Seven Swans (Frankfurt, Germany)
Overview
Seven Swans is a Michelin-starred vegan restaurant in Frankfurt, Germany. Known for its innovative plant-based cuisine, Seven Swans stands out in a city renowned for its traditional dining scene.
Chef/Owner
The restaurant is led by Alexander Rapp, a chef with a passion for sustainable and ethical dining. Rapp, who trained at various prestigious establishments, decided to focus exclusively on vegan cuisine to align his culinary practice with his values.
History and Meaning
Opened in 2016, Seven Swans has quickly gained acclaim for its sophisticated approach to vegan cooking. The name “Seven Swans” is inspired by the restaurant’s vision of creating something as graceful and exceptional as the swan. The restaurant was first listed in the Michelin Guide in 2020, reflecting its impact on the fine dining scene.
Signature Dish
A notable dish is the “Beetroot with Black Garlic and Pine Nuts”. This creation features roasted beetroot paired with a black garlic sauce and garnished with crunchy pine nuts. It exemplifies Rapp’s skill in transforming simple vegetables into a complex, flavorful experience.
Website
For more information on Seven Swans, visit: Seven Swans.
Kajitsu (New York City, United States)
Overview
Kajitsu, located in New York City, offers a unique experience with its traditional Japanese kaiseki cuisine presented entirely in a plant-based format. The restaurant is renowned for its dedication to Zen Buddhist principles and meticulous presentation.
Chef/Owner
Shozo Iizuka is the chef and owner of Kajitsu. Iizuka, originally from Japan, has brought his extensive experience in Japanese cuisine to New York City. His focus on kaiseki—an intricate, seasonal Japanese meal—is enhanced by his commitment to veganism.
History and Meaning
Kajitsu opened in 2010 and was first listed in the Michelin Guide in 2011. The name “Kajitsu” translates to “fruit” in Japanese, symbolizing the restaurant’s emphasis on seasonal, plant-based ingredients that represent the changing seasons.
Signature Dish
One standout dish is the “Yuba with Soybean Cream”. Yuba, or tofu skin, is served with a delicate soybean cream, showcasing the depth and subtlety of flavors achieved through traditional Japanese techniques.
Website
To explore Kajitsu’s menu and philosophy, visit: Kajitsu.
Daigo (Tokyo, Japan)
Overview
Daigo is a celebrated Michelin-starred restaurant in Tokyo specializing in shojin ryori, a traditional Japanese Buddhist vegetarian cuisine. It offers a refined dining experience focused on seasonal, plant-based ingredients.
Chef/Owner
Chef Koji Shimomura is the mastermind behind Daigo. Shimomura, who has dedicated his career to shojin ryori, emphasizes the spiritual and aesthetic aspects of vegan cuisine. His meticulous approach to preparing and presenting dishes highlights the essence of Japanese culinary tradition.
History and Meaning
Daigo has been serving diners since 2007 and received its Michelin star in 2011. The name “Daigo” refers to the “Great Enlightenment,” reflecting the restaurant’s commitment to providing a profound dining experience through its adherence to Buddhist culinary principles.
Signature Dish
The “Shojin Ryori Kaiseki” is a hallmark of Daigo’s menu. This multi-course meal features a variety of meticulously prepared dishes, each showcasing the harmony of flavors and textures achieved through traditional techniques.
Website
For more details on Daigo, visit: Daigo.
Ona (Ares, France)
Overview
Ona, located in Ares, France, is a Michelin-starred restaurant known for its commitment to plant-based cuisine. The restaurant emphasizes a sustainable and ethical approach to fine dining, offering an elegant vegan menu.
Chef/Owner
Amandine Chaignot is the chef and owner of Ona. Chaignot, a French chef with a background in high-end restaurants, chose to focus exclusively on vegan cuisine to address her concerns about environmental sustainability and animal welfare.
History and Meaning
Opened in 2016, Ona quickly garnered recognition for its innovative approach. The name “Ona” means “one” in Basque, symbolizing the restaurant’s unique position in the culinary landscape. It was first included in the Michelin Guide in 2018.
Signature Dish
A signature offering is the “Cauliflower with Truffle and Almonds”. This dish features roasted cauliflower paired with truffle and almond elements, showcasing Chaignot’s flair for creating luxurious vegan dishes.
Website
Learn more about Ona at: Ona.
Eleven Madison Park (New York City, United States)
Overview
Eleven Madison Park is a renowned restaurant in New York City that transitioned to a 100% plant-based menu in 2021. It is celebrated for its innovative approach to fine dining and has received multiple Michelin stars.
Chef/Owner
Daniel Humm is the chef and co-owner of Eleven Madison Park. Humm, originally from Switzerland, is known for his dedication to high-quality, seasonal ingredients. His decision to switch to a plant-based menu reflects his commitment to sustainability.
History and Meaning
Eleven Madison Park opened in 1998 and earned its first Michelin star in 2012. The restaurant’s name refers to its address at 11 Madison Avenue. Its plant-based transformation in 2021 marked a significant shift towards environmentally conscious dining.
Signature Dish
The “Roasted Celery Root with Caviar” is a standout dish, featuring roasted celery root with a plant-based caviar made from seaweed, highlighting Humm’s ability to elevate simple ingredients.
Website
For more information, visit: Eleven Madison Park.
Gauthier Soho (London, United Kingdom)
Overview
Gauthier Soho in London offers a Michelin-starred dining experience with a completely vegan menu. The restaurant is known for its elegant and innovative approach to plant-based French cuisine.
Chef/Owner
Alexis Gauthier is the chef and owner of Gauthier Soho. Gauthier, originally from France, transitioned to vegan cuisine in 2015, bringing a new perspective to traditional French dishes.
History and Meaning
Opened in 2010, Gauthier Soho began with a traditional French menu but shifted to a vegan focus in 2015. The name “Gauthier” reflects the chef’s personal touch and dedication to high-quality, plant-based dining. The restaurant received its Michelin star in 2021.
Signature Dish
The “Vegan Tartare” is a highlight, featuring finely diced vegetables and plant-based ingredients that replicate the classic beef tartare, demonstrating Gauthier’s skill in vegan cuisine.
Website
Visit: Gauthier Soho.
Mudra (Madrid, Spain)
Overview
Mudra is a Michelin-recognized restaurant in Madrid, celebrated for its creative and sophisticated plant-based cuisine. It stands out in Spain’s culinary scene for its dedication to vegan gastronomy.
Chef/Owner
David Rios is the chef and owner of Mudra. Rios, with a background in both traditional and modern cuisine, focuses on crafting inventive vegan dishes that highlight the potential of plant-based ingredients.
History and Meaning
Mudra opened in 2018 and quickly gained recognition for its unique approach to vegan dining. The name “Mudra” refers to symbolic hand gestures in yoga, reflecting the restaurant’s philosophy of mindfulness and artistry in food.
Signature Dish
One notable dish is the “Mushroom Risotto with Truffle”. This dish features creamy risotto made with a variety of mushrooms and truffle, showcasing Rios’s ability to create luxurious vegan meals.
Website
For more information, visit: Mudra.
Mater Terrae (Rome, Italy)
Overview
Mater Terrae, located in Rome, Italy, is known for its commitment to organic and plant-based cuisine. The restaurant emphasizes sustainability and eco-friendly practices in its dining offerings.
Chef/Owner
Giuseppe Iannotti is the chef and owner of Mater Terrae. Iannotti’s focus on organic and vegan ingredients aligns with his commitment to sustainability and high-quality dining.
History and Meaning
Mater Terrae opened in 2019 and was first listed in the Michelin Guide in 2021. The name “Mater Terrae” means “Mother Earth” in Latin, reflecting the restaurant’s dedication to earth-friendly and plant-based cuisine.
Signature Dish
The “Organic Vegetable Lasagna” is a standout dish, featuring layers of organic vegetables and a rich plant-based sauce, exemplifying Iannotti’s commitment to flavorful, sustainable food.
Website
Learn more at: Mater Terrae.
Photo by Delightin Dee on Unsplash
