Planttrekkerij

confidence 85% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

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.

confidence 90% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

The entire menu 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.

confidence 95% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

The entire restaurant is fully plant-based and uses no dairy products anywhere in the kitchen. Dishes like 'tomaat mozarella' use vegan alternatives, and the tiramisu is made with romige crème (not dairy cream). The owners and team have been vegan for years and operate a 100% dairy-free kitchen.

confidence 90% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

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

confidence 95% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

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.

confidence 60% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

Multiple dishes on the menu are marked as glutenvrij or adaptable to glutenvrij, and items such as polenta frites and bonencrème suggest naturally gluten-free components. However, the venue explicitly states they cannot guarantee 100% avoidance of cross-contamination in their small kitchen and production space. While coeliac-friendly options exist, the lack of a dedicated gluten-free kitchen means those with coeliac disease should discuss needs with staff when ordering.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu includes nut-based components such as amandel in tiramisu, cashew cream, and peanut crunch, and the kitchen is small and shared. While staff are friendly and 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.

confidence 40% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Soy appears in the menu (tofu mimosa, 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.