Écru

The entire kitchen operates on a 100% plant-based basis. The restaurant uses only plant-based, organic, and biodynamic raw ingredients. No animal products are used or present anywhere on the premises by design. This information is confirmed by the venue's homepage and two independent external sources that describe it unambiguously as a vegan restaurant.

The restaurant operates as a 100% plant-based kitchen. Every item is therefore vegetarian, with no meat, fish, or animal products used. All sources converge on the fully plant-based, raw-vegan concept.

The kitchen at Écru is 100% plant-based. No dairy is present on the premises. The homepage explicitly states 'senza lattosio' and 'solo materie prime vegetali'. Cashew-based creams, called 'panna acida di anacardi', and fermented cashew yogurt, referred to as 'yogurt di anacardi fermentati', replace dairy throughout. An external blog confirms the availability of a 'dairy-free cheesecake'. Animal dairy is structurally absent.

100% plant-based kitchen: eggs are absent from the premises by design. All sources confirm the fully vegan concept; no eggs are used in any preparation.

100% plant-based kitchen: no shellfish or seafood of any kind is present on the premises. The raw vegan concept uses exclusively plant-based ingredients.

The entire menu is 100% plant-based with no meat on the premises. Pescatarians, who avoid meat but eat fish and plant-based food, will find the entire menu suitable. No meat of any kind features in the kitchen.

Écru describes its entire cuisine as 'cucina crudista e senza glutine' (raw and gluten-free cooking), using only raw, plant-based, organic ingredients that are inherently gluten-free by concept. Two independent travel blogs corroborate this kitchen-wide gluten-free approach. No formal accreditation exists, and no per-dish GF markers are visible on the menu; the kitchen-wide GF claim rests on self-declaration and the structurally gluten-free nature of a 100% raw vegan kitchen. Approaches Tier A structurally but cannot be verified without accreditation or independent coeliac testing.

Écru avoids refined sugars throughout its entire kitchen, a fact confirmed by the homepage and the Instagram hashtag #sugarfree. Natural sugars from fruits, dates, and dried fruit are inherent to the raw-vegan concept and appear across the menu. This is refined-sugar-free, not zero-sugar. Diners with strict sugar intolerance should exercise caution and ask staff about specific preparations.

Nuts are structurally core ingredients throughout the entire kitchen, making the restaurant not appropriate for nut-allergic diners. Cashews feature as 'panna acida di anacardi' (cashew sour cream) and 'yogurt di anacardi fermentati' (fermented cashew yogurt); walnuts ('noci') appear in salads; almonds anchor 'torta di mandorle carruba' and 'crostatina di mandorle raw'; Brazil nuts ('noci del Brasile') are used in breakfast preparations. Nut-based milks, creams, and pastries are foundational to the raw-vegan concept.