The Directory
Find your next table.
Dietary
What do these tags mean?Country
14 restaurants
Amass
$$$$Copenhagen, Denmark
Matt Orlando's vegetable-led, sustainability-obsessed Refshaleøen kitchen — meat appears, vegetables lead.
Aponiente
$$$$El Puerto de Santa María, Spain
Ángel León's three-Michelin-starred 'chef of the sea' — sea plants, plankton, marine vegetables, sustainable fish.
Dewakan
$$$$Kuala Lumpur, Malaysia
Two-Michelin-star tasting menu built on indigenous Malaysian plants and produce.
Flax & Kale
$$Barcelona, Spain
Teresa Carles's flagship — 80% plant-based, 20% oily fish, designed around blue-zone longevity principles.
Home Restaurant
$$Belfast, Northern Ireland
Belfast city-centre kitchen with a serious vegetarian and vegan menu running alongside its omnivore one.
Humus x Hortense
$$$Brussels, Belgium
Brussels' Michelin-Green-starred temple to vegetables, with biodynamic cocktails to match.
L'Arpège
$$$$Paris, France
Alain Passard's three-Michelin-starred temple to the vegetable — meat and fish appear, but the garden is the star.
Le Louis XV – Alain Ducasse à l'Hôtel de Paris
$$$$Monte-Carlo, Monaco
Ducasse's three-star Riviera temple, where the vegetable garden runs the menu.
Mat Bar
$$Reykjavík, Iceland
Reykjavík small-plates spot where Italian technique meets Icelandic vegetables.
Nolla
$$$Helsinki, Finland
Helsinki's zero-waste pioneer where vegetables, fermentation and foraging set the rhythm.
Rest
$$$Oslo, Norway
Michelin-starred Oslo kitchen built almost entirely from surplus produce.
The Warren
$$Carmarthen, Wales
A long-running Carmarthen café where Welsh growers and a tight vegetarian-leaning menu set the rhythm.
Toyo Eatery
$$$Manila, Philippines
Manila kitchen reframing Filipino cooking around heirloom vegetables and rice.
Tuju
$$$$São Paulo, Brazil
A São Paulo tasting menu drawn almost entirely from the restaurant's own urban garden.