Michelin-Recognized Vegan Restaurants

De Nieuwe Winkel is a two-Michelin-star botanical gastronomy restaurant opened in 2011 by chef Emile van der Staak. Its entirely plant-based menu draws from the Ketelbroek Food Forest near Groesbeek and relies heavily on fermentation to develop depth and flavor. The restaurant also holds a Michelin Green Star for its sustainability practices.

Plates is the UK's first vegan restaurant to receive a Michelin star, awarded in February 2025. Founded in 2024 by siblings Kirk and Keeley Haworth, the Shoreditch restaurant serves a plant-based tasting menu at a 25-seat counter. Chef Kirk Haworth, trained at The French Laundry and Restaurant Sat Bains, applies classical technique to seasonal vegetables, fruits, and grains.

KLE is a vegan fine-dining restaurant in Zurich's Wiedikon district opened in January 2020 by chef-patron Zineb "Zizi" Hattab, a former software engineer of Moroccan-Spanish heritage. KLE became Switzerland's first vegan restaurant to earn both a Michelin Green Star (2021) and a Michelin Star (2022). The vegetable-forward tasting menu draws on Moroccan and Mexican influences and changes with the seasons.

Bonvivant Cocktail Bistro is a Michelin-starred vegan restaurant in Berlin's Schöneberg district that went fully plant-based in January 2025. Led by head chef Nikodemus Berger, it pairs a seasonal tasting menu with an extensive cocktail program. The intimate dining room doubles as a cocktail bar, blending fine dining with a lively bistro atmosphere.

Légume is Asia's first Michelin-starred vegan restaurant, located near Sinsa Station in Seoul's Gangnam district. Opened in 2023 by chef Sung Si-woo, it serves a refined 100% plant-based tasting menu that reinterprets Korean vegetarian traditions through contemporary technique. The restaurant gained its Michelin Star in the 2025 guide.

Humus x Hortense is the first plant-based restaurant in Belgium to receive a Michelin Star (2023) and also holds a Michelin Green Star (2021). The botanical tasting menu follows 24 micro-seasons and is built almost entirely from harvests at the Le Monde des Mille Couleurs wild farm. The Art Nouveau dining room features gilded ceilings and angel frescoes.

Seven Swans is a Michelin-starred fully vegan fine-dining restaurant in Frankfurt, housed in the city's narrowest seven-storey building on the Main riverfront. The kitchen works exclusively with organic plant-based produce and changes its tasting menu seasonally. Diners enjoy river views through floor-to-ceiling windows from an intimate dining room.

ARP is a 100% vegan restaurant in Busan's Yeongdo-gu, recognized with a Michelin Bib Gourmand. Its name, short for "Around Plants", reflects the restaurant's philosophy of ethical, plant-forward cooking. A signature dish is bracken pasta, combining dried bracken and mushrooms for a chewy, nutty noodle paired with house-made rice wine. Dining is reservation-only.

Ark is the first vegan restaurant in the Nordics to earn a Michelin Green Star, offering plant-based fine dining in central Copenhagen. Founded by Jason Renwick with chef Brett Lavender and creative director Jenia Nelisova, the kitchen works with foraged, fermented and cultivated ingredients, including mushrooms from its own Funga Farm. The tasting menu focuses on seasonal Nordic produce.

DAR is a fully vegan restaurant and cocktail bar in Zurich's Wiedikon district opened in October 2021 by chef-patron Zineb "Zizi" Hattab. The menu celebrates the Moroccan and Spanish heritage of her family with shared dishes such as harira, couscous and tapas-style snacks, all entirely plant-based. DAR holds a Michelin Bib Gourmand and is a sister restaurant to the Michelin-starred KLE.

Restaurant Vannu is a fully plant-based fine-dining restaurant in Bavel, near Breda, opened in July 2023 by chef Gijs Kemmeren. It holds a Michelin Green Star for its local and sustainable sourcing. The multi-course tasting menu is built around Dutch vegetables and seasonal ingredients from the surrounding countryside.

FREA Bakery is the fully vegan, zero-waste sister project of Berlin's pioneering FREA restaurant, opened in 2022 by David and Jasmin Suchy in Berlin-Mitte. The bakery produces sourdough breads, croissants and pastries alongside a daytime menu of breakfast and lunch dishes. Like its sister restaurant, it holds a Michelin Green Star for its closed-loop sustainability practices, including on-site composting.

Millennium is one of America's most influential vegan fine-dining restaurants, founded in San Francisco in 1994 and relocated to Oakland's Rockridge neighborhood in 2015. Chef Eric Tucker pioneered global plant-based cuisine with a frequently changing seasonal menu. Recognized with a Michelin Bib Gourmand for many years; the restaurant announced it will close on May 16 after 31 years.

Soda Club is a Michelin Bib Gourmand fresh pasta and natural wine bar in New York's East Village, part of the Overthrow Hospitality group. Chef Pedro Allende's entirely plant-based menu centers on hand-made pasta and Roman-style pinsa with long-fermented dough. The wine list features more than 200 natural and organic bottles.

Lucky Leek is a 100% vegan fine-dining restaurant in Berlin's Prenzlauer Berg run by chef Josita Hartanto since 2011. The seasonal tasting menus create original plant-based dishes rather than relying on meat substitutes, and the intimate dining room seats only a few tables. It is a long-standing fixture of Berlin's vegan fine-dining scene.

Bistro Lupa is a modern plant-based bistro in Copenhagen's Østerbro neighborhood holding both a Michelin Green Star and a Bib Gourmand. The kitchen follows a zero-waste, seasonally driven philosophy built on foraging, farming and fermentation. The simple, lively room and accessible pricing have made it one of Copenhagen's most celebrated bistros.

ALT.a is a fully vegan Korean-Chinese restaurant in Seoul's Yongsan district, holding a Michelin Bib Gourmand. Its menu reimagines Korean-Chinese classics such as jjajangmyeon, jjamppong, tangsuyuk and yurinyuk using plant-based meat alternatives and vegetables. The casual dining room has become a destination for diners seeking familiar Korean-Chinese flavors without animal products.

and/or is a plant-based fine-dining restaurant in Antwerp opened by chef Karen Shu, who trained at Michelin-starred restaurants in New York including under Jean-Georges Vongerichten. She runs it together with partner and sommelier Tatiana Gumuchdjian. The intimate wrap-around counter serves a seasonal sharing menu built around vegetables, grains and fermented elements.