Crêperie de Mari

Savory galettes are made from buckwheat, which is naturally gluten-free. Sweet crepes can be made gluten-free upon request. The kitchen uses a shared cooking surface but cleans the hob and utensils between orders. Some reviewers report watching staff change gloves. Several coeliac diners report no reactions. However, the venue is not a dedicated gluten-free facility, and cross-contamination is possible. Highly sensitive coeliacs should speak to staff before ordering.

A separate vegan menu covers both savory and sweet crepes, with options including the 'Skogen' (mushroom) and 'Cook Chef'. Vegan items are clearly marked on the menu. The kitchen is shared and cross-contamination with dairy and eggs is possible, though the venue is popular with vegans and the separate menu makes ordering straightforward.

The restaurant's menu offers both vegetarian and vegan options, including savory and sweet crepes. Vegetarian items are not separately marked, but the vegan menu provides a clear guide. Because the kitchen is shared, cross-contamination with meat is possible but unlikely, given the crepe-focused nature of the menu.