We're Smart World: Top 100 Best Vegetables Restaurants 2026

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

Piazza Duomo is a restaurant in Alba, Italy.

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

Lamdre is a restaurant in Beijing's Chaoyang District.

Vrijmoed is a restaurant on Vlaanderenstraat in Ghent.

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

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

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.

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.

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.

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

Plates London is a restaurant on Old Street in London.

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

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.

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.

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.

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

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.

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

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.

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.

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

Ma Langue Sourit is a restaurant in Oetrange, Luxembourg.

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.

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

A Michelin-starred modern kitchen inside a Provençal golf resort, L'Aupiho earns its 2025 star through genuinely ambitious cooking from Belgian chef Lieven van Aken, a Guérard alumnus. The summer terrace under century-old plane trees is a strong setting, but the food is the reason to book. At €€€€, it competes with the best in Les Baux. Reserve several weeks ahead in peak season.

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.

Prioritise 8aborigen if you want El Hierro's more deliberate, produce-led restaurant option rather than a casual island meal. The 4 Radishes from We're Smart World 2025 give it a clear reason to book, especially for travellers who care about vegetables, local ingredients, and a focused dinner in Valverde.

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

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.

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

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.

Magdalena is a restaurant on Rickenbachstrasse in Schwyz.

La Grenouillère is Alexandre Gauthier's restaurant and lodging in La Madelaine-sous-Montreuil, France.

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.

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.

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.

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.

Grön is a restaurant on Albertinkatu in Helsinki.

One of the hardest tables in Southeast Asia to get, Locavore NXT (#44 Asia's 50 Best, 2026) earns its reputation through a tasting menu built on Balinese produce and European precision. Book 4–8 weeks out minimum: ideally before your flights. If NXT is full, try Nusantara By Locavore for a more accessible version of the same philosophy.

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 €€€€.

Mérito is a restaurant in Barranco, Lima.

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

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.

TIAN is a vegetarian restaurant in Vienna, Austria.

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.

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.

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

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.

Altatto Bistrot is Milan's most accessible entry point into serious vegetarian fine dining: a Michelin Plate 2025 recipient at €€ pricing, run by three chefs who trained in the tradition of Joia. The tasting menu format, intimate converted-bakery room, and seasonally driven kitchen make it the clear choice for plant-based cooking in the city without the €€€€ commitment of Milan's starred tier.

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.

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

Louison is the right booking for a polished Villa La Coste meal where the estate setting matters as much as the cooking. Expect contemporary French fine dining with Provençal, nature-led signals, premium pricing, smart-casual dress, and a romantic mood. It suits couples and first-timers building a Le Puy-Sainte-Réparade itinerary around one formal meal.

Book nôtori when dinner is the point of the Oshino trip, not when you just need a quick Fuji-area meal. The price sits far above the local udon peers, but the innovative auberge format and 2026 recognition make it the serious destination choice for a calm, food-led evening.

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.

Horváth is a restaurant on Paul-Lincke-Ufer in Berlin.

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

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 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.

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.

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.

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.

Florilège is a restaurant in Azabudai Hills, Tokyo.

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.

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.

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.

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.

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.

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.

De Treeswijkhoeve is a restaurant on Valkenswaardseweg in Waalre.

VIK Zero appears at No. 72 in We're Smart World: Top 100 Best Vegetables Restaurants 2026.

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.

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.

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.

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.

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.

Les Cols is a restaurant in Olot, Girona.

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

Chef Philippe Mille's Michelin-starred room in central Reims focuses on plant-forward tasting menus built around local vegetables, flowers, and herbs. The «Expression Végétale» format changes with the season, paired with small-production Champagne. Tasting menu only, compact dining room, and narrow service windows: book three to four weeks ahead for weekends.

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.

Woven by Adam Smith is a restaurant at Coworth Park in Ascot.

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

L'Enclume is a restaurant in Cartmel, Cumbria.

Vis a Vis is the Orvieto booking to consider when you want a lighter, vegetable-forward meal with credible recognition: it holds 4 Radishes from We're Smart World 2025. It is a better fit for curious diners than for groups chasing classic Umbrian comfort, where La Palomba is the easier value play.

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.

KLE earned its 2022 Michelin star by doing something most vegan kitchens cannot: building genuine flavour complexity across a multi-course surprise menu, with Moroccan and Mexican influences shaping a plant-based kitchen that is technically confident rather than merely virtuous. At €€€, it is priced below most of Zurich's starred rooms. Book the longer menu format and reserve well in advance: covers go fast.

Horto is Norbert Niederkofler's Milan project: a Michelin-starred, plant-forward tasting menu restaurant with views of the Duomo and a ranked position at #190 in OAD's Top Restaurants in Europe 2025. Book it if vegetable-centred, sustainability-led fine dining is what you want: but reserve your menu preference when you book, and plan at least three to four weeks ahead.

Book Cécila for a more polished Louvain-la-Neuve dinner when the occasion calls for something beyond a casual meal. The strongest signal is its We're Smart World 2025 recognition with 4 Radishes, which makes it especially appealing for diners who value produce-led cooking and a composed experience.

Omnia is worth booking for a composed dinner in Castelrotto, especially for couples or small groups planning a special occasion. The key trust signal is its We're Smart World 2025 recognition with 4 Radishes; choose it over more casual local options when the evening meal is the main event.

Apricity is a low-waste, vegetable-led British Contemporary restaurant in Mayfair, holding a Michelin Green Star. 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.

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

Pollevie is Hertogenbosch's most focused case for vegetable-led contemporary cooking, with Michelin Plate recognition in 2024 and 2025. 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.

La Chassagnette is a Michelin-starred garden-to-table restaurant in the Camargue, where eight full-time gardeners supply a kitchen that turns three hectares of organic produce into two fixed menus. The organic wine list includes bottles from a winery 100 metres away. Book six to eight weeks out minimum; lunch in spring or autumn is the optimal visit.

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.

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

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 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.

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

Cuculia holds a Michelin Plate for 2025 and a 4.6-star rating across nearly 720 reviews: at the €€€ tier, it's one of Florence's most credible routes to serious contemporary cooking without the €€€€ premium. Chef Oliver Betancourt's cross-cultural training shows in precise, seasonally-driven dishes, and the vegetarian menu is stronger than most competitors at this level.