Luxembourg Airport vegan restaurant Yuícery: plant-based bowls and cheesecake

From luxtimes.lu

By Sabrina Backes

Modern, bright and entirely plant-based: Yuícery offers sweet and savoury bowls, juices and vegan cheesecake

The café also has a small terrace from which you can watch the planes. © Photo credit: Sabrina Backes

Until now, people following a vegetarian or vegan diet have found themselves in a culinary no-man’s-land at Luxembourg Airport – and it’s no different at many other airports.

That’s all changing now, as Yuícery has opened its doors at Findel just a few weeks ago. It isn’t located in the terminal itself, but just a few steps away in the new Skypark Business Centre.

When we flew off on holiday recently, our flight didn’t leave until the afternoon, so we wanted to have a leisurely meal beforehand.

The chain behind Yuícery hails from Stuttgart, where it operates several outlets.

With Luxembourg, it is now taking its first step abroad. Its motto is clear: plant-based is to be the new normal. Accordingly, this fast-food chain serves exclusively vegan dishes.

As soon as you step inside, you can tell that a great deal of attention to detail has gone into the design.

Yuícery at Luxembourg Airport impresses with its modern design, colourful bowls and a view of the airplanes. © Photo credit: Sabrina Backes

A terracotta-coloured ceiling arches above the entrance, lending the space a warm, almost gentle feel. The light oak flooring makes it even cosier and doesn’t feel at all austere, as is often the case in airports.

Behind the large window front, the bronze-coloured façade of the Skypark is reflected. Depending on where you sit, you’re also treated to a great view of the apron, where the airplanes are parked or taxiing towards the runway. If you’d rather sit in the fresh air, there’s a terrace for that.

Orders are placed via a screen, in keeping with the times. You then choose a seat and your meal is on the table within a few minutes.

This is ideal if you need to dash straight over to check-in or through security, but it’s also very handy for a quick lunch break.

After all, numerous companies are set to move into Skypark. If you’re in a particular hurry, you can order your food to take away or do so in advance online.

The selection of food and drinks is extensive and extremely tempting. The menu features colourful sweet and savoury bowls, as well as burritos and sandwiches.

Among the savoury bowls, there’s plenty of colourful vegetables and pulses, as well as chicken, minced meat and a tuna alternative. But you don’t have to settle on anything in particular, as you can put the bowls together yourself however you like. You can choose from rice, quinoa or chickpea pasta as a base.

To drink, we opt for two juices. The Green Tonic combines apple, spinach, cucumber and lemon to create a grass-green drink and costs €6.90.

The Apple Carrot Ginger, made with apple, carrot and ginger, is also available for €6.90 and has a pleasant kick.

Almond crisps and cranberries give the classic Caesar salad a new twist. © Photo credit: Sabrina Backes

As is often the case with such drinks, neither is exactly cheap when you consider the amount in the glass. They were certainly refreshing, though.

I opt for the Thai Bowl with sesame dressing as my meal, which costs €16.90.

Hidden beneath the colourful surface are rice, a chicken alternative, red cabbage, edamame, peppers and crunchy peanuts. You can choose your own dressing.

The options included sesame, Thai, Caesar and herb, amongst others. The bowl is generously filled – particularly with rice – and is really filling. The vegetables and the various protein sources complement each other well.

There are a few minor drawbacks with the chicken alternative. To me, it seemed a bit dry and tough. The dressing was almost too sparse for such a large portion; I would have liked a bit more here.

My companion opted for the vegan version of the Caesar salad for €17.50. The crisp romaine lettuce was topped with plant-based “chicken” and croutons.

There were also a few ingredients that gave the classic dish an interesting twist: edamame, spring onions, flaked almonds and cranberries. The cranberries, in particular, add a fruity, tangy note to the salad.

The bowls filled us up nicely, but as we have a sweet tooth, we shared the vegan cheesecake for €5.60 to round off the meal. The vegan cream on the base, intended to replace the cheese, could have been a bit more generous.

On top sits a bright red fruit coulis, which gives the whole thing a lovely tang. The cake tastes delicious, but is more reminiscent of a fruitcake than a classic cheesecake. The menu also features pancakes, banana bread and raw cakes.

We leave the café feeling satisfied and pleasantly full. I can well imagine coming back here on my next holiday, city break or business trip. It would even be worth popping in just for a little sweet treat from the display case at the counter.

The impressive seven-group espresso machine suggests that the coffee might also be of high quality, and the screens above the counter showcase a whole range of matcha specialities.

Details

Address: 1 Avenue de l’Aéroport, L-1110 Luxembourg

Opening hours:

Monday to Friday: 7:00 to 18:00
Saturday and Sunday: 8:00 to 18:00

Contact: Website

https://www.luxtimes.lu/yourluxembourg/foodandnightlife/a-vegetarian-option-at-luxembourg-airport/162426268.html

Beyond Vegan Restaurants: A New Way for Plant-Based Travellers to Experience Korea

From openpr.com

SEOUL, South Korea - October 2, 2026 - As international interest in Korean food grows, plant-based travellers are looking for experiences beyond restaurant recommendations. For many plant-based travellers, the question is not only where to eat, but how to understand Korean food while navigating dietary preferences.

Korean cuisine includes a wide range of vegetable-based dishes, fermented foods and traditional side dishes. For plant-based travellers, however, navigating Korean sauces, broths and other ingredients can require more local knowledge.

That is where Korean food educator So Nayoung sees an opportunity. So studied food and nutrition and has more than a decade of experience in culinary education. She previously operated a vegan cooking academy, taught Korean food and culture to international students at Yonsei University's Korean Language Institute, and authored two books on vegan cooking.

Today, through Travelko, So creates small-group experiences that introduce international visitors to Korean food through a more personal, local setting. Its Seoul-based Korean vegan cooking experience brings guests into a local home to prepare several Korean dishes, learn how they are seasoned, and share a home-style meal together. Rather than simply choosing a vegan dish from a restaurant menu, guests take part in preparing Korean food and experience how different dishes come together at the table.

Experience the Korean Vegan Cooking Class: https://www.airbnb.co.kr/x/travelko2

Travelko has also expanded beyond Seoul. Its Ganghwa Island food tour, "A Chef-Led Local K-Food Tasting in Ganghwado," was selected as one of 15 products in the Korea Tourism Organization's 2025 K-Culture Specialized Products for Individual Travelers program. The tour is also featured on the official VISITKOREA platform, presenting Ganghwa's local ingredients, food culture and history, with vegan options available.

"I wanted to create an experience where vegan travellers don't feel like they are missing out on Korean food culture," So said. "They can cook, taste different dishes and experience how Korean food is shared at home."

The concept has resonated with international guests. Emma, a traveller from Portland, Oregon, wrote in a review that if the cooking class had been the only thing she did in South Korea, she "would have been more than satisfied," adding that she made memories and food "I will carry with me for the rest of my life."

The concept comes as Seoul's international tourism continues to grow. The Seoul Metropolitan Government reported a record 8.23 million international visitors in the first half of 2026, while card spending by international tourists reached KRW 5.617 trillion.

About Travelko

Founded in June 2025, Travelko is a Seoul-based inbound travel company offering immersive experiences for international visitors to Korea. Through local food, hands-on cooking and cultural activities, Travelko connects travelers with Korea's everyday life and local communities.

Media Contact
Company Name: Travelko

Contact Person: So Nayoung

Email: Send Email [http://www.universalpressrelease.com/?pr=beyond-vegan-restaurants-a-new-way-for-plantbased-travelers-to-experience-korea]

Country: South Korea
Website: https://www.travelko.kr

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https://www.openpr.com/news/4650769/beyond-vegan-restaurants-a-new-way-for-plant-based-travelers

“I ran 300 km across Spain fuelled by plants – this was the hardest part”

From veganfoodandliving.com 

By Laura Briggs

When vegan runner Laura Briggs began preparing for an eco ultra challenge, she soon realised that the run would only be part of the battle...

I’ve been vegan long enough to know that even in the UK, eating out can occasionally present a challenge. So, when a plan for three of us to run 300 km across the Camino Primitivo in Spain was first pencilled into the calendar, I knew it wouldn’t be plain sailing. Northern Spain, after all, isn’t particularly well known for its plant-based cuisine.

But when our trio unexpectedly dwindled to just one, I found myself on the cusp of a solo adventure that would challenge me both mentally and physically. It was a journey I felt deeply compelled to complete.

I’m a member of The Green Runners, and the adventure was intentionally designed to demonstrate that we can travel sensitively, tread lightly, and significantly reduce our carbon footprint. For me, that meant a strict policy of no flying. I would travel by ferry and bus, carry absolutely everything I needed on my back, and, of course, maintain a vegan diet.

Photo © Laura Briggs

Into the Asturias mountains

My journey began on the ferry from Plymouth to Santander. I spent most of the 24-hour crossing trapped in my cabin, trying desperately to convince myself I wasn’t seasick and feeling incredibly alone. The moment I stepped onto terra firma, however, my spirits lifted. This run was going to be tough, but I reminded myself of our collective mantra: we can do hard things.

After a two-hour bus ride to the historic city of Oviedo – my official starting line – I woke the following morning at the ridiculous hour of 3:30 am. I set off into the pitch-black unknown of the Asturias mountains with a pack weighing just over 5 kg. Tellingly, a significant portion of that weight consisted of ‘back up’ vegan endurance bars, packed in case I was entering a total culinary desert.

My plan was to run an average of 40 km a day over seven days – including a brutal 60 km stint on day one – to reach the resting place of the apostle St James in Santiago de Compostela.

While I was physically fully trained for the mileage, nothing could prepare me for the daily logistics of sourcing meals. In the remote stretches of the Asturias mountains and through rural Galicia, food outlets are few and far between.

Each evening, I learned to become a tactical scavenger. Staying in albergues (pilgrim bunkhouses), I would occasionally be treated to a simple, delicious communal meal. Other nights, dinner just didn’t happen. I quickly learned to squirrel away the remains of the previous night’s dinner, taking leftover crusts of bread and pots of jam with me for the road, and stuffing my pack pockets with the fresh oranges that, luckily, seemed to grow everywhere.

This is just one of the incredible views Laura enjoyed during her epic journey. Photo © Laura Briggs

Highs and lows on the trail

On day one, I headed towards La Espina, leaving the city lights behind for the dense darkness of the mountains, navigating pine forests and dusty trails entirely alone.

In April, the Camino is still in its very early season. The pilgrims who eventually flood the paths toward the Cathedral of Santiago de Compostela are few and far between until May. Village shops and bars were generally shuttered. It was a solitary, introspective journey.

Day two took me 40 km to Pola de Allande, which provided my absolute favourite evening meal of the trip. The Dutch owner of the albergue proudly presented a starter of warming lentil soup, followed by a hearty main of seasoned rice and vegetables. Best of all, they even surprised me with a chocolate soya pudding for dessert.

Spending the evening chatting with people from across the globe and sharing food in this humble, communal way is the true magic of the Camino.

Day three was my scenic highlight. I climbed 800 meters in just a few kilometres, feeling completely immersed in the wild Asturias landscape as herds of wild horses swept past. I felt incredibly strong, running the flats, hammering the downs, and fast-hiking the steep ascents.

I arrived in Castro, befriended the resident albergue cat, and luxuriated briefly in a hot shower. Dinner that night, however, left me wanting. Veganism isn’t a known concept in this part of Spain, and the albergue chef genuinely thought cheese was an acceptable substitute. I went to bed having eaten nothing but a single slice of roasted squash and a side of chips.

By day four, the physical rhythm had taken hold. It heavily frustrates me when people assume vegans lack the energy or stamina to tackle major physical endurance challenges. I derive a very personal satisfaction from proving those stereotypes entirely wrong.

As I powered through the miles, I kept my mind occupied by fantasising about all the wonderful things I would eat when I finally reached the finish line.

Culture shocks

On day five, mapping errors on my part turned the stretch from O Cádavo to San Román da Retorta into an unexpected 50 km ultra. I ran through the beautiful, historic Galician capital of Lugo, finding myself treading more on unforgiving tarmac than soft trail. The heat was intense. When I finally reached my albergue that evening, dead on my feet, sinking into a swinging hammock in the garden felt like absolute heaven.

With only two days left, day six brought a massive shift as the quiet Primitivo merged with the popular Camino Francés in the city of Melide. Suddenly, there were more walkers, more open cafés, and significantly less solitude.

At one point, a well-meaning man giving guided tours of a historic church kindly handed me a pain au chocolat. When he wasn’t looking, I discreetly disposed of it in a bin; I didn’t want to cause offence, and the language barrier made it exhausting to constantly explain what I could and couldn’t eat.

I reached the town of Arzúa with little left in the tank, the late afternoon heat becoming almost unbearable. Because it was a Sunday, the local supermarkets were locked up. My only option was a 24-hour express mini-mart, where I cobbled together a makeshift dinner of baguette, microwavable quinoa, and a jar of olives. I was hardly eating like a queen, but it was pure fuel.

The Cathedral of Santiago de Compostela marks the end of the Camino de Santiago pilgrimage route. Photo © Laura Briggs

The grand finale

For the final leg into Santiago, I purposely took it easy, slowing my pace to soak in the stunning scenery and talk to my fellow pilgrims. Arriving in the majestic Praza do Obradoiro, the sheer realisation that I had completed 300 km entirely on my own two feet was completely overwhelming. I was rewarded with the spectacular view of the cathedral, looming large over the celebrating crowds.

After a long-awaited shower and a change of clothes, dropping my heavy backpack onto the floor of my accommodation felt glorious. My mind immediately pivoted to a singular focus: real food.

Having a full rest day in Santiago before beginning the long journey home allowed me to embark on a culinary victory lap. First, I visited Cascara Café for brunch, where I ordered not one breakfast, but two. I devoured a vibrant chia berry bowl alongside thick tomato and avocado toast, washed down with plenty of coffee and oat milk.

Later, I tracked down A Corre Vexeta, a phenomenal local eatery. Sitting there that afternoon, I felt like I had stepped into heaven. I feasted on exquisite mushroom and aubergine tacos drizzled with a cool sauce and pickled red onions, followed by a slice of Tarta de Flores – honestly the best dessert I have ever eaten in my life.

I paired it with a chilled glass of local white wine, and felt delightfully light-headed as the sugar, alcohol and accomplishment hit my system all at once.

Running 300 km over rugged mountains is entirely possible on a plant-based diet, and Santiago de Compostela proves that wonderful vegan options are waiting for you at the end of the road.

If you are planning your own Camino, my advice is to message your albergues well ahead of time to state your dietary needs, and always pack plenty of emergency fuel. You are never guaranteed to find options en route, but with a little planning, the journey is worth every single mile.

Ready to challenge yourself? Read our vegan guide to running

https://www.veganfoodandliving.com/features/vegan-green-runner-laura-briggs-300km-eco-pilgrimage/

An agency grows from a vegan travel blog

From travelweekly.com

When Rebecca Gade-Sawicki quit her job in fundraising at the start of the pandemic, she wanted her next career move to closely align with her passion for veganism.

While she initially sought a job with a vegan or environmental company, Covid hiring challenges forced Gade-Sawicki to re-evaluate: Instead, she reflected on travels with her husband, who also follows a plant-based diet. And she thought about the questions she fielded from family and friends when she went abroad, including inquiries on what she ate, whether she had to bring food in her luggage and whether she lost weight during travel.

"The questions were quite funny, so I thought, why don't I start a blog?" she recalled. "This is going to open me up to new opportunities and networking with like-minded people."

That blog, Veggies Abroad, has since amassed a following of vegan travellers. It offers destination guides, restaurant recommendations, hotel suggestions and travel advice to about 30,000 visitors to the site per month. In 2023, it expanded into a full-fledged travel agency, also called Veggies Abroad, that offers custom FIT travel services and small-group tours -- with plant-based cuisine and sustainable travel at the core of its offerings.

Rebecca Gade-Sawicki started the Veggies Abroad blog in 2020; in 2023, she expanded it into a travel agency. Source: Rebecca Gade-Sawicki

A 10-day tour to Greece next April, for example, will include stays in Athens, Kalampaka, Delphi, Central Arcadia, Mycenae and Spetses Island. Clients will visit an agro-farm, take part in an olive oil tasting and participate in a vegan cooking class. All meals included with the tour -- nine breakfasts, four lunches and six dinners -- will be plant-based.

                                                  Veggies Abroad often books group tours, like this one in Morocco, with Intrepid Travel

Veggie specialization

Gade-Sawicki joins the growing ranks of travel advisors who are choosing to specialize and customize their offerings to a particular demographic. While there's no single reliable count of how many vegans exist worldwide, the market they're driving is easier to measure: According to DataHorizzon Research, the global vegan food market was valued at $27.2 billion in 2022 and is projected to reach $63.5 billion by 2032 as consumers turn to plant-based diets for ethical, health and environmental reasons. 

This year, Gade-Sawicki is seeing tremendous interest in her tours. The agency has grown 40% over last year, and she estimates she'll hit $500,000 in sales by year's end. The Veggies Abroad blog remains one of her biggest drivers of client leads; referrals and prospective clients also find her through a Google search.

Although her agency's trips are open to nonvegan clients, prospective Veggies Abroad customers should be aware that meals will be preset as plant-based, as Gade-Sawicki does her own restaurant research, prioritizes vegan and vegetarian restaurants and negotiates menus with partner hotels in advance.

"In my previous career, I had to say yes to a lot of things that I didn't agree with," Gade-Sawicki said. "I didn't want to end up within the travel space selling things I didn't believe in."

Rebecca Gade-Sawicki praises the plant-based food at Palmaia - House of AiA, an all-inclusive wellness resort in Mexico. Photo Credit: Rebecca Gade-Sawicki

She recalled meeting another advisor who told her: "Hey, here's the one good thing about the travel industry: the buck stops with you. If you want to support certain organizations, you can. If you don't want to support others, you don't have to.'"

Gade-Sawicki also often leads the tours herself, arriving at the destination ahead of time to nail down final details with the hotel staff and chef. If the experience with a supplier is a positive one, she's more likely to return (Playa Viva and Palmaia -- The House of AiA, both in Mexico, received high marks from her).

But when catering to specific diets, challenges can arise: "Hotel communication is one of my biggest headaches," she said. "The salesperson can say one thing [to someone else]… and it's always an awful, awful game of telephone.

When you can develop a personal relationship [with a supplier], then people feel more beholden to making sure that they don't screw up."

Vetting who's for real

Gade-Sawicki's portfolio of tours includes itineraries in destinations across the globe. She prefers to work with B Corp-certified organizations, meaning that the supplier is held to standards for social and environmental performance, transparency and accountability. She aims to be equally transparent in her own business; she releases an Impact Report each year, and last year, more than 50% of the suppliers Veggies Abroad worked with were B Corp certified. 

When vetting suppliers, Gade-Sawicki said it's her goal to continue to grow her roster of suppliers that have their own sustainability initiatives, operate with fair labour and purchasing practices and put a premium on community involvement.

"You can tell who is genuine about it and who is just checking a box," she said, adding that she organizes Zoom calls with partners and digs deeper into sustainability practices, charitable endeavours and the like.

" You can determine if someone is greenwashing and someone's not," she said. "Companies that are really interested, and really care, are going to be really excited to tell you about that."

Intrepid Travel, a certified B Corp organization, is a go-to partner for many Veggies Abroad tours, as is Rebecca Adventure Travel, a destination marketing company based in Ecuador, for Central and South American tours.

Although she hasn't entered the cruise space, Gade-Sawicki said she is considering expedition lines such as UnCruise Adventures and National Geographic-Lindblad Expeditions. 

Nearly all of this year's Veggies Abroad tours are sold out, but Gade-Sawicki has her eye on the future, with eight to 10 tours scheduled for 2027.

https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/An-agency-grows-from-a-vegan-travel-blog