Écru

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

The entire kitchen is 100% plant-based: 'al 100% di origine vegetale' and 'solo materie prime vegetali, biologiche e biodinamiche'. No animal products are used or present anywhere on the premises by design. Confirmed by the venue's homepage and two independent external sources describing it unambiguously as a vegan restaurant.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

As a 100% plant-based kitchen, every item is vegetarian. No meat, fish, or animal products are used anywhere in the kitchen. All sources converge on the fully plant-based, raw-vegan concept.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

100% plant-based kitchen: no dairy on the premises. The homepage explicitly states 'senza lattosio' and 'solo materie prime vegetali'. Dairy is replaced throughout with cashew-based creams ('panna acida di anacardi') and fermented cashew yogurt ('yogurt di anacardi fermentati'); the external blog confirms 'dairy-free cheesecake'. Animal dairy is structurally absent.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

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.

confidence 0.85 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

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.

confidence 0.80 ·

Verifiably Safe, Either a 100% dedicated kitchen (no allergen on premises) or actively certified by a recognised accreditation body for this allergen.

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.

confidence 0.70 ·

Marked menu + dedicated, Allergen-marked menu plus dedicated fryer / prep area. Staff trained. Not a fully dedicated 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 in the scraped menu content; the kitchen-wide GF claim rests on self-declaration and the structurally gluten-free nature of a 100% raw vegan kitchen. Approaches Tier S structurally but cannot be verified without accreditation or independent coeliac testing.

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Écru explicitly avoids refined sugars ('senza zuccheri raffinati') across its entire kitchen, confirmed by the homepage and the Instagram hashtag #sugarfree. However, natural sugars from fruits, dates, and dried fruit are inherent to the raw-vegan concept and are present throughout the menu. This is refined-sugar-free, not zero-sugar; diners with strict sugar intolerance should exercise caution and ask staff about specific preparations.

confidence 0.80 ·

Not appropriate, Documented unsafe, multiple negative reports, or refuses to accommodate. Surfaced to warn rather than recommend.

Not appropriate for nut-allergic diners: nuts are structurally core ingredients throughout the entire kitchen. 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.