitly states, however, that it cannot guarantee 100% avoidance of cross-contamination in its small kitchen and production space. Coeliac-friendly options exist, but the lack of a dedicated gluten-free kitchen means that diners with coeliac disease should discuss their needs with staff when ordering.

The menu includes nut-based components. Examples are amandel in tiramisu, cashew cream, and peanut crunch. The kitchen is small and shared. Staff are friendly. They may accommodate nut-free requests. No dedicated equipment or separate procedures are documented. Diners with nut allergies should call ahead to confirm current menu ingredients.

Soy appears in the menu through dishes such as tofu mimosa and silken tofu in quiche, and the small shared kitchen handles soy ingredients. No specific soy-free protocols are described. Guests with soy allergy should discuss options with the team when booking or ordering.