Future Food Quick Bites: Tempeh Protein Bites, Dairy-Free Cold Foam & Garden Gourmet

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Tiba Tempeh’s protein bites, Prefer’s Brazilian bean-free coffee collab, and Garden Gourmet’s vegan tilt.

New products and launches

British plant protein firm Tiba Tempeh has unveiled Protein Bites, a chilled snack range delivering 12g of protein and 3.5g of fibre per 60g pack. It will be available in roasted and Southern-style flavours at Sainsbury’s, Waitrose and Ocado from May 6, priced at £1.50 per pack.

                                                                                                     Courtesy: Tiba Tempeh

Fellow UK start-up Drink Lomi has debuted 10g vegan cold foam toppers for its single-serve matcha sachets, tapping into two of the biggest trends in the drinks category. The “cloud foam” contains a base of coconut oil and glucose syrup.

Also in the UK, The Coconut Collab has launched a gut-friendly Natural Kefir drink made by fermenting coconut milk and water. It’s available at Sainsbury’s and Ocado for £3.45 per 500ml bottle, with more retailers to follow in May and June.

                                                                                       Courtesy: The Coconut Collab

French foodservice brand Tipiak has introduced a new Vegan Canapé Selection for the UK market, comprising 36 bites like falafels, tartlets, crackers, blinis, shortbreads, and carrot cakes.

A double launch for Beyond Meat this week. The Californian giant rolled out its spicy Buffalo-flavoured chicken pieces at over 2,000 Kroger stores, and its Korean BBQ-flavoured burger at retailers in Germany and the Netherlands.

                                                                                                  Courtesy: Beyond Meat

Canadian chain Panago Pizza has rolled out Daiya‘s reformulated oat-cream-based cheese alternative across all its stores, with customers able to swap it in for dairy on any pizza at no extra cost.

Also in the Netherlands, The Vegetarian Butcher has unveiled a new BBQ-ready burger and chicken tenders at Albert Heijn, Dirk, Vomar, Boon, Dekamarkt and Hoogvlie.

German mycoprotein start-up Nosh.bio’s blended beef mince is now officially listed with Artland Foodservice and live on the Transgourmet system, enabling foodservice providers to directly order the product into their kitchens.

                                                                                                     Courtesy: Nosh.bio

Over in India, plant protein shows no signs of stopping, with RiteBite Max Protein launching a range of pea protein powders delivering 22g of the nutrient per serving. They’re available in seven flavours, including Alphonso Mango, Digestive Masala and Banana Caramel, for ₹2,499 ($26.50) per kg.

And Singapore’s Prefer, known for its bean-free coffee and chocolate, is expanding its horizons through a partnership with Sapiens Global. The two companies unveiled Sapiens Cafe, which blends 60% arabica with 40% PreferRoast, at FHA Singapore (April 21-14), ahead of rollouts in Brazil and Japan.

Company and finance updates

Nestlé-owned meat-free brand Garden Gourmet has turned its portfolio 100% plant-based after phasing out some vegetarian products.

Dutch manufacturer Van Loon Group has announced that its share of blended meat products increased from 3% in 2024 to 11% last year, with associated revenue growing from €31M to €122M. This has allowed the company to save one million kg of animal-derived raw materials.

Austrian mycoprotein start-up Revo Foods has kicked off a new crowdfunding round at a €7.2M valuation, aiming to raise €1M in total funding.

                                                                                                Courtesy: Revo Foods

New Zealand-based Nutrition From Water has completed its tech transfer to commercial scale, making its microalgae-derived Marine Whey Gold ingredient available for mass production.

C-suite veteran Karuna Rawal, whose most recent permanent role was chief revenue and marketing officer at Nature’s Fynd, has joined the board of directors of Finnish gas protein firm Solar Foods.

Molecular farming start-up Alpine Bio has appointed Matt Crisp, CEO of Ichor Agriculture and co-founder of Quercus Biosolutions, to its board.

Fellow Californian firm The Every Company, which sells precision-fermented egg proteins, has brought on former Siemens Energy engineer Mario Patiño as its new chief revenue officer.

GNT Group has opened a sales and application office in Shanghai to meet demand for its plant-based food dyes under the Exberry brand in China.

Research and policy developments

Dutch ingredients specialist Corbion has been awarded a US patent for a liquid suspension of algal biomass with a distinct DHA-rich omega-3 profile.

A case study for New York startup Helaina shows that its precision-fermented lactoferrin ingredient, effera, significantly improves blood iron markers. This signals that iron homeostasis is a core lever and could be especially relevant for populations where traditional iron supplementation falls short.

                                                                                                          Courtesy: Helaina

Researchers at the University of Helsinki have developed OatGuard, an oat-based clean-label solution to mask the bitterness and off-flavours found in plant-based proteins.

Finally, a team of scientists led by the Technical University of Denmark have identified three lactic acid bacteria isolated from vegetables and fermented foods that are highly suitable for producing soy yoghurts with improved digestibility.

https://www.greenqueen.com.hk/future-food-quick-bites-tempeh-protein-bites-dairy-free-cold-foam-garden-gourmet/ 

Plant-Based Proteins Now Cheaper in Germany As ‘Climateflation’ Drives Up Meat Prices

From greenqueen.com.hk

By Anay Mridul

Meat prices in Germany have risen by 25% since 2021, even as vegan alternatives have become 8% cheaper, according to a new analysis.

Lowering meat consumption to align with the national dietary guidelines could help German households save hundreds of euros per year, thanks to price hikes driven by “climateflation” and other factors.

Euromonitor data analysed by Madre Brava shows that meat prices in the country have skyrocketed, just as the cost of plant proteins and meat alternatives have stabilised or dropped. That makes healthy, plant-rich diets the most economical option for its citizens.

The report reveals that on average, plant-based meat cost €10.06 per kg at the beginning of 2021, but fell to €9.75 per kg at the end of 2025, making it cheaper than processed animal meat (€10.41) for the first time.

With meat prices set to keep rising, Madre Brava highlights how increased consumption of plant proteins could help Germans save money, improve health outcomes, and lower the climate impact of their diets.

Price gap between meat and plants widens in Germany

Courtesy: Madre Brava

The national dietary guidelines, updated in 2024 by the German Nutrition Society (DGE), recommend eating less meat, dairy, and eggs, and more plant-based foods – the latter should make up at least 75% of the diet.

But Germans ate an average of around 25kg of sausages and processed meats in 2023, equivalent to over 68g per day. The WHO has classified processed meat as carcinogenic, and studies have shown that no amount of it is safe for human health, with people eating 50g a day (the same as two slices of ham) seeing the risk of developing type 2 diabetes rise by 30% and colorectal cancer by 26%.

The DGE recommends limiting consumption of processed meat to under 9g per day, with total meat intake not exceeding 53g per person. However, Germans “still consume too much unhealthy meat”, Madre Brava said, with men in lower-income groups leading the way.

This is not just bad for their health, it is bad for their bank balance too. Since 2011, the price of meat has risen by more than 50% (to 57% for processed poultry), more than twice as fast as rents in Germany (24%). And over the last five years, the average cost of red and processed meat has increased by €2.41 (over 25%).

In comparison, the price of canned legumes and beans only rose by 58 cents, while dried pulses saw a mere 80-cent hike. The difference between pork and beans, therefore, has increased by €2.73 since 2020, with the latter now around €10 cheaper per kg.

Mapping this price data against the DGE’s recommendations, Madre Brava’s calculations show that a household of two people would save over €700 on their meat shop in one year if they follow the plant-rich guidelines.

Plus, the DGE’s evaluation of available studies found that plant-based meat products are significantly healthier and safer than their conventional counterparts and other highly processed foods, thanks in part to the former’s high fibre and lower saturated fat content.

Courtesy: Madre Brava

Germans ditch animal proteins for plant-based

It’s perhaps why meat consumption reached an all-time low in 2022, and remained 13% lower in 2024 compared to a decade prior, with pork and beef primarily to blame.

Meanwhile, the number of meat alternatives produced in Germany has grown every year since 2019, reaching more than 2,000 by 2024. That has dovetailed with an estimated 43% hike in consumption between 2021 and 2025.

Analysis by ProVeg International has found that over 50% of citizens in Europe’s largest market for plant-based food now identify as vegan, vegetarian or flexitarian. Separate research by the Good Food Institute Europe shows that half of German adults want to change their diets by either reducing meat or eating more plant-based foods, citing high costs (25%) and health concerns (24%) as the main reasons.

Supermarkets are supporting this shift. Discount retailer Lidl has been selling its private-label Vemondo plant-based products at prices that match or undercut meat and dairy since 2023. In fact, a vegan shopping basket is now 5% more affordable than one with animal proteins in Germany.

Across seven of the country’s eight largest supermarkets, the cost of plant-based alternatives is now lower than that of meat, dairy and seafood. Half of the 12 plant-based categories assessed were cheaper than their animal equivalents last year, up from just a third in 2024.

Graphic by Green Queen

Experts predict meat prices will continue to expand due to heat stress in animal husbandry, volatile feed supplies and prices, rising refrigeration costs, and the culling of livestock caused by a growth in diseases.

“The structural causes of meat price rises, which weigh less heavily on plant proteins, mean those of us who adjust our diets, eating less meat and more plants, will discover new tastes, better health and a healthier bank balance,” said Moritz Möller, Madre Brava’s director for Germany.

“German supermarkets are responding to this change and have already set targets to balance their meat versus plant protein offerings. Now, we need them to step up further and provide a level playing field with an industry-wide target,” he added. “This is the best way to help household budgets by offering more tasty, affordable, healthy food.”

https://www.greenqueen.com.hk/plant-based-meat-prices-vegan-germany-madre-brava-inflation/ 

PETA Germany Lights Up Brandenburg Gate With Vegan Message During Earth Hour

From peta.org.uk

29.03.2026     Berlin – During last night’s global Earth Hour, as landmarks worldwide went dark to spotlight the climate catastrophe, People for the Ethical Treatment of Animals (PETA) Germany lit up the Brandenburg Gate with “Vegan for the Planet.” The action spotlights that animal agriculture is a leading driver of greenhouse gas emissions, deforestation, pollution, and biodiversity loss, and calls on the public to take climate action by going vegan. 

“Earth Hour is the perfect time for individuals to consider the environmental impact of their dinner plates,” says PETA Senior Vice President for Europe Mimi Bekhechi. “Choosing vegan foods slashes resource use and spares animals from immense suffering, making it one of the most powerful actions anyone can take for the planet and its inhabitants.”

Research shows that each person who goes vegan lowers their food-related carbon footprint by up to 75% – making it, according to researchers at Oxford University, “the single biggest way” to reduce one’s impact on the planet. It also spares nearly 200 animals a year from miserable, short lives and terrifying deaths. PETA’s free vegan starter kit can help those looking to make the switch.

https://www.peta.org.uk/press/peta-germany-lights-up-brandenburg-gate-with-vegan-message-during-earth-hour/

6 Michelin-Star vegan restaurants that even carnivores book months ahead

From veganfoodandliving.com

Planning a luxury plant-based trip? Here are the top Michelin-starred vegan restaurants you need to visit, featuring the award-winning chefs pioneering sustainable gastronomy

For decades, the prestigious red Michelin star was synonymous with butter-laden French sauces and prime cuts of meat. But since the boom of veganism in the late 2010s, the Michelin Guide has undergone a radical transformation. In recent years, the industry has seen the vegetable option move from a sidelined alternative to the main event, and Michelin star vegan restaurants have been flourishing.

6 Michelin star vegan restaurants you need to visit

1. Plates London – United Kingdom

Number of Michelin stars: ★
Price range: £109 for 8 courses (+£70 for wine pairings)
Location: 320 Old Street, Hoxton, London, EC1V 9DR, United Kingdom
How to book: Visit exploretock.com/plates-london

About the restaurant:

As one of the more recent Michelin star vegan restaurants to join the guide, Plates London made history as the first UK vegan restaurant to win a Michelin star in 2025, a feat achieved less than six months after opening its doors. It was founded by siblings Kirk and Keeley Haworth shortly after Kirk was crowned ‘Champion of Champions’ on the BBC’s The Great British Menu.

Both Kirk and Keeley bear a lifelong passion for food, with a focus on sustainability, embracing nature, and, above all, great flavours. Together, they’ve developed Plates’ unique style of cookery, serving skilfully-crafted, exquisitely flavoured seasonal dishes in its relaxed yet upmarket dining area.

This limited-edition Plates London menu reimagined childhood classics such as arctic roll, fish finger sandwiches, and Salt 'n' Shake crisps. Photo © Plates London

About the chef:

Classically-trained chef Kirk Haworth turned his talents to plant-based cuisine after contracting Lyme disease in Australia in 2016. Before opening Plates, he spent almost 20 years honing his skills in Michelin-starred restaurants across the world.

While sustainability is important to Kirk, he prefers not to focus on the ‘vegan’ aspect of the food, instead striving to bring flavour, excitement, and innovation to nourishing ingredients that just happen to be plant-based.

Menu highlights:

Plates London’s eight-course tasting experience starts with its signature house-laminated sourdough bread, served with whipped vegan butter. This rich, fluffy butter is often infused with seasonal flavours to complement Chef Kirk’s menu.

He often focuses on nostalgic flavours, with fresh takes on classic dishes. Other highlights include caramelised lion’s mane mushrooms with seasonal fruits and vegetables, and warm cacao sponge with parsnip ice cream.

What Michelin says:

“There’s an appropriately earthy, natural vibe to this elegant restaurant dedicated to promoting plant-based cuisine. The slate floor, warm hues and rustic plastering help it feel stripped-back yet stylish, with some counter seating providing another on-trend touch.

“Chef Kirk Haworth … brings his strong classical technique to bear on inventive and inviting vegan dishes that give vegetables the respect they deserve. The maitake mushroom with black bean mole is superb, while the raw cocoa gateau is a real treat to finish.”

2. De Nieuwe Winkel – the Netherlands

Number of Michelin stars: ★ ★

Price range: €205-€215 for 9 courses (+€95 for drinks pairings)

Location: Gebroeders Van Limburgplein 7, Nijmegen, 6511 BW, Netherlands

How to book: Visit denieuwewinkel.com

About the restaurant:

Housed in a 14th-century orphanage in downtown Nijmegen, this ‘botanical gastronomy’ restaurant offers farm-to-table tasting menus which change with the seasons. Expect a magical dining experience, complete with an open kitchen where you can watch the team expertly prepare the impressive fare.

But food at De Nieuwe Winkel goes beyond the kitchen with its food lab, in which chefs, farmers, and scientists come together to develop incredible innovations. The restaurant’s realistically rich almond-based cheese and a sustainably-produced chestnut-based chocolate are just two of the environmentally restorative products to come from DNW Labs.

Along with its two Michelin stars, this vegan restaurant has also been awarded a green star, recognising its outstanding sustainability practices. Among them is its zero-waste approach, which includes using the SCOBY left over from fermenting kombucha to create crispy ‘tulle’ with umami flavour.

The interior of De Nieuwe Winkel is understated with raw, functional decor, keeping focus on its 'botanical gastronomy' concept. Photo © De Nieuwe Winkel

About the chef:

The mastermind behind De Nieuwe Winkel is Chef Emile van der Staak, awarded Chef of the Year 2024 by Gault&Millau Netherlands.

His culinary philosophy of ‘botanical gastronomy’ is inspired by Ketelbroek, the self-sustaining ‘food forest’ planted by his friend, Wouter van Eck. This resilient ecosystem offers conditions ideal for growing exotic plants that would not normally thrive in the Netherlands.

In Ketelbroek and the nearby organic garden ‘Ommuurde tuin‘, Chef Emile and his team taste and gather the astonishing ingredients to be developed into the restaurant’s innovative dishes.

Menu highlights:

Innovative dishes at this Michelin star vegan restaurant include a kombu cracker, topped with kohlrabi and SCOBY (leftover from making kombucha) or carrot dumplings with Japanese rose and Szechuan pepper.

Also look out for DNW’s signature butter, which is made from sunflowers.

What Michelin says:

“[Emile van der Staak] is a visionary writing a story, with every chapter whetting your appetite. The passion and positivity he and his team radiate is truly inspiring.

“[Ketelbroek] is where he makes discoveries, reflects and creates – and his is a creative spirit that seems to know no bounds. He has developed a precise technique of bringing the microseasons to life in his set menu, which changes three times a year.”

3. Seven Swans – Germany

Number of Michelin stars: ★

Price range: €229 for 7 courses (+€119 for wine pairings)

Location: Mainkai 4, Frankfurt on the Main, 60311, Germany

How to book: Visit sevenswans.de/reservation

About the restaurant:

This restaurant appears shrouded in mystery, with very little information on its website. No sample menu, no pictures of the food, and no information about the restaurant and its operation. There’s not even any indication that it’s vegan. But this is intentional.

Head Chef Ricky Saward believes that the magic of food comes from being surprised, and once you’ve seen the menu and imagined the taste, the magic is gone. So, if you want to get the true Seven Swans experience, skip to the next restaurant in this list now.

Seven Swans serves farm-to-table dishes crafted from ingredients grown no more than 50 km from the restaurant. In fact, many of them come from the restaurant’s own permaculture garden, Braumannswiesen (or, Brewer’s Meadows), just outside of Frankfurt. This is one reason Seven Swans has also been awarded a green star for sustainability.

Dining here is an experience, as each part of the seven-course ‘surprise menu’ is served to all guests in the dining room at the same time, along with a detailed, impassioned description of the dish by the head chef himself.

The decor is stripped-back and minimalistic, and the seating isn’t exactly comfortable, but this is all part of the plan. At Seven Swans, diners’ attention is turned completely to the food, meaning every morsel is enjoyed to the fullest.

Seven Swans is housed in Frankfurt's narrowest building. Photo © Seven Swans

About the chef:

Chef Ricky Saward took over Seven Swans in 2018, at which point it was a vegetarian restaurant that already held a Michelin star. This was Ricky’s first head chef job, and his first venture into vegetarian cuisine. He quickly gained a flair for it and became passionate about sustainability through food. This naturally led to an interest in vegan cuisine, and by 2019, he had quietly phased out all animal products from the menu.

It wasn’t until around six months later that Seven Swans announced that it had been serving plant-based food for some time, and apparently, no one had missed the animal products. Despite the changes made to the restaurant, it maintained its Michelin star, and in 2020, Ricky Saward was officially recognised as the world’s first vegan Michelin-starred chef.

When he took over the Seven Swans kitchen, Ricky also got involved in its permaculture garden, which, at the time, only produced herbs and a few vegetables. Now, it has more than quadrupled in size and produces a range of local and sustainable ingredients for the restaurant. From these, Ricky crafts his dishes, carefully considering what’s in season (or what has been preserved for the colder months), what works together, and how to make the most of the whole plant to reduce waste.

He believes that more mainstream meat-based dishes, like caviar or lobster, are boring and require little skill to prepare. So, rather than try to emulate meat dishes, he prefers to experiment and create exciting new dishes which showcase the true potential of plants. He even avoids spices to let the local produce truly shine.

Menu highlights:

While the menu is always a surprise for guests, marinated moss, pinecones cooked in sweet syrup, and crisps made from potato ‘jelly’ are just a few examples of the outlandish dishes served here.

Working with exotic ingredients like coffee and chocolate is not done here. Instead, you may find that dessert consists of a brownie made from fermented oats, lupine beans (roasted and ground, much like coffee), and reduced beetroot juice, creating a chocolate-like flavour with only local, ethical ingredients.

What Michelin says:

“The location is out of the ordinary, as is the philosophy behind the cuisine! Housed in the city’s narrowest building, which is still seven storeys high, this stylish and sleek restaurant boasts fantastic views of the River Main through large floor-to-ceiling windows.

“Permaculture is the name of the game here, meaning only those regional ingredients that have been produced ecologically and in harmony with nature are used in the dishes. In keeping with this ideology, much of the produce used comes from the restaurant’s own local farm.”

4. KLE – Switzerland

Number of Michelin stars: ★
Price range: €114 for 4 courses, €129 for 5 courses, €139 for 6 courses (+ wine pairings from €76)
Location: Zweierstrasse 114, Zurich, 8003, Switzerland
How to book: Visit mytools.aleno.me

About the restaurant:

With a name derived from ‘sauerklee’, the German word for wood sorrel, vegan Michelin star restaurant KLE has been fully focused on local, seasonal plant foods since it opened in 2020.

A beacon of its neighbourhood in Zurich, this cosy, welcoming restaurant serves up a surprise menu, showcasing its “seasonal protagonists”. From this list of over 50 ingredients, Head Chef Zineb (“Zizi”) Hattab creates a range of dishes that not only vary from day to day, but even from table to table.

The name of the game is sustainability, and this approach means the chefs at KLE can reduce waste and utilise ingredients that are abundant at the time. Along with working closely with organic farmers in the area, this has led to KLE also being awarded a green Michelin star.

Guests can choose from four, five, or six courses, each paired with biodynamic wines and served by a team that is passionate about plant-based cuisine. The flavours of the modern, creative dishes are inspired by Mexico and Chef Zizi’s own Moroccan heritage.

You've probably never had New York hot dogs quite like this. Photo © KLE

About the chef:

Zineb Hattab hasn’t always been a chef. In fact, she worked as a software developer when she first moved from Spain to Switzerland in 2012. Here, she developed a passion for cooking and began training as a chef in 2014, going on to work in some of the world’s most renowned restaurants.

As she learned more about the food industry, she turned away from animal products and went vegan in late 2019. By January of 2020, she had opened KLE as a fully vegan dining concept.

In 2022, KLE joined the ranks of Michelin star vegan restaurants. Zizi was just 26 years old at the time, making her among the youngest chefs to earn a star, along with being Switzerland’s first vegan Michelin-starred chef.

And Chef Zizi isn’t just an advocate for animals. She also places great importance on workplace well-being, emphasising that sustainability goes beyond the food in the restaurant, ensuring that the team’s work-life balance is sustainable too. In Zizi’s kitchen, creating a kind, respectful environment is just as important as creating great food.

Menu highlights:

KLE doesn’t lean heavily on meat alternatives, but that doesn’t mean you won’t find any on the menu. A vegan hot dog may not sound like haute cuisine, but Chef Zizi reimagines this American classic with a fine dining twist as a smoky terrine in a sweet potato bun with spicy mustard & crisp cucumber relish.

This Michelin star vegan restaurant also serves dishes such as beetroot or carrot tartare, pumpkin tostada, and ‘Corn Four Ways’, inspired by elotes.

What Michelin says:

“Zineb (“Zizi”) Hattab proposes something out of the ordinary in her charming pub. Not only is the modern-creative food entirely vegan, but it also draws on interesting Moroccan and Mexican influences.

“Great importance is attached to regionality and sustainability, and that also applies to the wine.”

5. Légume – South Korea

Number of Michelin stars: ★
Price range: 200,000 KRW for a 12-course dinner (+ 180,000 KRW for wine pairings), or 120,000 KRW for a 7-course lunch (+120,000 KRW for wine pairings)
Location: 652 Gangnam-daero, Gangnam District, Seoul, South Korea
How to book: Visit legume.kr/reservation

About the restaurant:

Légume is Asia’s first and only vegan Michelin-starred restaurant; an accolade it earned only recently, in 2025. Nestled in the heart of Seoul’s Gangnam district, this plant-based fine dining restaurant was opened in 2023 by Head Chef Siwoo Sung.

The menu at Légume changes seasonally, serving local, Korean ingredients in a haute cuisine style. Dinner consists of around 11 courses followed by petit fours and tea, with optional wine pairings and additional morsels to accompany your meal. Studying the menu gives barely a hint of the delights that await, as each dish is simply named after a single, star ingredient.

However, if you just can’t wait for the food to arrive, you can peer into the restaurant’s open kitchen to sneak a peek at what the chefs are doing. The bar, which seats up to 10 guests, is a great vantage point for this. Otherwise, reserve one of Légume’s two tables to enjoy your meal in this cosy eatery.

The restaurant itself is airy and open, while also offering an intimate dining experience. The decor hints at Légume’s focus on waste reduction and the use of sustainable materials. Even the chefs’ aprons are upcycled from discarded plastic.

Légume's signature truffle & hazelnut sorbet can be added to the the tasting menu at lunch or dinner. Photo © Légume

About the chef:

Chef Siwoo Sung is not vegan, but has shown an affinity for vegetables since childhood, driven by his mother’s meat allergy. He also harbours a lifelong passion for gastronomy, dreaming of becoming a fine dining chef at a time when fine dining restaurants were sparse in Korea.

Despite receiving no formal training, Siwoo Sung was a pioneer of the Korean gastronomic scene, starting work under Chef Jun Lee at Soigné as soon as the restaurant entered the scene. Over the ten years he worked here, Soigné earned two Michelin stars, while Sung perfected his craft and worked his way up to become head chef at the prestigious restaurant.

Not long after, Sung decided to take a chance on founding an unconventional vegan fine-dining restaurant, challenging the usual fast-food-focused plant-based scene in Seoul. In opening Légume, Chef Sung aimed to highlight the versatility of Korean vegetables, creating innovative dishes that diners with all kinds of dietary needs could enjoy.

Menu highlights:

Named simply ‘seaweed’, one of the restaurant’s newer dishes features savoury custard with a rich laver sauce, topped with diced jicama, water parsley, ginkgo nuts, and black chanterelle mushrooms.

You won’t want to miss out on Légume’s signature truffle and hazelnut sorbet, which can be added to your meal for an additional charge.

What Michelin says:

“In pursuit of 100 per cent vegan cuisine, this eatery has perfected a refined vegetarian dining style that transcends the provision of mere plant-based meals, thereby highlighting the diversity and direction of Korean vegetarian cuisine.

“At Légume, sensorial contemporary cuisine meets the chef’s seasoned skills and is transformed into a vegan menu with a distinct identity and imaginative flavours. The evident truth is that the kitchen’s vegan fare not only appeals to vegetarians but also to people with a wide range of palates.”

6. Bonvivant Cocktail Bistro – Germany

Number of Michelin stars: ★
Price range: €130 for 6 courses (+€89 for drink pairings), €143 for 7 courses (+€97 for drink pairings)
Location: Goltzstraße 32, Berlin, 10781, Germany
How to book: Visit bonvivant.berlin

About the restaurant:

Originally opened as a vegetarian restaurant in 2019, this Berlin bistro concept started its journey to becoming vegan in early 2025, when it made its dinner menu plant-based.

Bonvivant earned its Michelin star in 2023, which it maintained with its new dinner menu, also earning a green star for sustainability in 2025. Now, the restaurant is fully vegan after removing eggs and dairy from its brunch menu in early 2026.

Bonvivant Cocktail Bistro is famous for its ‘bistronomy’ concept, offering a relaxed, social atmosphere where world-class food meets an avant-garde cocktail programme. Here, as much thought is put into the drinks as the food, with pairings designed to elevate the nuances of each seasonal dish. Along with an extravagant cocktail menu, featuring drinks such as Juniper & Foam and Smoke & Bean, Bonvivant offers a selection of biodynamic wines and non-alcoholic alternatives that are just as enjoyable as their counterparts.

Its ever-changing menu is focused on sustainability, using local ingredients from trusted producers, or even hand-picked by the team. Meanwhile, the kitchen follows a zero-waste approach, paying careful attention to using all parts of produce, “from leaf to root”, wherever possible.

Social responsibility is important too, as Bonvivant emphasises the importance of nurturing staff and making a positive impact on the wider community.

Bonvivant is housed inside the beautiful Kachelhaus building in Berlin. Photo © Bonvivant Cocktail Bistro

About the chef:

Austria-born Nikodemus Berger is the head chef at Bonvivant. His cooking style combines classic French techniques with regional ingredients and Asian influences, creating innovative dishes with pleasantly surprising flavours.

He’s passionate about delivering exquisite food, encouraging his team to embrace challenges to create unusual dishes that give guests a unique, delightful experience. Throughout Bonvivant’s transition to a fully plant-based cuisine, he ensured there was no compromise in taste, texture, or presentation, without relying on processed meat alternatives.

Menu highlights:

Made with ingredients from the local eco-village of Brodowin, Chef Nikodemus’ signature dish is Erdäpfelkas (spreadable potato ‘cheese’), served with wild broccoli and marjoram.

In line with the restaurant’s affinity for sustainability, guests can also snack on crackers served with beer brewed from leftover bread at a nearby brewery.

What Michelin says:

“The successful concept that awaits you here comprises a six- or seven-course vegan set menu, which can be extended to include a signature dish. The absence of meat and fish in no way detracts from the experience.

“When it comes to selecting ingredients, many are sourced from local producers, with a focus on the region and the seasons. Interesting accompaniments for the delicious mains are also given their due, plus there are original and sophisticated drinks and cocktails.”

https://www.veganfoodandliving.com/features/michelin-star-vegan-restaurants/