2025 We're Smart World Top 100

Fabrizio Marino's vegetarian tasting-menu restaurant in San Miniato is one of Tuscany's most focused creative kitchens, built on his training under Pietro Leemann at Joia in Milan. Booking is currently easy relative to comparable Italian fine dining; use that window. Plan for a weekday lunch in spring or early autumn for the best experience, and commit to the full menu.

Flore is a restaurant at Hotel De L'Europe in Amsterdam.

JAAN by Kirk Westaway is a restaurant at Swissôtel The Stamford in Singapore.

De Vijf Seizoenen in Brakel is Belgium's most credentialed vegetable-forward restaurant at €€€ pricing; significantly below the €€€€ tier of comparable Belgian kitchens. Michelin Plate recognition in 2024 and 2025, a We're Smart 5 Radishes rating, and Belgium's Best Vegetables Restaurant award for 2021 make this a clear booking for food-focused travellers willing to make the trip to the Flemish Ardennes.

Milan's only Michelin-starred vegetarian restaurant, Joia holds a clear position: if plant-based fine dining at €€€€ is your target, there is no comparable alternative in the city. The kitchen is now run by Sauro Ricci and Raffaele Minghini, who took over in 2024 after more than a decade under founder Pietro Leemann. Lunch offers a shorter five-sample format; dinner runs two full tasting menus.

Moment in Rønde holds a We're Smart 5 Radishes award and a Michelin Plate (2025), making it one of the most credentialled plant-based restaurants in Denmark at €€ pricing. Booking is easy by Scandinavian fine-dining standards. Book if plant-based tasting menus are your format; skip it if you need meat or fish on the table.

Spectrum is a restaurant at Waldorf Astoria Amsterdam.

Eleven Madison Park is a fine-dining restaurant overlooking Madison Square Park in New York City.

La Table de La Butte holds a Michelin star and a We're Smart 5-Radish rating; the highest in its category; for plant-focused fine dining in coastal Brittany. Nicolas Conraux's kitchen delivers oceanic, mineral flavour profiles entirely through vegetables, fermentations, and vegetable charcuterie. At €€€€, this is a destination booking; plan an overnight stay at the on-site hotel and reserve well in advance.

Plan around L'Oustau de Baumanière rather than treating it as a casual Les Baux-de-Provence meal. The 2026 Michelin 3-Star and Relais Châteaux recognition make it the serious splurge pick here, better for destination dining than flexible sightseeing-day eating. If availability is tight, compare La Cabro d'Or, Baumanière 1850, Camille Ô Baux, and Benvengudo before changing the whole itinerary.

Best Vegetable Restaurant; awarded in 2011; 't Aards Paradijs in Merendree is the reference point for vegetable-forward fine dining in Flanders. Chef Lieven Lootens grows the majority of his ingredients on-site and applies modern technique to produce-driven preparations of genuine complexity. Book if plant-focused cooking with a serious culinary credential is your priority.

Auberge Sauvage in Servon earns We're Smart's highest 5 Radishes recognition and a Michelin star for Chef Thomas Benady's plant-forward, coastal-inflected cooking served as a single set surprise menu. Housed in a 16th-century presbytery with a working cottage garden, it is the most compelling meal stop on the Mont Saint-Michel route. Book ahead; seating is limited.

LOUIS holds two Michelin stars and a leading We're Smart Green Guide ranking in Germany, operating four evenings a week inside Saarlouis's La Maison hotel. The kitchen's plant-forward tasting menu is the most credentialled of its kind in the country. Booking is genuinely difficult at €€€€; plan several weeks ahead.

Vrijmoed is a restaurant on Vlaanderenstraat in Ghent.

Humus x Hortense holds a Michelin star and We're Smart global TOP10 status; the most credentialed plant-based restaurant in Brussels by a clear margin. At €€€€, this is a tasting-menu commitment with serious technical cooking behind it. Book well ahead; Wednesday and Thursday dinner slots are your best chance at a reservation.

Ca' Matilde is a Michelin-starred country restaurant in the hills outside Reggio Emilia built around a biodynamic kitchen garden. Chef Andrea Incerti Vezzani runs five seasonal tasting menus with no a la carte option, delivering contemporary-rustic Italian cooking at the €€€€ tier with (580 reviews). Book four to eight weeks out; this is not a walk-in destination.

KOL is Santiago Lastra's modern Mexican restaurant in Marylebone, London.

Natura earns a Michelin Plate and a perfect five-radish We're Smart rating for its plant-forward modern Finnish cooking; roughly half the menu is plant-based, the rest built on sustainable fish and locally foraged herbs and berries. At €€€ it sits below Helsinki's €€€€ tasting-menu tier but delivers credentialled cooking. Book if produce-driven Finnish food is the goal; step up to Grön or Palace for a larger occasion spend.

Sojiki Nakahigashi is a restaurant in Kyoto's Sakyo Ward.

Book Riverford Field Kitchen if you want a relaxed, farm-immersed Devon meal built around organic vegetables and shared set-menu service. It is strongest for lunch, family gatherings, and veg-forward diners who are happy to let the kitchen lead; skip it if you need à la carte control or extensive customization.

Entropy is Brussels' clearest answer for plant-based fine dining, earning a 5 Radishes rating from We're Smart in 2025; the highest tier available in the specialist plant-based classification. Chef Elliott Van de Velde runs a fully seasonal, 100% plant-based kitchen on Place Saint-Géry. Booking is relatively easy by Brussels fine-dining standards, making this a strong choice for a returning visit or a first serious plant-based tasting menu in the city.

Reale is Niko Romito's restaurant in Castel di Sangro, Italy.

Chef Eddie Shepherd's 12-course plant-based tasting menu in Whalley Range is one of the most technically ambitious vegetarian experiences in the north of England, ranked #520 in Opinionated About Dining's 2025 Top Restaurants in Europe. The intimate format suits a special occasion rather than a casual night out. Book several weeks ahead; seat count is limited and availability goes fast.

Moor Hall is Mark Birchall's restaurant with rooms in Aughton, Lancashire.

Le Vieux Château holds a Michelin star (2024, 2025) and delivers nature-driven, set-menu cooking in a restored castle in the Pays des Collines at €€€; a price tier below most Belgian starred peers. Chef Tanguy De Turck's menus are built on local produce and regional ingredients. Book well in advance; this is hard to get into and worth the effort for a deliberate food trip to Wallonia.

Le Suquet is Sébastien Bras' restaurant on the Aubrac plateau near Laguiole.

A Michelin-starred French Contemporary kitchen in the village of Bazel, Hofke van Bazel is worth the effort if you want a vegetable-first, garden-sourced meal with genuine technical depth. Chef Kris De Roy runs a near-self-sufficient operation drawing from a Scheldt-side garden, with a dedicated plant-based menu section. Booking is hard; plan at least three to four weeks ahead.

LA VIE by Thomas Bühner holds a 2025 Michelin star and We're Smart 5 Radishes recognition, with chef Timo Fritsche leading a plant-forward modern kitchen at the top of Düsseldorf's fine-dining market. Book 2–3 weeks out at minimum; availability moves fast for a room with this level of credentials. At €€€€, it is the address for diners who want seasonal produce treated as the main event, not a supporting act.

Magdalena is a restaurant on Rickenbachstrasse in Schwyz.

Mérito is a restaurant in Barranco, Lima.

La Rei Natura by Michelangelo Mammoliti is a restaurant in Serralunga d'Alba.

The Forest Side is a hotel and restaurant in Grasmere in the Lake District.

A Michelin-starred vegetarian tasting menu on the Schloss Schauenstein estate in Fürstenau, OZ ranked #298 in OAD's Europe rankings for 2025 and holds a five-radish We're Smart rating. Chef Simeon Nikolov runs a nine-course set menu from a counter kitchen, drawing on the estate's permaculture garden. Book four to six weeks out minimum; this is a hard reservation at €€€€.

Kook Atelier op Oost on Texel island runs a single tasting menu built around the island's ecosystems, with every ingredient homegrown, foraged, or locally sourced. A Michelin Green Star backs it up. At €€€ for this level of sourcing rigour and narrative craft, it is strong value for a Dutch fine-dining tasting menu; but plan the ferry and accommodation before you book the table.

Légume is Seoul's most credentialed plant-based restaurant: South Korea's first We're Smart 5-Radish recipient and a Michelin 1-star (2025), all at a ₩₩ price point that undercuts most of Gangnam's comparable tasting-menu venues. Book three to four weeks out. If you want a serious special-occasion dinner that does something genuinely different in this part of the city, this is the reservation to prioritise.

Geranium is a restaurant in Copenhagen offering dining, private dining, and conference service.

Triptyque holds a Michelin star and carries a €€€ price tag; a combination rare enough in the Netherlands to pay attention to. Chef Niven Kunz's 80/20 vegetable-forward tasting menu, set inside Wateringen's historic town hall, earned the We're Smart Green Guide's Dutch Discovery of the Year in 2021. Book ahead: demand comfortably outpaces a room of this size.

Luciole holds a 5-Radish We're Smart rating; the top score in European plant-based fine dining; making it the most credentialled restaurant in La Chaux-de-Fonds by a clear margin. Chef Danny Baker runs a 100% plant-based kitchen with enough technical ambition to justify a special trip from anywhere in the Neuchâtel canton. Book if vegetables-first fine dining is your format; skip if you need meat or fish on the menu.

Calice holds a 2024 Michelin star and the maximum We're Smart 5 Radishes rating; the strongest credentials in Béziers fine dining. Chefs Paroche and Viano's plant-forward 'Racines' menu is the main event, backed by a deep Languedoc wine list and an Art Deco room built for a proper occasion. Book four-plus weeks ahead; this one is hard to get into.

Alchémille is Kaysersberg's most compelling case for vegetable-forward fine dining, with chef Jérôme Jaegle running set menus built around his kitchen garden and Alsatian suppliers. Rated 5 Radishes by the We're Smart Green Guide and ranked #349 in Opinionated About Dining's Classical in Europe list (2025), it sits at €€€€ but delivers genuine creative conviction. Book here over La Table d'Olivier Nasti when cooking originality matters more than Michelin formality.

ONE holds Roermond's only Michelin star and a rare five-radish We're Smart rating, making it the most ambitious table in the city. Chef Edwin Soumang runs a produce-led tasting menu from a 1,000 m² kitchen garden inside a converted industrial building on the Roer River. Book 3–4 weeks out minimum; this is a hard reservation and earns the effort for serious food travellers.

Florilège is a restaurant in Azabudai Hills, Tokyo.

De Treeswijkhoeve is a restaurant on Valkenswaardseweg in Waalre.

Christophe Hardiquest's Michelin-starred counter restaurant in Woluwe-Saint-Pierre is one of Brussels' harder reservations to land, and worth pursuing. A limited number of counter seats, Belgian woodland-driven creative cooking, and a serious plant-based menu at the same level make Menssa the standout address in its neighbourhood. Book early in the week and secure your seat well in advance.

L'Enclume is a restaurant in Cartmel, Cumbria.

L'air des Sens holds a Michelin Plate for 2024 and 2025 and delivers a 12-course vegetable-led tasting menu at the €€€ tier; strong value for a Michelin-recognised room in Belgium. Based in Zoutleeuw, it is the right booking for a special occasion dinner if seasonal, produce-driven cooking is your format. Booking is easy, but Friday and Saturday evenings fill quickly.

Pollevie is Hertogenbosch's most focused case for vegetable-led contemporary cooking, with Michelin Plate recognition in 2024 and 2025 and. The menu is anchored in seasonal, locally sourced produce from Noord-Brabant, supplemented by fermentation and cross-cultural technique. At the €€€ price tier, it is the clearest choice in the city for food-focused travellers who want a dinner that reflects the region.

Neon is Lier's only Michelin-starred restaurant, earning its star in 2024, and it is the hardest table to book in the area. Chef Nils Proost runs five micro-seasonal set menus built around local vegetables, North Sea fish, and zero-waste creativity. At €€€, it delivers better value than comparably starred rooms in Antwerp. Book three to four weeks out minimum.

Fabrik is Austin's most serious plant-based kitchen, run by chef-owner Je Wallerstein and named the We're Smart Green Guide's pure plant discovery of the year in the USA. The 100% plant menu shifts with the seasons and rewards diners who want a kitchen with a clear point of view. Booking is straightforward, and the experience sits well above the standard health-food cafe format.

La Salita is a restaurant in València led by chef Begoña Rodrigo.

Basiliek holds a Michelin star and a We're Smart Discovery of the Year nomination at a €€€ price point; rare value for this level of cooking in the Netherlands. Chef Yornie van Dijk's vegetable-forward, Nordic-influenced kitchen is technically precise and hard to fault on quality. The catch: a short operating week and high post-star demand make this one of the more difficult reservations in Gelderland.

A Michelin-starred plant-based destination in a 1735 farmhouse outside Groningen, named the culinary discovery of the year in the Netherlands for 2025. At €€€; a tier below most Dutch starred peers; the value case is strong for food-focused travellers. Book four to six weeks out minimum; with only four dinner services a week and five guestrooms, this fills fast.

Astera on SE Belmont is Portland's most credentialed plant-based restaurant, recognized by We're Smart for chef Aaron Adam's seasonal technique, zero-waste commitment, and local sourcing. It is the right booking for a special occasion where the cooking carries the evening. Booking is easy, so a week or two of lead time is usually sufficient.

Butterfly holds a Michelin star (2024) and occupies a 19th-century farmhouse outside Lucca, with a glass veranda that opens onto the garden in summer. At €€€€ pricing it delivers strong value for one-star dining in Tuscany; father-and-son kitchen team, family-run service, and a menu that accommodates vegetarian requests. Book Sunday lunch if you can; it is the hardest slot to get and the best the venue offers.

Mil Centro is one of South America's most decorated destination restaurants, ranked #75 in the World's 50 Best (2025) and #2 in South America by Opinionated About Dining. Book months ahead. The high-altitude tasting menu near the Moray ruins draws from the immediate Andean ecosystem and changes with the season. Acclimatise before you arrive and arrange private transport; this is not a casual add-on to a sightseeing day.

Patrick Devos is a Bruges address offering a dedicated plant-based tasting menu at fine dining level, with a custom fermented non-alcoholic drinks programme that the We're Smart Green Guide called essential. Book here if plant-forward cooking is the point; if you want a conventional Flemish tasting menu with wine pairing, De Jonkman is the safer call. Booking is easier than most comparable addresses in the city.

Fu He Hui is a restaurant on Yuyuan Road in Shanghai.

Zilte is chef Viki Geunes' restaurant on the top floor of Antwerp's MAS museum.

Plates London is a restaurant on Old Street in London.

Lamdre is a restaurant in Beijing's Chaoyang District.

Seven Swans is Frankfurt's only Michelin-starred 100% plant-based restaurant, earning consecutive stars in 2024 and 2025 alongside a maximum five-radish rating from the We're Smart Green Guide. At €€€€, it delivers the ambition of the city's top-tier kitchens with less formality than its French-leaning peers. Book three to four weeks out minimum; this one fills fast.

TIAN is a vegetarian restaurant in Vienna, Austria.

A Michelin-starred, plant-forward tasting menu restaurant on the edge of Amsterdam's Rembrandtpark, Bolenius is the right book if Dutch-sourced, produce-led fine dining is what you are after. Two menus; Pure Plant and Dutch Menu; reflect a kitchen with genuine conviction. Book weekday lunch for the best availability; Saturday dinner is the hardest seat to secure.

De Librije is a restaurant in Zwolle, Netherlands.

Amaranth is Belgium's most credentialled plant-based restaurant, earning a maximum 5-radish rating from We're Smart on opening. Chef Pieter-Jan Lint runs a 100% plant-based kitchen in Merelbeke with technically driven, seasonally rotating menus. Booking is straightforward relative to the restaurant's standing; this is where to go if serious vegetable cookery is your specific interest.

Ricard Camarena is a restaurant in València whose cooking is grounded in local territory and tradition.

Frog by Adam Handling is a restaurant on Southampton Street in Covent Garden, London.

El Invernadero holds a Michelin Star and the We're Smart #1 world ranking for plant-based fine dining, making it Madrid's clear answer if vegetable-forward haute cuisine is your target. The open-view kitchen counter is the seat to request. At €€€€, book the Experience format with fermented pairings to get full value from what the kitchen actually does. Reserve at least four to six weeks out.

A Michelin Plate modern cuisine restaurant in Comano, led by a chef trained under vegetable-cuisine authority Xavier Pellicer in Barcelona. At the €€€ price tier, it sits well below Lugano's special-occasion rooms in cost but close to them in seriousness. Easy to book now, before the wider Lugano dining public catches up.

Michelin-starred and plant-forward, Arabelle Meirlaen operates out of the chef's private home in rural Wallonia and sits a full price tier below most of its Belgian peers. The kitchen earns its consistently. Book Thursday or Friday lunch for the best value-to-experience ratio; Saturday dinner for a special occasion. Advance booking is essential.

Central is a restaurant on Avenida Pedro de Osma in Barranco, Lima.

Grön is a restaurant on Albertinkatu in Helsinki.

Mayta is a restaurant on Avenida Mariscal La Mar in Miraflores, Lima.

Villa Aida is a two-Michelin-starred Italian restaurant in Wakayama's Iwade, ranked #36 in Japan by Opinionated About Dining (2025). Chef Kanji Kobayashi's seasonal course menu draws on over 300 vegetable varieties grown on-site. At JPY 20,000–49,000 per head for 16 seats, it is a serious special-occasion booking for diners willing to make the trip south of Osaka.

Ark is Copenhagen's most credentialed plant-based restaurant: a Michelin Plate, 5 Radishes from Opinionated About Dining, and the top Star Wine List ranking in the city three years running. Chef Brett Lavender's refined Nordic approach to vegan cooking sits at €€€, one tier below Geranium and Alchemist, and is considerably easier to book than either. For food and wine explorers, this is the clearest plant-based recommendation in Scandinavia.

Ma Langue Sourit is a restaurant in Oetrange, Luxembourg.

Sanaburi in Minami-uonuma is a deliberate destination built around seasonal mountain vegetables and foraged wild plants, recognised as We're Smart's Discovery of the Year for Japan in 2022. Book two to three weeks out, request dietary menus five days in advance, and time your visit for spring or early autumn when the seasonal range is at its widest. Not for the spontaneous diner.

La Aquarela holds a Michelin star (2024) and a We're Smart Green Guide listing, with 85% locally sourced ingredients and three tasting-menu formats built around Canarian produce and Atlantic seafood. At €€€€ it's the most serious cooking in southern Gran Canaria. Book well in advance: Tuesday to Saturday evenings only, with no walk-in option.

Sud 777 is a restaurant in Mexico City's Jardines del Pedregal neighborhood.

Apricity is a low-waste, vegetable-led British Contemporary restaurant in Mayfair, holding a Michelin Green Star and. At £££, it sits a full price tier below most Mayfair neighbours and delivers seasonal, farm-sourced cooking that rewards repeat visits as the menu rotates. Booking difficulty is moderate: a week to ten days ahead is usually sufficient.

Arpège is Alain Passard's restaurant on Rue de Varenne in Paris.

Mutsukari is a vegetable-forward kaiseki room in Ginza where Chef Yoshihisa Akiyama's shojin-ryori background drives the menu. At ¥¥¥, it sits a tier below the most expensive Ginza rooms while delivering an OAD top-400-ranked experience. Best for returning kaiseki diners who want a kitchen with a genuine point of view rather than a formal procession.

Piazza Duomo is a restaurant in Alba, Italy.

Les Cols is a restaurant in Olot, Girona.

Choux is a vegetable-forward modern French tasting menu restaurant on Amsterdam's IJ waterfront, ranked 290th in OAD Europe 2025 and holding a Michelin Plate. At €€€, it delivers serious seasonal technique and a distinctive 90% plant-based format in an industrial warehouse setting. A strong choice for a special occasion dinner, and easy to book compared to Amsterdam's starred rooms.

La Mirande holds a Michelin star (2024, 2025) and an 89-point La Liste ranking, with Chef Florent Pietravalle running a fully plant-based kitchen inside a 14th-century palace next to the Palais des Papes. It is the most credentialed table in Avignon right now and the only top-tier option in the city committed entirely to plant-based fine dining. Book well in advance; this is not a walk-in restaurant.

Fierro holds a Michelin star and the maximum We're Smart 5-Radish score, making it one of València's most credentialled fine-dining options at €€€€. The kitchen runs two tasting menus only, fusing Argentine, Spanish, and Italian influences around Mediterranean produce. Booking is hard; the room is small and demand is consistent. Reserve well ahead and request the vegetarian version at booking time if needed.

De Kas holds a MICHELIN Green Star and grows around 300 varieties of vegetables, herbs, and fruit across its on-site greenhouse and a Beemster Polder nursery, serving a daily-changing set menu from what was harvested that morning. Booking is easy relative to its recognition level. Visit late spring through summer for the garden terrace and the widest seasonal range.

De Poorterij in Dilsen-Stokkem is worth booking if a garden-driven, vegetable-forward tasting menu is what you are after. Chef Rudi Peeters builds his menus directly from an on-site vegetable garden, with preparations recognized for layered flavors and textural precision. Booking is easy relative to comparable Belgian fine-dining addresses, making it accessible without the lead times of major city rivals.

De Tuinkamer operates inside a converted greenhouse on the 60-year-old Priona estate in Schuinesloot, open April to Christmas. Chef Alwin Leemhuis builds a weekly-changing menu around what the surrounding ecological gardens produce, with every dish at least 80% plants. Booking is easy by Dutch fine-dining standards, making this one of the more accessible routes into serious garden-to-table cooking in the country.

Fyn is a restaurant on Parliament Street in central Cape Town.

Kjolle is a restaurant on Avenida Pedro de Osma in Barranco, Lima.

I Tenerumi is the serious vegetarian tasting menu on Vulcano that food-focused travellers should plan their Aeolian Islands trip around. Chef Davide Guidara holds an 87-point La Liste score and an OAD Europe #564 ranking; credible external validation for a remote, seasonal restaurant. Visit late summer for peak Aeolian and Sicilian produce. Book before you book your ferry.

La Madernassa in Guarene is a garden-led creative Italian restaurant operating at the €€€€ tier, now under chef Giuseppe D'Errico. Ranked #127 in OAD Classical Europe (2024) and holding a Michelin Plate, it offers three tasting menu formats across Wednesday-Sunday lunch and Tuesday-Sunday dinner. Book for a special occasion or a considered Langhe itinerary stop; easier to secure than comparable Piazza Duomo in Alba.

Arnolfo is Gaetano Trovato's restaurant in Colle di Val d'Elsa, Tuscany.

Il Mirto at Forio's Botania hotel is Italy's strongest case for fine-dining plant-based cooking, with a Michelin Plate (2024, 2025), and a tasting menu anchored by the hotel's own kitchen garden. Book if you want a structured, chef-led vegetarian or vegan experience on Ischia. Easy to reserve; the ferry from Naples is the real commitment.

L'air du Temps is a restaurant in Éghezée, Belgium.