Experience the delights of meat-free dining with a global tour of vegan eateries
With veganism rapidly making its way into the mainstream, more and more plant-based restaurants are opening worldwide to bring sustainable, thoughtfully crafted meals that emphasise responsible produce and personal wellbeing. Opening their doors to committed vegans, vegetarians and meat-eaters alike, these eateries challenge culinary traditions and invite a better understanding of the natural world.
Savour local produce inspired by far-flung places and enjoy a delicious meal that doesn’t cost the planet. From smokey soul food in New York to classic Buddhist dishes in Japan, it is clear that there is no rule book to follow when crafting vegan cuisine.
The restaurants below celebrate plants and personality, where each chef places their own spin on the fare. Passione discusses eight of the world’s best vegan restaurants you should consider visiting on your next trip.
Alchemy, Bali
Alchemy welcomes visitors with a holistic approach to health and wellbeing across locations in Ubud and Uluwatu – some of Bali’s most picturesque landscapes, think sprawling rainforests and ancient temples. More of a tranquil retreat than a restaurant (you’ll want to stick around for a yoga flow or a culinary class), one of the establishment’s cornerstones is providing healing and community through food.
Alchemy’s ‘medicinal soups’ are among the more popular items on the menu. Guests can enjoy zucchini noodles with bok choy, mushrooms and a steaming broth, or perhaps tuck into some noodles accompanied by a creamy coconut, ginger and chilli soup. Many dishes are raw; smoked papaya salmon bowls and barbecue jackfruit wraps deserve just as much attention. You’ll leave this eatery feeling nourished and revitalised.
Daigo, Japan
Even in a country with a traditional culinary focus on meat and fish such as Japan, Michelin-starred Daigo has been challenging the norm with contemporary vegan dishes crafted in the foothills of Mount Atago since the 1950s. Within small, incense-scented rooms (inspired by sukiya-zukuri architecture), guests can savour plant-based dishes that have been passed down from generation to generation.
Innovative flavours bring together fresh and seasonal ingredients from across the country in a celebration of Japanese cooking. The varied menu includes kelp and mushroom broth soup and colourful pickled vegetables. The delicate flavours of Shojin Ryori (or Buddhist vegetarian cuisine) are a particular highlight. Be aware that some dishes contain small amounts of animal products, so inform the staff when you make your reservation should you want to avoid these.
Seven Swans, Frankfurt
Within the monochrome walls of Frankfurt’s narrowest building – an honour just as unique as its food – organic produce comes together in unusual yet delicious flavour combinations at Seven Swans. The restaurant’s Michelin Green Star is an ode to the permaculture-focused dishes that champion regionality and seasonality. Diners should expect impeccable service (often provided by the chefs themselves), memorable meals and stunning views across the River Main.
While the menu changes with the seasons, it is always completely vegan and often made up of ingredients from Seven Swans’ local farm. New farm-to-table dishes are constantly being tested by the team and many feature traditional techniques such as pickling and fermenting. Playful presentation is at the core of every dish; find edible flowers balancing on intricately sliced vegetables and arranged delicately upon light sauces.
Grön, Finland
In the heart of Helsinki lies a small vegan restaurant that counters the hustle and bustle of the city with thoughtfully created dishes driven by the natural cycle of fresh ingredients. Grön offers two set menu options (one completely vegan) that evolve with the seasons and availability of Scandinavian produce harvested from local farmers, the wild, and the restaurant’s own land. The establishment has been named one of the best restaurants in Helsinki by 360°Eat Guide, an accolade it has picked up for the third year running.
Grön is a haven of sustainable creativity where pride is taken over the breathtaking presentation, and flavours are fused in an ode to the wild. Lion’s mane teriyaki comes together with matsutake jus gras and a vin-jaune blanquette, and morel pastilla is paired with vegan cheese and winter truffle to satisfy guests while championing sustainability.
Cadence, New York
Vegan soul food – a celebration of Southern culinary tradition with a contemporary twist, masterminded by chef Shenarri Freeman (a James Beard Award nominee). In New York’s East Village, Cadence serves up comforting childhood classics made vegan, soy-free and completely organic, focusing on health and sustainability. The eatery's interior is almost worth a visit in itself – hungry guests are welcomed into a wonderland of colour and comfort.
Each dish is packed with flavour and fond memories; maple buttermilk cornbread drips with syrup and butter; Southern-fried lasagne is stuffed with bolognese, pine-nut ricotta and spinach; and biscuits and gravy are doused in buttermilk, carrots and porcini (all vegan, of course). It is hard to resist booking a table immediately after getting wind of the lemonberry cake with gelato and crumble or the seasonal fruit cobbler topped off with house compote.
Mildreds, UK
This London-based collection of restaurants sets the tone for contemporary dining and international plant-based cuisine. Founded in 1988, Mildreds stood out among what used to be a relatively bland vegetarian dining scene to offer fresh and exciting meals that succeeded from the start to the surprise of doubtful critics. Now, the culinary empire is complete with a sister restaurant, Mallow, with two London locations.
Back at Mildreds, highlights of the all-day menu include kiri hodi – a traditional Sri Lankan curry – with sweet potato green bean sabzi, pineapple achar and cashew coconut sev; and a sausage and sauerkraut bun smothered in mustard mayo and dill pickles. Those with a sweet tooth will be spoilt for choice as crème brúlèe with bergamot-cherry compote and pistachio-rose praline, and spiced sticky toffee pudding with date-molasses toffee sauce and vanilla-nutmeg cream compete for your attention. Go on… why not order them both.
Yellow, Australia
As vegan dining becomes more and more popular in Sydney, Yellow responds with a creative plant-based menu dreamt up by Aussie chef, Brent Savage, celebrated for his vegetable-driven dishes. The restaurant focuses on building relationships with local suppliers and shines a spotlight on fresh, heirloom vegetables. Textural combinations take centre stage as delicate herbs and flowers are arranged alongside light dressings and braised vegetables.
The six-course vegan tasting menu boasts playful combinations, including artichoke custard with Gordel olives and a light tomato broth and smoked carrot with fava beans, sprouted black barley and nasturtium. Finish off the evening with a fig-leaf sorbet paired with macerated cherries and bronze fennel. An extensive wine list offers a balance of well-known labels and more unique bottles that enhance the dining experience.
Joia, Italy
Forgetting the typical notions of Italian food Joia exceeds expectations with remarkable vegetarian fine dining – in fact, 80% of the menu is vegan – in the stylish capital of Milan. The first vegetarian restaurant in Europe to be awarded a Michelin star, Joia’s menu is far from boring. While minimalism is a key factor in the presentation, complex flavours, bright colours and imaginative combinations make up stunning dishes that look like something out of a dream.
The world-class tasting menus are a story of natural discovery and exploration; courses are chronological with names such as Sun Harbour, Tribute to River and The Silk Route, and feature dishes including homemade tempeh with tempura artichoke cloves, fermented daikon and pineapple; and cabbage-stuffed timbale with sage and tarragon pesto and Gran-Kinara fondue - no wonder the reviews are so good.
