Lanterna Verde Villa di Chiavenna (So)
“We invest in low-impact energy production thanks to a hydroelectric plant: the water also supplies our trout farm, always featured on the menu, and irrigates our kitchen gardens and grounds.”
Roberto Tonola
St. Hubertus San Cassiano (Bz)
Ristorante Lazzaro 1915 Pontelongo (Pd)
Osteria Francescana Modena
“I am a Goodwill Ambassador for the United Nations Environment Programme (UNEP) for the global fight against food waste and loss. Through Food for Soul, our non-profit organisation, we run Refettorios around the world that transform surplus food into meals for those most in need.”
Massimo Bottura
Virtuoso Tenuta le Tre Virtù Scarperia (Fi) change Chef
I’Ciocio Suvereto (Li)
“We are part of a farm that owns a stone mill and collaborates with the University of Florence on biodiversity protection issues, cultivating and processing organic grains. The flours are then used for bread-making, pastries and making fresh pasta.”
Fabrizio Caponi
Don Alfonso Sant’Agata sui due Golfi (Na)
“We have been pioneers of biodiversity in Italian cuisine thanks to our organic farm Le Peracciole, in Punta Campanella, which has been producing fruit and vegetables for over 30 years: during the meal we tell the story of the ingredients’ origins, transforming each dish into a discovery of the local area.”
Ernesto Iaccarino
Dattilo Strongoli (Kr)
“We have always been committed to eco-sustainable production and our farm (which together with the restaurant is 100% energy independent) provides the bulk of the restaurant’s requirements.”
Caterina Ceraudo
Edition 2022
La Présef Mantello (So)
“On the roof of the cowshed a photovoltaic system allows us to produce 135% of our energy requirements. The facility is also equipped with a wood chip boiler fuelled by sawmill waste, a biogas plant and a rainwater collection system.”
Gianni Tarabini
Agriturismo El Mas Moena (Tn)
“The vast majority of ingredients come from practically just around the corner: from our own barn, where cows, goats, donkeys and pigs are housed, and from the private kitchen garden. Not forgetting the varied selection of dairy products and cheeses from the estate’s own dairy.”
Stefano Croce
Terra dell’Hotel Auener Hof Sarentino/Sarntal (Bz)
“We support “World Ocean Day” promoted by the United Nations, raising awareness about marine pollution and reducing plastic use by up to 90%, and our raw materials come almost exclusively from the surrounding mountain farms.”
Heinrich Schneider
1908 del Park Hotel Holzner Renon/Ritten (Bz)
Antica Locanda al Cervo – Landgasthof zum Hirschen San Genesio/Jenesien (Bz)
“The menu is based on our farm and kitchen garden, whilst the sourcing of missing ingredients relies on farmers and producers, often organic, as much as possible within the territory of San Genesio and the Salto Plateau.”
Maria Lutz
Lercher’s in Ruggen San Lorenzo di Sebato/St. Lorenzen (Bz)
“For years, we have been committed to sustainability on multiple fronts: we use almost exclusively South Tyrolean products, starting with our own cattle farm for meat.”
Johannes Lerchner
La Cru Grezzano Frazione Romagnano (Vr) closed
SanBrite Cortina d’Ampezzo (Bl)
“When you eat meat, cheese, and for the most part vegetables at our restaurant, you are tasting our own products, which we grow and farm sustainably.”
Riccardo Gaspari
Venissa Venezia (Ve)
“Yellow tomatoes, aubergines, onions and the proverbial castraure artichokes are grown using traditional methods in vegetable gardens tended by the island’s local inhabitants who supply this restaurant. In addition, depending on the location and level of salt in the soil, various herbs and flowers typical of the lagoon are also used to add flavour to Chiara and Francesco’s dishes. Last but not least, the fermentation lab allows the restaurant to make good use of any excess produce and fish waste.”
Chiara Pavan
Osteria Enoteca Gambrinus San Polo di Piave (Tv)
“Through our work, we promote local ingredients: we use fish from our River Lia and vegetables from our biodynamic garden, we practise foraging, and we also produce our own vinegars, wines, and fermented drinks.”
Pierchristian Zanotto
PS Ristorante Cerreto Guidi (Fi)
“Proximity and consistency within an organic farm with livestock, vegetable gardens, orchards, and production of oil, wine, and ancient grains. We also support “Forest for the Planet” by donating 5 hectares of woodland to counteract the effects caused by carbon dioxide.”
Pinciaroli Stefano
Aminta Resort Genazzano (Rm)
“We own a certified organic farm: in addition to walnuts, olive trees, orchards, and vegetables, there is a vegetable garden and aromatic herbs. On the 50 hectares east of Rome, there are poultry and pigs, whilst the surrounding woodland houses wild boar and several beehives.”
Marco Bottega
Mater Terrae del Bio Hotel Raphaël Roma
“We are located within the Bio Hotel Raphaël and our cuisine offers a range of vegetarian and vegan options, which are organic when not biodynamic, in the historic centre of Rome.”
Sumon Kan
Signum Hotel Malfa Isola di Salina/Isole Eolie (Me)
“We often work with local fishermen, also using catches that are not particularly widespread, such as moray eel and oily fish, and we produce wine from vineyards in various renowned areas of Salina.”
Martina Caruso
Fradis Minoris Pula (Ca)
“Fradis Minoris can claim to use every single part of their fish (including the skin, bones and offal) as part of their “no waste” approach. The restaurant’s commitment to the environment can also be seen in their “circular” cuisine. They only use fish from the Nora lagoon, which also provides them with wild herbs, while their vegetables are sourced from small growers in the nearby Campidano region.”
Francesco Stara
Edition 2023
Piazza Duomo Alba (Cn)
“We cultivate a vegetable garden and greenhouses, together with 4 hectares of land, partly reserved for wild plants, harvesting vegetables, flowers, and aromatic herbs twice a day because seasonality is a crucial factor in our menu.”
Enrico Crippa
Vignamare Andora (Sv)
“We cultivate land reclaimed from abandoned areas and recovered from disused spaces; we use our own photovoltaic systems and have a company fleet of electric cars at our disposal.”
Alessandro Di Giacomo
Il Cantinone dello Sport Hotel Alpina Madesimo (So)
“The entire facility is connected to the recycling network of the Valchiavenna Mountain Community, which fully recovers all water used, both greywater and blackwater.”
Stefano Masanti
Contrada Bricconi Oltressenda Alta (Bg)
“We support the local area around the holiday farm by working with its produce sustainably and, as far as possible, in harmony with the seasons, promoting a healthy way of life for both the animals and our guests.”
Michele Lazzarini
Il Colmetto Rodengo Saiano (Bs)
“Orchards, cereal fields, kitchen gardens, greenhouses, as well as the cowshed and dairy are, in effect, our true, great larder.”
Riccardo Scalvinoni
El Molin Cavalese (Tn)
“I devote energy and passion to engaging the local area on sustainability issues, with the aim of involving researchers and suppliers in projects to recover heritage varieties, as well as fully eco-sustainable production methods.”
Alessandro Gilmozzi
La Peca Lonigo (Vi)
“We use raw materials in their entirety to avoid waste, also employing processing techniques such as jus and cooking stocks; solar panels enable us to produce 40 kW of power; we use ozone for washing linen and cleaning equipment and work surfaces.”
Nicola Portinari
La Tana Gourmet Asiago (Vi)
“We use renewable energy and anti-waste practices whilst also maintaining constant relationships with local communities. Our own kitchen gardens, composting, careful production processes and a working environment that values staff wellbeing complete our vision.”
Alessandro Dal Degan
El Brite di Larieto Cortina d’Ampezzo (Bl)
“A family holiday farm, where for more than twenty years my father Flavio has been growing vegetables and raising cows, goats and pigs with complete respect for the animals. What is produced is then used in our two restaurants, creating circularity within the business.”
Riccardo Gaspari
Lokanda Devetak Savogna d’Isonzo (Go)
“We offer cuisine based on minimal waste and the use of raw materials from our family vegetable garden and small local producers, whilst a biomass boiler and solar panels cover a large part of our heating and hot water requirements.”
Gabriella Cottali
Osteria del Viandante Rubiera (Re)
“Our vegetable garden was created in collaboration with Cooperativa La Collina, which cultivates the land using organic and biodynamic methods, whilst at the same time offering reintegration programmes for people with addictions.”
Jacopo Malpeli
Ahimè Bologna
“A plastic-free restaurant in the heart of Bologna, we bring to the table vegetables from the biodynamic kitchen garden and meat sourced largely from the family’s farms, where the animals live in a semi-wild state.”
Lorenzo Vecchia
Vite Coriano (Rn)
“Approximately 280 hectares of land accommodate crops, livestock, a butchery, and all our specialities, from wine to cheeses. Ours is a social enterprise that restores dignity through training and employment, all values that we seek to share with our guests.”
Davide Pontoriere
Poggio Rosso del Borgo San Felice Castelnuovo Berardenga (Si)
“Our responsibility also extends to social farming with l’Orto Felice, a project that improves the quality of life for young people with disabilities and promotes their integration through horticultural activities carried out together with elderly people in the local area.”
Stelios Sakalis
Villa Pignano Volterra (Pi)
“Water management is carried out through a natural permaculture system, while the estate’s fields are irrigated through a network of natural and artificial ponds.”
Stefano Cavallini
Dalla Gioconda Gabbice Monte (Pu)
“Central to our ethos is our commitment to being plastic-free: nearly all our goods arrive without plastic packaging, from pasta (in cardboard boxes) to rice in jute sacks or glass containers.”
Davide Di Fabio
D.One Roseto degli Abruzzi (Te)
“We produce Senatore Cappelli flour and underwater-aged wine, and rear heritage black hens for eggs, in a quest to rediscover the village’s past and turn it into stories to share in the dining room.”
Davide Pezzuto
La Bandiera Civitella Casanova (Pe)
“A traditional and a synergistic kitchen garden enable us to produce excellent extra virgin olive oil and prepare preserves; the “Orto” dish, for example, varies each month because it evolves and changes at the rhythm and in respect of nature and its fruits, thus encapsulating our family’s attitude towards the environment.”
Marcello Spadone e Mattia Spadone
Il Mirto Forio, Isola d’Ischia (Na)
“The vegetarian and vegan menu is created almost entirely from the delights of the large organic kitchen garden cultivated on the hotel’s estate.”
Tommaso Luongo
I Tenerumi del Therasia Resort Lipari, Isole Eolie (Me)
“In the greenhouse, vegetable seeds sprout before being moved to the organic kitchen garden, while ten naturally-fed laying hens live in the chicken coop.”
Luca Zecchin
Delete Green Star Don Alfonso for works
Edition 2024
Coltivare La Morra (Cn)
“In the greenhouse, vegetable seeds sprout before being moved to the organic kitchen garden, while ten naturally-fed laying hens live in the chicken coop.”
Luca Zecchin
Dal Pescatore Canneto sull’Oglio (Mn)
“The Cascina Runate project is the ultimate expression of the countryside: 1000 sq.m. of kitchen gardens and orchards, various bee colonies, fruit trees, heifers of different breeds, laying hens and a woodland of over 6 hectares for gourmet cuisine with zero food miles.”
Nadia e Giovanni Santini
Horto Milano (Mi)
“In Milan we have adapted Niederkofler’s Cook the Mountain philosophy into the One Hour concept: all our suppliers of raw materials (natural and organic) are located less than an hour’s travel away, showcasing the work of Lombard farms.”
Alessandro Pinton
Grow Restaurant Albiate (Mb)
“We aim to revitalise a heavily urbanised area: with our kitchen garden, worked by former prisoners and people with disabilities in a project involving the Lombardy Region and various voluntary organisations, we cover almost all of our vegetable requirements.”
Matteo Vergine
Radici San Fermo della Battaglia (Co) closed
Atelier Moessmers Bnunico/Bruneck (Bz)
“Cook the Mountain is the name I’ve chosen to give to my approach to cooking, based essentially on synergy with the territory, attention to seasonality, food preservation techniques and near-zero waste.”
Norbert Niederkofler
Il Piastrino Pennabilli (Rn)
“Parco Begni in Valmarecchia is not only our most important source of inspiration but also our sourcing hub because, beyond our kitchen garden (covering around 60% of our requirements) and foraging, our suppliers operate within a 50 km radius.”
Riccardo Agostini
Saporium Firenze
“My menu revolves around the Borgo Santo Pietro farm in Chiusdino: 120 organic hectares with vegetable gardens, vineyards, orchards, and a farm that houses chickens, sheep, pigs, turkeys, and rabbits, enriched with fermented products from our in-house laboratory.”
Ariel Hagen
La Cerreta Osteria Sassetta (Li) delete Green Star
Saporium Chiusdino (Si)
“We have 120 hectares of organic cultivation: vegetable gardens, botanical gardens, vineyards, forests, and a farm where we rear chickens, sheep, pigs, turkeys, and rabbits, covering almost 80% of the restaurant’s requirements. Our fermentation laboratory transforms seasonal production surpluses.”
Ariel Hagen
Vespasia di Palazzo Seneca Norcia (Pg)
“Our raw materials come from local producers and our own farm; we use three active photovoltaic systems in the Norcia area and a laundry facility that allows for water recovery.”
Fabio Cappiello
Oasis – Sapori Antichi Vallesaccarda (Av)
“Our raw materials are seasonal and local, with 80% coming from small local producers. Extra virgin olive oil, honey, and aromatic herbs come from the family organic farm.”
Serena Falco e Michelina Fischetti
Hyle San Giovanni in Fiore (Cs)
“I seek out, produce, select and gather the finest ingredients from the mountainous Sila Park, which we then transform in the kitchen into refined dishes with zero waste.”
Antonio Biafora
delete Green Star for closed or change Chef
St. Hubertus
La Cru
Virtuoso Le Tre Virtù
Delete Star Michelin
Lazzaro 1915
Edition 2025
Locanda La Raia Gavi (Al)
“We are a certified biodynamic farm: 180 hectares of vineyards, vegetable gardens, pastures, and woodlands that protect numerous species of wild animals. We rear Fassona cattle and laying hens, and produce monococcum spelt, fruit, and vegetables, which cover over 50% of our requirements.”
Mirko Natali
[àbitat] San Fermo della Battaglia (Co) (chiusura 4 ottobre 2025)
Agriturismo Ferdy Lenna (Bg)
“Over half of the ingredients come from our own farm: milk and dairy products, grass-fed meat from endangered breeds such as Orobica goat and Brown Alpine, utilised in their entirety.”
Alessio Manzoni
Prezioso del Castel Fragsburg Merano/Meran (Bz)
“The single tasting menu takes inspiration from seasonality and the local area; vegetables often come from our own natural garden, where young people from the Jugenddienst youth cooperative in Merano also work. We have our own spring of crystal-clear water.”
Egon Heiss
Artifex Brennero (Bz)
“The resort that houses the restaurant uses a wood chip heating system fuelled exclusively with local wood, whilst the remaining energy comes from a nearby hydroelectric power station.”
Andrea Moccia
Ronchi Rò Dolegna del Collio (Go)
“We serve water from the local mains supply; the wine list features only labels from DOC Collio estates, a good proportion of which are organically run. The menu is printed on recycled paper containing wildflower seeds that customers can then use.”
Fares Issa
Al Gatto Verde Modena (Mo)
“I’m committed to social causes and am involved in various non-profit activities supporting the integration of migrant women in difficulty through training and employment, often in the food sector.”
Jessica Rosval
Bistrot Forte dei Marmi (Lu)
“Our Vaiani Farm, with its 5 hectares cultivated with vegetables, greens, fruit and olives for the production of extra virgin olive oil, is a true inspiration for the creation of our menu.”
Andrea Mattei
Il Tiglio Montemonaco (Ap)
“I produce and raise much of what I use (vegetables, chestnuts, truffles, lambs…), and what we lack comes from small producers who live within the Monti Sibillini Nature Park. We are in fact part of the Comunanza Agraria di Isola San Biagio, which is responsible for protecting and supporting the territories and residents of mountain areas.”
Enrico Mazzaroni
Villa Maiella Guardagrele (Ch)
“Our farm comprises 10 hectares of semi-wild livestock rearing (Abruzzo black pig and other farmyard animals), 16 hectares of cereal cultivation for animal feed, and a biodynamic vegetable garden that produces small vegetables and aromatic herbs.”
Arcangelo Tinari
Don Alfonso 1890 Massa Lubrense (Na)
“We have been pioneers of biodiversity in Italian cuisine thanks to our organic farm Le Peracciole, in Punta Campanella, which has been producing fruit and vegetables for over 30 years: during the meal we tell the story of the ingredients’ origins, transforming each dish into a discovery of the local area.”
Ernesto Iaccarino
Il Cappero dell’Hotel Therasia Resort Lipari, Isola di Vulcano, Isole Eolie (Me)
“If the kitchen garden is our starting point, our collaborations with fishermen and small Aeolian producers create a “system” and demonstrate our commitment to pursuing gastronomic quality through environmental preservation.”
Onofrio Pagnotto
Delete Green Star for change location
Radici
Edition 2026
Cà Matilde Rubbianino (Re)
“For three years, we have been cultivating a biodynamic vegetable garden. Covering an area of approximately 5 000m2 behind the property, it yields vegetables, aromatic herbs and edible flowers. Since 2024, a solar power system has been in operation, backed up by green energy suppliers. In the kitchen, egg, fruit and vegetable waste is transformed into compost. We have also launched a project to promote staff wellbeing and training to bolster professional growth.”
Andrea Incerti Vezzani
Une Capodacqua (Pg)
“We have opted for low-energy heating with a stove fuelled by wood from our own forest. For three years, we have been cultivating a vegetable garden complete with a composting area, as well as caring for native vines, alongside new vines to restore the “wooded field”. In cooperation with the seed library, Casa dei Semi Umbra, we grow ancient grains for flour and bread. We adhere to a zero-waste policy, make the most of every ingredient, support over 50 small local producers and have an organic wine list.”
Giulio Gigli
Kircherhof Albes (Bz)
“In the family we have a long tradition of farming, collaborating with local producers who share our values – a collaboration that is reinforced by our membership of a dedicated consortium. We are committed to combatting waste in concrete ways. Finally, the “youngsters” of the new generation, who started the restaurant activity 20 years ago, are continuing along a well-trodden path.”
Schmidl Wolfgang
JOHANNS Molini di Tures (Bz)
La Bursch Campiglia Cervo (Bi)
Delete Green Star Johanns for close & La Bursch for change Chef
Michelin Netherlands Green Star Story
2021
North
Bolenius Amsterdam
“Our contribution to the food transition is to create wonderfully delicious food. With every plate we serve, we play our part as game changers. This is a responsibility that every chef should share. As one of the founders of Dutch Cuisine, I am glad to see that more chefs are recognising this. Bolenius has relocated to Rembrandt Park as we deepen our commitment to sustainability.”
Luc Kusters
De Kas Amsterdam
“Since our inception in 2001, we have pioneered a style of cooking that follows the rhythm of nature. We work with whatever our greenhouse, gardens and local producers provide us with. The seasons shape our menu, vegetables take centre stage and everything goes from plant to plate in the shortest time possible. Seasonal, local and organically grown – that is what sustainability means to us. Embracing both abundance and scarcity results in cuisine that allows pleasure, craftsmanship and creativity to thrive and people and produce to share the spotlight.”
Wim de Beer & Jos Timmer
Overijssel
De Librije Zwolle Jonnie Boer
“Sustainability has always been a key concern of ours. We handle our ingredients carefully and thoughtfully, using cooking techniques that maximise their potential without creating waste. From day one, we have worked with local produce because we value staying close to the source and reducing our ecological footprint. For us, sustainability means not only respecting the ingredients, but also caring for the planet.”
Nelson Tanate
Het Seminar Zenderen Jelle Wagenaar
“Working with our own kitchen gardens, where we cultivate unsprayed, organic vegetables, herbs and fruit, we always cook according to what the garden yields. We strive to create the “from-plot-to-plate” experience, with the primary aim of achieving maximum self-sufficiency. We raise our own pigs, chickens and cows, and animal welfare is a top priority. In our dairy processing facility, we turn milk into a variety of products, including our own cheeses.”
Daniel Schutte
Gheldria
De Nieuwe Winkel Nijmegen
“Our food system is at the root of today’s major crises. The way forward is clear: a shift from animal-based to plant-based. De Nieuwe Winkel shows through botanical gastronomy that this is not a sacrifice, but a journey of discovery full of creativity, flavour and inspiration.”
Emile van der Staak
Lokaal Doetinchem
“For me, cooking is about more than just flavour – it is first and foremost about responsibility. I choose seasonal produce available in my immediate vicinity wherever possible. I am a strong advocate of short supply chains and collaborate directly with local farmers, market gardeners and producers. With our regenerative garden, Buitenplaats Park Ruimzicht, I actively help maintain healthy soil. When it comes to animal products, I deliberately follow a “whole-animal” approach: I regard by-products not as waste, but as potential.”
Bjorn Massop
Limburg
Aan Sjuuteeänjd Schinnen
“At Sjuut, we cook with respect for people, animals and the earth. I work with seasonal produce, vegetables from our own garden and animals nose-to-tail. Hostess and sommelier Sonja Thoma serves a matching glass of wine or alcohol-free alternative. Together, we show our guests that genuine pleasure can exist in harmony with nature.”
Jean Thoma
One Roermond
“At ONE, we cook with what the season provides, drawn from our 1 000m² kitchen garden and from local producers who share our vision. With respect for nature and flavour, what we harvest is brought straight to the table. In this way, we create unique, balanced dishes that deliver maximum enjoyment with minimal waste. This ethos of responsibility is even reflected in our interior design. Quality over quantity – always.”
Edwin Soumang
2022
North
Flore Amsterdam Bas van Kranen
“At Flore we see awareness as a basis for both creativity and responsibility. It goes beyond local vegetables, herbs, and sustainably caught fish; we want to be an example of how a kitchen operates: ambitious, innovative and balanced – for our diners, nature, our producers and our team.”
Bas van Kranen
South
Triptyque Wateringen
“In our view, 80/20 is the ideal ratio between plant-based and animal products such as meat, fish and dairy. We give vegetables the starring role to show just how versatile and extraordinary they are. Furthermore, we naturally select produce that has been grown locally and sustainably. Our wines are also predominantly Dutch. Our menus are printed on tomato pulp paper, and we consciously opt for dried flowers. We hope this inspires our diners.”
Niven & Virginie van Bronckhorst-Kunz
Utrecht
Héron Utrecht Koen Hoonhorst
“We work closely with our suppliers: the farmer, the market gardener, the wine merchant, the livestock farmer, the cheesemaker, the fisherman. We rely on what is provided by the Dutch soil and waters and what is in season. Some of our ingredients are preserved in house (using various methods). At Héron, you can see, feel, experience and taste that countless delicious treats can be found nearby.”
Josephien Blom
2023
South
Rotonde Rotterdam
“At Rotonde, we cook with ingredients from nearby, sourced from farmers and growers we know personally. The straightforward nature of our dishes allows their work to be tasted. Just as it does at our daytime venue, Bar Bocht, everything here revolves around conviviality – food that brings people together without being overcomplicated. Our natural wines are the perfect match: honest, vibrant and as full of character as the people who grow our produce.” Jord Coree
De Dyck Woubrugge Martijn Koeleman closed
Zealand
Hof aan Zee Koudekerke
“For us, sustainability goes without saying. My grandmother already cooked this way, with whatever grew in the garden or came from nearby farms – fresh, local and zero waste. Any leftovers were re-used or preserved. At Hof Aan Zee, we carry on this tradition. We partner with farmers, fishermen and cultivators who demonstrate the same respect for the soil, sea and seasons. We ferment and preserve ingredients to minimise wastage and strive to make choices that are fair to both people and the planet.”
Marcel Meijer
Morille Koudekerke Dennis Willems
“Our kitchen is led by the seasons. Every dish carries something familiar but also surprises diners with the finest ingredients from local farmers and our garden. Constantly rediscovering Zeeland gives us energy and makes our craft all the more rewarding. We source as locally as possible. If something isn’t from our region, it comes from elsewhere in the Netherlands– provided its provenance is sound and aligns with our philosophy.”
Floris Vriens
2024
Frisia
Mearkas Eastermar
“At Mearkas, we believe that we all need to do something to modify our eating habits. We are not making radical changes, but hope to inspire our diners, employees and suppliers. Our set menus are shaped by what grows in our kitchen garden and the ingredients that our suppliers deem to be in their prime. With a healthy balance of plant-based components and animal proteins, we aim to make our dishes accessible to a wide audience without being pushy.” Kees Meinderts
North
Kook Atelier op Oost Oosterend
“Nature is both our greatest inspiration and responsibility. As chefs, we have the opportunity – and the duty – to make a difference with every decision, no matter how small. At Kook Atelier Op Oost, we are not only cooking with the seasons and what nature provides; we are working towards a future in which gastronomy safeguards and strengthens nature, restoring its central role.”
Joram Timmerman
Neder Alkmaar
“There is so much beauty to be found on our little patch of earth – and so much more to discover. It feels only right to explore, celebrate and share the Dutch terroir with our diners. We work with herbs and spices from our kitchen garden and from the wild, along with plants cultivated by local sustainability pioneers. Kitchen scraps are turned into flavour enhancers. We choose to utilise wild animals, such as overpopulated and invasive species. In doing so, we demonstrate that consuming meat and fish can also be done sustainably.”
Brian Luikel
Gheldria
Flores Nijmegen
“We place the wellbeing of people, animals, and nature at the centre of everything we do, keeping the future of agriculture in mind. We work with produce from regenerative gardens and food forests, and minimise waste through fermentation and koji cultures. This reduces wastage and enriches the flavour of our dishes. We champion vegetables and serve carefully selected fish, meat and poultry from the wild, including animals from surplus populations or those harming natural ecosystems.”
Luuk Freriks
South
Fermin Rotterdam Remco van Erp delete Green Star
Utrecht
Lutum Wijk bij Duurstede
“We believe in the power of our local environment. This is why we partner with local suppliers, who amaze us with their seasonal, high-quality produce. The fertile landscape around Wijk bij Duurstede inspires us time and time again to play, innovate and experiment with exceptional ingredients. We work this way because it yields exquisite flavours and is the most sustainable choice. But above all, to show that things can be done differently, with our sights on a better future.”
Roy Schipper & Rik Veen
Heimat Utrecht Niels van Zijl
“For us, sustainability involves more than just sourcing local and organic ingredients; it’s about implementing a circular process in which little goes to waste. We make conscious choices, follow the seasons and transform food scraps into something new – without losing the essence of the produce. A sustainable human resources policy that values our team members is also part of our approach. By working together with respect for people and nature, we help to create a better working environment and sustainable working conditions.”
Niels van Zijl
North Brabant
Restaurant Vannu Bavel
“Restaurant Vannu builds a bridge between what is established and what lies ahead. We serve a plant-based set menu that is shaped by produce from local market gardeners and the food forest. In doing so, we consciously choose ingredients that thrive in the Dutch climate, with a mission to treat them with care and avoid needless waste. When you are this close to your ingredients, that almost happens on its own.”
Gijs Kemmeren
2025
Gheldria
Konijnenvoer Arnhem, Gheldria Demian Parasmo
“Serving delicious food is not enough. Sustainability is the cornerstone of our restaurant and permeates every choice we make. We draw on centuries-old fermentation techniques. New ingredients are used to adapt old recipes for the future. We are not perfect, but every day we try to take steps in the right direction with our team. Together, we are making a statement. It’s not enough to talk the talk – you have to walk the walk.”
Demian Parasmo
South
Tres Rotterdam, Olanda Meridionale Michael van der Kroft
“At Tres, sustainability is woven into everything we do. We collaborate closely with local farmers, fishers and producers in order to ensure responsible, seasonal sourcing. Every ingredient is fully utilised – from root to leaf and from nose to tail – so nothing goes to waste. Caring for our craft also means caring for our community and the environment, and each dish reflects both creativity and responsibility.”
Michael van der Kroft
Michelin Green Star Story Schwitzerland
2021
Ascona Locanda Barbarossa (TI) delete Green Star on 2022
Cugy Auberge de l’Abbaye de Montheron (VD)
“In our historic auberge, we think and act in a modern way but in a traditional spirit. We work seasonally with products from the Romandie and Vaud regions, our fish is from Lake Geneva, and we buy our
organic vegetables, game and other meat direct. Regional wines.”
Alba Farnós Viñals
Erlinsbach Hirschen (AG) delete Green Star
Escholzmatt Rössli – Jägerstübli (LU) delete Green Star
Escholzmatt Chrüter Gänterli (LU) delete Green Star
Fürstenau Schloss Schauenstein (GR)
“We aspire only to ever serve the best! It took us a long time to get there, but we support organic farmers and use their produce. In addition, we promote and protect young talents through our foundation, Fundaziun Uccelin, in order to safeguard our profession and our quality standards.”
Andreas Caminada
Fürstenau Casa Caminada (GR)
“As part of the self-concept of Andreas Caminada, we, too, live and work with an outward-looking approach. We know and support regional producers and work in a green, eco-friendly way, with waste management; we bake our own bread, and our shop sells some of the best produce the region has to offer.”
Fabian Beringer
Heiden Gasthaus Zur Fernsicht – Swiss Alpine (AR) closed
Lenzerheide Scalottas-Terroir (GR)
“For us, sustainable working is not a phenomenon of the 2020s, but has been a matter of course for many years! Only well-known producers from the Grisons, our own animal husbandry (ProSpecieRara) and potatoes, beans and grain from our own fields dictate our menus.”
Hansjörg Ladurner
Rigi Kaltbad Regina Montium (LU)
“My dishes should reflect the diversity of nature – shaped by its beauty, in form and colour, inspired by the landscape of the Rigi, ‘Queen of the Mountains’, which is the starting point of our living terroir philosophy.”
Jannik Moser
Rigi Kaltbad Bistrot by Regina Montium (LU)
“Our bistro shares the philosophy of the gourmet restaurant: 100% Swiss here, too, and the pure Alpine climate in the dishes. We draw on over 400 herbs from our garden, serve our own lemonades and spring water and we compost food scraps.”
Jannik Moser
Schwarzenberg Bären (BE)
“The abundance of nature inspires us every day anew, and we value sustainability and care about people, animals and the environment! Therefore, we source organic farm vegetables, meat only from the region, use biodegradable cleaning products, educate and recycle in cooperation with a workshop for differently abled people.”
Patrick Germann
Stäfa Gasthof zur Sonne (ZH)
“For us, fish from Lake Zurich is a passion and a tradition, and at the same time, thanks to extremely short distances, it is as sustainable as our entire way of thinking. We use only appropriate seasonal produce, we respect our employees and we take care of young talents, training them ourselves!”
Cäsar Meyer
Wädenswil Eder’s Eichmühle (ZH)
“We have refurbished our premises to make it more energy efficient, in accordance with historic preservation, and we work with vegetables from our organic farmer, Reinhard Winter from the Wädenswiler Berg. We buy meat, game and poultry from Switzerland as far as possible. We recycle and work to reduce CO2, and our employees remain loyal to us for a long time.”
Oliver Eder
Zürich EquiTable (ZH)
“Our cuisine is about pure simplicity with finesse, but not only that! We stand for fair trade goods, fair wages and quality of life for our staff. With eco-friendly cuisine, short delivery routes and organic vegetables, for example, “EquiTable” embodies sustainability as a lifestyle.”
Julian Martin
Zürich Maison Manesse (ZH) closed
Zürich Marktküche (ZH)
“Our name gives it away: we like to align our menu with the market – everything at the best time – you can’t get more seasonal than that! Regional and sustainably working producers, complete renunciation of meat products and overseas goods, almost 100% Swiss produce.”
Tobias Hoesli
Zürich KLE (ZH)
“We are always on the lookout for the best plant-based produce, so we work with organic farmers from the surrounding area, do not use any animal products, and are and live 100% vegan. Our staff are also trained in this and our wine list conforms – the watchword is “biodynamic”!”
Zineb “Zizi” Hattab
Zürich Rechberg 1837 (ZH)
“Biodynamics and permaculture are not merely buzzwords for us, but a philosophy! We work only with small producers who focus on local vegetable and animal breeds and work in harmony with nature. “Nose to tail” is a matter of course and spices are created from cuttings.”
Flavia Niederer & Mira Labusch
2022
Bad Ragaz Memories (SG)
“My cuisine is not only about the best possible quality and flavour experience, but also about how to sustainably enjoy what the Alps have to offer, since that is my focus. Over 90% of the produce we use comes from the Alps and it is important to us to explain to our guests what we are doing and why!”
Sven Wassmer
Biel Du Bourg (BE) delete Green Star
Cerniat La Pinte des Mosettes (FR) delete Green Star
Heiden Gasthaus Zur Fernsicht – Swiss Alpine (AR) closed
Erlinsbach Hirschen (SO) delete Green Star
OZ Fürstenau (GR)
“Le jardin du château de Schauenstein nous permet de nous épanouir librement. Pour notre menu purement végétarien, nous pouvons utiliser plus de 800 espèces végétales issues de notre propre production, extrêmement saisonnières, ne produisons pratiquement aucun déchet, compostons nous-mêmes et pouvons modifier notre menu quotidiennement. Notre objectif est d’atteindre une production 100 % maison.”
Simeon Nikolov
Rorschacherberg Schloss Wartegg (SG)
“When we were starting out with our concept of sustainability in 1998, people would often laugh at us! How that has changed! Our cuisine is certified organic, we use 100% green electricity and ecological goods from pencils to toilet paper, including produce from ProSpecieRara – that goes for the meat as well as the vegetables, many of which we grow ourselves.”
Simon Romer
Ruschlikon Die Rose (ZH) delete Green Star
St-Gallen Helvetia (SG) delete Green Star
Zermatt Brasserie Uno (VS)
“Zermatt facilitates sustainable working practices because the town is car-free, solar and hydroelectric power are standard, and we have a sustainable way of thinking and working, growing our own produce and sourcing organic goods from the region, following a ‘minimal waste’ philosophy, repairing porcelain, and using old cutlery and furniture.”
Luis Romo, Andreas Alm
Zurich Dar (ZH)
“For us, sustainability is about more than vegan cooking, organic produce, strictly following the seasons and green electricity! Human beings, in all their diversity, also matter, whether it be flat hierarchies, social inclusion or equal employment opportunities for people of all genders.”
Zineb “Zizi” Hattab
Zurich F 39 Restaurant (ZH) delete Green Star
2023
Brienz Le Tapis Rouge (BE)
“Entouré de nature, notre potager dicte le menu ! Nous cultivons sur place de nombreuses variétés Pro Specie Rara (légumes et fruits anciens) et la viande et le poisson, uniquement proposés en complément, proviennent de micro-régions. Le zéro-déchet est pour nous une évidence, nous cuisinons toutes les parties des légumes et notre énergie est produite par l’hydroélectricité !”
Laura Galloni / Lukas Stalder
Interlaken Radius by Stefan Beer (BE)
“All ingredients come from within a 50km radius, whether shrimps, wheat, duck, our home-grown fruit, wine etc. We pack it all into our “Menü vo Hie” set menu and give our guests a detailed and transparent presentation! In winter, we make the most of our own fermented foods and classic preserves.”
Stefan Beer
Les Evouettes Le Maguet (VS) delete Green Star
Romoos Wiesner Mysterion – Magic (LU)
“By relocating to premises within the UNESCO Biosphere Reserve Entlebuch, you might say “the chef has moved closer to his ingredients”! In our gourmet tasting menu, indulgence, ethics, ecology, culture, aesthetics and art come together in harmony. Here we continue our natural cuisine with an alchemistic approach.”
Stefan Wiesner
Schwyz Magdalena (SZ)
“Notre cuisine est purement végétarienne et végétalienne sur demande ! Nous avons un agriculteur bio juste à côté, nous travaillons avec d’autres agriculteurs de la région, nous récoltons nous-mêmes et nous avons notre propre jardin pour les herbes et les fleurs. Nos employés sont une ressource précieuse, c’est pourquoi nous veillons à leur équilibre entre vie professionnelle et vie privée !”
Dominik Hartmann
Zurich elmira (ZH) closed
Berne ZOE (BE)
“« Une vie en conscience et pleine de sens » (« zoe » signifie « vie » en grec ancien) : voici comment nous vivons et travaillons ! Nous plantons, cueillons et récoltons nous-mêmes les ingrédients sur les terres de notre partenaire (Hof am Stutz), nous cuisinons exclusivement des plats végétariens et les boissons non-alcoolisées sont faites maison.”
Joel Coray et Maël Hêche
Chandolin-près-Savièse Gilles Varone (VS)
“Le jardin hérité de mon père constitue le cœur de ma cuisine ! Nous cultivons, récoltons et préparons nous-mêmes les kombuchas et travaillons avec les petits producteurs de la région ; les restes de coupe partent chez les agriculteurs qui nous fournissent ensuite en charcuterie de porc – un vrai cycle naturel !” Gilles Varone
2024
Basel roots restaurant (BS)
“La durabilité est l’un des piliers de notre philosophie d’entreprise. Énergie, déchets, emballages… tout est réduit ! Nous travaillons en étroite collaboration avec des producteurs de la région et nous avons été distingués par le programme de durabilité « Swisstainable ». Et nous ne lésinons pas sur le bien-être des salariés.”
Pascal Steffen
Comano Osteria del Centro (TI)
“Ici, nous faisons la part belle aux légumes bio et veillons au respect de la saisonnalité. La viande, provenant d’animaux entiers sélectionnés auprès de petits éleveurs du canton du Tessin, ne joue ici qu’un rôle secondaire. Notre philosophie s’affiche partout, et même les tables du restaurant sont fabriquées à partir de bois de châtaignier du Tessin.”
Piero Roncoroni
Romoos Wiesner Mysterion – Zauber (LU)
“Here in our Werkstatt, too, we pursue our alchemical approach – serving produce we have gathered ourselves, operating in a 100% local, seasonal, “nose-to-tail” and “leaf-to-root” way is an absolute sine qua non; it goes without saying! We also like to serve our dishes on nature’s own “crockery”.”
Stefan Wiesner
Zurich Silex (ZH)
“Si la qualité des ingrédients est au cœur de nos préoccupations, notre engagement en faveur du développement durable l’est tout autant ! Nous privilégions la régionalité et entretenons des liens étroits avec nos producteurs. Nous fermentons et mettons nous-mêmes nos produits en conserve, notre eau est filtrée sur place et nous réparons même les céramiques cassées. Et nous veillons également à ce que nos salariés concilient au mieux vie professionnelle et vie privée.”
George Tomlin
2025
Hérémence O Bois Sauvage (VS)
“Nous travaillons avec des exploitants de la région, réduisons au maximum nos déchets et cueillons les champignons, l’ail sauvage et les fleurs comestibles de nos plats. Nous utilisons nos produits autant que possible dans leur intégralité et disposons de notre propre compost.”
Kévin Villaret
La Chaux de Fonds Luciole Restaurant (NE)
“Ici à Luciole, notre fonctionnement en circuit fermé nous a permis de réduire nos déchets et de les recycler en totalité, notamment grâce au compostage. Nous avons par ailleurs démarré une petite exploitation agricole et sélectionnons rigoureusement les producteurs après des entretiens.”
Daniel Baker
Lausanne L’Appart (VD)
“Dès le début, nous savions que nous voulions travailler de façon durable. C’est la raison pour laquelle nous sommes membres du mouvement Slow Food et du programme Swisstainable ; nous avons d’ailleurs reçu le label Ecotable. Nous accordons une importance particulière à la qualité de vie de nos employés, aux circuits courts et à la qualité de nos produits. La place du développement durable dans le secteur de la restauration est un sujet qui nous est cher et en faveur duquel nous nous engageons.”
Luis Zuzarte
Le Mont sur Lausanne Auberge Communal (VD)
“Nous ne nous contentons pas d’utiliser des produits locaux et de saison, nous recyclons tous nos déchets et transformons les restes végétaux en jus, poudres, vinaigres et bouillons. Nous travaillons exclusivement avec des produits de saison choisis pour leur saveur et leur qualité nutritionnelle, à laquelle nous accordons une importance toute particulière.”
Fabien Pairon
Luzern Bayts (LU)
“Notre nom résume à lui seul notre philosophie : B pour bewusst (conscient), A pour absolument végétal, Y pour yummy (gourmand), T pour transparence et S pour saisonnalité – c’est la nature qui dicte son rythme ! Ces principes, auxquels il faut ajouter le compostage et le recyclage systématiques, régissent toute notre démarche. Nous communiquons en outre activement autour de nos initiatives et méthodes de travail.”
Corinne Wittinger
Luzern Lucide (LU)
“Cet emplacement à l’intérieur du palais de la culture et des congrès de Lucerne me permet de travailler comme je le faisais dans mon restaurant précédent à Munich ! Énergies durables, traitement des déchets et circuits courts sont autant de sujets qui me tiennent à cœur et qui reçoivent ici l’attention qu’ils méritent. Il n’y a qu’à goûter le bœuf Angus de Nidwald ou la truite de lac de Bremgarten pour se rendre compte qu’il n’y a pas besoin d’aller chercher très loin des produits exceptionnels.”
Maximilian Huber
St-Gallen Corso (SG)
“Corso appartient à une société immobilière ayant fait du développement durable un principe directeur. Il était donc primordial pour nous d’user de tous les moyens techniques à notre disposition pour travailler le plus durablement possible. Mes origines sud-tyroliennes et ma formation m’ont en outre appris à cuisiner les produits exceptionnels de la région, que nous fournissent de petits producteurs locaux.”
Markus Schenk
Weesen Paradiesli (ZH)
“Ici à Paradiesli, nombre d’ingrédients qui se retrouvent dans les assiettes viennent de notre jardin, où ils sont cultivés dans le respect de nos principes : durabilité, démarche bio et fraîcheur garanties ! Il nous tient également à cœur de voir nos employés évoluer dans un lieu de travail agréable.”
Sebastian Funck
Zurich Wirtschaft im Franz (ZH)
“J’ai créé Wirtschaft im Franz pour pouvoir travailler dans le respect des principes propres au développement durable. Il était important aussi que mes employés et moi ayons une vie en dehors du travail. Et j’ai toujours voulu utiliser des produits dans lesquels j’ai confiance et que je souhaite défendre ! C’est ce que nous faisons ici avec passion. Une grande partie des ingrédients que nous cuisinons provient de notre jardin à Weesen.”
Sebastian Funck
Michelin Spain Green Star Story
2021
Galicia
Culler de Pau O Grove
“For us, it’s not just about showcasing a region’s cooking but of bringing it back to life via a continual interaction with producers. We are fully committed to the circular economy, so each morning we harvest products from our organic garden and deposit any excess in our composter.”
Javier Olleros Rodríguez
Pepe Vieira Poio
“Sustainability is a way of living in today’s world and, for us, it is a key principle. We have two vegetable gardens, including a biodynamic one on the farm itself, and we place huge importance on our organic waste. In both gardens we use the compost that we produce and donate any excess to others.”
Xosé Torres Cannas
O Balado Boqueixón
“We live in the heart of a rural area, so we are able to support the local economy by buying from local producers. We also feed our animals (sheep, donkey, chicken, dogs etc) with organic leftovers and use “Km 0” water filter systems.”
Roberto Filgueira Alonso
Asturias
El Llar de Viri Candamo Elvira Fernández delete Green Star
Valencian community
Ricard Camarena València
“The vast majority of the vegetables and produce that we use is sourced from our own market gardens, which are less than 8km away. These are harvested first thing in the morning, so they arrive as fresh as when they were picked. Our focus is on “agriculture à la carte” and we champion the use of “semi-preserves” to ensure that nothing goes to waste.”
Ricard Camarena Ivards
Cantabria
La Bicicleta Hoznayo delete Green Star
Basque Country
Azurmendi Larrabetzu
“We believe in a world where it is our responsibility to work as guardians of what we receive from it, and of the nature all around us that we must protect. We use our knowledge to enhance social wellbeing, adapting to each person’s different needs.”
Eneko Atxa
Catalonia
Hermanos Torres Barcelona
“All our animals have a first and last name, and we have our own small farm estate in Extremadura. We are committed to the circular economy, the digital world and buying direct from producers, rather than through third parties, to ensure fairer trade.”
Javier Torres / Sergio Torres
Les Cols Olot
“We are committed to seasonal local products, which we describe as “food that hasn’t travelled”. As a result, we have a large market garden that we fertilise with compost, in which we grow organic vegetables as well as native species that are in danger of extinction.”
Fina Puigdevall / Martina Puigvert Puigdevall
Els Casals Sagès
“On our farm we rear livestock and poultry, grow vegetables and produce our own cured meats and sausages. As a result, our cuisine aims to “close the circle” in terms of production, farm management and sales. We value the traceability of raw ingredients and also rely on the support of small local farms.”
Oriol Rovira Prat
L’Antic Molì Ulldecona
“We are fully committed to the Slow Food philosophy, with its focus on organic products and on strong links with the local “Terres de l’Ebre” area and its food producers, in so doing reducing emissions and farmers’ costs.”
Vicent Guimerà Sales
Lluerna Santa Coloma de Gramanet
“We understand sustainability as a continual process of improvement, enabling us to develop in the present but with a vision for the future and a commitment to social responsibility. We manage our resources responsibly and in a way that is consistent with our beliefs.”
Víctor Quintillà Imbernon
Casa Albets Lladurs delete Green Stars
Somiatruites Igualada
“We are committed to sustainable architecture and self-sufficiency; as a result, the roof of the Hotel Somiatruites is a 400m² vegetable garden that we feed with our own compost and water from our own wells. It also serves as a thermal insulator and supplies the restaurant with the ultimate in locally sourced products!”
David Andrés Morera
Castile & Leòn
La Botica Matapozuelos
“We source and make full use of natural products and are committed to sustainability. In addition, we have our own market garden, work with local producers, cook dishes using a wood-fired oven, and have a biomass stove that we feed with pine waste cleared from local pine groves.”
Miguel Ángel de la Cruz García
Refectorio Sardon de Duero
“At the Abadía Retuerta LeDomaine we have a legacy that we need to protect, hence our use of clean energy and our waste management policy. We also have our own organic market garden, promote biodiversity via our beekeeping, and conserve our local environment through the replanting of pine trees.”
Marc Segarra Sauné
Castile-La Mancia
El Invernadero Collado Mediano
“We work with local producers and suppliers, taking full advantage of their organic and much more sustainable resources. We also produce fermented drinks from surplus and waste products, in so doing creating added gastronomic value with the aim of generating zero waste.”
Rodrigo De la Calle
Andalusia
Aponiente El Puerto de Santa María
“We know that we’re not going to change the world, however, through the “Cooks for Sustainability” initiative, we can reflect and share ideas based on good environmental practice that can translate into a real intention for change.” Ángel León González
Sollo Fuengirola
“Sustainability is no longer a trend – it is a necessity. At Sollo, we are advocates of circular cuisine with a focus on aquaponic production to avoid the contamination of our rivers and to encourage self-sufficiency. 90% of what we use we produce ourselves!”
Diego Gallegos de Souza Campos
Balearic Islands
Andreu Genestra Llucmajor Capdepera – Mallorca
“Our cuisine showcases the best and most traditional Mallorcan flavours by using zero-mile ingredients, many grown in our own vegetable gardens. We also have a farm with solar panels that provides us with our lighting, and a water recycling system that we use for irrigation.”
Andreu Genestra Garcia
2022
Cantabria
Cenador de Amòs Villaverde de Pontones
“We respect the seasonality of organic products that we grow in our vegetable garden. We also work with local producers, in so doing helping the concept of a circular economy. We have also created a solar community enabling us to share energy with our neighbours.”
Jesús Sánchez Sáinz
Catalonia
El Celler de Can Roca Girona
“We grow vegetables on our own plot, work with local producers and support a botanical project (Tierra Animada) that explores cooking options for wild vegetables. We recycle waste via the Roca Recicla initiative (glass, plastic, polystyrene etc).”
Joan Roca i Fontané
Castile & Leon
Lera Castroverde de Campos
“We bought an irrigated farm to create our own vegetable garden. We also have solar panels that provide us with electricity, and we are part of a cooperative dedicated to the breeding and marketing of the Tierra de Campos pigeon (pichón), which is exclusive to this area.”
Luis Alberto Lera Collantes
Madrid
Coque Humanes de Madrid
“We support the circular economy, reduce waste and promote research and awareness. The majority of our products are locally sourced and we have our own farm (El Jaral de la Mira) in the mountains with a vegetable plot where we reintroduce crops that have become obsolete.”
Mario Sandoval
Andalusia
Finca Alfoliz Aljaraque
“We have a permaculture farmer who is responsible for the sowing of our crops and also studies pollinating insects that help avoid plagues of pests. We are fully committed to nature and subscribe to the 17 SDGs (Sustainable Development Goals) of the 2030 Agenda adopted by the United Nations.”
Xanty Elías Fernández Vázquez
Balearic islands
Maca de Castro Port d’Alcúdia Paòlma de Mallorca
“90% of our ingredients are produced on our own farm in Sa Pobla, where we are reintroducing local varieties that have almost disappeared from the island. We try to close the circle which goes from the seed to the plate via a simple philosophy: eat what we have nearby in order to go further.”
2023
Asturias
Narbasu Cereceda
“Narbasu is a respectful restaurant that sources its ingredients from its own kitchen garden and local producers. We are strongly committed to working with local breeders, farmers and artisans in order to fully respect local products and ingredients and to support the circular economy.”
Esther Manzano
Cantabria
Casona del Judío Santander
“For us, sustainability is having as minimum an impact as possible on nature. We have our own coastal herb garden, we work with ozone, we reuse waste such as anchovy brine and cheese whey, and we support local organic producers.”
Sergio Bastard
Basque Country
Arrea! Santa Cruz de Campezo
“I practice sustainable cooking with a predominance of game dishes. This tradition comes from my ancestors who did not have their own land on which to grow crops or rear animals; instead, they had to hunt in the mountains. They were already taking care of the environment and adopting an ecologically responsible footprint!”
Edorta Lamo
Navarre
Maskarada Lekunberri
“I produce and transform raw ingredients then sell the final product. It was for this reason that I decided to establish a restaurant next to a factory where everything revolves around the “Euskal Txerri” pig – a native breed once in danger of dying out, but which has experienced a revival.”
José Ignacio Jauregui
Aragon
Cancook Zaragoza Ramces González closed
El Visco Fuentespalda Rubén Catalán
“We prefer to measure the distance from farm to fork in metres rather than kilometres! Every morning, our kitchen team waits for our market gardener to bring them his daily harvest of fruits, vegetables and herbs from our garden, greenhouse and organic farm.”
Catalonia
Les Moles Ulldecona
“Working towards sustainable development is an undertaking for all of us, both individually and for the restaurant and tourism sectors, public bodies, social networks and the media. We always like to lead by example.”
Jeroni Castell
Casa Nova Sant Martí Sarroca
“We create contemporary cuisine based around local, zero-mile ingredients, most of which are sourced from our own kitchen garden, our own hens, and our own beehives. We also compost and recycle waste and carry out natural pest control with insects.”
Andrés Torres
Rioja
Venta Moncalvillo Daroca de Rioja
“Sustainability involves doing everything we can to make full use of what nature provides for us each day. Seasonal ingredients and those from local market gardens form the basis of our food requirements.”
Ignacio Echapresto
Castile & Leòn
Ambivium Peñafiel
“Through our honest approach to cooking, we aim to reveal the true aromas of our terroir, with a strong emphasis on zero-mile ingredients, seasonality and working within the context of our surroundings (the Pago de Carraovejas wine estate).We also have our own organic kitchen garden barely 50m away!”
Cristobal Muñoz
Castile – La Mancia
Oba- Casas-Ibáñez
“Our cuisine is based around 45 or so small producers who help us to source unique ingredients, some of which are in danger of disappearing for ever. We also seek out and look to showcase forgotten varieties and little-known products.”
Javier Sanz & Juan Sahuquillo
Canaries
Muxgo Las Palmas de Gran Canaria
“Dishes at the Muxgo restaurant start not in the kitchen but on our own Borja Marrero organic and sustainable farm. We also use wilds plants from around the island to create sauces and garnishes on our seasonal menus.”
Borja Marrero
Out
El Llar de Viri Candamo Elvira Fernández
2024
Asturie
Casa Marcial La Salgar
“We offer cuisine that is 90% influenced by our local area, and are able to do this by working in tandem with local suppliers. We also have our own vegetable garden in Narbasu and are keen to revive native varieties and species. We also fully recycle all of our waste.”
Nacho Manzano Sánchez/ Esther Manzano
Monte San Feliz
“90% of the ingredients and products we use are sourced from our local area, and those that are non-native we try to buy from local shops and businesses. Waste management and reducing our carbon footprint are intrinsically important to us and are part of our day-to-day lives.”
Xune Andrade
Navarra
El Molino de Urdániz Urdaitz
“We are keen to communicate a message that demonstrates our commitment to the environment. To do this, we champion local food resources (wild mushrooms, game, fish, herbs etc) and the use of seasonal ingredients, and continue to develop a close relationship with our suppliers (80% of whom are local).”
David Yárnoz Martín
Catalonie
Emporium Castelo d’Empuries
“100% of the ingredients we use are sourced from our town or from the Empordà region (vegetables, local eggs, aromatic herbs, traditionally caught fish etc). We also produce our own salted ingredients and preserves, recycle our waste, and use glassware made from recycled glass.”
Marius Jordá i Giró / Joan Jordá i Giró
L’Algadir del Delta Amposta
“We are fully committed to a project that revolves around organic ingredients from our own vegetable gardens and follow a strict waste management policy to reduce our carbon footprint. We also adhere to the 17 SDGs (Sustainable Development Goals).”
Joan Capilla Pepiol
Castile & Leon
Barro Ávila
“We work with 60 local producers we know personally, we make our own wine from vines dating back to 1907, and we try to reduce our carbon footprint as much as possible through reforestation, with a focus on planting ancestral species.”
Carlos Casillas Hernández
Castile – La Mancia
El Molino de Alcuneza Sigüenza
“We consider ourselves to be guardians of the land. We have our own organic vegetable gardens, plant trees and reforest to offset our carbon footprint, and are committed to a policy of local consumption. We are also developing communication action plans with our suppliers.”
Samuel Moreno
Balearic Islands
Béns d’Avall Sóller Benet & Jaume Vicens delete Green Star
Es Tragón Sant Antoni de Portmany Álvaro Sanz delete Green Star
Ca Na Toneta Caimari
“We have our own organic vegetable garden that provides us with our seasonal produce, we also use zero-mile ingredients that have their own Mallorcan identity, and we compost our organic waste. The true value of an ingredient comes from its local roots, not from price you pay for it in a market.”
Maria Solivellas
Out
La Bicicleta Hoznayo
2025
Galizia
O Secadeiro Serra de Outes
“We have our own vegetable garden, including a small greenhouse, and calculate that 80% of the ingredients we use are from our local surroundings. We place a special focus on the plant world and are keen to revive native species such as the Lentellón de Banzas, a local variety of fava bean.”
Fernando Rodríguez/ Eva Guzmán
Catalonie
La Boscana Bellvís
“On our farm, which is home to an organic vegetable garden, we also have a Field Show plantation/arboretum of fruit trees that acts as a sustainable botanical garden. We also work with the University of Lleida in order to raise awareness about the landscapes of Lleida province.”
Joel Castañé
Espacio Amunt Ulldecona
“We have an organic farm that we manage holistically, so are able to source vegetables from our own gardens. We believe in the Slow Food philosophy and work in collaboration with the Terram cooperative and the Mans project (promoting the circular economy in the Terres de l’Ebre area).”
Vicent Guimerà
Bistrot 1965 Castelló d’Empúries Hotel Restaurant Empòrium
“We apply the 3R philosophy (Recycle, Reduce and Re-use) and work in accordance with seasonality, and only with ingredients from the Alt Empordà region, such as artisanally caught fish and seafood, goat meat from herds that graze in fire-risk management areas, cereals, flour and rice from Castelló d’Empúries etc.”
Joan Jordá i Giró/ Marius Jordá i Giró
Restaurante 1497 Vallromanes Mas Salagros EcoResort
“We have Green Globe certification, we minimise our waste, have our own vegetable garden, source our meat from local breeders, and our fish and seafood is caught using responsible fishing practices. We also work constantly with local farmers.”
Beniamino Campolo
Castile & Leon
Taller Arzuaga Quintanilla de Onésimo Víctor Gutiérrez
“On our La Planta farm we have a large vegetable garden (we grow over 100 varieties of vegetables), as well as chickens and a reserve populated with deer and wild boar. In parallel, we also work with zero-mile ingredients and use renewable energy.”
Sara Ferreres
Madrid
DSTAgE Madrid
“We promote minimum food waste, use common ingredients, and are firm believers in the circular economy. We do not consider sustainability to be a choice – it is a way of acting, working, thinking, organising etc, both consciously and with a focus – for a better present and future.”
Diego Guerrero
El Invernadero Collado Mediano
“We work with local producers and suppliers, taking full advantage of their organic and much more sustainable resources. We also produce fermented drinks from surplus and waste products, in so doing creating added gastronomic value with the aim of generating zero waste.”
Rodrigo De la Calle
Tramo Madrid
“Our focus is on re-used materials, bio-construction methods, the efficient use of natural resources, organic ingredients sourced from small-scale Spanish producers etc. In addition, via the Proyectos Conscientes (Conscious Projects) scheme, we help people who have difficulty finding employment.”
Raúl Sánchez
Cal Paradis Vall d’Alba
“For over 20 years we have sourced 90% of our ingredients from our own vegetable garden or from small-scale local producers. We also manage our waste effectively and are in total control of our carbon footprint.”
Miguel Barrera
Out
Casa Albets Lladurs
El Invernadero Collado Mediano Rodrigo de la Calle
2026
Basque Country
Ama Tolosa
“Our dishes showcase the Tolosa region and local producers with their great knowledge of nature’s cycles. As we believe ‘local is the way forward’, we firmly support farmhouse-style foods and are working to revive some native breeds, such as the Sasi Ardi sheep.”
Gorka Rico / Javier Rivero
Bakea Mungia
“We only use local products, exclusively from the Basque Country, and we find a use for both raw material scraps and wood ash, which is used to make lye. We also make cutlery and tableware from scrap metal from the family workshop.”
Alatz Bilbao
Garena Dima Garena Jatetxea
“We make compost, produce txakoli wine, and have Latxa sheep and Euskal Oiloa chickens, a breed in danger of extinction. We have also pledged to care for the product from farm to table, alongside local producers.”
Julen Baz
Hika Villabona
“Our cuisine is 100% rooted in tradition and rural life, as we want to pay tribute to the old ways. We are committed to using local produce, relying on our own vegetable garden as well as small local producers and markets in the area.” Roberto Ruíz
Balearic Islands
Terrae Port de Pollença, Maiorca
“We push for sustainability without the showmanship, using local seasonal produce (fish from the bay, meat from the cooperative, local veggies, etc.) and recycled materials. We also work with Arrels Marines, which campaigns for marine conservation.”
David Rivas
Out
Zelai Txiki Donostia/San Sebastián Juan Carlos Caro
Cancook Zaragoza Ramces González
Es Tragón Sant Antoni de Portmany Álvaro Sanz
UK
2021
England
L’Enclume Grange-over-Sands
“At L’Enclume we use ingredients from our 12-acre farm – which was designed by chefs, for chefs – along with local suppliers for meat and fish. We have continually developed preserving methods over the past decade to enable us to extend the time we can rely on our own growing.”
Simon ROGAN MBE
Sat Bains Nottingham
“For an urban restaurant we are very self-sufficient. Solar panels provide us with power, we collect rainwater and our kitchen garden is fed with fertiliser generated from food waste using a closed-loop composter. Our honey also comes from our own beehives. The team work a four-day week.”
Sat Bains
Belmond Le Manoir aux Quat’ Saisons Oxford Raymond Blanc & Gary Jones closed for works
The Dining Room Malmesbury Martin Burge delete Green Star
Black Swan Oldstead
“We source most of our ingredients from my parents’ regenerative farm, where 30 acres of the land is dedicated solely to the restaurant, and the remainder come from like-minded growers and producers. Our aim is for our restaurant to make a positive difference to the world around us.”
Tommy Banks
Tredwells London, City of Westminster Chantelle Nicholson closed
Petersham Nurseries Café London, Richmond upon Thames
“We always look for ways to reduce our footprint, protect the land and give back to the community. This approach is integral to how we operate and we hope to demonstrate to others that businesses can succeed in a natural, respectful way too.”
Adrian Still
Oxo Tower Brasserie London, Southwark delete Green Star
Silo London, Tower Hamlets closed
Where The Light Gets In Stockport
“We aim to generate as much naturally grown produce as is possible from our own farm, while also working with suppliers who respect the land and who farm using heritage methods and without chemicals. Waste avoidance is the core of our creative process.”
Samuel Buckley
Hypha Chester delete Green Star
Daylesford Organic Farm Gloucestershire
“For 40 years we have promoted regenerative farming – growing produce and raising animals on our organic farm with the greatest consideration for the land and animal welfare. Our mantra is to reduce, reuse, repair, recycle, rehome and rot.”
Sam Bowser
Angela’s Margate
“First and foremost, we consider our people and our planet, working directly with growers, fishermen and suppliers who minimise their environmental impact. We don’t use meat because we believe that it contributes too much carbon to our atmosphere, and our supply chain is plastic free.”
Rob Cooper
The Small Holding Kilndown
“Growing our own produce is the most important part of what we do. Not only is our no-dig method a more natural and responsible way of producing food, but managing our soil develops flavour in our ingredients from the ground up.”
Will Devlin
The Ethicurean Wrington Matthew Pennington closed
River Cottage Kitchen Axminster delete Green Star
Coombeshead Farm Lewannick, 83. Cornovaglia
“We grow and rear produce on our 66 acre farm following regenerative agriculture methods, including successional cover crop sewing. We also have a no-dig vegetable garden, use compost from our food waste, and make guest soap out of lard from our pigs.”
Rose Maxwell
New Yard Trelowarren delete Green Star
Wales
Henry Robertson Llandderfel delete Green Star
Scotland
Inver Strachur
“Environmental awareness is much more than just a ‘subject’ to us – it is the ground on which we build our business. The people, landscape, plants and animals that guide and shape our menus are an ecosystem in which we are one evolving part. If they don’t thrive, neither can we.”
Pamela Brunton
2022
Moor Hall Aughton
“Environmental awareness underpins our daily activities. We have appointed ‘Champions’ across all areas of our business to ensure we continually review and improve our processes – taking into consideration not only nature but the wellbeing of our staff, guests, suppliers and the local economy.”
Mark Birchall
Pine East Wallhouses
“Our aim is to showcase the best organic and foraged Northumbrian produce while also educating diners on more mindful practices. Our native honeybees are an integral part of our farm, and we have introduced homemade wildflower seed menus for guests to plant at home so that they can help the bees too.”
Cal Byerley
Pensons Tenbury Wells Lee Westcott delete Green Star
Wilsons City of Bristol
“Produce from our Market Garden is the foundation of our dishes and our non-alcoholic beverages. We manage the field using regenerative and restorative techniques, working to support biodiversity and soil health. We involve the whole team on our journey and encourage them to challenge our processes.”
Jan Ostle
Terroir Tapas Bournemouth Jesse Well delete Green Star
Tillingham Peasmarsh Tom Ryalls delete Green Star
Marle Heckfield
“Marle is centred on a natural and forward-thinking relationship with the land, with produce coming from our biodynamic Market Garden and organic Home Farm. As custodians of a remarkable estate, we respect its 250-year history, and look forward to developing the next 250-year plan.”
Michael Chapman
Oak Bath Pete Ellis
“At the heart of Oak is the idea that great food puts the soil first. As growers and chefs, we want to serve food that is simple and thoughtful; to use vegetables that not only look and taste great, but that also come from land that has been farmed properly, without chemicals or overcultivation.”
James White
Chapters Hay-on-Wye Mark McHugo delete Green Star
Out
Tredwells London, City of Westminster Chantelle Nicholson
Hypha Chester
River Cottage Kitchen Axminster
2023
Osip Bruton
“As a team, our goal is to lower our impact on the world around us. We grow our own produce across our organic farm and garden and have a strong focus on becoming self-sufficient. We also avoid single-use plastics within the restaurant.”
Merlin Labron-Johnson
Apricity London, City of Westminster
“The aim of Apricity is to create a joyful dining experience that connects guests with British farmers and suppliers who share our ethical values. We continually work to reduce our environmental impact by identifying, adopting and sharing best practice.”
Chantelle Nicholson
Crocadon St Mellion Dan Cox delete Green Star
Culture Falmouth
“For us, food starts with nature, and it this that helps us capture amazing natural flavours. Our menu is continually driven by the seasons and the availability of fresh ingredients, not the other way around. It is through educating our guests that we help pave the way for local food heroes.”
Hylton Espey
Out
Oxo Tower Brasserie London
New Yard Trelowarren
2024
Forge Middleton Tyas
“The 200-acre Middleton Estate also has a 2-acre kitchen garden that grows produce throughout the seasons, which is used to create the tasting experiences at Forge. The team also forage ingredients from the estate’s landscape and work with local farmers and producers to keep food miles low.”
Jake Jones
Exmoor Forest Inn Minehead
“We farm around 700 cattle and 1,200 Scottish Blackface ewes, following a countryside stewardship scheme on land owned by the Exmoor National Park authority. We purchase carefully to support other small local businesses and are passionate advocates for local, seasonal and organic ingredients.”
Prim Lapuz
Wales
Forge Middleton Tyas
“The 200-acre Middleton Estate also has a 2-acre kitchen garden that grows produce throughout the seasons, which is used to create the tasting experiences at Forge. The team also forage ingredients from the estate’s landscape and work with local farmers and producers to keep food miles low.”
Jake Jones
Out
Pensons Tenbury Wells Lee Westcott
Terroir Tapas BournemouthJesse Wells
The Ethicurean Wrington Matthew Pennington
2025
Jericho Plungar (Fine dining in the Vale of Belvoir – Restaurant Jericho)
“Our farm upbringing instils us with practicality and passion. Our restaurant buildings are constructed from and furnished with reclaimed materials, and we have a stubborn resolve to use locally grown, reared or milled produce. We cook creatively over open flames with a strict nose to tail ethos.”
Richard Stevens
Homestead Kitchen Goathland Restaurant & Holiday Cottage Yorkshire
“We pride ourselves on having built a flourishing kitchen garden where we grow organic vegetables, fruits and herbs. In our small orchard we also encourage the meadow to re-wild, later using the flowers in the restaurant. Our mindful missions are constantly developing and diversifying”
Peter Neville
Wild Shropshire Whitchurch
“Our farm follows a strict no-dig policy, avoiding the use of weedkillers, pesticides or artificial fertilisers and instead focusing on organic growing methods. The produce is used either fresh in our dishes or preserved in our Wild Shropshire Lab, with any excess composted for the following year.”
James Sherwin
Native Tenbury Wells Ivan Tisdall-Downes delete Green Star
Out
The Dining Room Malmesbury Martin Burge
2026
Forest Side Grasmere
“We grow over 125 vegetables and herbs in our chemical-free garden, which helps support wildlife including red squirrels and roe deer. Meat, fish and dairy products come from within 10 miles, and we forage for herbs and berries. We offer organic and biodynamic wine, and our furniture is locally made.”
Paul Leonard
Glebe House Southleigh Hugo Guest
“We grow many of the ingredients for our menus in our kitchen garden and smallholding. We rear our own Lop pigs, animals are purchased as whole carcasses, and food waste is turned into compost. We work with small-scale local suppliers not just for food, but for crockery and furnishings too.”
David Knapman
Knepp Wilding Kitchen Horsham
“Our food waste is composted on-site in a bio-digester and used in our market garden, which is fed by a mix of collected rainwater and greywater. Our comprehensive rewilding project has also seen many rare species from birds to butterflies returning to the Knepp Estate.”
Ned Burrell & Alex Dome
Scotland
1887 Torridon, Highland Danny Young
Timberyard Edinburgh, City of James Murray
The Free Company Balerno, City of Edinburgh Craig Turner
Out
Belmond Le Manoir aux Quat’ Saisons Oxford Raymond Blanc & Gary Jones
Crocadon St Mellion Dan Cox Crocadon
Silo London, Tower Hamlets
Tillingham easmarsh, East Sussex Tom Ryalls
Native Tenbury Wells Ivan Tisdall-Downes
Henry Robertson Llandderfel
Ireland
2024
Kai Galway
“We use local, organic produce and our menus are short and adaptable. 75% of our waste is recycled, with the remaining 25% used to produce energy. We also work closely with Food Cloud – a zero waste community.”
Jessica Murphy
Portugal
2022
Il Gallo d’Oro Funchal
“We champion the use of local products from our island in a creative way, while always respecting traditional flavours. Our cooking is based around seasonal organic products, in particular showcasing those from our own garden as well as from the sea.”
Benoît Sinthon
Esporão Reguengos de Monsaraz, Evora Carlos Teixeira
“We seek to recover forgotten ingredients from the Alentejo and give them a new life. We have cattle, our own kitchen garden and land where we promote agricultural practices adapted to a cuisine of memory, with ecological sustainability and wine as the driving axis.”
Afonso Dantas
2023
Mesa de Lemos Passos de Silgueiros
“Our daily goal is to use all the natural resources from our farm estate as well as to source ingredients from local and organic producers in line with seasonality. Another continual objective is to reduce waste and to optimise the use of renewable energies.”
Diego Rocha
2024
Ó Balcão Santarém
“Our cuisine is based around our own zero-mile ingredients. To help protect the environment, we aim to eradicate waste, we cook using invasive species and produce our own preserves and fermented products. We also work in tandem with the agricultural college in Santarém.”
Rodrigo Castelo
Malhadinha Nova Albernoa
“We try to keep the traditions of the Alentejo alive and respect its ecosystem through measures such as the management of our waste, water and energy. We also produce our own olive oil, honey and vegetables and raise native breeds in harmony with our natural environment.”
Joachim Koerper
2025
Encanto Lisbon
“The majority of the organic and sustainable ingredients we use are sourced from local producers, and many are also painstakingly grown at Casa Nossa, our farm in the Alentejo. We promote biodiversity, the full use of every ingredient, the reuse of packaging etc.”
José Avillez
2026
A Cozinha do Paço Évora
“We seek to recover forgotten ingredients from the Alentejo and give them a new life. We have cattle, our own kitchen garden and land where we promote agricultural practices adapted to a cuisine of memory, with ecological sustainability and wine as the driving axis.”
Afonso Dantas
Austria Green Star Story
2022
Wien
[aend] Fabian Günzel delete Green Star
Apron Stefan Speisek delete Green Star
Edvard Philipp Vogel delete Green Star
Pramerl & the Wolf Wolfgang Zankl delete Green Star
SHIKI Alois Traint delete Green Star
Tian
“In our kitchen, biodiversity, local sourcing and quality are just as important as a respect for nature and natural processes! A zero-waste approach and the use of organic and Demeter produce are as fundamental to us as fair compensation for our many small producers. We also pay special attention to our staff, who we train and broadly involve in our operations, and we care deeply about their work-life balance, which explains why we have many long-standing employees.”
Paul Ivic
Walter Bauer Mike Feierabend delete Green Star
Salzburg
Esszimmer Andreas Kaiblinger delete Green Star
The Glass Garden Markus Mayr delete Green Star
Pfefferschiff Jürgen Vigne Hallwang-Söllheim delete Green Star
Vorarlberg
Kilian Stuba Sascha Kemmerer Hirschegg delete Green Star
2023
Mast Weinbistro Wien
“The city of Vienna, Lower Austria and Upper Austria are our breadbaskets, from where we source almost all of our ingredients, from small suppliers who meet the “organic” standard as a minimum. We produce little waste and recycle extensively, and our supply routes are short. Training our employees, their work-life balance and clearly communicating our future objectives are also important to us. Our wine selection – our passion – is completely organic or biodynamic!”
Lukas LACINA
2025
Burgenland
Ziegelwerk Gasthaus Wimpassing an der Leitha
“Regional ingredients and – predominantly organic – suppliers are key components of our cuisine and our entire operation. All of our fish comes from local waters, we source our exclusively grass-fed Aubrac beef from Burgenland, and our lamb and game from the immediate vicinity – plus we utilise the animals nose to tail! We also use modern technology, have centrally controlled heating, operate a heat recovery system and use green energy.”
Werner Tschiedel
Am Mahrbach Königsdorf
“Sustainability isn’t merely a buzzword for us; it’s our way of life! Our entire operation is based on a circular economy. We produce our own organic honey and raise our own Pinzgau goats and Sulmtaler chickens. Furthermore, we source premium farmed fish in the neighbourhood, and our restaurant is surrounded by lush meadows, forests and plenty of greenery.”
Philipp Kroboth
Gut Purbach Purbach am Neusiedler See
“We’re renowned for our whole-animal approach to butchery, our offal dishes and, of course, our legendary traditional “sow dances”! However, our commitment to sustainability goes far beyond that! We have a gardener who grows our vegetables in a sustainable and ecologically sound way. We use game from the Leitha Mountains and fish from Lake Neusiedl, we keep our own lambs and chickens, and we get poultry from our neighbours. We live and breathe our work.”
Max Stiegl
Kärnten
Die Forelle Weissensee
“Our cuisine is shaped by the produce from our organic farm, which is spread over 90ha of forest and meadows, where we raise sheep and pigs, and grow vegetables, fruit and herbs etc. The processing of wood offcuts from our managed forest is just as important because they fuel our wood chip heating system. Any additional items are purchased from local farmers. We do not use any disposable products, we work with solar energy and, of course, we do our own composting.”
Hannes Müller
Moritz Grafenstein
“As co-founders of the Slow Food Chef Alliance in Carinthia, we are particularly committed to sustainability, and we also visit schools to spread the word. Our old guesthouse has been extensively renovated and the modern extension was built with sustainability in mind. In our garden, we grow rare vegetables, along with chillies and fruit, and 95% of our ingredients come from the Alpe-Adria region.”
Roman Pichler
Bär & Schaf Wirtschaft Völkermarkt Martin Nuart
“We only run this restaurant for six months of the year; the rest of the time, we work on the family organic farm. We source many of our ingredients from there, along with meat from organic farmers, game from the hunter in our family, game from Lake Klopein and Wörthersee, and fish from a nearby organic aquafarm. For reasons of transparency, we list all the suppliers of our ingredients on the menu.”
Martin Nuart
Bärenwirt Hermagor
“When selecting our ingredients, we prioritise produce that is home-grown or sourced from suppliers in the immediate vicinity, freshwater fish from sustainable farms and locally hunted game, which we use in its entirety! This also enables us to minimise the waste we produce and foster a sustainable circular economy. We are also very up-to-date with energy technology, utilising waste heat and solar energy.”
Manuel Ressi
Sicher Tainach
“Many customers and guests are familiar with our sustainable fish and caviar products, but we are also 90% self-sufficient in the restaurant! We run a biodynamic farm, a herb garden with more than 200 plants, vegetables and lettuces. We also grow rare varieties such as yam, Jerusalem artichoke, crosne, blood apples and goji berries. Furthermore, we only use green electricity and wood from our own farm for heating.”
Michael Sicher
Niederosterreich
Floh Langenlebarn
“We live and breathe sustainability! Our entire operation is certified organic. We source our ingredients within a 66km radius, have our own organic farm on which we cultivate over 400 plants, we generally use animals in their entirety – when it comes to fish, we do this without exception. Moreover, our whole facility is equipped with photovoltaic panels, our employees have access to four electric cars, we minimise our energy consumption and do our own composting etc.”
Josef Floh
Gaumenkitzel Kirchberg am Wechsel
“Our eco-hotel is a member of Change Maker Hotels, an organisation staunchly committed to sustainability and protecting resources! In our restaurant, the kitchen’s motto “cook the garden” is in full effect because we prioritise regional ingredients, complemented by produce sourced elsewhere in Austria.”
Peter Pichler
Oberösterreich
Bootshaus Traunkirchen
“The lakes of the Salzkammergut play a crucial role in our cuisine, but the meat we use also comes exclusively from the region, as do our vegetables and fruit. Every evening, we present the produce featured in the set menu to our diners in a basket. We promote regenerative agriculture, raise our own organic lambs, and a separate company owned by the chef turns kitchen scraps and offcuts into fermented products such as garums, soy sauces, miso pastes etc.”
Lukas Nagl
Rau Großraming Christopher Koller & Klemens Schraml
“Our location on the edge of the Kalkalpen National Park is rugged but bountiful – perfect for our nature-based cuisine that aligns with and is guided by the philosophy of the 10 phenological seasons! We forage for wild ingredients and source our animals for meat from nearby organic producers. We grow some of our vegetables and fresh berries in our garden and make sparkling tea using our own spring water.”
Klemens Gold
Salzburg
Kräuterreich St. Veit im Pongau
“Our name, meaning “Kingdom of Herbs” reflects our approach because we especially like to elevate our dishes with herbs, some from our own garden and others foraged from the surrounding mountains and meadows. Our ingredients are sourced from within a radius of just 50km! Our fish comes from nearby fish farms and our Tauern lamb and pork also come directly from the region. We use all of our ingredients in their entirety, and we only use electricity from renewable energy sources.”
Vitus Winkler
Dahoam Leogang
“Our cooking revolves around produce from our region! We also do a lot of fermenting, pickling and preserving in order to have an interesting and sustainable range of ingredients available – even in winter. But we go beyond that, developing our own products such as chicken garum or white chocolate made from spelt, utilising our produce to the full and also offsetting our energy consumption with our biomass combined heat and power unit and our heat recovery system.”
Andreas Herbst
Rauchkuchl Stuhlfelden
“Our surprise menu, which changes daily, is shaped by our remote location, our strict seasonal approach and the inconsistent availability of ingredients. However, what we use always comes from the local area – sometimes from organic producers or local farmers – and we use produce from our own cottage garden and our 25 fruit trees. We also cook on the old wood-burning stove and use it for heating, along with solar energy and a heat pump.”
Tobias Bacher
Weitmoser Schlössl Bad Hofgastein
“It has always been our aim to connect agriculture and hospitality in the best possible way! We value sustainability in all aspects of our operations – rearing our own organic cattle is a major part of this, and sourcing freshwater fish from local breeders also fits perfectly into our concept. Furthermore, we place great emphasis on seasonal cooking and use regional ingredients from carefully selected suppliers who also work sustainably.”
Stefan Viehauser
Steiermark
Thaller St. Veit am Vogau
“Culinary ethics is an issue close to our hearts, so we don’t only use fish or meat, but also a lot of vegetarian ingredients, most of which come from our garden. Our own fish farm is completely sustainable, the Turok pig comes from a neighbouring farmer, and organic ducks and geese are the norm for us! Nose-to-tail and leaf-to-root are our guiding principles! 60% of our electricity is generated by our own photovoltaic system, and the remainder comes from hydroelectric power.”
Norbert Thaller
ZeitRAUM St. Kathrein am Offenegg
“It’s fair to say that, when it comes to our cuisine, regionality is at the heart of our brand. But the fact that our set menus are always plant-forward and that we go entirely vegetarian in September also says a lot about our philosophy! Our producers are based nearby: We get cattle from the Almenland, lamb from the Weizer Schafbauern farmers’ cooperative, there is a game reserve with deer in the village – all of which is great for us. Furthermore, the conservation of resources is a matter close to our hearts!”
Stefan Eder
Thaller – Gasthaus Sankt Veit am Vogau
“Culinary ethics is an issue close to our hearts, so we don’t only use fish or meat, but also a lot of vegetarian ingredients, most of which come from our garden. Our own fish farm is completely sustainable, the Turok pig comes from a neighbouring farmer, and organic ducks and geese are the norm for us! Nose-to-tail and leaf-to-root are our guiding principles! 60% of our electricity is generated by our own photovoltaic system, and the remainder comes from hydroelectric power.”
Norbert Thaller
Steirereck am POGUSCH Turnau
“Our fully sustainable farm is the heart of the Pogusch. We raise sheep, goats and pigs, and chickens for the breakfast eggs. We also cultivate more than 500 different edible plant, citrus and orchard fruit varieties in our greenhouses and gardens. Furthermore, we are also a circular economy pilot project of the Federal Ministry for Climate Protection, so we generate a third of our electricity from renewable sources, have a low-temperature heating circuit, our own spring water etc.”
Heinz Reitbauer/ Jürgen Schneider
Lurgbauer Mariazell
“Everything here revolves around cattle – specifically, our own herd of organic Aberdeen Angus cows. They are the focal point of our menu and crucial to our commitment to sustainability. Given our location in the middle of the green hills, the preservation of biodiversity is naturally also a matter close to our hearts. We grow our own herbs, flowers, root vegetables etc and buy in additional ingredients from carefully selected producers.”
Maximilian Leodolter
Restaurant Krainer Langenwang
“Keeping things regional is our top priority! We only use produce from local farmers, berries and herbs from our own garden, meat from a small-scale butcher who knows the farmers who supply him personally, and game from hunters in the region. We do not use marine fish, only regional produce from sustainable aquaculture. We have also equipped our building with a combined heat and power unit and generate almost 90% of our electricity ourselves with a photovoltaic system.”
Andreas
Tirol
Gannerhof Innervillgraten
“The Villgralental valley is a natural paradise, and we know how to make good use of it! This is because we live, work and cook with the surrounding nature and what it provides us. We pick mushrooms, produce meat from our own Black Alpine pigs, do our own smoking and dry-aging, make our own bitter teas and other house varieties, harvest from our own fruit trees and gather herbs in the meadows. We bake our own bread, and our house-made vermouth is also very good.”
Josef Mühlmann
Guat’z Essen Stumm im Zillertal
“Not only is our cooking completely vegetarian, we also grow 80% of our ingredients ourselves in our permaculture garden, which covers an area of around 1 400m2! We let the plants grow at their own pace, using no accelerators. Green waste is composted and returned to the cycle, allowing nature to run its course. We use leftovers to make kombucha and lemonade, purchase green electricity from the grid and are active members of Slow Food Austria!”
Peter Fankhauser
‘Morent Zöblen (s’Morent)
“The founder of our family business was instrumental in establishing Slow Food in Austria, which is why our slogan has always been “Slow Food in the Tannheim Mountains”. Today, we still work and act according to what our founder passed on to us: we do our own foraging, grow vegetables and herbs in our farm garden, do our own composting and work closely with trusted suppliers. We have also modernised our old farmhouse to make it energy efficient.”
Lisa Morent
Vorarlberg
Krone Hittisau
“Focusing on our own region is very important to us, especially the protection of biodiversity in the Nagelfluhkette Nature Park, something in which we are actively involved. 95% of our wines are organic or biodynamic, plus we limit our electricity consumption and use green energy. Our concept of regionality does not stop in the region and includes meeting minimum standards. We also place great emphasis on equality and employ people with disabilities as well as refugees.”
Michael Garcia-Lopez
Schwanen Bizau
“Our entire hotel is certified organic; we have renovated the building sustainably, we heat with geothermal energy, and over 90% of our ingredients are sourced from the local area. We also maintain a “WildeWeiberGarten”, where we grow our own vegetables, lettuces and herbs. We have been working very closely with the organic producer Vetternhof in Lustenau for many years.”
Franziska Hiller
Hirschen Schwarzenberg
“Sourcing our ingredients from the Bregenzerwald and the Rhine Valley, our philosophy is to use them in their entirety – from nose to tail or leaf to root! Over 70% of our vegetables come from the Vetterhof organic farm in Lustenau and the rest from small local farmers. We preserve, ferment and pickle produce, using international and old techniques to process our regional produce in the best and most sustainable way possible. Switching from a buffet to a table service breakfast has allowed us to achieve a 90% reduction in waste!”
Jonathan Burger
Rote Wand Stuben Lech am Arlberg Manuel Hofmarcher
“Regional sourcing is central to our cuisine, with 85% of our ingredients coming from the immediate vicinity. But in terms of sustainability, we take significant steps beyond that! We have developed our own sustainability strategy. This encompasses our architecture, our energy production, our strict waste sorting system and our entirely ecological water sourcing. We also try to do right by our employees!”
Florian Armbruster
Walserstuba Riezlern
“For us, sustainability is not just a modern buzzword or about paying lip service; it is our lived reality and a heartfelt commitment! We are certified organic, but we do not source any produce from the organic industry. Instead, we rely on trusted local partners, our own pig farm and our own garden. Everything is processed in-house to our own standards, allowing us to greatly reduce waste and lessen our environmental impact.”
Jeremias
Wien
MAST Weinbistro
“The city of Vienna, Lower Austria and Upper Austria are our breadbaskets, from where we source almost all of our ingredients, from small suppliers who meet the “organic” standard as a minimum. We produce little waste and recycle extensively, and our supply routes are short. Training our employees, their work-life balance and clearly communicating our future objectives are also important to us. Our wine selection – our passion – is completely organic or biodynamic!”
Lukas LACINA
2025
Kärnten
Im Garten Velden am Wörthersee
“Our restaurant is not only rated and promoted by Bio Austria and Slow Food, but it is also entirely in keeping with our philosophy of supporting local farmers and producers. “From field to plate” is our slogan, and that means “regional first”. Much of our produce comes from suppliers within a 50km radius, and morning fishing with our Wörthersee fisherman, farm visits and small farm shops are all part of the way we work!”
Thomas Eichwald
Stiftsschmiede Fischrestaurant Ossiach Gerhard Satran
“Visionary work begins for us with cooking on our open fire, with the waste heat being recovered to heat the dining area. We only source produce from well-known producers whose philosophy matches ours. Our fish is from Fischzucht Payr, a sustainable fish farm with a holistic “egg to product” concept. Cooking with children is also one of our passion projects!”
Florian Satran
Niederösterreich
Wirtshaus Molzbachhof Kirchberg am Wechsel
“In the restaurant, too, we remain true to our “cook the Gart’l” philosophy. We grow produce in our own kitchen garden or are supplied directly by producers in the region; milk comes from our neighbours, and we always use the whole animal, nose to tail. Thanks to our combined heat and power system that generates green electricity and heat from wood chips, as well as a 220kW/h photovoltaic system, we are energy self-sufficient.”
Peter Pichler
Gut Oberstockstall Kirchberg am Wagram
“The words “organic” and “Demeter” are not merely advertising slogans for us. We have our own biodynamic farm, 92% of all our food is organic, if not also our own produce, and for decades we have had our own Demeter-certified vines, from which exclusively natural wines are made. Cattle and sheep are also sourced from within the family, and the lady of the house bakes the bread herself!”
Christoph Wagner
Steiermark
KABUFF Graz
“Our animal products come from animals that were able to experience meadows and forests until the very end. Our game comes directly from Upper and Eastern Styria, our lamb from the outskirts of Graz, and our fish from selected sources in the region. We need so little meat that we can be very selective! Vegetables are the foundation of our cooking. We grow our own fruit and herbs, and vegetables are sourced from Graz and delivered by bicycle.”
Eva Schnabl
Schankkuchl Turnau
“We work in the same forward-looking and visionary way here as in the restaurant, sourcing most of our ingredients from our own farm, our own animals and our own vegetables. Here, we cook mainly with steam or over the open fire, which allows us to offer a simple, new and very natural take on each dish, and the whole process is as transparent as our communication!”
Manuel Weissenböck
Wien
JOLA
“Our ingredients are tailored to suit a vegan lifestyle – this requires us not only to provide optimum quality to meet our own standards, but also to focus on regionality and seasonality! Our farmers package deliveries in recycled corn plastic, we grow our own flowers, herbs, and tomatoes, and aiming for zero waste is important to us, as are fair working conditions.”
Jonathan Wittenbink
TIAN Bistro am Spittelberg
“We are also very much “TIAN” in our Bistro am Spittelberg! Here, too, we set great store by a zero-waste approach, vegetarian/vegan cuisine, regional and seasonal ingredients, promoting permaculture, a circular economy, and cooperating with well over 20 small businesses that work and trade in line organic and/or Demeter philosophies! Fair pay for producers and staff is equally important!”
Peter Lehner
Belgium Michelin Green Star Story
2021
De Jonkman Sint-Kruis Filip Claeys delete Green Star
Hofke van Bazel
“Our ecological cuisine is the fruit of an in-depth dialogue with nature. For us sustainability means respect for nature, the ingredient and people. We work mainly with produce that we either grow or source locally and that is seasonal, we cut down on waste and we respect each link of the food chain. Responsible sustainability inspires us to pure, delicate fine dining, in a complementary virtuous cycle. Each dish is balanced and aligned with a sustainable future.”
Kris De Roy
Souvenir Gand Vilhjalmur Sigurdarson delete Green Star
Graanmarkt 13 Antwerpen Seppe Nobels closed
Humus x Hortense Ixelles
“Humus x Hortense is the culinary brainchild of two creative chefs, Caroline Baerten and Nicolas Decloedt, who bend over backwards to pamper their guests. Their goal is to develop a new food system in a sustainable and regenerative perspective in order to align food consumption with the future, including in the fine dining field. Back in 2008, Caroline and Nicolas had already coined the expression, “botanical fine dining”, to define their sustainable vegetarian approach.”
Nicolas Decloedt
Arabelle Meirlaen Marchin
“Our raw food approach deploys ancestral techniques to achieve a blended balance in line with the seasons and organisms. As a result, the food is better digested and the nutrients and their benefits are better absorbed which leads to added health and energy. We seek to achieve a natural biotope because we are 80% self-sufficient and source the remaining 20% locally. Everything is recycled to throw away as little as possible, except for kitchen waste.”
Arabelle Meirlaen
L’Air du Temps
“As a child, I grew up on a farm that fed and took care of people by honestly and benevolently cultivating the land and protecting its riches.
We seek to remain faithful to this ethic. Beyond technical skills and ingredient know-how, this requires common sense and respect for the heritage of our ancestors. At the same time, we have to understand and accept the challenges of tomorrow. Sustainability is above all about humans.”
Sang Hoon Degeimbre
Atelier de Bossimé Loyers, Namur
“At Bossimé, cooking is a philosophy that extends beyond the food – we believe in sharing. Each ingredient reveals an origin, a face, a gesture, a hand that grew it with respect for the earth and human know-how. We seek to extract the best from each vegetable, which are often the basis of our dishes, whether or not they are paired with locally produced protein. At Bossimé, eating is synonymous with pleasure and joy and with sharing our vision of the gourmet farm of tomorrow.”
Ludovic Vanackere
Hors-Champs Gembloux
“By favouring short food supply chains, we have more control over our environmental impact. We have adopted a zero-waste approach in the kitchen. We deploy new techniques: drying, smoking, preserving in jars and in vinegar so that we don’t have to throw anything away. Yesterday’s secondary ingredients have become the primary ingredients of tomorrow. We have our own kitchen garden and work with fish that is available in abundance. Hors-Champs is committed body and soul to an eco-responsible ethic.”
Stefan Jacobs
2022
¡Toma! Liège
“I believe that sustainability is a question of daily commitment with no limit in time. It is about working conscientiously every day and thinking about ingredients holistically to appreciate them. This also implies respecting the people behind the ingredient: the producer and our teams, on whom we shine the spotlight. Our wasteful era is closely linked to the dehumanisation of our consumption methods. For me, sustainability is about humanity.”
Thomas Troupin
2023
Instroom Antwerpen
“I give people such as young people with a permanent suspension, victims of forced prostitution, ex-convicts, and psychiatric patients a knife and a trade. We are committed to those who have to fight for freedom. I will not let anyone stop me from guiding talent to the labour market. We grew from the same Belgian clay. Instroom stands for the best of our organic farmers, with respect for Belgian culinary heritage and healthy gastronomy.”
Seppe Nobels
WILDn Antwerpen Bart De Pooter delete Green Star
Barge Bruxelles
“Sustainability is pivotal to our restaurant. It guides our choices so we can ensure that our diner’s experience is in tune with the zeitgeist. Scrupulous sourcing means we can promote ethical produce and sustainable practices. This commitment is visible in our appetisers, our wines, our non-alcoholic beverages and our menu. Each team member plays a role in sustaining and strengthening these values.”
Grégoire Gillard
Luxembourg
La Grappe d’Or Arlon
“We endeavour to highlight the work of local producers by respecting the seasons and the market availability of produce. We favour short food supply chains whenever possible and aim to deploy a nose-to-tail approach for as little waste as possible. Each dish embodies the sincerity of our sustainable gastronomic approach which entails marrying the ingredient, the dish and the producer in a bid to respect nature and its cycles.”
Clément Petitjean
2024
Neon Lier Nils Proost
out
De Jonkman Sint-Kruis Filip Claeys
Instroom Antwerpen Seppe Nobels
Graanmarkt 13 Antwerpen Seppe Nobels
WILDn Antwerpen Bart De Pooter
2025
‘t Gasthuis by InstroomArt Mechelen Seppe Nobels
Sophie & Nicolas Comblain-la-Tour Nicolas Septon
2026
Nova Sint-Niklaas Guy De Jonghe
Instroom by Seppe Nobels Antwerpen Seppe Nobels
Màloma Rixensart Georges Athanassopoulos
Luxembourg
2021
La Distillerie (Bourglinster) René Mathieu
2025
Fields by René Mathieu Sandweiler René Mathieu
out
La Distillerie Bourglinster René Mathieu
Nordic Michelin Green Star Story
Iceland
2023
Dill Reykjavík Ragnar Eiríksson mindful voices
2025
ÓX Reykjavík Thrainn Freyr Vigfusson mindful voices
Finland
2022
Grön Helsinki Toni Kostian mindful voices
Ora Helsinki Sasu Laukkonen delete Green Star
Nolla Helsinki Luka Balac mindful voices
Natura Helsinki David Alberti mindful voices
2023
VÅR Porvoo, Uusimaa Niko Lehto mindful voices Oskar Kotka
out
Ora Helsinki Sasu Laukkonen
2024
Nokka Helsinki, Uusimaa Ari Ruoho mindful voices
2025
Kaskis Turku, Varsinais Suomi Eric Mansikka mindful voices
Sweden
2022
Gastrologik Stockholm Jacob Holmström & Anton Bjuhr closed
Oaxen Krog Djurgården Stockholm Magnus Ek delete Green Star
Bar Agrikultur Stockholm Filip Fastén delete Green Star
Etoile Stockholm Danny Falkeman & Jonas Lagerström mindful voices
Bhoga Göteborg, Västra Götaland Gustav Knutsson & Niclas Yngvesson delete Green Star
ÄNG Tvååker, Halland Filip Gemzell mindful voices
Knystaforsen Rydöbruk, Halland Nicolai Tram mindful voices
PM & Vänner Växjö, Kronoberg Johannes Persson mindful voices
Oaxen Slip Stockholm delete Green Star
Fotografiska Stockholm delete Green Star
Oxenstiernan Stockholm closed
2023
JORD Linkoping, Gotland Oskar Gunnarsson mindful voices
out
Gastrologik Stockholm Holmström & Anton Bjuhr
Oaxen Krog Djurgården, Stockholm Magnus Ek
Agrikultur Stockholm Filip Fastén
Oaxen Slip Stockholm
2024
out
Bhoga Göteborg, Västra Götaland Gustav Knutsson & Niclas Yngvesson
2025
Signum Mölnlycke, Västra Götaland Thomas Sjögren mindful voices
out
Fotografiska Stockholm Diego Perez
Norway
2022
Maaemo Oslo Esben Holmboe Bang mindful voices
Credo Trondheim, Trøndelag Heidi Bjerkan mindful voices
Jossa Mat & Drikke Trondheim delete Green Star
Restaurant Rest. Oslo Jimmy Øien closed
Einer Oslo closed
FYR Bistronomi & Bar Oslo Sebastian Myhre mindful voices
Stallen Oslo Sebastian Myhre mindful voices
2023
K2 Stavanger, Rogaland Ola Klepp mindful voices
Stallen Oslo Sebastian Myhre mindful voices
2024
out
Credo Trondheim, Trøndelag Heidi Bjerkan Jossa Mat & Drikke mindful voices
Einer Oslo Svein Trandem delete Green Star
2025
out
Restaurant Rest. Oslo Jimmy Øien
Denmark
2022
Noma Copenhagen, Hovedstaden Rene Redzepi delete Green Star
Henne Kirkeby Kro Henne Varde, Syddanmark Paul Cunningham delete Green Star
Alchemist Copenhagen, Hovedstaden Rasmus Munk mindful voices
Koks Kvívíkar, Faroe Island/Fær Øer Poul Andrias Ziska delete Green Star
Domestic Aarhus Ben Hurley mindful voices
Lyst Vejle Daniel McBurnie mindful voices
Alouette Copenhagen Nick Curtin mindful voices
Frederiksminde Vordingborg Jonas Mikkelsen mindful voices Mulla Yalcin
Brace Copenhagen, Hovedstaden closed
Ark Copenhagen, Hovedstaden Brett Lavender mindful voices
Tèrra Copenhagen, Hovedstaden delete Green Star
Amass Copenhagen, Hovedstaden delete Green Star
Hærværk Aarhus Rune Lund Sorensen mindful voices
Molskroen Ebeltoft delete Green Star
Moment Rønde Fabrizio Ferla mindful voices
2023
Kadeau Copenhagen, Hovedstaden Nicolai Nørregaard Falk mindful voices
Bistro Lupa Copenhagen, Hovedstaden Brett Lavender mindful voices
Novel Aarhus, Midjylland Alexander Johnsen delete Green Star
out
Amass Copenhagen, Hovedstaden
2024
Alimentum Aalborg, Nordjylland Søren Birch mindful voices
out
Koks Kvívíkar, Islands/Fær Øer Poul Andrias Ziska
Brace Copenhagen, Hovedstaden
Novel Aarhus, Midjylland Alexander Johnsen
2025
Dragsholm Slot Gourmet Hørve, Sjælland Claus Henrikson
Treetop Vejle, Syddanmark Bjarke Jeppesen
Croatia
2021
Konoba Mate Korcula Biljana Milat mindfull voices Biljana Milina
Zinfandel’s Zagreb/Zagabria Ana Grgić Tomić mindfull voices
2023
Korak Jastrebarsko Bernard Korak mindfull voices
Slovenia
2020
Hiša Franko Kobarid/Caporetto Ana Roš mindfull voices
Mahorčič Hrpelje-Kozina Ksenija Krajšek Mahorčič mindfull voices
Gostišče Grič Horjul Luka Košir mindfull voices
Gostilna za Gradom Koper/Capodistria Darko Rodik closed
Monstera Bistro Ljubljana Bine Volcic closed
Gostilna Krištof Kranj Uroš Gorjanc mindfull voices
2021
Vila Podvin Radovljica Uroš Štefelin delete Green Star
out
Monstera Bistro Ljubljana Bine Volcic
2022
Hiša Linhart Radovljica Uroš Štefelin mindfull voices
out
Vila Podvin Radovljica Uroš Štefelin
Gostilna za Gradom Koper/Capodistria Darko Rodik
2023
Špacapanova Hiša Komen Ago Špacapan mindfull voices
2024
Galerija okusov Žalec Marko Magajne mindfull voices
2025
Plesnik Solčava Tom Čopar mindfull voices
Germany Green Story
2021
Schleswig Holstein (SH)
Söl’ring Hof Johannes King Sylt/Rantum delete Green Star
Gutsküche Matthias Gfrörer Tangstedt mindful voices
Hamburg (HH)
Kitchen Thomas Imbusch mindful voices
Landhaus Scherrer Heinz O. Wehmann mindful voices
Haco delete Green Star
Haebel Fabio delete Green Star
Wolfs Junge Sebastian delete Green Star
XO Seafoodbar Fabio Haebel delete Green Star
Niedersachsen (NI)
Flux-Biorestaurant Werratal Hann.Münden Marius Mirchel delete Green Star
Ramster Schneverdingen Marcus Ramster delete Green Star
Berlin (BE)
Rutz Marco Müller mindful voices
Horváth Sebastian Frank mindful voices
Nobelhart & Schmutzig Micha Schafer mindful voices
Tisk Ahmed Ohmer delete Green Star
Lode & Stijn delete Green Star
Nordrhein-Westfalen (NW)
Anthony’s Kitchen Meerbusch Anthony Sarpong delete Green Star
Hessen (HE)
Gustav Frankfurt am Main Jochim Busch delete Green Star
Seven Swans Frankfurt am Main mindful voices
Hohenhaus Grill Herleshausen Peter Niemann mindful voices
Stuben Birkenau Kenneth Rentschler delete Green Star
Rheinland-Pfalz (RP)
Hofgut Ruppertsberg Jean-Philippe Aiguier delete Green Star
Saarland (SL)
Buchnas Landhotel Saarschleife-Landküche im Kaminzimmer Mettlach Christian Münch-Buchna delete Green Star
Bayern (BY)
Essigbrätlein Nürnberg Andree Köthe & Yves Ollech mindful voices
Auers Schlosswirtschaft Neubeuern Astrid Hilse mindful voicese
Fürstenfelder Fürstenfeldbruck Andreas Wagner mindful voices
Gasthaus Goldener Stern Friedberg Stefan Fuß mindful voices
Gasthof Blumenthal Spalt Josef Kocher mindful voices
Harmonie Lichtenberg Iris Steiner delete Green Star
Jägerwirt (Tölz Bad Peter Rank mindful voices
Landgasthof Meier Pilsach Michael delete Green Star
Moarwirt Dietramszell Sebastian Miller mindful voices
Treibgut Ulm Ole Leon delete Green Star
Alter Wirt Grünwald mindfull voices
Berchtesgadener Esszimmer Maximilian Kühbeck mindful voices
Freistil Ofterschwang Constantin Kiehne delete green star
Gut Steinbach Reit im Winkl Achim Hack delete Green Star
Moosleitner Freilassing Daniel Schnugg delete Green Star
Tian München Petra Flenger delete Green Star
Wirtshaus zum Herrmannsdorfer Schweinsbräu Glonn mindful voices
Baden – Wurttemberg (BW)
Ursprung Königsbronn Andreas Widmann mindful voices
Bergfriedel Bühlertal Andreas Schäuble delete Green Star
DerWaldfrieden Todtnau Volker Hupfer mindful voices
Gasthaus Widmann’s Löwen Königsbronn Andreas Widmann delete Green Star
Rose Hayingen Simon Tress mindful voices
Sommerau Bonndorf im Schwarzwald Wolfram Hegar mindful voices
Erasmus Karlsruhe Marcello Gallotti closed
Mohren Deggenhausertal Jürgen Waizenegger delete Green Star
Restaurant 1950 Hayingen Simon Tress mindful voices
Spielweg Münstertal Viktoria Fuchs mindful voices
Zur Sonne Sankt Peter Hanspeter Rombach mindful voices
2022
Mecklemburg-Vorpommern (MV)
Alte Schule – Klassenzimmer Feldberger Seenlandschaft Daniel Schmidthaler mindful voices
Hamburg (HH)
Zeik Maurizio Oster delete Green Star
Brandeburg (BB)
Alte Überfahrt Werder Havel Thomas Hübner mindful voices
Berlin (BE)
Cordo Yannic Stockhausen delete Green Star
Frea Halfdan Kluften delete Green Star
Hessen (HE)
Mondi Pelle Kossmann Kassel mindful voices
Sachsen (SN)
Frieda Leipzig Lisa Angermann delete Green Star
Bayern – Wurttemberg (BW)
Etz Felix Schneider Nürnberg mindful voices
Veles Vadim Karasev Nürnberg mindful voices
Beetle Andreas Schneider München mindful voices
Lockstein 1 Gabriele Kurz & Christl Kurz Berchtesgaden mindful voices
2023
Schleswig – Holstein (SH)
Das Grace Flensburg Quirin Brundobler mindful voices
James Farmhouse Flensburg Quirin Brundobler mindful voices
Berlin (BE)
Bandol sur Mer Andreas Saul mindful voices
Hessen (HE)
Marburger Esszimmer Marburg Denis Feix closed
Landgasthof Zur Post Freiensteinau Sebastian Heil & Katharina Koros mindful voices
Thuringen (TH)
BjörnOX Leist Dermbach mindful voices
Bayern (BY)
Mural München Johannes Maria Kneip e Joshua Leise delete Green Star
Mural Farmhouse – Fine Dining München Rico Birndt delete Green Star
Landhaus Tanner Franz Waging am See mindful voices
Brauereigasthof Aying Tobias Franz mindful voices
Mural Farmhouse – à La Carte München Rico Birndt delete Green Star
Schloss Hohenstein Ahorn Andreas Rehberger mindful voices
Baden – Wurttemberg (BW)
Oben Heidelberg Robert Rädel mindful voices
Traube Efringen-Kirchen Brian Wawryk mindful voices
Hirsch Genusshandwerk Bad Liebenzell Andreas Sondej mindful voices
Sennhütte Kleines Wiesental Maximilian e Jürgen Grether mindful voices
out
Söl’ring Hof Sylt/Rantum (SH) Johannes King
XO Seafoodbar Hamburg (HH) Fabio Haebel
Buchnas Landhotel Saarschleife-Landküche im Kaminzimmer Mettlach (SL) Christian Münch-Buchna
Tian München (BY) Petra Flenger
Mohren Deggenhausertal (BW) Jürgen Waizenegger
2024
Niedersachsen (NI)
Regional Friesoythe Friesoythe Timo Plenter mindful voices
Nordrhein-Westfalen (NW)
Zwanzig23 by Lukas Jakobi Düsseldorf Lukas Jakobi mindful voices
Bayern (BY)
Gutshof Andres Bernd Kirchlauter mindful voices
1804 Hirschau Munich Lukas Adebahr delete Green Star
Broeding Munich Manuel Reheis mindful voices
HIO Pilsach Michael Meier e Moritz Techet mindful voices Dennis Quetsch & Domenico Gigliotti
Baden – Wurttemberg (BW)
Hirsch Ellwangen delete Green Star
Reussenstein Böblingen Timo Böckle mindful voices
Traube Heidelberg Ole Hake delete Green Star
Jacobi Christoph Kaiser Freiburg im Breisgau delete Green Star
Out
Haco Hamburg (HH)
Cordo Berlin (BE) Yannic Stockhausen Lode & Stijn Berlin (BE)
Anthony’s Kitchen Meerbusch (NW) Anthony Sarpong
Frieda Leipzig (SN) Lisa Angermann
Sennhütte Kleines Wiesental (BW) Maximilian e Jürgen Grether
2025
Hamburg (HH)
Glorie Hamburg Thomas Alfons Imbusch mindful voices
Heimatjuwel Hamburg Marcel Görke mindful voices
Klinker Hamburg Karl Marianus von Hörsten mindful voices
Berlin (BE)
Bonvivant Berlin Nikodemus Berger mindful voices
Wilde Klosterküche Neuzelle Christian Bauer mindful voices
Bayern (BY)
Aura by Alexander Herrmann & Tobias Bätz Wirsberg mindful voices
June Übersee Rico Birndt mindful voices
Zum Falken Adelshofen Lars Zwick mindful voices
Baron.ess Sonderhofen Alexander Gläsel mindful voices
Beetle Munich Andreas Schneider mindful voices
Rehbergers im Schloss Hohenstein Ahorn Andreas Rehberger mindful voices
Baden (BW)
Hawara Freiburg im Breisgau Yannick Spielmann e Nicolai Heuer delete Green Star
Raro im Mühlenhof Schriesheim Jan Hildenhagen mindful voices Tobias Schumacher
Gasthaus Schwanen Stühlingen Markus Wekerle
Drexlers Freiburg im Breisgau Mario Fuchs minful voices
Goldene Sonne Neuenstein Heiner Bohnet minful voices
Sennhütte Kleines Wiesental Maximilian Grether e Jürgen Grether mindful voices
Treibgut Ulm Nico Körner delete Green Star
out
Wolfs Junge Hamburg (HH) Sebastian Junge
Ramster Schneverdingen (NI) Marcus Ramster
Tisk Berlin (BE) Ahmed Ohmer
Anthony’s Kitchen Meerbusch (NW) Anthony Sarpong
Gustav Frankfurt am Main (HE) Jochim Busch
Hofgut Ruppertsberg Ruppertsberg (RP) Jean-Philippe Aiguier
Mural München (BY) Johannes Maria Kneip e Joshua Leise
Mural Farmhouse – Fine Dining München (BY) Rico Birndt
Treibgut Ulm (BY) Ole Leon Lückstädt
Green Beetle München (BY)
Moosleitner Freilassing (BY) Daniel Schnugg
Mural Farmhouse – à La Carte München (BY) Rico Birndt
Schloss Hohenstein Ahorn (BY) Andreas Rehberger
Bergfriedel Bühlertal (BW) Andreas Schäuble
Gasthaus Widmann’s Löwen Königsbronn (BW) Andreas Widmann
Green Star Michelin of the World
*** Green *
France
Paris Arpège
L’Oustau de Baumanière Les Baux-de-Provence
Le Coquillage Saint-Méloir-des-Ondes
Restaurant Marcon Saint-Bonnet-le-Froid
Christopher Coutanceau La Rochelle
Troisgros Le Bois sans Feuilles Ouches
La Marine L’Herbaudière
Le Clos des Sens Annecy
Mirazur Menton
Spain
Barcelona Cocina Hermanos Torres
Azurmendi Larrabetzu
Aponiente El Puerto de Santa María
Cenador de Amós Villaverde de Pontones
Casa Marcial Arriondas
El Celler de Can Roca Girona
Italy
Atelier Moessmer Norbert Niederkofler Brunick
Osteria Francescana Modena
Dal Pescatore Runate
Piazza Duomo Alba
Germany
Rutz Berlin
Uk
Moor Hall Aughton
L’Enclume Kartmel
Switzerland
Schloss Schauenstein Fürstenau
Sven Wassmer Memories Bad Ragaz
Denmark
Copenaghen noma
Norway
Maaemo Oslo
Slovenia
Hiša Franko Caporetto
Netherland
De Librije Zwolle
Japan
RyuGin Tokyo L’Effervescence
Osaka Kashiwaya
China
Hong Kong Amber
Taian Table Shanghai
USA
San Francisco
Quince
Atelier Crenn
Hollywood Providence
SingleThread Healdsburg
The French Laundry Yountville
The Inn at Little Washington
Brazil
Tuju São Paulo
** Green *
Italy
La Peca Lonigo
Terra The Magic Place Sarentino
D’O Cornaredo
USA
Vespertine Culver City
Harbor House Elk
Blue Hill at Stone Barns Tarrytown
Enclos Sonoma
Sons & Daughters San Francisco
Germany
100/200 Kitchen Amburgo
AURA by Alexander Herrmann & Tobias Bätz Wirsberg
Essigbrätlein Norimberga
Horváth Berlino
etz Norimberga
Denmark
Alchemist Copenaghen
Kadeau Copenhagen
Henne Kirkeby Kro
Sweden
Signum Mölnlycke
Norway
Kontrast Oslo
Belgium
L’air du temps Liernu
France
David Toutain Paris
Maison Aribert Uriage-les-Bains
Table Bruno Verjus Parigi
Serge Vieira Chaudes-Aigues
Le Skiff Club Pyla-sur-Mer
Jean Sulpice Talloires-Montmin
La Côte Saint-Jacques Joigny
La Table de Yoann Conte Veyrier-du-Lac
Cyril Attrazic Aumont-Aubrac
L’Auberge de Montmin Talloires
Christophe Hay – Fleur de Loire Blois
La Grenouillère La Madelaine-sous-Montreuil
Château de Beaulieu Christophe Dufossé Busnes
Japan
Miyamaso Kyoto
Kodaiji Wakuden Kyoto
Sojiki Nakahigashi Kyoto
Portugal
Il Gallo d’Oro Funchal
Uk
Restaurant Sat Bains Nottingham
Le Manoir aux Quat’ Saisons Great Milton
Austria
Kräuterreich by Vitus Winkler Sankt Veit im Pongau
Greece
Delta Atene
Thailand
Baan Tepa Bangkok
Spain
Ricard Camarena Valencia
Coque Madrid
Pepe Vieira Raxó
Molino de Urdániz Urdaitz
DSTAgE Madrid
Venta Moncalvillo Daroca de Rioja
Les Cols Olot
Culler de Pau Grove
Malaysia
Dewakan Kuala Lumpur
Switzerland
Magdalena Svitto
roots Basilea
Japan
Florilège Tokyo
Den Tokyo
Crony Tokyo
NARISAWA Tokyo
China
King’s Joy Beijing
Netherland
Flore Amsterdam
De Nieuwe Winkel Nimega
*Green *
France
Paris
Anona
Septime
Le George
FIEF
Bellefeuille Saint James
Lyon
Prairial
Têtedoie
Les Belles Perdrix de Troplong Mondot Saint-Emilion
Auberge du Vert Mont Boeschepe
L’Ostal Clermont-Ferrand
Lait Thym Sel Angers
G.a. au Manoir de Rétival Rives-en-Seine
Le Saint Hilaire Saint-Hilaire-de-Brethmas
de:ja Strasbourg
Ursus Tignes
La Mirande Avignon
Palégrié Chez l’Henri Autrans-Méaudre en Vercors
La Bòria Veyras
Aux Terrasses Tournus
En Pleine Nature Quint-Fonsegrives
Choko Ona Espelette
Villa Pinewood Payrin-Augmontel
Auberge Sauvage Servon
Reflet d’Obione Montpellier
Maison Tiegezh Guer
Le Jardin de Berne Flayosc
Alchémille Kaysersberg
Maison Caillet Valmont
Likoké Les Vans
Auberge Frankenbourg La Vancelle
Frédéric Molina au Moulin de Léré Vailly
Atmosphères Le Bourget-du-Lac
La Chassagnette Le Sambuc
Le Manoir de la Régate Nantes
La Table du Gourmet Riquewihr
Thierry Schwartz Le Restaurant Obernai
La Coopérative Domaine Riberach Bélesta
Le Goût du Bonheur La Fenière Cadenet
Assa Blois
L’Or Q’idée Pontoise
Au Vieux Couvent Rhinau
La Galinette Perpignan
Le Prince Noir – Vivien Durand Lormont
L’Étang du Moulin Bonnétage
Restaurant de la Loire Pouilly-sous-Charlieu
La Bastide de Moustiers Moustiers-Sainte-Marie
La Table de La Butte Plouider
Ar Men Du Névez
Ima Rennes
L’Oustalet Gigondas
Toya Faulquemont
La Table d’Hôtes – La Rôtisserie du Chambertin Gevrey-Chambertin
Fontevraud L’Ermitage Fontevraud-l’Abbaye
Le Clair de la Plume Grignan
Spain
Els Casals Sagàs
Refectorio Sardón de Duero
Taller Arzuaga Quintanilla de Onésimo
Casa Nova Sant Martí Sarroca
Monte San Feliz
ARREA! Santa Cruz de Campezo
El Molino de Alcuneza Sigüenza
Sollo Fuengirola
Oba- Casas-Ibáñez
L’Antic Molí Ulldecona
El Invernadero Madrid
Muxgo Las Palmas de Gran Canaria
Les Moles Ulldecona
Emporium Castelló d’Empúries
Ambivium Peñafiel
Es Tragón Sant Antoni de Portmany
Barro Ávila
Cancook Saragossa
Cal Paradís Vall d’Alba
La Boscana Bellvís
Béns d’Avall Sóller
Eneko Larrabetzu
Andreu Genestra Llucmajor
Lera Castroverde de Campos
Casona del Judío Santander
La Botica de Matapozuelos Matapozuelos
Lluerna Santa Coloma de Gramenet
Maca de Castro Port d’Alcùdia
Italy
Milan
Joia Milan
Horto Milan
Dalla Gioconda Gabicce Monte
Vespasia Norcia
Prezioso Merano
Il Tiglio Montemonaco
Il Cantinone e Sport Hotel Alpina Madesimo
Il Cappero Isola Vulcano
La Tana Gourmet Asiago
Saporium Firenze Florence
Signum Malfa
Le Trabe Paestum
Lanterna Verde Villa di Chiavenna
Villa Maiella Guardiagrele
D.One Restaurant Montepagano
La Preséf Mantello
Oasis – Sapori Antichi Vallesaccarda
Venissa Mazzorbo
Casamatta Manduria
Bistrot Forte dei Marmi
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