Gluten-free and allergies
Gluten-free, without the worry.
Coeliac disease runs in our own family. At Brouss we know what eating gluten-free really takes, and how good it is to simply enjoy a meal out.
Close to our heart
We know what it takes.
The daughter of Jozef and Julie, from the team behind Brouss, has coeliac disease. We know the questions, the doubts and the endless reading of labels. And we know how good it feels when a restaurant simply has it under control.
That is the place we want to be. Our daughter often comes to eat here herself: carefree, and with plenty of choice. Every guest who eats gluten-free deserves the same.
In our kitchen
How we cook gluten-free.
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Prepared apart
Every gluten-free dish is prepared apart from the rest, with ingredients we know inside out.
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Gluten-free as standard
As many dishes as possible are gluten-free from the start, so you choose from the menu, not from a short list.
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A fryer for fries only
Our fryer is used for fries only, never for breaded snacks, so the fries stay gluten-free.
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Bread, croquettes, desserts
We have gluten-free bread, gluten-free croquettes and gluten-free desserts.
Honest about the risk
Brouss has no separate gluten-free kitchen: flour is used in it too. We do everything we can to keep gluten-free dishes free from gluten, but we cannot rule out cross-contamination completely. Tell us when you book and talk to us at the table, so we can look after you with extra care.
On the menu
Our gluten-free dishes.
Look for GF on the menu card: those dishes are always gluten-free. GF on request means the kitchen makes it gluten-free when you ask.
Ask us which dishes are gluten-free today: we gladly tell you.
Other allergies
Every allergy, taken seriously.
Nuts, milk, egg, fish, shellfish, celery, mustard, sesame or another allergen: we know what is in every dish and adapt where we can.
Tell us about your allergy when you book, and again when you order. The allergen information of every dish is available at the bar. The same honesty applies here: traces can never be ruled out completely in our kitchen.
Questions
Gluten-free, asked and answered.
Another question about gluten or an allergy? Send us a message.
Yes, with care. Gluten-free dishes are prepared apart, many are gluten-free as standard, and we know what coeliac disease means from our own family. We have no separate kitchen, so we cannot rule out cross-contamination completely. Tell us when you book and talk to us at the table, so we can look after you with extra care.
The menu card marks them: GF is always gluten-free, GF on request is made gluten-free when you ask. You also find them on this page.
Yes. Our fryer is used for fries only, never for breaded snacks.
Yes, just ask for it.
Yes, we have gluten-free croquettes and gluten-free desserts.
Mention it when you book, and tell us again when you order. That way the kitchen knows before your plate is made.
Book
Your table is waiting.
Booking online takes half a minute, for up to 12 people. A bigger group? Send us a group request and we make you a proposal.
We keep your table for 15 minutes. From 7 people we may ask for a deposit. Terms and conditions