These Are the 20 Michelin Restaurants Serving Up the Best Vegan Food

The esteemed Michelin Guide is an utmost valuable resource for those in search of world-class culinary experiences. Unnamed mystery inspectors dine at countless restaurants and dish out awards to the most worthy. Gourmands and travelers actively seek out establishments with Michelin recognition, and a number of vegan restaurants have earned coveted distinctions. Here, we share all of the plant-based eateries with Michelin recognition. 

But first, how exactly did the Michelin Guide come to be?

The making of the Michelin Guide

It all started with tires. After brothers Andre and Edouard Michelin founded their tire company—yes, that Michelin—they created a free guide to help boost the car economy. Keep in mind, this was in 1889, when France (the brothers’ home base) was home to less than 3,000 cars, the Guide’s official website shares.

At first, this guide offered a bevy of information including maps, where to find fuel, and how to change a tire. After learning his customers weren’t using the guides as intended, Andre Michelin chose to revamp them, and for the first time, decided to charge for them. 

Eleven Madison Park

RELATED: Where To Eat in London, According to a Vegan Michelin-Starred Chef

In 1920, the new Michelin guide debuted and for the first time, it included a list of local Parisian hotels and restaurants. The guide’s restaurant section soared in popularity, and the brothers went all in, assembling a team of inspectors to review eateries anonymously. 

Initially, a solitary star was the Michelin Guide’s only recognition, but overtime, its ranking system has expanded. 

Michelin Guide distinctions

Today, the Michelin Guide has a number of distinctions it awards to restaurants. Here’s what they mean:

• Bib Gourmand: “​​Good quality, good value cooking”
• One Star: “High quality cooking, worth a stop”
• Two Stars: “Excellent cooking, worth a detour”
• Three Stars: “Exceptional cuisine, worth a special journey”
• Green Star: Awarded to restaurants with noteworthy sustainable practices 

Vegan restaurants with Michelin recognition

Plant-based eaters and omnivores alike are sure to enjoy a meal at these all-vegan establishments recognized by the Michelin Guide. 

Millennium

1Millennium

Oakland, CA

Distinction: Bib Gourmand

Since 1994, Millennium has showcased the deliciously exquisite flavors made possible when plants are given the main course treatment. Owner and executive chef Eric Tucker transforms local, sustainable, organic produce into vibrant, globally-inspired dishes infused with a touch of “Northern California sensibilities.” At Millennium, the menu changes frequently to make use of only the best and freshest ingredients, but, if you ever spot king trumpet fritters with chili-persimmon jam or pumpkin tamales featuring pumpkin seed pastor and cashew nut crema, don’t think twice—Michelin inspectors described these offerings as total “knockouts.”
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Soda Club

2Soda Club

New York, NY

Distinction: Bib Gourmand

Ravi Derossi’s Overthrow Hospitality exemplifies the very best of plant-based drinking and dining. The country’s “premiere plant-based hospitality group” is behind a number of celebrated restaurants—Soda Club included. This vegan pasta and wine bar boasts an unbeatable, six-course pasta tasting menu for just $75 per person. Michelin inspectors raved about the freshly baked toasted focaccia served in a miso bagna cauda (a hot, garlicky sauce) and the tagliatelle pasta tossed in lemon nori butter, broccoli rabe, capers, and celery root. Pair it all with your choice of wine (choose from over 200 natural and organic bottles) and don’t skip the date cake either. 
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Evan Sung

3Eleven Madison Park

New York, NY

Distinction: Three Stars

Chef-owner Daniel Humm sent ripples through the world of fine dining when, in the spring of 2021, he announced his celebrated restaurant would reopen with a meatless menu following its temporary pandemic closure. With all eyes on Eleven Madison Park, Humm showcased the intoxicating flavors and culinary potential of plant-based fare—ultimately retaining the restaurant’s three Michelin Stars and thus becoming the first vegan restaurant in the world to hold the coveted distinction. From the bar to the main dining room, tasting menus are the name of the game here, so offerings will vary. The Michelin inspectors enjoyed freshly baked rolls; a quenelle of tonburi (an edible seed) served with horseradish cream and a radish tostada smeared with pumpkin seed butter; and braised seitan wrapped in spinach and dressed with morel mushrooms. 
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Loveurth

4Loveurth

Busan, South Korea

Distinction: Bib Gourmand

At Loveurth, co-CEOs Kim Han-sol and Jung Myeong-won offer an array of beloved dishes from near and far, spanning from basil ramen to no-egg tofu bagels to vegan mince tacos with tomato salsa, tempeh, soy protein, cashew-based sour cream, and guacamole. Menus are tweaked every so often to provide an array of dishes and global flavors, but you can rest assured that every meal is a notable experience.
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ARP

5ARP

Busan, South Korea

Distinction: Bib Gourmand

Established with an ethos of equality among people and animals, ARP—a name pulled from the phrase “around plants”—invites guests to share space at its signature curved tables, where they can enjoy a feast of plant-forward fare. On offer are globally inspired dishes, including celery pasta featuring sesame seed pesto, chewy mushrooms, fried capers, and garlic flakes; the signature ARP burger featuring a veggie patty, charcoal bun, bok choy, onion chutney, beet ketchup, tartar, and onion rings. Do like the Michelin inspectors and go for the bracken pasta made with oyster mushrooms, bracken pesto, French parsley, and lotus root chips. 
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DAR

6DAR

Zurich, Switzerland

Distinction: Bib Gourmand, Michelin Green Star

At DAR, Chef Zineb “Zizi” Hattab interweaves her Moroccan heritage with her upbringing on the coasts of Northeastern Spain. And while Spanish and Moroccan flavors make up the restaurant’s “two pillars,” DAR isn’t afraid of pulling inspiration from the world’s varied cuisines. The master culinarians practice sustainability in all aspects of their work, from working with small organic farms to help inform seasonal menus and utilizing “green electricity.” 

DAR’s menu is designed to share, so come with a group to sample a taste of the menu, whether you’re ordering from the a la carte section or opting for the curated tasting menus. Offerings include roasted cauliflower served with bright, zesty chermoula and sweet potato muhammara and rosewater ice cream with lemon cookie dough, dulce de leche, cherries, and walnuts.
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KLE

7KLE

Zurich, Switzerland

Distinction: One Star, Michelin Green Star

There’s a reason why Chef Hattab has been regarded as “the new star of Zurich’s gastro scene” by Fooby. Before DAR officially opened its doors, the celebrated chef opened KLE in January 2020. Here, too, Hattab prioritizes locally sourced produce and sustainability, seamlessly weaving both tenets into her overall restaurant ethos. Dishes are inspired by far-reaching corners of the world, and it’s evident in the name; KLE is pulled from sauerklee, the German word for wood sorrels, plants that have been used by various civilizations throughout history. 

Four, five, and six-course “surprise” menus are on offer and vary by the seasons. However, menus offer a glimpse of the night’s star ingredients with a list of “seasonal protagonists.” Past offerings have included winter tostadas featuring sunflower seed pesto, roasted carrots, and pickled pears; a summer dish of chamomile-honey braised tomatoes topped with pumpernickel tartare and roasted eggplant cream alongside a spoonful of tomato broth; and for dessert, Sichuan pepper shortbread finished off with gunpowder tea foam, caramelized white chocolate, and raspberries. Pair it all with a sip of the various biodynamic wines on offer. 
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Seven Swans

8Seven Swans

Frankfurt am Main, Germany

Distinction: One Star, Michelin Green Star

When Ricky Saward first joined the kitchen staff at Seven Swans, his primary goal as sous chef was to keep the kitchen running smoothly during the head chef’s upcoming time off, reports National Geographic. But after a month, Saward was informed that the chef wouldn’t return, and it was time for him to take full control of the reins. Saward, an accomplished chef himself, knew he had to retain the restaurant’s Michelin star. So, he took a risk and ushered Seven Swans into a new era, ultimately transforming the vegetarian restaurant into an entirely vegan establishment. 

A true farm-to-table experience, Seven Swans takes utmost pride in growing its produce on its very own permaculture farm. The seven-course menu—with an optional wine or non-alcoholic pairing—showcases “interesting and creative flavor combinations that may seem rather unusual at first glance but actually come together beautifully,” the Michelin inspectors explain. Plus, it’s all served by the chefs themselves.
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Lucky Leek

9Lucky Leek

Berlin, Germany

Distinction: Bib Gourmand

Chef Josita Hartanto stuns with up to seven-course tasting menus in the German capital city. Seasonal vegetables, not faux meats, are transformed into beautifully plated creations that are chock-full of flavor. At the time of writing, offerings include cauliflower gnocchi, garlic cream soup, and smoked black tea tofu. Finish off this fine feast with the delicate but rich carrot cake, served with peanut ice cream, miso caramel, sour cream, and cape gooseberry.
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De Nieuwe Winkel

10De Nieuwe Winkel

Nijmegen, Netherlands

Distinction: Two Stars, Michelin Green Star

Chef Emile van der Staak’s “botanical gastronomy” is on full display at De Nieuwe Winkel, where the kitchen’s menu and sustainable practices are a deliciously bold stance against the modern food system’s role in the climate crisis. The restaurant’s three seasonal menus feature edible plants native to the region alongside specialties such as honeyberry from Siberia and Japanese ginger; but instead of importing, De Nieuwe Winkel works with local gardens and farms, including Ketelbroek Food Forest, six bountiful acres of land with more than 30 food-bearing plant species. 

Here, Michelin inspectors sampled a truly innovative dish made from scoby, the film of bacteria and yeast—often shaped like a mushroom cap—that develops during the kombucha making process. Thin, umami-rich strips of scoby (“akin to the taste of shrimp,” the inspectors explain) were served with pickled radish, ginger, a sauce of mushroom and onion, pickled Sichuan pepper, and walnut milk. Michelin inspectors describe the restaurant as a “groundbreaking experience,” and if you’d like a taste for yourself, you’ll have to act fast. Reservations open just three times a year. 
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Bistro Lupa

11Bistro Lupa

Copenhagen, Denmark

Distinction: Bib Gourmand, Michelin Green Star

Sustainability is woven into Bistro Lupa’s DNA from the menu to its decor. A part of the esteemed Ark Collection Restaurants, Bistro Lupa’s Funga Farm provides many of the mushrooms featured in its dishes. Foraging, too, is integral. The restaurant staff ventures to the great outdoors from March through November to forage, taking extra care to take only what is needed. And in the dining room, guests eat off tableware that has been revived from a local vintage shop underneath functional artwork made from the restaurant’s used wine corks, foraged plants, and old towels. 

Bistro Lupa offers both tasting menus and an a la carte menu. Past offerings include beetroot tartare featuring foraged and fermented plums and homemade soy cream cheese infused with yeast oil; celery root tagliatelle in lentil cream served over Danish seaweed; and oolong tea ice cream infused with chamomile and jasmine served atop a bed of seeds, all finished off with rhubarb syrup and gin. If the housemade kombucha is on the menu during your visit, don’t think twice—the Michelin inspectors highly recommend it. 
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Plates London

12 Plates London

London, UK
Distinction: One star

In 2025, Plates London made history when it became the very first UK vegan restaurant to be awarded a Michelin Star. Michelin inspectors praised co-founder and Chef Kirk Haworth’s “strong classical technique” and “inventive and inviting vegan dishes that give vegetables the respect they deserve.” Plates offers two tasting menus, which change with the seasons, but at the time of writing, diners can expect a feast of options like caramelized lion’s mane with cauliflower cream, smoked shio koji, rhubarb, and fermented green peppercorn sauce; barbecued maitake mushrooms with black bean mole, kimchi, aioli, and puffed rice; and mint ice cream with chewy beets, sweet pea, and kombu.
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13 Alt.a

Seoul, South Korea
Distinction: Bib Gourmand

Alt.a is the place to go in Seoul for vegan Chinese food. Think expertly-crafted dishes like Sizzling Rice Soup With Wild Pine Mushroom, Spicy Kung Pao Mushrooms, and cold Tantan Noodles. Michelin inspectors particularly loved the plant-based meat dishes, like sweet and sour tangsuyuk and deep-fried pork-style yurinyuk, stating they are “so delightfully bouncy and chewy that no one will notice that they aren’t made from real meat.”
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Légume

14 Légume

Seoul, South Korea
Distinction: One star

Run by Chef Sung Si-woo, Légume in Seoul has earned a Michelin Star for its innovative, high-quality vegan cuisine. The restaurant offers distinct lunch and dinner menus, each centered on seasonal, sustainable plant-based ingredients such as mushrooms, green peas, lavender, and chickpeas. According to the Michelin Guide, “At Légume, sensorial contemporary cuisine meets the chef’s seasoned skills and is transformed into a vegan menu with a distinct identity and imaginative flavors.”
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And/or

15 And/or

Antwerpen, Belgium

Distinction: Bib Gourmand

At And/or in Antwerp, Chef Karen Shu showcases just how artistic, flavorful, and umami-rich plant-based cuisine can be. The vegan menu features standout dishes like smoked beets with crunchy capers, cornichons, and chicory salad, as well as mushroom pâté with sorrel, chives, and garlic toast. “[Shu’s] plant-based cuisine is perfectly in tune with the times: crisp, light and bursting with exciting flavors,” notes the Michelin Guide. Reservations open 30 days in advance, but counter seating is available for walk-ins.
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Telezzüz

16 Telezzüz

Istanbul, Türkiye

Distinction: Michelin Green Star

For exceptional food that nurtures both people and the planet, Istanbul’s Telezzüz is a must-visit. The restaurant champions sustainability, using only locally sourced, seasonal ingredients and embracing low-waste cooking practices. Even the water comes from harvested rain, and all organic waste is composted to nourish the on-site garden. Of course, the food is just as impressive. Michelin inspectors singled out the mushroom ceviche and the deep-fried artichoke—served with mushroom ketchup, sweet plum and chili sauce, olive oil mayonnaise, and crisp vegetables—as standout dishes.
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Marktküche

17 Marktküche

Zurich, Switzerland

Distinction: Michelin Green Star

Zurich’s Marktküche—aptly named “Market Kitchen”—offers surprise tasting menus of up to eight courses, with the details revealed only at the table. What you can count on, though, is a menu built entirely around fresh, market-sourced produce and completely free of animal protein. The Michelin Guide recommends booking ahead, as this consistently popular spot fills up fast.
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Ark

18 Ark

Copenhagen, Denmark
Distinction: Michelin Green Star

At Ark, you can expect a diverse and inventive menu featuring ingredients like blue oyster mushrooms, knotweed, kimchi, and kelp. The seasonal dishes draw strong influence from Japanese cuisine and are thoughtfully crafted with sustainability at their core. In fact, Ark holds the distinction of being the first Nordic vegan restaurant to earn a Green Michelin Star for its environmental efforts.
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Restaurant Vannu

19Restaurant Vannu

Bavel, Netherlands

Distinction: Michelin Green Star

At Restaurant Vannu, exceptional cuisine is crafted from seasonal ingredients sourced from local markets and forests. “Our mission is to think carefully about how we handle them and how not to create unnecessary waste,” Chef Gijs Kemmeren told the Michelin Guide. “When you are close to your produce, this pretty much comes naturally.” This thoughtful approach yields remarkable flavor, too. Michelin inspectors praised Kemmeren’s seaweed dish, which features beetroot and celery, chanterelle sauce, millet polenta, and perfectly al dente vegetables.
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Frea

20 Frea

Berlin, Germany

Distinction: Michelin Green Star

Frea is committed to serving modern, flavor-packed dishes without the waste. Each tasting menu is thoughtfully crafted using organic, seasonal, and regionally sourced ingredients, with nearly all waste eliminated. Any leftovers are composted and returned to the restaurant’s ingredient suppliers. Diners can expect standout creations like spinach dumplings with almond ricotta, glazed portobello, shiitake beurre blanc, and tarragon oil, or king oyster mushrooms with green peas, aguachile, green chile, lemon balm, coriander, and kombu chips.
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