Awareness of the ecological impact of one’s own lifestyle is growing steadily for a large part of society. The knowledge of the effects of one’s own diet explains the continuous rapid increase in vegetarians and vegans. This change does not stop at top gastronomy. So it’s no wonder that vegan Michelin star restaurants are writing their own success stories.
#1 KLE, Zurich
Chef Zineb Hattab found her calling after a few detours. Originally successful as a software engineer, she decided to follow her passion and started her career in gastronomy. She quickly became a rising star in top international gastronomy, cooking in gourmet restaurants in Bilbao and New York, among others.
She opened her own restaurant in Zurich in 2020 with the aim of creating purely plant-based dishes full of emotion and flavor. The careful selection of regional and seasonal products is at the forefront, followed by creative and detailed processing. The Michelin star award confirmed the success of her concept.
“Looking at the world as a source of inspiration, we share our love for the food from our small neighborhood restaurant.”
#2 EL INVERNADERO, Madrid
Chef Rodrigo de la Calle describes the essence of his cooking style as “High Green Cuisine”. His impact on vegan haute cuisine is tremendous, a culinary ambassador for the plant kingdom!
“We respect the product, accept its seasonality and fleeting nature, and follow the cycles of life marked by the seasons, thereby achieving its maximum expression. ”
Rodrigo de la Calle is considered one of the pioneers of plant-based haute cuisine. His philosophy shows that plants can be the pure essence of stunning gourmet dishes. With outstanding technique and creative yet elegant textures, his dishes are simply spectacular.
The restaurant offers various menus, some completely vegan, others with meat or fish components. Always seasonal, never the same, with the utmost respect for the products.
# TIAN, Vienna
Since opening TIAN in 2011, chef Paul Ivić has changed the Austrian culinary scene and made plant-based cuisine chic and hip. He has more than deservedly joined the ranks of Michelin-starred vegan restaurants.
With his “from root to leaf” philosophy, he aims to present the fascinating world of vegetarian and vegan haute cuisine. Modern and creative! With his “no-waste” policy, he pursues an extremely sustainable approach.
“In my kitchen, biodiversity, regionality and quality are just as important to me as humility towards our nature and natural processes!”
The great success of Paul Ivić’s approach has not only led to the opening of more TIAN restaurants, but also to a new platform on television, where he has appeared on numerous cooking shows.
#4 DE NIEUWE WINKEL, Nijmegen
Emile van der Staak’s restaurant is the only vegetarian restaurant to have been awarded two Michelin stars. A spectacular experience for anyone interested in plant-based cuisine!
His philosophy, which he calls “botanical gastronomy”, is to cook to make the world a better place. Emile van der Staak and his team select suppliers such as the “Ketelbroek food forest” and “Bodemzicht” very carefully and successfully campaign against the depletion of natural resources.
The Michelin Guide describes the extremely creative dishes as a “ground-breaking experience”, which explains why the restaurant has been awarded the rare – and, in terms of vegetarian cuisine, unique – distinction of two stars.
„Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy..“
