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/
