A gluten-free and vegetarian wedding - a menu for guests with special diets

We collect diets with the RSVPs

The simplest way is to add a question about diet and allergies to the RSVPs - so the kitchen gets the full list in advance and plans the variants in the same courses as the main menu. It is worth asking not only about preferences but also about food allergies, which need particular attention. The earlier you have this data, the more calmly the kitchen refines every portion, without improvising on the wedding day.

Gluten-free - without compromise

At Toscania we run a full gluten-free menu in the restaurant, so gluten-free wedding dishes are everyday work for us, not a troublesome exception. This applies not only to the main courses but also to the cake and sweet table, which we prepare in a gluten-free variant in our own patisserie. Guests on a gluten-free diet get full-value, tasty dishes rather than a cut-down version of the menu - and that makes a huge difference.

Vegetarian dishes the whole hall eats

A good vegetarian dish disappears from the plates of even committed carnivores - and that is exactly the point. Seasonal vegetables, refined sauces and a thoughtful composition make the vegetarian option a dish in its own right, not an add-on. More and more couples choose plant-based dishes for the main menu too, because well made they win on flavour. At the tasting you will try everything and pick your favourite proposals.

Allergies and intolerances - safety first

With allergies it is not only flavour that counts but safety. The kitchen must know about every allergy in advance to avoid cross-contact of ingredients. A well-organised venue marks the special dishes and tells the staff whom to serve them to. It is a subject not to be taken lightly - which is why we collect detailed information and treat it with full seriousness throughout the wedding.

A cake and sweet table for everyone

The sweet table and the cake are the moment when guests on a diet often end up with nothing - unless the kitchen thinks of it in advance. Our own patisserie lets us prepare gluten-free and vegan versions of the desserts that look and taste just as good as the rest. So every guest, whatever their diet, can reach for something sweet without asking “is this for me?”.

Communicating with the kitchen and tasting the variants

The key to a successful diet-friendly menu is a conversation with the kitchen and a tasting of the variants before the wedding. At the trial meeting we settle how the special dishes will look and make sure they do not stand out from the rest of the menu. A good kitchen treats diets as a standard, not an obstacle - and that is how we approach it at Toscania, where every guest is to feel equally well looked after.

Tell us about your guests' diets and allergies - the kitchen will take care of the rest. A gluten-free and vegetarian menu is a standard here, not an exception.