{"id":1,"date":"2026-08-02T16:08:16","date_gmt":"2026-08-02T16:08:16","guid":{"rendered":"https:\/\/bongusto.org\/?p=1"},"modified":"2026-08-15T08:59:31","modified_gmt":"2026-08-15T08:59:31","slug":"green-star-michelin-of-the-world","status":"publish","type":"post","link":"https:\/\/bongusto.org\/?p=1","title":{"rendered":"The History of Michelin Green Star Hall of Fame"},"content":{"rendered":"\n<p class=\"has-text-align-center wp-block-paragraph\">France Green Star Story<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Laurent Petit ** travail pour la 3ieme etoile au Clos des Sens ***** R&amp;C Haut Annecy (F)\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/xYkSpeDR6HA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">2020<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Clos des Sens, Laurent Petit, Annecy<br>&#8220;Our plant and lake-based cuisine highlights the harvest from our 1500m2 of vegetable, herb and fruit gardens, managed according to permaculture principles, along with the wealth of produce from our network of local artisans. Whether through intelligent waste recycling or the collection and reutilisation of rainwater, we strive to bring common sense to the entire life of the restaurant.&#8221;<br>  Franck Derouet<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Mauro Colagreco *** new #1 50 Best 2019 parla italiano avec Elio Crociani et l&amp;apos;origine d&amp;apos;Abruzzo\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/6ldtC_WZFb4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Mirazur Menton<br>&#8220;Promoting meaningful gastronomy in the heart of our region is our daily challenge. You will therefore be able to savour the essence of the produce we grow in our two hectares of permaculture vegetable gardens, but also the fruits of foraging, of fishing and of local livestock farming. We also aim for zero waste, which allows us to return to the land what we have borrowed from it.&#8221;<br>  Mauro Colagreco<br><br>Arp\u00e8ge Paris<br>&#8220;Since 2001, vegetables have reigned supreme at Arp\u00e8ge and the seasons set the tempo for our cuisine. Nature has written the finest cookbook. We elevate the 100% natural vegetables, fruit and herbs from our three gardens in Fill\u00e9-sur-Sarthe, Le Bois-Giroult and the Bay of Mont-Saint-Michel.&#8221;<br> Alain Passard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alain Ducasse au Plaza Athen\u00e9e Paris  Romain Meder closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Troisgros-Le Bois sans Feuilles Michel Troisgros Ouches<br>&#8220;We have an attachment to our land and to those who cultivate it, and consider it our duty to promote it. We take pleasure in cooking the vegetables from our garden. Inspired by permaculture, we have wonderful biodiversity: we don&#8217;t use any inputs, the mowing of green spaces is reduced to a minimum, beehives, bird boxes, meadows, horses and wild animals live peacefully together.&#8221;<br> C\u00e9sar Troisgros<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00e9gis et Jacques Marcon Saint Bonnet le Froid<br>&#8220;Between Haute-Loire and Ard\u00e8che, our cuisine reflects the strong ties we have forged with this land and culture. Showcasing the best local produce, rewriting our menu on a weekly basis, maximising waste reduction and minimising electricity and water consumption: the respect and promotion of our region requires a global and virtuous approach.&#8221;<br> Jacques Marcon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yoann Conte Annecy<br>&#8220;Old-fashioned common sense, curiosity and simplicity are the watchwords of my cooking: in the mountains, sitting on a rock, face to face with nature \u2013 it is this simplicity that I try to incorporate into my compositions, which I create daily, based on what nature offers me, and which I then share with my team.&#8221;<br> Yoann Conte<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Oustau de Baumani\u00e8re Les Baux de Provence<br>&#8220;Vegetables from our organic gardens and produce from local farmers take pride of place in our cuisine, which seeks to showcase the Provence terroir. Our commitment is part of an overall ethos that goes from combatting food waste, through waste and plastic management, to partnerships with artisans from the region.&#8221;<br> Glenn Viel<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Elio Crociani interviste Edouard Loubet ** Chef La Bastide de Capelongue Bonnieux (F) Luberon PACA\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/7aDWT-AAfb8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La Bastide de Capelongue Edouard Loubet Bonnieux closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">David Toutain Paris delete Green Star<br><br>Le Coquillage Saint-M\u00e9loir-des-Ondes<br>&#8220;Our cuisine is a conscious and responsible ode to marine resources: we prepare only fish and shellfish whose stocks are not threatened and which are fished on a small scale, and we use various seaweeds that we collect ourselves. We make our own bread and grow our own herbs.&#8221;<br> Hugo Roellinger<\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<p class=\"wp-block-paragraph\">Serge Vieira Chaudes-Aigues<br>&#8220;The produce featured on our menu is for the most part a reflection of the Auvergne region and comes via short supply chains, market gardening and organic livestock farming. This logic continues beyond the plate, since we only use eco-friendly cleaning products and we train our teams in sorting and composting.&#8221;<br> Aur\u00e9lien Gransagne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Marine L&#8217;Herbaudi\u00e8re<br>&#8220;We live in tune with nature, which alone dictates, day after day, what will be on the menu at our restaurant. We work with small-scale local fishing and try our best to use only produce from our garden. All the organic waste is recycled into compost before being returned to the earth.&#8221;<br> Alexandre Couillon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bras S\u00e9bastien Bras Laguiole delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Maison d&#8217;\u00e0 C\u00f4t\u00e9 Blois <em>Besan\u00e7on<\/em><br>&#8220;Respect for the environment, but also for our guests and staff, is at the heart of our approach. Fishing with the greatest consideration for the species of the Loire, growing our own permaculture vegetables and citrus in the greenhouse, our Wagyu beef farm, or managing the restaurant&#8217;s waste and energy \u2013 this is work we carry out on a daily basis as part of the development of the local economy.&#8221;<br> Christophe Hay<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Grenouill\u00e8re La Madelaine-sous-Montreuil<br>&#8220;The cuisine at La Grenouill\u00e8re is anchored in its region, the C\u00f4te d&#8217;Opale, which we explore in all of its geographical, natural and human aspects. It is a highly personal cuisine, deeply rooted in an instant. Always in motion, it captures the ephemeral, like a photograph of a moment, a mood or an emotion.&#8221;<br> Alexandre Gauthier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Christopher Coutanceau La Rochelle<br>&#8220;We believe that a chef is above all a citizen, and our approach goes beyond the restaurant to include several charities working to preserve marine resources. Only fish from artisanal, responsible and local fishing are on our menu. We work hand in hand with our vegetable producer in La Rochelle, we use the produce in its entirety and we recycle any waste.&#8221;<br> Christopher Coutanceau<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Elio Crociani interviste Jean Sulpice ** a la Pere Bise ***** Talloires (F) Annecy Lac\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/b6cIrgDdqKk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Jean Sulpice Talloires<br>&#8220;Sharing the taste of the Savoie region, with its lakes and mountains, is at the heart of our culinary ambition. We bring out the flavours of the produce used \u2013 fish from Lake Annecy, plants from our garden, from foraging or from market gardening, and local livestock farming. It is these close ties to the surrounding environment that we strive to express.&#8221;<br> Jean Sulpice<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Best Gault Millau PACA 2019 Elio Crociani et Bruno Cirino ** Hostellerie Jerome plus Tourteaux **\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/jq72_D_gr80?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Hostellerie J\u00e9r\u00f4me Bruno Cirino La Turbie closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maison Aribert Uriage les Bains<br>&#8220;Maison Aribert works to support the area by forging strong ties with local artisans, resources and stakeholders. We seek to highlight the Is\u00e8re region&#8217;s expertise in responsible development. Our cuisine is a reflection of the richness of our surrounding environment, with a special emphasis on plants and mountain herbs.&#8221;<br> Christophe Aribert<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Chassagnette Arles<br>&#8220;Our essentially plant-based cuisine puts fruit and vegetables from our organic vegetable garden at the heart of our dishes. The ingredients we do not grow ourselves come from small Camargue farms located near the restaurant and express with character the diverse identity of our region.&#8221;<br> Armand Arnal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cyril Attrazic Aumont-Aubrac<br>&#8220;All our produce is sourced daily from responsible agriculture, which respects the seasons and the men and women who farm. In a world where plant-based cuisine is becoming increasingly popular, the Aubrac region remains a land of livestock breeding and small-scale farms. It is through our menus and the choice of produce that we share our passion for our region with our customers.&#8221;<br> Cyril Attrazic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auberge du Vert Mont Boeschep<br>&#8220;\u201cAll things local\u201d is the motto at the heart of our cuisine, which is a reflection of the Flanders region. We only work with seasonal produce from suppliers in a local economic circle. A 100% local approach dictated by nature.&#8221;<br> Florent Ladeyn<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Etang du Moulin Jacques Barnachon Bonn\u00e9tage delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Prince Noir Lormont<br>&#8220;In addition to setting high standards for the produce we select, as far as possible we are doing away with single-use packaging, plastic bottles and polluting detergents, implementing rigorous waste sorting (including shells from seafood) and making our own vegetable compost and substrate material.&#8221;<br> Vivien Durand<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Elio Crociani JeanFrancois et Mere Berard * new Green Star a l&amp;apos;Hostellerie Cadi\u00e8re d&amp;apos;Azur (F) Bandol\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/YJuySvc0SQo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Hostellerie B\u00e9rard Jean-Fran\u00e7ois La Cadi\u00e9re d&#8217;Azur closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">G.A. Au Manoir de R\u00e9tival Rives-en-Seine<br>&#8220;We believe that everyone has a role to play in the preservation of nature and its resources and that every initiative counts. We have therefore banned plastic from our kitchen, we compost our waste, and the menus we prepare on a daily basis feature produce from the fields near the restaurant.&#8221;<br> David Goerne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fontevraud Le Restaurant Fontevraud-l&#8217;Abbaye<br>&#8220;At the heart of the \u201cFontevraud \u2013 Sustainable City\u201d project, the restaurant does its utmost to meet the challenges of a more responsible future. The produce we work with comes from the local region or the vegetable garden and beehives of the Royal Abbey. Our menu changes every moon, every 29-and-a-half days, in order to respect the rhythm of the produce as much as possible.&#8221;<br> Thibaut Ruggeri<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Oustalet Laurent Deconinck Gigondas<br>&#8220;While the short supply chains we use guarantee that we work with the best local and seasonal produce, our ambition is also reflected in every aspect of our cuisine. Farming and fishing methods are crucial in the selection of our meat and fish, but we are also reducing the importance given to protein in our menu. Recycling is pushed to the maximum, packaging now excludes plastic and food waste is given to the animals.&#8221;<br> Thomas Boirel<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"New 2 Keys Michelin 2024 Le Claire de La Plume Grignan (F) Chef Julien Allano Etoile Rouge et Vert\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/ogfJKlsm8nk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Le Clair de la Plume Julien Allano Grignan<br>&#8220;Most of the produce we cook comes from farms less than 70 km away. The fish is responsibly caught in the Mediterranean, the lamb and poultry come from nearby farms and the organic fruit and vegetables are grown in the Dr\u00f4me.&#8221;<br> Benjamin Reilhes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Alch\u00e9mille J\u00e9r\u00f4me Jaegle Kaysersberg<br>&#8220;At L&#8217; Alch\u00e9mille, our cooks are also gardeners, so each day starts with picking fruit, vegetables and herbs in our gardens. Reconnecting nature to the plate, working with the best local artisans \u2013 all this allows us to serve our clients the fairest and most responsible expression of what our region has to offer.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auberge La Feni\u00e8re Reine Sammut Valdeblore<br>&#8220;We are committed to good, \u201ccleanly-produced\u201d and fair food. We aim to cook the harvest from our permaculture garden, as well as produce from heirloom varieties, from local and organic farming, responsible livestock breeding and sustainable fishing. We grind the gluten-free flours we use and we endeavour to minimise our waste production.&#8221;<br> Nadia Sammut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prairial Lyon<br>&#8220;We chose to open in a new eco-quarter and in a net-positive-energy building. We recover waste energy from the cold storage motors which we use to heat the water. All our produce is carefully sourced, primarily from the Auvergne-Rh\u00f4ne-Alpes region, and we strive to use ingredients in their entirety.&#8221;<br> Ga\u00ebtan Gentil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le George Simone Zanoni Paris delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Septime Paris<br>&#8220;A commitment to human development and respect for the environment are at the heart of our approach. The market garden produce that we cook comes mainly from the \u00cele-de-France region, the meat and fish come from responsible farming and fishing, we use produce in its entirety to combat waste, and our bio-waste goes to a vermicomposting centre to be recycled.&#8221;<br> Bertrand Gr\u00e9baut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Table Paris<br>&#8220;Our commitment to a &#8220;cuisine of the moment&#8221; brings us into a direct relationship with our local producers. They supply us on a daily basis with what nature has to offer, free of pesticides and respecting the soil. We do not place any orders based on quantity \u2013 only quality counts.&#8221;<br> Bruno Verjus<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Petit H\u00f4tel du Grand Large Herv\u00e9 Bourdon <em>Portivy<\/em> delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ursus Tignes<br>&#8220;Connecting completely with the rich nature of the Haute-Tarentaise is our ambition. This applies to the choice of the ingredients we cook, most of which come from our region, to our adherence to seasonality, and to the architecture of our restaurant, which, with its 380 trees, reproduces the sensations of a walk in the forest.&#8221;<br> Cl\u00e9ment Bouvier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aux Terrasses Tournus<br>&#8220;Connecting completely with the rich nature of the Haute-Tarentaise is our ambition. This applies to the choice of the ingredients we cook, most of which come from our region, to our adherence to seasonality, and to the architecture of our restaurant, which, with its 380 trees, reproduces the sensations of a walk in the forest.&#8221;<br> Cl\u00e9ment Bouvier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c4ponem-Auberge du Presbyt\u00e8re Am\u00e9lie Darvas Vailhan<br>&#8220;Cultivating the land, cooking the vegetables from our permaculture vegetable garden, offering biodynamic wines and putting people at the heart of our project, these are the challenges we take up every day in our bid for a more responsible gastronomy, in coherence with the surrounding environment.&#8221;<br> Gaby Benicio et Raquel Sobral<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Or Q&#8217;id\u00e9e Naoelle D&#8217;Hainaut Pontoise delete Green Star<br>Le Moulin de L\u00e9r\u00e9 Fr\u00e9d\u00e9ric Molina Vailly delete Green Star<br>Le Bec au Cauchois Pierre Caillet Valmont delete Green Star<br>Pertica Guillaume Foucault <em>Vend\u00f4me<\/em> delete Green Star<br>Le Tilleul de Sully Thierry Parat Montgibaud delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ar Men Du Philippe Emmanuelli N\u00e9vez<br>&#8220;Our local suppliers (around ten market gardeners, quail and other poultry breeders) all use organic methods. The fish we cook comes from day boats, and we have created an orchard and a herb garden, both managed using permaculture principles. Waste is composted, we aim for zero plastic and we select our cleaning products with care.&#8221;<br> J\u00e9r\u00f4me Gourmelen<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Etoile Michelin Vert a Beaune (F) Caves Madelaine Chef Martial Blanchon Bourgogne\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/g3H_KOGDwV4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Caves Madeleine, Martial Blanchon Beaune delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Saltimbanque Eaucourt-sur-Somme<br>&#8220;Our cuisine is an authentic reflection of the Picardie Maritime region. The ingredients which dictate our daily menu are sourced from local artisans and producers who respect the land. To rationalise resources, we manage the logistics with a carrier who collects the produce from the farm, and we treat the bio-waste by methanation.&#8221;<br> S\u00e9bastien Porquet<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Table d&#8217;H\u00f4te <em>Gevrey-Chambertain<\/em><br>&#8220;Our cuisine is dictated by the seasons and the locality of the produce we use. We make it a point of honour to favour short supply chains and to showcase ingredients which might seem modest. We combat waste by buying whole carcasses and breaking them down carefully on site.&#8221;<br> Thomas Collomb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Garde Champ\u00eatre Gil Nogueira Gy\u00e9-sur-Seine<br>&#8220;Transforming the produce from our organic vegetable garden, making our own bread, using fermentation techniques, smoking and cooking around the fire: we do our utmost to be as self-sufficient as possible. Our restaurant serves as a meeting place for locals, and our cuisine is directly inspired by nature, which we strive to protect on a daily basis.&#8221;<br> Kazuya Miyashita<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anona Paris<br>&#8220;Offering responsible cuisine is our raison d&#8217;\u00eatre: sourcing local and seasonal produce, reducing waste and water consumption, using renewable energy, paying attention to the well-being of our teams: our commitment is total. Even our furniture is crafted in the \u00cele-de-France region and our tableware is made from natural materials.&#8221;<br> Thibaut Spiwack<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auvergne Rh\u00f4ne-Alpes<br>L\u2019Ostal Emmanuel Hebrard Clermont-Ferrand delete Green Star<br>T\u00eatedoie Christian Lyon delete Green Star<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Atmospheres new Green Star Michelin 2021 Bourget du Lac (F) Chef Alain Perrillat 16,5 G&amp;M\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/40qhhWw7XrQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Atmosph\u00e8res Le Bourget-du-Lac<br>&#8220;The chef has always worked with local seasonal produce \u2013 a fruit and vegetable cooperative in La Motte-Servolex, market gardeners in Aix-les-Bains and Vimines, Bresse poultry\u2026 A herb garden provides fresh herbs. We limit our packaging, and our food waste is recovered via a centralised recycling platform. Laundry is washed on site with environmentally-friendly detergents.&#8221;<br> Alain Perrillat-Mercerot<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Auberge de Montmin Talloires-Montmin<br>&#8220;All our produce is sourced from local producers and from the markets in the surrounding villages, less than 30 km away, or from our own foraging. We have no deliveries, we collect, which means zero packaging. We aim for zero waste : everything is prepared according to the number of bookings and above all to the produce available from our suppliers. This is why we offer a single set menu. Our waste is sorted, reused or composted.&#8221;<br> Florian Favario<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Toi du monde Thomas Tricault Flumet delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Scratch Restaurant Bourg-en-Bresse<br>&#8220;We offer single set menus to optimise each ingredient and limit waste. Almost all of our produce comes directly from small local producers. We and our artisan partners share a good common-sense approach, with or without certification. Our seafood is from responsible French fishing.&#8221;<br> Andr\u00e9as Baehr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bourgogne Franche-Comt\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La C\u00f4te Saint-Jacques Joigny<br>&#8220;We have created a vegetable garden, we favour local producers and we promote natural and organic wines. Most of our food waste is recycled and we limit the use of plastic in the establishment.&#8221;<br> Jean-Michel Lorain<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Saint Cerf Xavier Choulet Besan\u00e7on delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bretagne<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maison Tiegezh Guer<br>&#8220;We want our customers to not only enjoy good food but also to support a local and responsible economy which puts people at its centre. We grow our own fruit and vegetables, we select our producers within a 200 km radius, and we sort our waste carefully. Our water is micro-filtered, and our furniture and other equipment is made in France.&#8221;<br> Baptiste Denieul<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ima Rennes<br>&#8220;Our produce \u2013 eggs, butter, cream, fish, meat, vegetables, wild herbs, seaweed harvested on foot, tofu, miso \u2013 comes via short supply chains. We also pool orders with several restaurants in Rennes, especially for citrus fruits, certain fish and whole animals. We reduce the volume of animal and vegetable waste with a dehydrator-compactor. The resulting substrate is given to a vegetable grower.&#8221;<br> Julien Lemari\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Holen Tugdual Deb\u00e9thune Rennes closed<br>Empreinte Baptiste Fournier Vannes delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Jardins Sauvages Fabien Manzoni Le Gacilly<br>&#8220;Built using natural materials, our restaurant has been certified 100% organic since 2013. Our purchasing policy is local (within a 70 km radius of the restaurant) and we have an organic vegetable garden. All our waste is treated and recycled and we have a biomass heating system.&#8221;<br> Anthony Le Fur<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Centre Val de Loire<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Assa Fumiko Blois<br>&#8220;Our producers, all located within a 20-minute radius of the restaurant, have in common a respect for their land and their livestock. We use all parts of the animal, which we buy as a whole carcass, and we explain to our customers that we do not sacrifice an animal just for the choice cuts. All crates are returned to the producer: we do not throw away any packaging. The minimal food waste from the restaurant is consumed by our hens.&#8221;<br> Anthony Maubert<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vincent Cuisinier de Campagne Vincent Simon Ingrandes-de-Touraine delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grand Est<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auberge Frankenbourg La Vancelle<br>&#8220;We have had an eco-responsible approach for more than 20 years now. We work with local, or at the very least French, producers, depending on the ingredient. Our lamb comes from Quercy, our pork from the neighbouring valley, quails from the Vosges, pigeons from Alsace; our fruit and vegetables are exclusively from Alsace, sourced either from our garden or from our market gardener.&#8221;<br> S\u00e9bastien Buecher<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> Le Restaurant Obernai<br>&#8220;Since the opening of the restaurant 18 years ago, short supply chains have been our priority: 95% of our products come from less than 50km away. We contact our market gardeners and breeders every day and take their produce when it reaches maturity. Our menu changes twice a week. A large majority of our producers work in biodynamic farming and we encourage the reintroduction of old varieties of fruit and vegetables. We process waste with a &#8220;zero waste&#8221; objective.&#8221;<br> Thierry Schwartz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au Vieux Couvent Rhinau<br>&#8220;We have had 0.8 hectares of vegetable garden since the creation of the restaurant. What we produce makes us self-sufficient to a great extent. We work with professional fishermen on the Rhine, local hunters for game and local farms for veal, poultry, pigs, snails, milk&#8230;&#8221;<br> Alexis Albrecht<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nouvelle Aquitaine<br>ONA Claire Vall\u00e9e Ar\u00e8s closed<br>La Meynardie Adrien Soro Salignac-Eyvigues closed<br>Le Skiff Club St\u00e9phane Carrade Pyla-sur-Mer delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Choko Ona Espelette<br>&#8220;Our produce is sourced locally from organic and responsible farming, with our 600 m\u00b2 vegetable garden providing a variety of vegetables and herbs. Our wines are organic and biodynamic. To promote more responsible gastronomy, we have reduced single-use plastics and household waste, and have implemented a returnable container system in partnership with our producers. All paper used in the restaurant is recycled.&#8221;<br> Cl\u00e9ment Guillemot<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Art&#8217;zain Irissarry<br>&#8220;We have a short menu that changes every six weeks or which evolves according to our producers&#8217; production and harvest. Our suppliers are all located within a limited radius from the restaurant. Our organic waste goes to our pigs and hens.&#8221;<br> Henri Amestoy<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Occitanie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Reflet d&#8217;Obione Montpellier<br>&#8220;We mainly source from local producers \u2013 vegetables from Villeneuve-l\u00e8s-Maguelone, flowers and wild plants from Lattes, fruit from the Gard and Rhone Valley, free-range meat from the Pyrenees and the Aubrac region, line-caught fish, dry goods and organic flours\u2026 Our wine list is exclusively composed of certified organic and biodynamic wines.&#8221;<br> Laurent Cherchi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019all\u00e9e des Vignes Claude-Emmanuel Robin Cajarc delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Domaine de Beaulieu St\u00e9phane Mazi\u00e8res Auch<br>&#8220;We use mostly local and seasonal produce. Our organic waste is given to the donkeys who maintain our land (eco-pasture), or composted for the vegetable garden, which supplies us with edible plants and herbs. We collect rainwater and recycle used water.&#8221;   Maxime Deschamps<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Riche Al\u00e8s<br>&#8220;At the Saint Hilaire, there is no fixed menu, simply surprise offerings which showcase the best local and seasonal produce. Fish from Grau-du-Roi, trout from Fumades, free range pork from the C\u00e9vennes, veal and lamb from Loz\u00e8re, pigeon from Costi\u00e8res, wild herbs&#8230; And in the dining room, the knives are artisan-forged, the tableware is produced by a potter in Al\u00e8s and the jeans worn by the staff are made in Florac.&#8221;<br> S\u00e9bastien Rath<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sandikala Galan<br>&#8220;We work closely with a group of organic fruit and vegetable growers within a 30 km radius of the restaurant. Our poultry, beef, lamb and pork come from small farms in the Pyrenees, as do our trout. We offer a single set menu, which helps reduce food waste. We have a large herb garden and a small vegetable garden, both irrigated by our well and nourished by composted vegetable scraps.&#8221;<br> Luke MacLeod<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Table de Naz\u00e8re Christopher Roussat Avezan closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pays de la Loire<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manoir de la R\u00e9gate Nantes<br>&#8220;We work with as many local producers as possible. Our vegetable garden, located 500 m away, provides some of our vegetables, edible flowers and herbs, and we have chosen to cook only fish from the Erdre, the river that runs next to the restaurant. Our tableware and accessories were made in collaboration with local artisans.&#8221;<br> Mathieu P\u00e9rou<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lait Thym Sel Angers<br>&#8220;Our market gardener is located 50 km from the restaurant. We work with fish from the Loire in season, sea fish from the nearby regions of Loire-Atlantique, Brittany or Normandy, and meat from the Pays de la Loire. Bread is made on site with the possibility to take home any leftovers to combat food waste. The wines are natural and organic.&#8221;<br> Ga\u00ebtan Morvan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Provence-Alpes-C\u00f4te d\u2019Azur<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Jardin de Berne Lorgues<br>&#8220;The estate\u2019s organic garden provides the restaurant with fresh, seasonal produce. We work only with local producers for meat, fish and any vegetables we might require. Our motto: from the garden to the plate.&#8221;<br> Louis Rameau<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Mirande Florent Pietravalle Avignon delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Domaine Roberach La cooperative Belesta <br>&#8220;The Domaine has been committed to a responsible approach since its inception. Our wines are produced using agroecological methods (without pesticides, herbicides or synthetic additives); we heat the buildings using geothermal energy; and our swimming pool is filtered using plants. At the restaurant, we have a &#8220;zero km&#8221; sourcing policy.&#8221;<br> Dennys Texeira<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toya Faulquemont <br>&#8220;Since childhood, I have been aware of environmental issues. At Toya, we work to reduce waste, we have a zero-plastic policy and we do not use sea fish, which we consider to be over-fished. When it comes to meat, we utilise whole carcasses, and our Jersey cows supply us with milk and cream. Our vegetables are grown in collaboration with a market gardener in a plot dedicated to the restaurant.&#8221;<br> Lo\u00efc Villemin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Table de la butte Plouider<br> &#8220;Working with nature at the forefront of my mind is to be true to myself. At La Butte we have a permaculture vegetable garden, a bioclimatic greenhouse and beehives. We showcase our producers (fishermen, market gardeners, livestock farmers) and our local artisans (plates made from salvaged wood, glasses made from abalone shells, linen and organic cotton uniforms) and we encourage our teams to be more environmentally aware.&#8221;<br> Nicolas Conraux<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Table du gourmet Riquewihr <br>&#8220;Just 500 m from the restaurant, we have a permaculture garden with over 350 varieties of herbs, plants, vegetables and fruit, including some that are really rare. The greenhouse enables production from mid-February to late December. Composting and recycling are part of our daily routine, our hens provide some of our eggs, and beehives provide the honey.&#8221;<br> Jean-Luc Brendel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Belles perdrix de Troplong Mondot Saint-\u00c9milion <br>&#8220;For many years, we have been committed to a more responsible way of cooking. We follow permaculture principles in our vegetable gardens and orchard; energy and water management are constant considerations; our suppliers undertake to prioritise reusable containers; and our hens and pigs enable us to dispose of bio-waste.&#8221;<br> David Charrier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auberge Sauvage Servon <br>&#8220;We prioritise produce from the Bay of Mont-Saint-Michel. Our set menus are based on the catch of the day, local market gardening and our own kitchen garden, as well as foraged ingredients. Everything is seasonal and home-made (the vinegars, fermented foods, cured meats, jams served at breakfast\u2026) and the wines are natural.&#8221;<br> Thomas Benady<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Ch\u00e2teau de Beaulieu Busnes <br>&#8220;The restaurant relies on a network of more than 30 local producers (Angus beef and shallots from Busnes, saffron, fish from the C\u00f4te d&#8217;Opale&#8230;) to encourage short supply chains. The kitchen garden (watered by springs from the estate and the moat) and the orchard provide a large proportion of the restaurant&#8217;s ingredients. The grounds also feature a collection of citrus varieties, a small farm (open for visits), a permaculture herb garden, beehives and birdhouses.&#8221;<br> Christophe Dufoss\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">de:ja Strasbourg&#8221;<br>At de:ja, the produce is predominantly local and grown or raised using organic or responsible agriculture. Plants take centre-stage in the menus; for meat, fish and poultry, welfare is of paramount concern. Ingredients are utilised in their entirety thanks to techniques such as salting and fermentation with the goal of zero waste.&#8221;<br> Jeanne Satori + David Degoursy <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jardin Secret Cotignac <br>&#8220;The menu changes every day, often even between lunch and dinner. The fruit and vegetables are grown in the organic kitchen garden and the rest of the produce is sourced locally, notably in the markets of La Provence Verte. The chef uses the ingredients in their entirety ; any leftovers are given to the animals or transformed into compost. New building on the site (no air-conditioning) takes into consideration the environmental impact.&#8221;<br> Beno\u00eft Witz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La B\u00f2ria Veryas <br>&#8220;Local produce, in season, treated with respect from farm to table and at a fair price is the philosophy at La B\u00f2ria. Almost all the ingredients are grown or raised in the Ard\u00e8che, the sourdough bread is made on site, as is the charcuterie. The building produces its own electricity by solar panels, rainwater is collected and local materials have been used for the construction (the roof is made of Ard\u00e8che chestnut), the furniture and the tableware.&#8221;<br> Florian Descours<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Doyenn\u00e9 Saint-Vrain <br>&#8220;The heart of the project is the link between gastronomy and agriculture: the vegetable garden, cultivated with organic compost, is the inspiration for the cooking. More than a hundred varieties of plants, vegetables and fruit are grown using techniques which aim to improve the ecosystem, a method known as regenerative agriculture. Other produce is chosen with equal care, and the no-waste ethos means that everything is utilized (leftovers feed the animals).&#8221;<br> Shaun Kely + James Henry<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Chemins \u2013 Domaine de Primard Guainville delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ruche Gambais <br>&#8220;Ruche is at the heart of a hectare of wooded parkland. The permaculture kitchen garden with its mounds, mandala, greenhouse and \u201cfruit forest\u201d supplies the produce for chef Cyb\u00e8le Id\u00e9lot\u2019s table ; the meat comes from neighbouring farms, and the line-caught fish from the Ile d\u2019Yeu. The no-waste aim means using the whole ingredient (trimmings, leaves) and preservation techniques (fermentation). The wines are biodynamic or \u201cnatural\u201d.&#8221;<br> Cyb\u00e8le Idelot<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Villa Pinewood Payrin-Augmontel<br>&#8220;The approach here is inherently local. For the single set menu, the best of what small-scale producers within a radius of a few dozen kilometres have to offer is combined with foraged ingredients (the dry terroir of the Mediterranean side of the Causses for aromatic herbs and truffles; the humid terroir of the Montagne Noire for mushrooms, roots and other wild plants). Food waste is collected for the hens, and only reusable crates are used with suppliers.&#8221;<br> Thomas Cabrol <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bermicourt La Cour de R\u00e9mi Bermicourt<br>&#8220;At the Cour de R\u00e9mi, a family estate restored by the current owners, the food is generous, local and seasonal. The produce is carefully sourced, either from the estate\u2019s kitchen garden and orchards or from a hand-picked network of small producers. Like everything else here, the sourdough bread, using ancient varieties of wheat, and the brioche served at breakfast, are home made. The wine list is predominantly organic or biodynamic.&#8221;<br> S\u00e9bastien De La Borde<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dirac Domaine du Ch\u00e2telard delete Green Star<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Vincent Maillard Chef Lily the Valley ***** SPA Leading Hotels of The Wold Croix Valmer (F) Gigaro\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/GkHC4spE058?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Moustiers-Sainte-Marie La Bastide <br>&#8220;Our cuisine is based on the produce and the seasons. We have 4 hectares of grounds with a 200 m\u00b2 herb garden and a 2000 m\u00b2 vegetable garden which provides the majority of our vegetables. In conversion towards organic production, we farm using a bio-intensive approach on living soil. Our producers and artisans are all in a 80 km radius. Our chef and his team transform the ingredients from root to leaf.&#8221; Adrien De Crignis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Narbonne L&#8217;Art de Vivre<br>&#8220;At L\u2019Art de Vivre, the team works in harmony with nature in the heart of the vineyard. Much of the produce comes from the estate\u2019s farm, cultivated according to biodynamic principles. Fish from the Mediterranean is caught using responsible methods. The table linen is made in France and the tableware is crafted by local potters.&#8221;<br> Laurent Chabert<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paris Bellefeuille &#8211; Saint James Paris<br>&#8220;The vegetable garden and orchard in the \u00cele de France (Nonville, Seine-et-Marne), cultivated organically, provide the majority of the vegetables, herbs and fruit for the restaurant, with delivery by electric vehicle. Our artisan producers (market gardeners, fishermen, livestock farmers) are chosen for their environmentally-friendly methods. The fixed menu follows the seasons and uses the whole of each ingredient, with very little meat. Kitchen waste is transformed into compost.&#8221;<br> Gr\u00e9gory Garimbay<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Perpignan La Galinette<br>&#8220;La Galinette combines a restaurant and two hectares of vegetable garden, orchard and olive groves, cultivated using organic methods for more than 20 years. The chef selects the seeds allowing a great diversity of colours, textures and flavours on the plate, whilst contributing to the preservation of the plant gene pool. Any food waste from the kitchen is transformed into compost.&#8221;<br> Christophe Comes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quint-Fonsegrives En Pleine Nature<br>&#8220;The inspiration for the cooking is found in nature (the chef\u2019s kitchen garden, foraging\u2026) and in the work of the restaurant\u2019s local producers, who are very much to the fore on the surprise menu. In an effort to lead by example, and to raise awareness among customers and staff alike on environmental issues, we limit imported produce as much as possible and we promote actions which favour more responsible practices.&#8221;<br> Sylvain Joffre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saint-Hilaire-de-Brethmas Le Saint Hilaire<br>&#8220;At the Saint Hilaire, there is no fixed menu, simply surprise offerings which showcase the best local and seasonal produce. Fish from Grau-du-Roi, trout from Fumades, free range pork from the C\u00e9vennes, veal and lamb from Loz\u00e8re, pigeon from Costi\u00e8res, wild herbs&#8230; And in the dining room, the knives are artisan-forged, the tableware is produced by a potter in Al\u00e8s and the jeans worn by the staff are made in Florac.&#8221;<br> S\u00e9bastien Rath<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Autrans-M\u00e9audre en Vercors Pal\u00e9gri\u00e9 Chez l&#8217;Henri<br>&#8220;Here, there is no gas or induction stove: cooking is done only over coals or in a wood-fired oven. Wood is also the material used to renovate the building, and the furniture was upcycled from second-hand shops. The set, seasonal menu, served on tableware made in the village, is inspired by the surroundings: fish from ikejime fishing, meat selected on the hoof from local farmers, organic fruit and vegetables from local market gardeners.&#8221;<br> Guillaume Monjur\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avignon Hi\u00e9ly-Lucullus<br>&#8220;Combining Peruvian-influenced cuisine with a local based approach? It\u2019s possible! Almost all our suppliers are located within 100km: Peruvian herbs come from the family garden, most of the South American vegetable varieties are grown here by local market gardeners and the fish is wild and responsibily caught. With a zero waste aim, unused ingredients and condiments are dried and then used as seasonings.&#8221;<br> G\u00e9rald Azoulay<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cormery Les Roseaux Pensants<br>&#8220;The menu is structured around two main themes: a \u201cHerbae\u201d menu in spring-summer, inspired by foraging and the kitchen garden, and a \u201cCerealis\u201d menu in autumn-winter, highlighting the local terroir. Animal proteins often give way to home-made vegetable proteins (tofu, seitan, tempeh); the menus are also available in vegetarian versions. To raise awareness among guests, workshops are held on fermentation or cooking with wild plants.&#8221;<br> St\u00e9phane Enault<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jumi\u00e8ges Auberge des Ruines<br>&#8220;Our aim is to achieve self-sufficient and 100% local cuisine. Bread, spelt flour, rapeseed oil (pressed on site), mustard made from plants grown in Normandy: everything is home-made. When the produce isn&#8217;t foraged or ultra-local, it comes straight from the kitchen garden and the hen house, which also serves to recycle organic waste.&#8221;<br> Christophe Mauduit<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paris 11e FIEF<br>&#8220;Combining the urban environment and eco-responsibility is often a real challenge. Here, there are no compromises : vegetables from small producers, \u201cspices\u201d from the Paris region (colewort, meadowsweet, etc.), the banning of non-French produce, along with beef, which is replaced by a low carbon substitute or by game from regulated hunting. Waste is reduced as much as possible by working on juices and fermentations; anything remaining is collected.&#8221;<br> Victor Mercier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pouilly-sous-Charlieu Restaurant de la Loire<br>&#8220;A superb vegetable garden, a few metres from the kitchen, provides almost all the vegetables; its irrigation, like that of the large orchard, is by well water and collected rainwater. For the rest, sourcing is mainly within a 50km radius. The weekly-changing menus have a strong plant-based focus and are available in a completely vegetarian version. Every part of the ingredient is used, from the skin to the seeds, including the leaves.&#8221;<br> Fabien Raux<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saint-Malo M\u00e9son Chalut<br>&#8220;Close to the port, working with day boat fishing was an obvious choice. The next step was to favour those who use responsible methods, particularly the avoidance of spawning periods. Alongside a strong commitment to organic produce and local sourcing, we aim for zero waste, systematically offering a &#8220;doggy bag&#8221; and recycling the cooling water from the kitchen for cleaning.&#8221;<br> Vincent Pr\u00e9morvan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sarg\u00e9-sur-Braye Osma closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Vans Likok\u00e9<br>&#8220;All the materials used in the dining room come from the surrounding area: stone, iron, driftwood&#8230; No ingredient is imported: local alternatives to cocoa (roasted chestnuts and goat cheese whey), organic ikejime trout, meat from small farms bought as a whole carcass to limit waste&#8230; Any leftovers are transformed (garum, sambal), dried (homemade charcuterie), or fermented (preserves, vinegars).&#8221;<br> Guido Alfredo Ni\u00f1o Torres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Waldersbach Huna Le Restaurant<br>&#8220;The 1,300 m\u00b2 permaculture kitchen garden, located just behind the restaurant, takes centre-stage in the dishes for a large part of the year. When the season allows, foraged plants, flowers and berries are added. Animal protein is used sparingly, while in the winter months, salting, fermentation and other preserving techniques play a major role.&#8221;<br> Antoine Huguenin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Jour du Poisson \u00cele d\u2019Ol\u00e9ron <br>&#8220;The restaurant favours short supply chains, using fruit and vegetables that are to a great extent sourced from the island, and fish and seafood from the Charente fish markets. Our challenge is to go even further: cocoa from Martinique is transported by sail, waste is kept to a minimum by using every part of the produce, containers are re-used\u2026 Finally, the wine list only features producers committed to a more responsible agriculture.&#8221;<br> Th\u00e9o Fran\u00e7ois<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cibo Dijon<br>&#8220;All the produce is sourced within a tight radius. Freshwater fish \u2013 such as Sa\u00f4ne catfish or trout \u2013 plays a major role, while the use of additional animal protein is limited. Nothing is wasted: everything is transformed through fermentation (garum, pickles\u2026) and other preservation techniques. Finally, the wine list highlights organic and biodynamic vineyards, in keeping with our sincere commitment rooted in the local terroir.&#8221;<br> Angelo Ferrigno <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rolland Plourhan <br>&#8220;It\u2019s the \u201cgarden to plate\u201d spirit that guides every action here: in the warmer months, all the vegetables come from the certified organic garden cultivated by Emmanuel, the chef\u2019s brother, who changed career to become a market gardener. We also have fruit trees and grapevines. No meat is served; the fish comes solely from the nearby fish market. Even the butter is home-made! To accompany the dishes, the drinks are 100% local and\/or organic.&#8221;<br> Pierre Bonnefont<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mandibule Alixan <br>&#8220;The chef uses produce from within a 20 km radius wherever possible, working with about sixty small producers, occasionally even harvesting the vegetables and fruit himself in the morning. Everything is home-made, including the sourdough bread. Vegetable trimmings are turned into broths, carcasses are used down to the last morsel, fish comes from ikejime fishing, and leftovers are composted. Even the handles of the knives are made by an artisan in the Ard\u00e8che, using offcuts.&#8221;<br> Maxime Szczepaniak<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ressources Bordeaux <br>&#8220;Beyond organic and wild produce, short supply chains, anti-food waste and composting, which are all part of our DNA, the restaurant stands out for its deep social commitment. The chef co-founded a charity called &#8220;L\u2019Assiette&#8221; that promotes education on healthy and inclusive eating, as well as the &#8220;Insight Project,&#8221; an organisation for training in responsible management and social ecology. A global commitment: thoughtful cooking, respect for the resources and for the team.&#8221;<br> Tanguy Laviale<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maltacina Saint-Th\u00e9offrey<br>&#8220;The chefs work exclusively with artisan suppliers and producers located within 100 km, including winemakers, most of whom farm organically. The cuisine is mostly plant-based, with any meat bought on the carcass, making use of every part. Leftovers are composted. The tableware is made by a ceramicist from Grenoble, and surplus food is offered to those in greatest need.&#8221;<br> Kevin Mangione \/ Lunis Cha\u00efb \/ Th\u00e9o Doumecq <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Table de Christophe Hay Ardon <br>&#8220;Here, every dish is drawn directly from the vegetable garden and the Wagyu beef farm shared with the restaurant Fleur de Loire, along with a network of carefully selected artisan suppliers, including a designated freshwater fisherman. The restaurant also works with ostriches raised near Gien, whose carcasses are used to make most of the stocks. In the dining room, local craft producers are highlighted; waste is sent to compost, and a fully plant-based menu completes the philosophy.&#8221;<br> Lo\u00efs B\u00e9e<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bulle d\u2019Osier Langres <br>&#8220;Rooted in the surrounding landscape, the kitchen relies on a 3,000 m\u00b2 vegetable garden and its greenhouse, along with fish from the Sa\u00f4ne River (ikejime method), foraging, game and local market gardeners. These resources dictate a single menu, with a 100% plant-based option available. Each artisan producer is presented in the dining room. Nothing is wasted: chicken skin, beef fat, trimmings or peelings are all utilised through fermentation and other preservation methods, with leftovers collected for compost.&#8221;<br> Valentin Loison<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Origines Issoire-Le Broc <br>&#8220;The restaurant focuses on local cuisine: river fish, suppliers within a 50 km radius and a 2,000 m\u00b2 permaculture kitchen garden which provides herbs and serves as a &#8216;laboratory&#8217; for introducing new varieties. All produce is used in its entirety, with any remains composted. Energy consumption is reduced thanks to low-temperature underfloor heating and extraction hoods that recover heat from the kitchens. The wine list is 85% organic or biodynamic.&#8221;<br> Adrien Descouls<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nyd 48\u00b0C Nord Breitenbach <br>&#8220;In the heart of the Alsatian Vosges, NYD is a model of simplicity: Scandinavian-inspired architecture, cabins with no vehicle access or screens, perfect for digital detox. The 2-hectare estate, classified Natura 2000, features an organic vegetable garden that guides the menu. The producers are local and 100% organic, as are the 400 wines sourced within a 48 km radius. Even the spa follows this logic with a wood-fired Nordic hot tub.&#8221;<br> Julien Schaffhauser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Datil Paris 3e<br>&#8220;This is cooking which cherishes humanity and the living environment: organic produce is sourced directly from committed farmers, whose methods are highlighted; delivery and waste management processes are carefully considered, and all parts of the ingredients are used through fermentation, extraction, etc. The chef is also a member of the charity Bondir.e, supporting women and giving visibility to their fight against violence in the restaurant industry.&#8221;<br> Manon Fleury<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Borie Paris 15e<br>&#8220;Here, self-sufficiency guides every choice: all produce comes from the 70-hectare farm in Haute-Loire, with 3 hectares dedicated to the vegetable garden. Butter, cream, flour, oil, vinegar and bread are made on site. No exotic spices; the only compromises are salt and coffee. Meat is home-raised, fish is caught in the Allier River. And we go even further: cooking with poultry fat, ceiling fans instead of air conditioning, tables made of volcanic stone from Auvergne, refillable soap dispensers&#8230;&#8221;<br> Tanguy Hanoun \/ Rapha\u00eblle Bathellier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chez Jeanette Flassans-sur-Issole <br>&#8220;The restaurant draws directly from a vast agricultural estate: a 5,000 m\u00b2 vegetable garden, an 80-hectare organic vineyard, olive oil produced on site, and a farm with poultry, ducks, Black Bigorre pigs, cows and goats reared organically. What is not produced on the estate is sourced from neighbouring producers. All of this feeds into a short, seasonal menu that highlights the estate\u2019s harvests and livestock, with a focus on locality and simplicity.&#8221;<br> Benjamin Le Balch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gaia Les Sables d\u2019Olonne <br>&#8220;The restaurant is built around Beauregard Farm, created by chef Nicolas Ferr\u00e9: three hectares of organic-certified vegetables, fruit, herbs and edible flowers. This home-grown produce shapes the menu, while the renovation of the space and the tableware is the work of local artisans, an extension of the farm-to-fork philosophy. Each ingredient is valued (trimmings, broths), sorting and composting are carried out in the kitchen, and our suppliers are highlighted in the dining room.&#8221;<br> Nicolas Ferr\u00e9<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Italy Green Star Story<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Edition 2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gardenia Caluso (To)<br>&#8220;For over 20 years I have been foraging wild herbs and edible flowers which form the heart of my cuisine and whose knowledge I owe, amongst other things, to the herb mistresses of Valchiusella.&#8221;<br>Mariangela Susigan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Casa Format Orbassano (To)<br>&#8220;We are completely self-sufficient in terms of energy requirements, but we are approaching the same result for our vegetable needs too, thanks to a 2000 sq.m. natural kitchen garden.&#8221;<br>Igor Macchia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D&#8217;O Davide Oldani Cornaredo (Mi)<br>&#8220;As technical director of the State Professional Institute for Food, Wine and Hospitality in Cornaredo, my objective is to bring young people closer to understanding and respecting produce as the foundation of the chef\u2019s experience.&#8221;<br>Davide Oldani<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caff\u00e8 la Crepa Isola Dovarese (Cr)<br>&#8220;Our passionate ties to the territory are expressed in our kitchen garden (which also underpins the production of mustards, pickled vegetables and other specialities) and our own vineyard, as well as in the bicycle service point.&#8221;<br>Franco Malinverno<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Elio Crociani intervista Pietro Leemann Miglior Cantina Espresso 2015 Joia\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/dODzi-rwdfg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Joia Milano<br>&#8220;I use ingredients from micro-producers never too far from Milan. Our contribution to the environment is also cultural and educational, through the creation of themed books.&#8221;<br>Sauro Ricci &#8211; Raffaele Minghini<\/p>\n\n\n\n<!--nextpage-->\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Roberto Tonola Chef Lanterna Verde Villa di Chiavenna (So) Stella Michelin dal 97 &amp; new Green 2019\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/fr5TvQCB040?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Lanterna Verde Villa di Chiavenna (So)<br>&#8220;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.&#8221;<br>Roberto Tonola<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Presentazione Guide de L&amp;apos;espresso 2020 all&amp;apos;Opera Firenze Niederkofler nuovo cappello con Alpinn\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/TmxlNX8kPoo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">St. Hubertus San Cassiano (Bz)<br>Ristorante Lazzaro 1915 Pontelongo (Pd)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Osteria Francescana Modena<br>&#8220;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.&#8221;<br>Massimo Bottura<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Elio Crociani intervista Antonello Sardi * Chef nuova stella verde Michelin 2021\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/oFWYxzdzwYg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Virtuoso Tenuta le Tre Virt\u00f9 Scarperia (Fi) change Chef<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"I&amp;apos;Ciocio nuova Stella Michelin Verde 2021 Suvereto (Li) Chef Fabrizio Caponi Az. Agricola Le Pietre\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/4YO7rnSI9m0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I&#8217;Ciocio Suvereto (Li)<br>&#8220;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.&#8221;<br>Fabrizio Caponi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Don Alfonso Sant&#8217;Agata sui due Golfi (Na)<br>&#8220;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\u2019 origins, transforming each dish into a discovery of the local area.&#8221;<br>Ernesto Iaccarino<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Elio Crociani intervista Roberto Ceraudo nuova stella verde Michelin Strongoli (Kr) contrada Dattilo\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/NeEfbxTyGOc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Dattilo Strongoli (Kr)<br>&#8220;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\u2019s requirements.&#8221;<br>Caterina Ceraudo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Edition 2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Pr\u00e9sef Mantello (So)<br>&#8220;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.&#8221;<br>Gianni Tarabini<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agriturismo El Mas Moena (Tn)<br>&#8220;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\u2019s own dairy.&#8221;<br>Stefano Croce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Terra dell&#8217;Hotel Auener Hof Sarentino\/Sarntal (Bz)<br>&#8220;We support \u201cWorld Ocean Day\u201d 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.&#8221;<br>Heinrich Schneider<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1908 del Park Hotel Holzner Renon\/Ritten (Bz)<br>Antica Locanda al Cervo &#8211; Landgasthof zum Hirschen San Genesio\/Jenesien (Bz)<br>&#8220;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.&#8221;<br>Maria Lutz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lercher&#8217;s in Ruggen San Lorenzo di Sebato\/St. Lorenzen (Bz)<br>&#8220;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.&#8221;<br>Johannes Lerchner<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Cru Grezzano Frazione Romagnano (Vr) closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">SanBrite Cortina d&#8217;Ampezzo (Bl)<br>&#8220;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.&#8221;<br>Riccardo Gaspari<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Venissa Venezia (Ve)<br>&#8220;Yellow tomatoes, aubergines, onions and the proverbial castraure artichokes are grown using traditional methods in vegetable gardens tended by the island\u2019s 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\u2019s dishes. Last but not least, the fermentation lab allows the restaurant to make good use of any excess produce and fish waste.&#8221;<br>Chiara Pavan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Osteria Enoteca Gambrinus San Polo di Piave (Tv)<br>&#8220;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.&#8221;<br>Pierchristian Zanotto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PS Ristorante Cerreto Guidi (Fi)<br>&#8220;Proximity and consistency within an organic farm with livestock, vegetable gardens, orchards, and production of oil, wine, and ancient grains. We also support \u201cForest for the Planet\u201d by donating 5 hectares of woodland to counteract the effects caused by carbon dioxide.&#8221;<br>Pinciaroli Stefano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aminta Resort Genazzano (Rm)<br>&#8220;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.&#8221;<br>Marco Bottega<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mater Terrae del Bio Hotel Rapha\u00ebl Roma<br>&#8220;We are located within the Bio Hotel Rapha\u00ebl and our cuisine offers a range of vegetarian and vegan options, which are organic when not biodynamic, in the historic centre of Rome.&#8221;<br>Sumon Kan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Signum Hotel Malfa Isola di Salina\/Isole Eolie (Me)<br>&#8220;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.&#8221;<br>Martina Caruso<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fradis Minoris Pula (Ca)<br>&#8220;Fradis Minoris can claim to use every single part of their fish (including the skin, bones and offal) as part of their \u201cno waste\u201d approach. The restaurant\u2019s commitment to the environment can also be seen in their \u201ccircular\u201d 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.&#8221;<br>Francesco Stara<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Edition 2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Piazza Duomo Alba (Cn)<br>&#8220;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.&#8221;<br>Enrico Crippa<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vignamare Andora (Sv)<br>&#8220;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.&#8221;<br>Alessandro Di Giacomo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il Cantinone dello Sport Hotel Alpina Madesimo (So)<br>&#8220;The entire facility is connected to the recycling network of the Valchiavenna Mountain Community, which fully recovers all water used, both greywater and blackwater.&#8221;<br>Stefano Masanti<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Contrada Bricconi Oltressenda Alta (Bg)<br>&#8220;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.&#8221;<br>Michele Lazzarini<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il Colmetto Rodengo Saiano (Bs)<br>&#8220;Orchards, cereal fields, kitchen gardens, greenhouses, as well as the cowshed and dairy are, in effect, our true, great larder.&#8221;<br>Riccardo Scalvinoni<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El Molin Cavalese (Tn)<br>&#8220;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.&#8221;<br>Alessandro Gilmozzi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Peca Lonigo (Vi)<br>&#8220;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.&#8221;<br>Nicola Portinari<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Tana Gourmet Asiago (Vi)<br>&#8220;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.&#8221;<br>Alessandro Dal Degan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El Brite di Larieto Cortina d&#8217;Ampezzo (Bl)<br>&#8220;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.&#8221;<br>Riccardo Gaspari<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lokanda Devetak Savogna d\u2019Isonzo (Go)<br>&#8220;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.&#8221;<br>Gabriella Cottali<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Osteria del Viandante Rubiera (Re)<br>&#8220;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.&#8221;<br>Jacopo Malpeli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ahim\u00e8 Bologna<br>&#8220;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\u2019s farms, where the animals live in a semi-wild state.&#8221;<br>Lorenzo Vecchia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vite Coriano (Rn)<br>&#8220;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.&#8221;<br>Davide Pontoriere<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poggio Rosso del Borgo San Felice Castelnuovo Berardenga (Si)<br>&#8220;Our responsibility also extends to social farming with l\u2019Orto 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.&#8221;<br>Stelios Sakalis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Villa Pignano Volterra (Pi)<br>&#8220;Water management is carried out through a natural permaculture system, while the estate\u2019s fields are irrigated through a network of natural and artificial ponds.&#8221;<br>Stefano Cavallini<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dalla Gioconda Gabbice Monte (Pu)<br>&#8220;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.&#8221;<br>Davide Di Fabio<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D.One Roseto degli Abruzzi (Te)<br>&#8220;We produce Senatore Cappelli flour and underwater-aged wine, and rear heritage black hens for eggs, in a quest to rediscover the village\u2019s past and turn it into stories to share in the dining room.&#8221;<br>Davide Pezzuto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Bandiera Civitella Casanova (Pe)<br>&#8220;A traditional and a synergistic kitchen garden enable us to produce excellent extra virgin olive oil and prepare preserves; the \u201cOrto\u201d 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\u2019s attitude towards the environment.&#8221;<br>Marcello Spadone e Mattia Spadone<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il Mirto Forio, Isola d&#8217;Ischia (Na)<br>&#8220;The vegetarian and vegan menu is created almost entirely from the delights of the large organic kitchen garden cultivated on the hotel\u2019s estate.&#8221;<br>Tommaso Luongo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I Tenerumi del Therasia Resort Lipari, Isole Eolie (Me)<br>&#8220;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.&#8221;<br>Luca Zecchin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Delete Green Star Don Alfonso for works<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Edition 2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coltivare La Morra (Cn)<br>&#8220;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.&#8221;<br>Luca Zecchin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dal Pescatore Canneto sull&#8217;Oglio (Mn)<br>&#8220;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.&#8221;<br>Nadia e Giovanni Santini<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Horto Milano (Mi)<br>&#8220;In Milan we have adapted Niederkofler\u2019s Cook the Mountain philosophy into the One Hour concept: all our suppliers of raw materials (natural and organic) are located less than an hour\u2019s travel away, showcasing the work of Lombard farms.&#8221;<br>Alessandro Pinton<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grow Restaurant Albiate (Mb)<br>&#8220;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.&#8221;<br>Matteo Vergine<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Radici San Fermo della Battaglia (Co) closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Atelier Moessmers Bnunico\/Bruneck (Bz)<br>&#8220;Cook the Mountain is the name I\u2019ve 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.&#8221;<br>Norbert Niederkofler<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il Piastrino Pennabilli (Rn)<br>&#8220;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.&#8221;<br>Riccardo Agostini<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saporium Firenze<br>&#8220;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.&#8221;<br> Ariel Hagen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Cerreta Osteria Sassetta (Li) delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saporium Chiusdino (Si)<br>&#8220;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\u2019s requirements. Our fermentation laboratory transforms seasonal production surpluses.&#8221;<br>Ariel Hagen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vespasia di Palazzo Seneca Norcia (Pg)<br>&#8220;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.&#8221;<br>Fabio Cappiello<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oasis &#8211; Sapori Antichi Vallesaccarda (Av)<br>&#8220;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.&#8221;<br>Serena Falco e Michelina Fischetti<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hyle San Giovanni in Fiore (Cs)<br>&#8220;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.&#8221;<br>Antonio Biafora<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">delete Green Star for closed or change Chef<br>St. Hubertus<br>La Cru<br>Virtuoso Le Tre Virt\u00f9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Delete Star Michelin <br>Lazzaro 1915<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Edition 2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Locanda La Raia Gavi (Al)<br>&#8220;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.&#8221;<br>Mirko Natali<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">[\u00e0bitat] San Fermo della Battaglia (Co) (chiusura 4 ottobre 2025)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agriturismo Ferdy Lenna (Bg)<br>&#8220;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.&#8221;<br>Alessio Manzoni<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prezioso del Castel Fragsburg Merano\/Meran (Bz)<br>&#8220;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.&#8221;<br>Egon Heiss<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Artifex Brennero (Bz)<br>&#8220;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.&#8221;<br>Andrea Moccia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ronchi R\u00f2 Dolegna del Collio (Go)<br>&#8220;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.&#8221;<br>Fares Issa<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al Gatto Verde Modena (Mo)<br>&#8220;I\u2019m 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.&#8221;<br>Jessica Rosval<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bistrot Forte dei Marmi (Lu)<br>&#8220;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.&#8221;<br>Andrea Mattei<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il Tiglio Montemonaco (Ap)<br>&#8220;I produce and raise much of what I use (vegetables, chestnuts, truffles, lambs\u2026), 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.&#8221;<br>Enrico Mazzaroni<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Villa Maiella Guardagrele (Ch)<br>&#8220;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.&#8221;<br>Arcangelo Tinari<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Don Alfonso 1890 Massa Lubrense (Na)<br>&#8220;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\u2019 origins, transforming each dish into a discovery of the local area.&#8221;<br>Ernesto Iaccarino<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il Cappero dell&#8217;Hotel Therasia Resort Lipari, Isola di Vulcano, Isole Eolie (Me)<br>&#8220;If the kitchen garden is our starting point, our collaborations with fishermen and small Aeolian producers create a \u201csystem\u201d and demonstrate our commitment to pursuing gastronomic quality through environmental preservation.&#8221;<br>Onofrio Pagnotto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Delete Green Star for change location<br>Radici<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Edition 2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u00e0 Matilde Rubbianino (Re)<br>&#8220;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.&#8221;<br>Andrea Incerti Vezzani<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une Capodacqua (Pg)<br>&#8220;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 &#8220;wooded field&#8221;. 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.&#8221;<br>Giulio Gigli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kircherhof Albes (Bz)<br>&#8220;In the family we have a long tradition of farming, collaborating with local producers who share our values \u2013 a collaboration that is reinforced by our membership of a dedicated consortium. We are committed to combatting waste in concrete ways. Finally, the &#8220;youngsters&#8221; of the new generation, who started the restaurant activity 20 years ago, are continuing along a well-trodden path.&#8221;<br>Schmidl Wolfgang<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">JOHANNS Molini di Tures (Bz)<br>La Bursch Campiglia Cervo (Bi)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Delete Green Star Johanns for close &amp; La Bursch for change Chef<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Michelin Netherlands Green Star Story<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">North<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bolenius Amsterdam<br>&#8220;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.&#8221;<br> Luc Kusters<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De Kas Amsterdam <br>&#8220;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 \u2013 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.&#8221;<br> Wim de Beer &amp; Jos Timmer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Overijssel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De Librije Zwolle Jonnie Boer<br>&#8220;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.&#8221;<br> Nelson Tanate<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Het Seminar Zenderen Jelle Wagenaar<br>&#8220;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 &#8220;from-plot-to-plate&#8221; 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.&#8221;<br> Daniel Schutte<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gheldria<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De Nieuwe Winkel Nijmegen <br>&#8220;Our food system is at the root of today&#8217;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.&#8221;<br> Emile van der Staak<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lokaal Doetinchem <br>&#8220;For me, cooking is about more than just flavour \u2013 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 &#8220;whole-animal&#8221; approach: I regard by-products not as waste, but as potential.&#8221;<br> Bjorn Massop<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Limburg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aan Sjuutee\u00e4njd Schinnen <br>&#8220;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.&#8221;<br> Jean Thoma<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">One Roermond <br>&#8220;At ONE, we cook with what the season provides, drawn from our 1 000m\u00b2 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 \u2013 always.&#8221;<br> Edwin Soumang<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">North<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Flore Amsterdam Bas van Kranen<br>&#8220;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 \u2013 for our diners, nature, our producers and our team.&#8221;<br> Bas van Kranen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">South<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Triptyque Wateringen <br>&#8220;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.&#8221;<br> Niven &amp; Virginie van Bronckhorst-Kunz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utrecht<br>H\u00e9ron Utrecht Koen Hoonhorst<br>&#8220;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 H\u00e9ron, you can see, feel, experience and taste that countless delicious treats can be found nearby.&#8221;<br> Josephien Blom<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">South<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rotonde Rotterdam <br>&#8220;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 \u2013 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.&#8221; Jord Coree<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De Dyck Woubrugge Martijn Koeleman closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zealand<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hof aan Zee Koudekerke <br>&#8220;For us, sustainability goes without saying. My grandmother already cooked this way, with whatever grew in the garden or came from nearby farms \u2013 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.&#8221;<br> Marcel Meijer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Morille Koudekerke Dennis Willems<br>&#8220;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&#8217;t from our region, it comes from elsewhere in the Netherlands\u2013 provided its provenance is sound and aligns with our philosophy.&#8221;<br> Floris Vriens<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Frisia<br>Mearkas Eastermar <br>&#8220;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.&#8221;  Kees Meinderts<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">North<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kook Atelier op Oost Oosterend <br>&#8220;Nature is both our greatest inspiration and responsibility. As chefs, we have the opportunity \u2013 and the duty \u2013 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.&#8221;<br> Joram Timmerman<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Neder Alkmaar <br>&#8220;There is so much beauty to be found on our little patch of earth \u2013 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.&#8221;<br> Brian Luikel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gheldria<br>Flores Nijmegen <br>&#8220;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.&#8221;<br> Luuk Freriks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">South<br>Fermin Rotterdam Remco van Erp delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utrecht<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lutum Wijk bij Duurstede <br>&#8220;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.&#8221;<br> Roy Schipper &amp; Rik Veen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heimat Utrecht Niels van Zijl<br>&#8220;For us, sustainability involves more than just sourcing local and organic ingredients; it&#8217;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 \u2013 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.&#8221;<br> Niels van Zijl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">North Brabant<br>Restaurant Vannu Bavel <br>&#8220;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.&#8221;<br> Gijs Kemmeren<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gheldria<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Konijnenvoer Arnhem, Gheldria Demian Parasmo<br>&#8220;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&#8217;s not enough to talk the talk \u2013 you have to walk the walk.&#8221;<br> Demian Parasmo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">South<br>Tres Rotterdam, Olanda Meridionale Michael van der Kroft<br>&#8220;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 \u2013 from root to leaf and from nose to tail \u2013 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.&#8221;<br> Michael van der Kroft<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Michelin Green Star Story Schwitzerland<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ascona Locanda Barbarossa (TI) delete Green Star on 2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cugy Auberge de l\u2019Abbaye de Montheron (VD)<br>&#8220;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 <br>organic vegetables, game and other meat direct. Regional wines.&#8221; <br> Alba Farn\u00f3s Vi\u00f1als<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Erlinsbach Hirschen (AG) delete Green Star<br>Escholzmatt R\u00f6ssli &#8211; J\u00e4gerst\u00fcbli (LU) delete Green Star<br>Escholzmatt Chr\u00fcter G\u00e4nterli (LU) delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcrstenau Schloss Schauenstein (GR)<br>&#8220;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.&#8221;<br> Andreas Caminada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcrstenau Casa Caminada (GR)<br>&#8220;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.&#8221;<br> Fabian Beringer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heiden Gasthaus Zur Fernsicht &#8211; Swiss Alpine (AR) closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lenzerheide Scalottas-Terroir (GR)<br>&#8220;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.&#8221;<br> Hansj\u00f6rg Ladurner<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rigi Kaltbad Regina Montium (LU)<br>&#8220;My dishes should reflect the diversity of nature &#8211; shaped by its beauty, in form and colour, inspired by the landscape of the Rigi, &#8216;Queen of the Mountains&#8217;, which is the starting point of our living terroir philosophy.&#8221;<br> Jannik Moser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rigi Kaltbad Bistrot by Regina Montium (LU)<br>&#8220;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.&#8221;<br> Jannik Moser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schwarzenberg B\u00e4ren (BE)<br>&#8220;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.&#8221;<br> Patrick Germann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">St\u00e4fa Gasthof zur Sonne (ZH)<br>&#8220;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!&#8221;<br> C\u00e4sar Meyer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">W\u00e4denswil Eder&#8217;s Eichm\u00fchle (ZH)<br>&#8220;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 W\u00e4denswiler 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.&#8221;<br> Oliver Eder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Z\u00fcrich EquiTable (ZH)<br>&#8220;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, &#8220;EquiTable&#8221; embodies sustainability as a lifestyle.&#8221;<br> Julian Martin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Z\u00fcrich Maison Manesse (ZH) closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Z\u00fcrich Marktk\u00fcche (ZH)<br>&#8220;Our name gives it away: we like to align our menu with the market \u2013 everything at the best time \u2013 you can&#8217;t get more seasonal than that! Regional and sustainably working producers, complete renunciation of meat products and overseas goods, almost 100% Swiss produce.&#8221;<br> Tobias Hoesli<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Z\u00fcrich KLE (ZH)<br>&#8220;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 \u2013 the watchword is \u201cbiodynamic\u201d!&#8221;<br> Zineb &#8220;Zizi&#8221; Hattab<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Z\u00fcrich Rechberg 1837 (ZH)<br>&#8220;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. &#8220;Nose to tail&#8221; is a matter of course and spices are created from cuttings.&#8221;<br> Flavia Niederer &amp; Mira Labusch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bad Ragaz Memories (SG)<br>&#8220;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!&#8221;<br> Sven Wassmer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Biel Du Bourg (BE) delete Green Star<br>Cerniat La Pinte des Mosettes (FR) delete Green Star<br>Heiden Gasthaus Zur Fernsicht &#8211; Swiss Alpine (AR) closed<br>Erlinsbach Hirschen (SO) delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">OZ F\u00fcrstenau (GR)<br>&#8220;Le jardin du ch\u00e2teau de Schauenstein nous permet de nous \u00e9panouir librement. Pour notre menu purement v\u00e9g\u00e9tarien, nous pouvons utiliser plus de 800 esp\u00e8ces v\u00e9g\u00e9tales issues de notre propre production, extr\u00eamement saisonni\u00e8res, ne produisons pratiquement aucun d\u00e9chet, compostons nous-m\u00eames et pouvons modifier notre menu quotidiennement. Notre objectif est d&#8217;atteindre une production 100 % maison.&#8221;<br> Simeon Nikolov<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rorschacherberg Schloss Wartegg (SG)<br>&#8220;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 \u2013 that goes for the meat as well as the vegetables, many of which we grow ourselves.&#8221;<br> Simon Romer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ruschlikon Die Rose (ZH) delete Green Star<br>St-Gallen Helvetia (SG) delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zermatt Brasserie Uno (VS)<br>&#8220;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 \u2018minimal waste\u2019 philosophy, repairing porcelain, and using old cutlery and furniture.&#8221;<br> Luis Romo, Andreas Alm<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zurich Dar (ZH)<br>&#8220;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.&#8221;<br> Zineb &#8220;Zizi&#8221; Hattab<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zurich F 39 Restaurant (ZH) delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Brienz Le Tapis Rouge (BE) <br>&#8220;Entour\u00e9 de nature, notre potager dicte le menu ! Nous cultivons sur place de nombreuses vari\u00e9t\u00e9s Pro Specie Rara (l\u00e9gumes et fruits anciens) et la viande et le poisson, uniquement propos\u00e9s en compl\u00e9ment, proviennent de micro-r\u00e9gions. Le z\u00e9ro-d\u00e9chet est pour nous une \u00e9vidence, nous cuisinons toutes les parties des l\u00e9gumes et notre \u00e9nergie est produite par l\u2019hydro\u00e9lectricit\u00e9 !&#8221;<br> Laura Galloni \/ Lukas Stalder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Interlaken Radius by Stefan Beer (BE)<br>&#8220;All ingredients come from within a 50km radius, whether shrimps, wheat, duck, our home-grown fruit, wine etc. We pack it all into our &#8220;Men\u00fc vo Hie&#8221; 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.&#8221;<br> Stefan Beer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Evouettes Le Maguet  (VS) delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> Romoos  Wiesner Mysterion &#8211; Magic (LU)<br>&#8220;By relocating to premises within the UNESCO Biosphere Reserve Entlebuch, you might say &#8220;the chef has moved closer to his ingredients&#8221;! 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.&#8221;<br> Stefan Wiesner<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schwyz Magdalena (SZ)<br>&#8220;Notre cuisine est purement v\u00e9g\u00e9tarienne et v\u00e9g\u00e9talienne sur demande ! Nous avons un agriculteur bio juste \u00e0 c\u00f4t\u00e9, nous travaillons avec d&#8217;autres agriculteurs de la r\u00e9gion, nous r\u00e9coltons nous-m\u00eames et nous avons notre propre jardin pour les herbes et les fleurs. Nos employ\u00e9s sont une ressource pr\u00e9cieuse, c&#8217;est pourquoi nous veillons \u00e0 leur \u00e9quilibre entre vie professionnelle et vie priv\u00e9e !&#8221;<br> Dominik Hartmann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zurich elmira (ZH) closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Berne ZOE (BE)<br>&#8220;\u00ab Une vie en conscience et pleine de sens \u00bb (\u00ab zoe \u00bb signifie \u00ab vie \u00bb en grec ancien) : voici comment nous vivons et travaillons ! Nous plantons, cueillons et r\u00e9coltons nous-m\u00eames les ingr\u00e9dients sur les terres de notre partenaire (Hof am Stutz), nous cuisinons exclusivement des plats v\u00e9g\u00e9tariens et les boissons non-alcoolis\u00e9es sont faites maison.&#8221;<br> Joel Coray et Ma\u00ebl H\u00eache<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chandolin-pr\u00e8s-Savi\u00e8se Gilles Varone (VS)<br>&#8220;Le jardin h\u00e9rit\u00e9 de mon p\u00e8re constitue le c\u0153ur de ma cuisine ! Nous cultivons, r\u00e9coltons et pr\u00e9parons nous-m\u00eames les kombuchas et travaillons avec les petits producteurs de la r\u00e9gion ; les restes de coupe partent chez les agriculteurs qui nous fournissent ensuite en charcuterie de porc \u2013 un vrai cycle naturel !&#8221; Gilles Varone<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Basel roots restaurant (BS)<br>&#8220;La durabilit\u00e9 est l\u2019un des piliers de notre philosophie d&#8217;entreprise. \u00c9nergie, d\u00e9chets, emballages&#8230; tout est r\u00e9duit ! Nous travaillons en \u00e9troite collaboration avec des producteurs de la r\u00e9gion et nous avons \u00e9t\u00e9 distingu\u00e9s par le programme de durabilit\u00e9 \u00ab Swisstainable \u00bb. Et nous ne l\u00e9sinons pas sur le bien-\u00eatre des salari\u00e9s.&#8221;<br> Pascal Steffen<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Comano Osteria del Centro (TI)<br>&#8220;Ici, nous faisons la part belle aux l\u00e9gumes bio et veillons au respect de la saisonnalit\u00e9. La viande, provenant d\u2019animaux entiers s\u00e9lectionn\u00e9s aupr\u00e8s de petits \u00e9leveurs du canton du Tessin, ne joue ici qu&#8217;un r\u00f4le secondaire. Notre philosophie s\u2019affiche partout, et m\u00eame les tables du restaurant sont fabriqu\u00e9es \u00e0 partir de bois de ch\u00e2taignier du Tessin.&#8221;<br> Piero Roncoroni<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Romoos Wiesner Mysterion &#8211; Zauber (LU) <br>&#8220;Here in our Werkstatt, too, we pursue our alchemical approach \u2013 serving produce we have gathered ourselves, operating in a 100% local, seasonal, &#8220;nose-to-tail&#8221; and &#8220;leaf-to-root&#8221; way is an absolute sine qua non; it goes without saying! We also like to serve our dishes on nature&#8217;s own &#8220;crockery&#8221;.&#8221;<br> Stefan Wiesner<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Zurich Silex (ZH)<br>&#8220;Si la qualit\u00e9 des ingr\u00e9dients est au c\u0153ur de nos pr\u00e9occupations, notre engagement en faveur du d\u00e9veloppement durable l&#8217;est tout autant ! Nous privil\u00e9gions la r\u00e9gionalit\u00e9 et entretenons des liens \u00e9troits avec nos producteurs. Nous fermentons et mettons nous-m\u00eames nos produits en conserve, notre eau est filtr\u00e9e sur place et nous r\u00e9parons m\u00eame les c\u00e9ramiques cass\u00e9es. Et nous veillons \u00e9galement \u00e0 ce que nos salari\u00e9s concilient au mieux vie professionnelle et vie priv\u00e9e.&#8221;<br> George Tomlin<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">H\u00e9r\u00e9mence O Bois Sauvage (VS)<br>&#8220;Nous travaillons avec des exploitants de la r\u00e9gion, r\u00e9duisons au maximum nos d\u00e9chets et cueillons les champignons, l\u2019ail sauvage et les fleurs comestibles de nos plats. Nous utilisons nos produits autant que possible dans leur int\u00e9gralit\u00e9 et disposons de notre propre compost.&#8221;<br> K\u00e9vin Villaret<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">La Chaux de Fonds Luciole Restaurant (NE)<br>&#8220;Ici \u00e0 Luciole, notre fonctionnement en circuit ferm\u00e9 nous a permis de r\u00e9duire nos d\u00e9chets et de les recycler en totalit\u00e9, notamment gr\u00e2ce au compostage. Nous avons par ailleurs d\u00e9marr\u00e9 une petite exploitation agricole et s\u00e9lectionnons rigoureusement les producteurs apr\u00e8s des entretiens.&#8221;<br> Daniel Baker<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Lausanne L&#8217;Appart (VD)<br>&#8220;D\u00e8s le d\u00e9but, nous savions que nous voulions travailler de fa\u00e7on durable. C\u2019est la raison pour laquelle nous sommes membres du mouvement Slow Food et du programme Swisstainable ; nous avons d\u2019ailleurs re\u00e7u le label Ecotable. Nous accordons une importance particuli\u00e8re \u00e0 la qualit\u00e9 de vie de nos employ\u00e9s, aux circuits courts et \u00e0 la qualit\u00e9 de nos produits. La place du d\u00e9veloppement durable dans le secteur de la restauration est un sujet qui nous est cher et en faveur duquel nous nous engageons.&#8221;<br> Luis Zuzarte<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Le Mont sur Lausanne Auberge Communal (VD)<br>&#8220;Nous ne nous contentons pas d\u2019utiliser des produits locaux et de saison, nous recyclons tous nos d\u00e9chets et transformons les restes v\u00e9g\u00e9taux en jus, poudres, vinaigres et bouillons. Nous travaillons exclusivement avec des produits de saison choisis pour leur saveur et leur qualit\u00e9 nutritionnelle, \u00e0 laquelle nous accordons une importance toute particuli\u00e8re.&#8221;<br> Fabien Pairon<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Luzern Bayts (LU)<br>&#8220;Notre nom r\u00e9sume \u00e0 lui seul notre philosophie&nbsp;: B pour bewusst (conscient), A pour absolument v\u00e9g\u00e9tal, Y pour yummy (gourmand), T pour transparence et S pour saisonnalit\u00e9 \u2013 c\u2019est la nature qui dicte son rythme&nbsp;! Ces principes, auxquels il faut ajouter le compostage et le recyclage syst\u00e9matiques, r\u00e9gissent toute notre d\u00e9marche. Nous communiquons en outre activement autour de nos initiatives et m\u00e9thodes de travail.&#8221;<br> Corinne Wittinger<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Luzern Lucide (LU)<br>&#8220;Cet emplacement \u00e0 l\u2019int\u00e9rieur du palais de la culture et des congr\u00e8s de Lucerne me permet de travailler comme je le faisais dans mon restaurant pr\u00e9c\u00e9dent \u00e0 Munich&nbsp;! \u00c9nergies durables, traitement des d\u00e9chets et circuits courts sont autant de sujets qui me tiennent \u00e0 c\u0153ur et qui re\u00e7oivent ici l\u2019attention qu\u2019ils m\u00e9ritent. Il n\u2019y a qu\u2019\u00e0 go\u00fbter le b\u0153uf Angus de Nidwald ou la truite de lac de Bremgarten pour se rendre compte qu\u2019il n\u2019y a pas besoin d\u2019aller chercher tr\u00e8s loin des produits exceptionnels.&#8221;<br> Maximilian Huber<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">St-Gallen Corso (SG)<br>&#8220;Corso appartient \u00e0 une soci\u00e9t\u00e9 immobili\u00e8re ayant fait du d\u00e9veloppement durable un principe directeur. Il \u00e9tait donc primordial pour nous d\u2019user de tous les moyens techniques \u00e0 notre disposition pour travailler le plus durablement possible. Mes origines sud-tyroliennes et ma formation m\u2019ont en outre appris \u00e0 cuisiner les produits exceptionnels de la r\u00e9gion, que nous fournissent de petits producteurs locaux.&#8221;<br> Markus Schenk<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Weesen Paradiesli (ZH) <br>&#8220;Ici \u00e0 Paradiesli, nombre d\u2019ingr\u00e9dients qui se retrouvent dans les assiettes viennent de notre jardin, o\u00f9 ils sont cultiv\u00e9s dans le respect de nos principes&nbsp;: durabilit\u00e9, d\u00e9marche bio et fra\u00eecheur garanties&nbsp;! Il nous tient \u00e9galement \u00e0 c\u0153ur de voir nos employ\u00e9s \u00e9voluer dans un lieu de travail agr\u00e9able.&#8221;<br> Sebastian Funck<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Zurich Wirtschaft im Franz (ZH)<br>&#8220;J\u2019ai cr\u00e9\u00e9 Wirtschaft im Franz pour pouvoir travailler dans le respect des principes propres au d\u00e9veloppement durable. Il \u00e9tait important aussi que mes employ\u00e9s et moi ayons une vie en dehors du travail. Et j\u2019ai toujours voulu utiliser des produits dans lesquels j\u2019ai confiance et que je souhaite d\u00e9fendre&nbsp;! C\u2019est ce que nous faisons ici avec passion. Une grande partie des ingr\u00e9dients que nous cuisinons provient de notre jardin \u00e0 Weesen.&#8221;<br> Sebastian Funck<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Michelin Spain Green Star Story<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Galicia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Culler de Pau O Grove <br>&#8220;For us, it\u2019s not just about showcasing a region\u2019s 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.&#8221;<br> Javier Olleros Rodr\u00edguez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pepe Vieira Poio <br>&#8220;Sustainability is a way of living in today\u2019s 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.&#8221;<br> Xos\u00e9 Torres Cannas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O Balado Boqueix\u00f3n <br>&#8220;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 \u201cKm 0\u201d water filter systems.&#8221;<br> Roberto Filgueira Alonso<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Asturias<br>El Llar de Viri Candamo Elvira Fern\u00e1ndez delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Valencian community<br>Ricard Camarena Val\u00e8ncia <br>&#8220;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 \u201cagriculture \u00e0 la carte\u201d and we champion the use of \u201csemi-preserves\u201d to ensure that nothing goes to waste.&#8221;<br> Ricard Camarena Ivards<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cantabria<br>La Bicicleta Hoznayo delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Basque Country<br>Azurmendi Larrabetzu <br>&#8220;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\u2019s different needs.&#8221;<br> Eneko Atxa <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Catalonia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hermanos Torres Barcelona <br>&#8220;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.&#8221;<br> Javier Torres \/ Sergio Torres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Cols Olot<br>&#8220;We are committed to seasonal local products, which we describe as \u201cfood that hasn\u2019t travelled\u201d. 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.&#8221;<br> Fina Puigdevall \/ Martina Puigvert Puigdevall<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Els Casals Sag\u00e8s<br>&#8220;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 \u201cclose the circle\u201d 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.&#8221;<br> Oriol Rovira Prat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Antic Mol\u00ec Ulldecona<br>&#8220;We are fully committed to the Slow Food philosophy, with its focus on organic products and on strong links with the local \u201cTerres de l&#8217;Ebre\u201d area and its food producers, in so doing reducing emissions and farmers\u2019 costs.&#8221;<br> Vicent Guimer\u00e0 Sales<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lluerna Santa Coloma de Gramanet<br>&#8220;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.&#8221;<br> V\u00edctor Quintill\u00e0 Imbernon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Casa Albets Lladurs delete Green Stars<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Somiatruites Igualada <br>&#8220;We are committed to sustainable architecture and self-sufficiency; as a result, the roof of the Hotel Somiatruites is a 400m\u00b2 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!&#8221;<br> David Andr\u00e9s Morera<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &amp; Le\u00f2n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Botica Matapozuelos<br>&#8220;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.&#8221;<br> Miguel \u00c1ngel de la Cruz Garc\u00eda<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Refectorio Sardon de Duero<br>&#8220;At the Abad\u00eda 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.&#8221;<br> Marc Segarra Saun\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile-La Mancia<br>El Invernadero Collado Mediano<br>&#8220;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.&#8221;<br> Rodrigo De la Calle<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Andalusia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aponiente El Puerto de Santa Mar\u00eda <br>&#8220;We know that we\u2019re not going to change the world, however, through the \u201cCooks for Sustainability\u201d initiative, we can reflect and share ideas based on good environmental practice that can translate into a real intention for change.&#8221; \u00c1ngel Le\u00f3n Gonz\u00e1lez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sollo Fuengirola <br>&#8220;Sustainability is no longer a trend \u2013 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!&#8221;<br> Diego Gallegos de Souza Campos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Balearic Islands<br>Andreu Genestra Llucmajor Capdepera &#8211; Mallorca<br>&#8220;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.&#8221;<br> Andreu Genestra Garcia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cantabria<br>Cenador de Am\u00f2s Villaverde de Pontones <br>&#8220;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.&#8221;<br> Jes\u00fas S\u00e1nchez S\u00e1inz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Catalonia<br>El Celler de Can Roca Girona <br>&#8220;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).&#8221;<br> Joan Roca i Fontan\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &amp; Leon<br>Lera Castroverde de Campos <br>&#8220;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 (pich\u00f3n), which is exclusive to this area.&#8221;<br> Luis Alberto Lera Collantes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Madrid<br>Coque Humanes de Madrid<br>&#8220;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.&#8221;<br> Mario Sandoval<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Andalusia<br>Finca Alfoliz Aljaraque <br>&#8220;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.&#8221;<br> Xanty El\u00edas Fern\u00e1ndez V\u00e1zquez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Balearic islands<br>Maca de Castro Port d&#8217;Alc\u00fadia Pa\u00f2lma de Mallorca<br>&#8220;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.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Asturias<br>Narbasu Cereceda <br>&#8220;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.&#8221;<br> Esther Manzano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cantabria<br>Casona del Jud\u00edo Santander <br>&#8220;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.&#8221;<br> Sergio Bastard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Basque Country<br>Arrea! Santa Cruz de Campezo <br>&#8220;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!&#8221;<br> Edorta Lamo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Navarre<br>Maskarada Lekunberri <br>&#8220;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 \u201cEuskal Txerri\u201d pig \u2013 a native breed once in danger of dying out, but which has experienced a revival.&#8221;<br> Jos\u00e9 Ignacio Jauregui<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aragon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cancook Zaragoza Ramces Gonz\u00e1lez closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El Visco Fuentespalda Rub\u00e9n Catal\u00e1n<br>&#8220;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.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Catalonia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les Moles Ulldecona<br>&#8220;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.&#8221;<br> Jeroni Castell<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Casa Nova Sant Mart\u00ed Sarroca <br>&#8220;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.&#8221;<br> Andr\u00e9s Torres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rioja<br>Venta Moncalvillo Daroca de Rioja<br>&#8220;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.&#8221;<br> Ignacio Echapresto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &amp; Le\u00f2n<br>Ambivium Pe\u00f1afiel <br>&#8220;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!&#8221;<br> Cristobal Mu\u00f1oz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &#8211; La Mancia<br>Oba- Casas-Ib\u00e1\u00f1ez <br>&#8220;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.&#8221;<br> Javier Sanz &amp; Juan Sahuquillo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Canaries<br>Muxgo Las Palmas de Gran Canaria <br>&#8220;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.&#8221;<br> Borja Marrero<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>El Llar de Viri Candamo Elvira Fern\u00e1ndez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Asturie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Casa Marcial La Salgar <br>&#8220;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.&#8221;<br> Nacho Manzano S\u00e1nchez\/ Esther Manzano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Monte San Feliz <br>&#8220;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.&#8221;<br> Xune Andrade<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Navarra<br>El Molino de Urd\u00e1niz Urdaitz<br>&#8220;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).&#8221;<br> David Y\u00e1rnoz Mart\u00edn<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Catalonie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Emporium Castelo d&#8217;Empuries<br>&#8220;100% of the ingredients we use are sourced from our town or from the Empord\u00e0 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.&#8221;<br> Marius Jord\u00e1 i Gir\u00f3 \/ Joan Jord\u00e1 i Gir\u00f3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Algadir del Delta Amposta <br>&#8220;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).&#8221;<br> Joan Capilla Pepiol<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &amp; Leon<br>Barro \u00c1vila <br>&#8220;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.&#8221;<br> Carlos Casillas Hern\u00e1ndez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &#8211; La Mancia<br>El Molino de Alcuneza Sig\u00fcenza <br>&#8220;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.&#8221;<br> Samuel Moreno<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Balearic Islands<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00e9ns d&#8217;Avall S\u00f3ller Benet &amp; Jaume Vicens delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es Trag\u00f3n Sant Antoni de Portmany \u00c1lvaro Sanz delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ca Na Toneta Caimari<br>&#8220;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.&#8221;<br> Maria Solivellas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>La Bicicleta Hoznayo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Galizia<br>O Secadeiro Serra de Outes <br>&#8220;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 Lentell\u00f3n de Banzas, a local variety of fava bean.&#8221;<br> Fernando Rodr\u00edguez\/ Eva Guzm\u00e1n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Catalonie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La Boscana Bellv\u00eds <br>&#8220;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.&#8221;<br> Joel Casta\u00f1\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Espacio Amunt Ulldecona <br>&#8220;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&#8217;Ebre area).&#8221;<br> Vicent Guimer\u00e0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bistrot 1965 Castell\u00f3 d&#8217;Emp\u00faries Hotel Restaurant Emp\u00f2rium<br>&#8220;We apply the 3R philosophy (Recycle, Reduce and Re-use) and work in accordance with seasonality, and only with ingredients from the Alt Empord\u00e0 region, such as artisanally caught fish and seafood, goat meat from herds that graze in fire-risk management areas, cereals, flour and rice from Castell\u00f3 d&#8217;Emp\u00faries etc.&#8221;<br> Joan Jord\u00e1 i Gir\u00f3\/ Marius Jord\u00e1 i Gir\u00f3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Restaurante 1497 Vallromanes Mas Salagros EcoResort<br>&#8220;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.&#8221;<br> Beniamino Campolo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Castile &amp; Leon<br>Taller Arzuaga Quintanilla de On\u00e9simo V\u00edctor Guti\u00e9rrez<br>&#8220;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.&#8221;<br> Sara Ferreres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Madrid<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">DSTAgE Madrid <br>&#8220;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 \u2013 it is a way of acting, working, thinking, organising etc, both consciously and with a focus \u2013 for a better present and future.&#8221;<br> Diego Guerrero<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El Invernadero Collado Mediano <br>&#8220;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.&#8221;<br> Rodrigo De la Calle<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tramo Madrid <br>&#8220;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.&#8221;<br> Ra\u00fal S\u00e1nchez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cal Paradis Vall d&#8217;Alba<br>&#8220;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.&#8221;<br> Miguel Barrera<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Casa Albets Lladurs<br>El Invernadero Collado Mediano Rodrigo de la Calle<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Basque Country<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ama Tolosa <br>&#8220;Our dishes showcase the Tolosa region and local producers with their great knowledge of nature&#8217;s cycles. As we believe \u2018local is the way forward\u2019, we firmly support farmhouse-style foods and are working to revive some native breeds, such as the Sasi Ardi sheep.&#8221;<br> Gorka Rico \/ Javier Rivero<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bakea Mungia <br>&#8220;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.&#8221;<br> Alatz Bilbao<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Garena Dima Garena Jatetxea<br>&#8220;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.&#8221;<br> Julen Baz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hika Villabona <br>&#8220;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.&#8221;    Roberto Ru\u00edz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Balearic Islands<br>Terrae Port de Pollen\u00e7a, Maiorca <br>&#8220;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.&#8221;<br> David Rivas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Zelai Txiki Donostia\/San Sebasti\u00e1n Juan Carlos Caro<br>Cancook Zaragoza Ramces Gonz\u00e1lez<br>Es Trag\u00f3n Sant Antoni de Portmany \u00c1lvaro Sanz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">UK<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">England<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Enclume Grange-over-Sands <br>&#8220;At L&#8217;Enclume we use ingredients from our 12-acre farm \u2013 which was designed by chefs, for chefs \u2013 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.&#8221;<br> Simon ROGAN MBE<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sat Bains Nottingham<br>&#8220;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.&#8221;<br> Sat Bains<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Belmond Le Manoir aux Quat&#8217; Saisons Oxford Raymond Blanc &amp; Gary Jones closed for works<br>The Dining Room Malmesbury Martin Burge delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Black Swan Oldstead <br>&#8220;We source most of our ingredients from my parents\u2019 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.&#8221;<br> Tommy Banks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tredwells London, City of Westminster Chantelle Nicholson closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Petersham Nurseries Caf\u00e9 London, Richmond upon Thames<br>&#8220;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.&#8221;<br> Adrian Still<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oxo Tower Brasserie London, Southwark delete Green Star<br>Silo London, Tower Hamlets closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Where The Light Gets In Stockport<br>&#8220;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.&#8221;<br> Samuel Buckley<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hypha Chester delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Daylesford Organic Farm Gloucestershire <br>&#8220;For 40 years we have promoted regenerative farming \u2013 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.&#8221;<br> Sam Bowser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Angela&#8217;s Margate<br>&#8220;First and foremost, we consider our people and our planet, working directly with growers, fishermen and suppliers who minimise their environmental impact. We don&#8217;t use meat because we believe that it contributes too much carbon to our atmosphere, and our supply chain is plastic free.&#8221;<br> Rob Cooper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Small Holding Kilndown<br>&#8220;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.&#8221;<br> Will Devlin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Ethicurean Wrington Matthew Pennington closed<br>River Cottage Kitchen Axminster delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coombeshead Farm Lewannick, 83. Cornovaglia<br>&#8220;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.&#8221;<br> Rose Maxwell<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">New Yard Trelowarren delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wales<br>Henry Robertson Llandderfel delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Scotland<br>Inver Strachur<br>&#8220;Environmental awareness is much more than just a \u2018subject\u2019 to us \u2013 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\u2019t thrive, neither can we.&#8221;<br> Pamela Brunton<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Moor Hall Aughton<br>&#8220;Environmental awareness underpins our daily activities. We have appointed \u2018Champions\u2019 across all areas of our business to ensure we continually review and improve our processes \u2013 taking into consideration not only nature but the wellbeing of our staff, guests, suppliers and the local economy.&#8221;<br> Mark Birchall<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pine East Wallhouses<br>&#8220;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.&#8221;<br> Cal Byerley<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pensons Tenbury Wells Lee Westcott delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wilsons City of Bristol <br>&#8220;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.&#8221;<br> Jan Ostle<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Terroir Tapas Bournemouth Jesse Well delete Green Star<br>Tillingham Peasmarsh Tom Ryalls delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Marle Heckfield<br>&#8220;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.&#8221;<br> Michael Chapman<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oak Bath Pete Ellis<br>&#8220;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.&#8221;<br> James White<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chapters Hay-on-Wye Mark McHugo delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Tredwells London, City of Westminster Chantelle Nicholson<br>Hypha Chester<br>River Cottage Kitchen Axminster<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Osip Bruton <br>&#8220;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.&#8221; <br> Merlin Labron-Johnson<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apricity London, City of Westminster <br>&#8220;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.&#8221;<br> Chantelle Nicholson<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crocadon St Mellion Dan Cox delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Culture Falmouth <br>&#8220;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.&#8221;<br> Hylton Espey<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Oxo Tower Brasserie London<br>New Yard Trelowarren<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>Forge Middleton Tyas<br>&#8220;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&#8217;s landscape and work with local farmers and producers to keep food miles low.&#8221;<br> Jake Jones<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Exmoor Forest Inn Minehead<br>&#8220;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.&#8221;<br> Prim Lapuz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wales<br>Forge Middleton Tyas <br>&#8220;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&#8217;s landscape and work with local farmers and producers to keep food miles low.&#8221;<br> Jake Jones<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Pensons Tenbury Wells Lee Westcott<br>Terroir Tapas BournemouthJesse Wells<br>The Ethicurean Wrington Matthew Pennington<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Jericho Plungar (Fine dining in the Vale of Belvoir &#8211; Restaurant Jericho)<br>&#8220;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.&#8221;<br> Richard Stevens<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Homestead Kitchen Goathland Restaurant &amp; Holiday Cottage Yorkshire<br>&#8220;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&#8221;<br> Peter Neville<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wild Shropshire Whitchurch <br>&#8220;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.&#8221;<br> James Sherwin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Native Tenbury Wells Ivan Tisdall-Downes delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>The Dining Room Malmesbury Martin Burge<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2026<br>Forest Side Grasmere<br>&#8220;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.&#8221;<br> Paul Leonard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Glebe House Southleigh Hugo Guest<br>&#8220;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.&#8221;<br> David Knapman<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Knepp Wilding Kitchen Horsham<br>&#8220;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.&#8221;<br> Ned Burrell &amp; Alex Dome<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Scotland<br>1887 Torridon, Highland Danny Young<br>Timberyard Edinburgh, City of James Murray<br>The Free Company Balerno, City of Edinburgh Craig Turner<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Belmond Le Manoir aux Quat&#8217; Saisons Oxford Raymond Blanc &amp; Gary Jones<br>Crocadon St Mellion Dan Cox Crocadon<br>Silo London, Tower Hamlets<br>Tillingham easmarsh, East Sussex Tom Ryalls<br>Native Tenbury Wells Ivan Tisdall-Downes<br>Henry Robertson Llandderfel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ireland<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>Kai Galway <br>&#8220;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 &#8211; a zero waste community.&#8221;<br> Jessica Murphy<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Portugal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<br>Il Gallo d\u2019Oro Funchal <br>&#8220;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.&#8221;<br> Beno\u00eet Sinthon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Espor\u00e3o Reguengos de Monsaraz, Evora Carlos Teixeira <br>&#8220;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.&#8221;<br> Afonso Dantas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>Mesa de Lemos Passos de Silgueiros<br>&#8220;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.&#8221;<br> Diego Rocha<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>\u00d3 Balc\u00e3o Santar\u00e9m<br>&#8220;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 Santar\u00e9m.&#8221;<br> Rodrigo Castelo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Malhadinha Nova Albernoa<br>&#8220;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.&#8221;<br> Joachim Koerper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Encanto Lisbon <br>&#8220;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.&#8221;<br> Jos\u00e9 Avillez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2026<br>A Cozinha do Pa\u00e7o \u00c9vora <br>&#8220;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.&#8221;<br> Afonso Dantas<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Austria Green Star Story<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wien<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">[aend] Fabian G\u00fcnzel delete Green Star<br>Apron Stefan Speisek delete Green Star<br>Edvard Philipp Vogel delete Green Star<br>Pramerl &amp; the Wolf  Wolfgang Zankl delete Green Star<br>SHIKI Alois Traint delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tian <br>&#8220;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.&#8221;<br> Paul Ivic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Walter Bauer Mike Feierabend delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salzburg <br>Esszimmer Andreas Kaiblinger delete Green Star<br>The Glass Garden Markus Mayr delete Green Star<br>Pfefferschiff J\u00fcrgen Vigne Hallwang-S\u00f6llheim delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vorarlberg <br>Kilian Stuba Sascha Kemmerer Hirschegg delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>Mast Weinbistro Wien <br>&#8220;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 &#8220;organic&#8221; 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 \u2013 our passion \u2013 is completely organic or biodynamic!&#8221;<br> Lukas LACINA<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Burgenland <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ziegelwerk Gasthaus Wimpassing an der Leitha <br>&#8220;Regional ingredients and \u2013 predominantly organic \u2013 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 \u2013 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.&#8221;<br> Werner Tschiedel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Am Mahrbach K\u00f6nigsdorf <br>&#8220;Sustainability isn&#8217;t merely a buzzword for us; it&#8217;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.&#8221;<br> Philipp Kroboth<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gut Purbach Purbach am Neusiedler See <br>&#8220;We&#8217;re renowned for our whole-animal approach to butchery, our offal dishes and, of course, our legendary traditional &#8220;sow dances&#8221;! 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.&#8221;<br> Max Stiegl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00e4rnten <br>Die Forelle Weissensee <br>&#8220;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.&#8221;<br> Hannes M\u00fcller<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Moritz Grafenstein <br>&#8220;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.&#8221;<br> Roman Pichler<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00e4r &amp; Schaf Wirtschaft V\u00f6lkermarkt Martin Nuart<br>&#8220;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 W\u00f6rthersee, and fish from a nearby organic aquafarm. For reasons of transparency, we list all the suppliers of our ingredients on the menu.&#8221;<br> Martin Nuart<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00e4renwirt Hermagor <br>&#8220;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.&#8221;<br> Manuel Ressi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sicher Tainach <br>&#8220;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.&#8221;<br> Michael Sicher<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Niederosterreich <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Floh Langenlebarn <br>&#8220;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 \u2013 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.&#8221;<br> Josef Floh<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gaumenkitzel Kirchberg am Wechsel <br>&#8220;Our eco-hotel is a member of Change Maker Hotels, an organisation staunchly committed to sustainability and protecting resources! In our restaurant, the kitchen&#8217;s motto &#8220;cook the garden&#8221; is in full effect because we prioritise regional ingredients, complemented by produce sourced elsewhere in Austria.&#8221;<br> Peter Pichler<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ober\u00f6sterreich <br>Bootshaus Traunkirchen <br>&#8220;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.&#8221;<br> Lukas Nagl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rau Gro\u00dframing Christopher Koller &amp; Klemens Schraml<br>&#8220;Our location on the edge of the Kalkalpen National Park is rugged but bountiful \u2013 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.&#8221;<br> Klemens Gold<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salzburg <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kr\u00e4uterreich St. Veit im Pongau <br>&#8220;Our name, meaning &#8220;Kingdom of Herbs&#8221; 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.&#8221;<br> Vitus Winkler<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dahoam Leogang <br>&#8220;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 \u2013 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.&#8221;<br> Andreas Herbst<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rauchkuchl Stuhlfelden <br>&#8220;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 \u2013 sometimes from organic producers or local farmers \u2013 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.&#8221;<br> Tobias Bacher<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Weitmoser Schl\u00f6ssl Bad Hofgastein <br>&#8220;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 \u2013 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.&#8221;<br> Stefan Viehauser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Steiermark <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thaller St. Veit am Vogau <br>&#8220;Culinary ethics is an issue close to our hearts, so we don&#8217;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.&#8221;<br> Norbert Thaller<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ZeitRAUM St. Kathrein am Offenegg <br>&#8220;It&#8217;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&#8217; cooperative, there is a game reserve with deer in the village \u2013 all of which is great for us. Furthermore, the conservation of resources is a matter close to our hearts!&#8221;<br> Stefan Eder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thaller &#8211; Gasthaus Sankt Veit am Vogau <br>&#8220;Culinary ethics is an issue close to our hearts, so we don&#8217;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.&#8221;<br> Norbert Thaller<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Steirereck am POGUSCH Turnau <br>&#8220;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.&#8221;<br> Heinz Reitbauer\/ J\u00fcrgen Schneider<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lurgbauer Mariazell <br>&#8220;Everything here revolves around cattle \u2013 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.&#8221;<br> Maximilian Leodolter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Restaurant Krainer Langenwang <br>&#8220;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.&#8221;<br> Andreas <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Josef Muehlmann Chef  der  Gannerhof 1719 new 17\/20 Gault Millau 2022 Innervillgraten (A)\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/h94lQNxqcNw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Tirol <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gannerhof Innervillgraten <br>&#8220;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.&#8221;<br> Josef M\u00fchlmann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Guat&#8217;z Essen Stumm im Zillertal <br>&#8220;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!&#8221;<br> Peter Fankhauser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8216;Morent Z\u00f6blen (s&#8217;Morent)<br>&#8220;The founder of our family business was instrumental in establishing Slow Food in Austria, which is why our slogan has always been &#8220;Slow Food in the Tannheim Mountains&#8221;. 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.&#8221;<br> Lisa Morent<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vorarlberg <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krone Hittisau<br>&#8220;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.&#8221;<br> Michael Garcia-Lopez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schwanen Bizau <br>&#8220;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 &#8220;WildeWeiberGarten&#8221;, 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.&#8221;<br> Franziska Hiller<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hirschen Schwarzenberg <br>&#8220;Sourcing our ingredients from the Bregenzerwald and the Rhine Valley, our philosophy is to use them in their entirety \u2013 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!&#8221;<br> Jonathan Burger<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rote Wand Stuben Lech am Arlberg Manuel Hofmarcher<br>&#8220;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!&#8221;<br> Florian Armbruster<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Walserstuba Riezlern <br>&#8220;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.&#8221;<br> Jeremias <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wien<br>MAST Weinbistro <br>&#8220;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 &#8220;organic&#8221; 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 \u2013 our passion \u2013 is completely organic or biodynamic!&#8221;<br> Lukas LACINA<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00e4rnten<br>Im Garten Velden am W\u00f6rthersee <br>&#8220;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. &#8220;From field to plate&#8221; is our slogan, and that means &#8220;regional first&#8221;. Much of our produce comes from suppliers within a 50km radius, and morning fishing with our W\u00f6rthersee fisherman, farm visits and small farm shops are all part of the way we work!&#8221;<br> Thomas Eichwald<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stiftsschmiede Fischrestaurant Ossiach Gerhard Satran<br>&#8220;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 &#8220;egg to product&#8221; concept. Cooking with children is also one of our passion projects!&#8221;<br> Florian Satran<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nieder\u00f6sterreich<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wirtshaus Molzbachhof Kirchberg am Wechsel <br>&#8220;In the restaurant, too, we remain true to our &#8220;cook the Gart&#8217;l&#8221; 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.&#8221;<br> Peter Pichler<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gut Oberstockstall Kirchberg am Wagram <br>&#8220;The words &#8220;organic&#8221; and &#8220;Demeter&#8221; 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!&#8221;<br> Christoph Wagner<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Steiermark<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">KABUFF Graz <br>&#8220;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.&#8221;<br> Eva Schnabl<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schankkuchl Turnau <br>&#8220;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!&#8221;<br> Manuel Weissenb\u00f6ck<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wien<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">JOLA <br>&#8220;Our ingredients are tailored to suit a vegan lifestyle \u2013 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.&#8221;<br> Jonathan Wittenbink<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">TIAN Bistro am Spittelberg <br>&#8220;We are also very much &#8220;TIAN&#8221; 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!&#8221;<br> Peter Lehner<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Belgium Michelin Green Star Story<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<br>De Jonkman Sint-Kruis Filip Claeys delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hofke van Bazel <br>&#8220;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.&#8221;<br> Kris De Roy<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Souvenir Gand Vilhjalmur Sigurdarson delete Green Star<br>Graanmarkt 13 Antwerpen Seppe Nobels closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Humus x Hortense Ixelles <br>&#8220;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, \u201cbotanical fine dining\u201d, to define their sustainable vegetarian approach.&#8221;<br> Nicolas Decloedt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arabelle Meirlaen Marchin<br>&#8220;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.&#8221;<br> Arabelle Meirlaen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&#8217;Air du Temps <br>&#8220;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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.&#8221;<br> Sang Hoon Degeimbre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Atelier de Bossim\u00e9 Loyers, Namur <br>&#8220;At Bossim\u00e9, cooking is a philosophy that extends beyond the food \u2013 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 Bossim\u00e9, eating is synonymous with pleasure and joy and with sharing our vision of the gourmet farm of tomorrow.&#8221;<br> Ludovic Vanackere<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hors-Champs Gembloux <br>&#8220;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\u2019t have to throw anything away. Yesterday\u2019s 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.&#8221;<br> Stefan Jacobs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a1Toma! Li\u00e8ge <br>&#8220;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.&#8221;<br> Thomas Troupin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Instroom Antwerpen <br>&#8220;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.&#8221;<br> Seppe Nobels<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">WILDn Antwerpen Bart De Pooter delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Barge Bruxelles <br>&#8220;Sustainability is pivotal to our restaurant. It guides our choices so we can ensure that our diner\u2019s 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.&#8221;<br> Gr\u00e9goire Gillard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luxembourg<br>La Grappe d&#8217;Or Arlon <br>&#8220;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.&#8221;<br> Cl\u00e9ment Petitjean<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>Neon Lier Nils Proost<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>De Jonkman Sint-Kruis Filip Claeys<br>Instroom Antwerpen Seppe Nobels<br>Graanmarkt 13 Antwerpen Seppe Nobels<br>WILDn Antwerpen Bart De Pooter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>&#8216;t Gasthuis by InstroomArt Mechelen Seppe Nobels<br>Sophie &amp; Nicolas Comblain-la-Tour Nicolas Septon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2026<br>Nova Sint-Niklaas Guy De Jonghe<br>Instroom by Seppe Nobels Antwerpen Seppe Nobels<br>M\u00e0loma Rixensart Georges Athanassopoulos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Luxembourg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<br>La Distillerie (Bourglinster) Ren\u00e9 Mathieu <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Fields by Ren\u00e9 Mathieu Sandweiler Ren\u00e9 Mathieu<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>La Distillerie Bourglinster Ren\u00e9 Mathieu<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Nordic Michelin Green Star Story<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">Iceland<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>Dill Reykjav\u00edk Ragnar Eir\u00edksson mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>\u00d3X Reykjav\u00edk Thrainn Freyr Vigfusson mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finland<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<br>Gr\u00f6n Helsinki Toni Kostian mindful voices<br>Ora Helsinki Sasu Laukkonen delete Green Star<br>Nolla Helsinki Luka Balac mindful voices<br>Natura Helsinki David Alberti mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>V\u00c5R Porvoo, Uusimaa Niko Lehto mindful voices Oskar Kotka<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Ora Helsinki Sasu Laukkonen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>Nokka Helsinki, Uusimaa Ari Ruoho mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Kaskis Turku, Varsinais Suomi Eric Mansikka mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sweden<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<br>Gastrologik Stockholm Jacob Holmstr\u00f6m &amp; Anton Bjuhr closed<br>Oaxen Krog Djurg\u00e5rden Stockholm Magnus Ek delete Green Star<br>Bar Agrikultur Stockholm Filip Fast\u00e9n delete Green Star<br>Etoile Stockholm Danny Falkeman &amp; Jonas Lagerstr\u00f6m mindful voices<br>Bhoga G\u00f6teborg, V\u00e4stra G\u00f6taland Gustav Knutsson &amp; Niclas Yngvesson delete Green Star<br>\u00c4NG Tv\u00e5\u00e5ker, Halland Filip Gemzell mindful voices<br>Knystaforsen Ryd\u00f6bruk, Halland Nicolai Tram mindful voices<br>PM &amp; V\u00e4nner V\u00e4xj\u00f6, Kronoberg Johannes Persson mindful voices<br>Oaxen Slip Stockholm delete Green Star<br>Fotografiska Stockholm delete Green Star<br>Oxenstiernan Stockholm closed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>JORD Linkoping, Gotland Oskar Gunnarsson mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Gastrologik Stockholm Holmstr\u00f6m &amp; Anton Bjuhr<br>Oaxen Krog Djurg\u00e5rden, Stockholm Magnus Ek<br>Agrikultur Stockholm Filip Fast\u00e9n<br>Oaxen Slip Stockholm<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Bhoga G\u00f6teborg, V\u00e4stra G\u00f6taland Gustav Knutsson &amp; Niclas Yngvesson<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Signum M\u00f6lnlycke, V\u00e4stra G\u00f6taland Thomas Sjo\u0308gren mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Fotografiska Stockholm Diego Perez<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Norway<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<br>Maaemo Oslo Esben Holmboe Bang mindful voices<br>Credo Trondheim, Tr\u00f8ndelag Heidi Bjerkan mindful voices<br>Jossa Mat &amp; Drikke Trondheim delete Green Star<br>Restaurant Rest. Oslo Jimmy \u00d8ien closed<br>Einer Oslo closed<br>FYR Bistronomi &amp; Bar Oslo Sebastian Myhre mindful voices<br>Stallen Oslo Sebastian Myhre mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>K2 Stavanger, Rogaland Ola Klepp mindful voices<br>Stallen Oslo Sebastian Myhre mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Credo Trondheim, Tr\u00f8ndelag Heidi Bjerkan Jossa Mat &amp; Drikke mindful voices<br>Einer Oslo Svein Trandem delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Restaurant Rest. Oslo Jimmy \u00d8ien<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Denmark<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Noma Copenhagen, Hovedstaden Rene Redzepi delete Green Star<br>Henne Kirkeby Kro Henne Varde, Syddanmark Paul Cunningham delete Green Star<br>Alchemist Copenhagen, Hovedstaden Rasmus Munk mindful voices<br>Koks Kv\u00edv\u00edkar, Faroe Island\/F\u00e6r \u00d8er Poul Andrias Ziska delete Green Star<br>Domestic Aarhus Ben Hurley mindful voices<br>Lyst Vejle Daniel McBurnie mindful voices<br>Alouette Copenhagen Nick Curtin mindful voices<br>Frederiksminde Vordingborg Jonas Mikkelsen mindful voices Mulla Yalcin<br>Brace Copenhagen, Hovedstaden closed<br>Ark Copenhagen, Hovedstaden Brett Lavender mindful voices<br>T\u00e8rra Copenhagen, Hovedstaden delete Green Star<br>Amass Copenhagen, Hovedstaden delete Green Star<br>H\u00e6rv\u00e6rk Aarhus Rune Lund Sorensen mindful voices<br>Molskroen Ebeltoft delete Green Star<br>Moment R\u00f8nde Fabrizio Ferla mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>Kadeau Copenhagen, Hovedstaden Nicolai N\u00f8rregaard Falk mindful voices<br>Bistro Lupa Copenhagen, Hovedstaden Brett Lavender mindful voices<br>Novel Aarhus, Midjylland Alexander Johnsen delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Amass Copenhagen, Hovedstaden<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>Alimentum Aalborg, Nordjylland S\u00f8ren Birch mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Koks Kv\u00edv\u00edkar, Islands\/F\u00e6r \u00d8er Poul Andrias Ziska<br>Brace Copenhagen, Hovedstaden<br>Novel Aarhus, Midjylland Alexander Johnsen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Dragsholm Slot Gourmet H\u00f8rve, Sj\u00e6lland Claus Henrikson<br>Treetop Vejle, Syddanmark Bjarke Jeppesen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Croatia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<br>Konoba Mate Korcula Biljana Milat mindfull voices Biljana Milina<br>Zinfandel&#8217;s Zagreb\/Zagabria Ana Grgi\u0107 Tomi\u0107 mindfull voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>Korak Jastrebarsko Bernard Korak mindfull voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slovenia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2020<br>Hi\u0161a Franko Kobarid\/Caporetto Ana Ro\u0161 mindfull voices<br>Mahor\u010di\u010d Hrpelje-Kozina Ksenija Kraj\u0161ek Mahor\u010di\u010d mindfull voices<br>Gosti\u0161\u010de Gri\u010d Horjul Luka Ko\u0161ir mindfull voices<br>Gostilna za Gradom Koper\/Capodistria Darko Rodik closed<br>Monstera Bistro Ljubljana Bine Volcic closed<br>Gostilna Kri\u0161tof Kranj Uro\u0161 Gorjanc mindfull voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<br>Vila Podvin Radovljica Uro\u0161 \u0160tefelin delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Monstera Bistro Ljubljana Bine Volcic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<br>Hi\u0161a Linhart Radovljica Uro\u0161 \u0160tefelin mindfull voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Vila Podvin Radovljica Uro\u0161 \u0160tefelin<br>Gostilna za Gradom Koper\/Capodistria Darko Rodik<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<br>\u0160pacapanova Hi\u0161a Komen Ago \u0160pacapan mindfull voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<br>Galerija okusov \u017dalec Marko Magajne mindfull voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<br>Plesnik Sol\u010dava Tom \u010copar mindfull voices<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Germany Green Story<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2021<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schleswig Holstein (SH)<br>S\u00f6l&#8217;ring Hof Johannes King Sylt\/Rantum delete Green Star<br>Gutsk\u00fcche Matthias Gfr\u00f6rer Tangstedt mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hamburg (HH) <br>Kitchen Thomas Imbusch mindful voices<br>Landhaus Scherrer Heinz O. Wehmann mindful voices<br>Haco delete Green Star<br>Haebel Fabio delete Green Star<br>Wolfs Junge Sebastian delete Green Star<br>XO Seafoodbar Fabio Haebel delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Niedersachsen (NI)<br>Flux-Biorestaurant Werratal Hann.M\u00fcnden Marius Mirchel delete Green Star<br>Ramster Schneverdingen Marcus Ramster delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Berlin (BE) <br>Rutz Marco M\u00fcller mindful voices<br>Horv\u00e1th Sebastian Frank mindful voices<br>Nobelhart &amp; Schmutzig Micha Schafer mindful voices<br>Tisk Ahmed Ohmer delete Green Star<br>Lode &amp; Stijn delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nordrhein-Westfalen (NW)<br>Anthony&#8217;s Kitchen Meerbusch Anthony Sarpong delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hessen (HE) <br>Gustav Frankfurt am Main Jochim Busch delete Green Star<br>Seven Swans Frankfurt am Main mindful voices<br>Hohenhaus Grill Herleshausen Peter Niemann mindful voices<br>Stuben Birkenau Kenneth Rentschler delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rheinland-Pfalz (RP)<br>Hofgut Ruppertsberg Jean-Philippe Aiguier delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saarland (SL)<br>Buchnas Landhotel Saarschleife-Landk\u00fcche im Kaminzimmer Mettlach Christian M\u00fcnch-Buchna delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bayern (BY) <br>Essigbr\u00e4tlein N\u00fcrnberg Andree K\u00f6the &amp; Yves Ollech mindful voices<br>Auers Schlosswirtschaft Neubeuern Astrid Hilse mindful voicese<br>F\u00fcrstenfelder F\u00fcrstenfeldbruck Andreas Wagner mindful voices<br>Gasthaus Goldener Stern Friedberg Stefan Fu\u00df mindful voices<br>Gasthof Blumenthal Spalt Josef Kocher mindful voices<br>Harmonie Lichtenberg Iris Steiner delete Green Star<br><strong>J\u00e4gerwirt&nbsp;<\/strong>(T\u00f6lz Bad Peter Rank mindful voices<br>Landgasthof Meier Pilsach Michael delete Green Star<br>Moarwirt Dietramszell Sebastian Miller mindful voices<br>Treibgut Ulm Ole Leon delete Green Star<br>Alter Wirt Gr\u00fcnwald mindfull voices<br>Berchtesgadener Esszimmer Maximilian K\u00fchbeck mindful voices<br>Freistil Ofterschwang Constantin Kiehne delete green star<br>Gut Steinbach Reit im Winkl Achim Hack delete Green Star<br>Moosleitner Freilassing Daniel Schnugg delete Green Star<br>Tian M\u00fcnchen Petra Flenger delete Green Star<br>Wirtshaus zum Herrmannsdorfer Schweinsbr\u00e4u Glonn mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baden &#8211; Wurttemberg (BW)<br>Ursprung K\u00f6nigsbronn Andreas Widmann mindful voices<br>Bergfriedel B\u00fchlertal Andreas Sch\u00e4uble delete Green Star<br>DerWaldfrieden Todtnau Volker Hupfer mindful voices<br>Gasthaus Widmann&#8217;s L\u00f6wen K\u00f6nigsbronn Andreas Widmann delete Green Star<br>Rose Hayingen Simon Tress mindful voices<br>Sommerau Bonndorf im Schwarzwald Wolfram Hegar mindful voices<br>Erasmus Karlsruhe Marcello Gallotti closed<br>Mohren Deggenhausertal J\u00fcrgen Waizenegger delete Green Star<br>Restaurant 1950 Hayingen Simon Tress mindful voices<br>Spielweg M\u00fcnstertal Viktoria Fuchs mindful voices<br>Zur Sonne Sankt Peter Hanspeter Rombach mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2022<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mecklemburg-Vorpommern (MV)<br>Alte Schule &#8211; Klassenzimmer Feldberger Seenlandschaft Daniel Schmidthaler mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hamburg (HH)<br>Zeik Maurizio Oster delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Brandeburg (BB)<br>Alte \u00dcberfahrt Werder Havel Thomas H\u00fcbner mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Berlin (BE)<br>Cordo Yannic Stockhausen delete Green Star<br>Frea Halfdan Kluften delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hessen (HE)<br>Mondi Pelle Kossmann Kassel mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sachsen (SN)<br>Frieda Leipzig Lisa Angermann delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bayern &#8211; Wurttemberg (BW)<br>Etz Felix Schneider N\u00fcrnberg mindful voices<br>Veles Vadim Karasev N\u00fcrnberg mindful voices<br>Beetle Andreas Schneider M\u00fcnchen mindful voices<br>Lockstein 1 Gabriele Kurz &amp; Christl Kurz Berchtesgaden mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2023<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Schleswig &#8211; Holstein (SH) <br>Das Grace Flensburg Quirin Brundobler mindful voices<br>James Farmhouse Flensburg Quirin Brundobler mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Berlin (BE)<br>Bandol sur Mer Andreas Saul mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hessen (HE)<br>Marburger Esszimmer Marburg Denis Feix closed<br>Landgasthof Zur Post Freiensteinau Sebastian Heil &amp; Katharina Koros mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thuringen (TH)<br>Bj\u00f6rnOX Leist Dermbach mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bayern (BY)<br>Mural M\u00fcnchen Johannes Maria Kneip e Joshua Leise delete Green Star<br>Mural Farmhouse &#8211; Fine Dining M\u00fcnchen Rico Birndt delete Green Star<br>Landhaus Tanner Franz Waging am See mindful voices<br>Brauereigasthof Aying Tobias Franz mindful voices<br>Mural Farmhouse &#8211; \u00e0 La Carte M\u00fcnchen Rico Birndt delete Green Star<br>Schloss Hohenstein Ahorn Andreas Rehberger mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baden &#8211; Wurttemberg (BW) <br>Oben Heidelberg Robert R\u00e4del mindful voices<br>Traube Efringen-Kirchen Brian Wawryk mindful voices<br>Hirsch Genusshandwerk Bad Liebenzell Andreas Sondej mindful voices<br>Sennh\u00fctte Kleines Wiesental Maximilian e J\u00fcrgen Grether mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>S\u00f6l&#8217;ring Hof Sylt\/Rantum (SH) Johannes King<br>XO Seafoodbar Hamburg (HH) Fabio Haebel<br>Buchnas Landhotel Saarschleife-Landk\u00fcche im Kaminzimmer Mettlach (SL) Christian M\u00fcnch-Buchna<br>Tian M\u00fcnchen (BY) Petra Flenger<br>Mohren Deggenhausertal (BW) J\u00fcrgen Waizenegger<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2024<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Niedersachsen (NI)<br>Regional Friesoythe Friesoythe Timo Plenter mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nordrhein-Westfalen (NW)<br>Zwanzig23 by Lukas Jakobi D\u00fcsseldorf Lukas Jakobi mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bayern (BY)<br>Gutshof Andres Bernd Kirchlauter mindful voices<br>1804 Hirschau Munich Lukas Adebahr delete Green Star<br>Broeding Munich Manuel Reheis mindful voices<br>HIO Pilsach Michael Meier e Moritz Techet mindful voices Dennis Quetsch &amp; Domenico Gigliotti<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baden &#8211; Wurttemberg (BW)<br>Hirsch Ellwangen delete Green Star<br>Reussenstein B\u00f6blingen&nbsp;Timo B\u00f6ckle mindful voices<br>Traube Heidelberg Ole Hake delete Green Star<br>Jacobi Christoph Kaiser Freiburg im Breisgau delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Out<br>Haco Hamburg (HH)<br>Cordo Berlin (BE) Yannic Stockhausen Lode &amp; Stijn Berlin (BE)<br>Anthony&#8217;s Kitchen Meerbusch (NW) Anthony Sarpong<br>Frieda Leipzig (SN) Lisa Angermann<br>Sennh\u00fctte Kleines Wiesental (BW) Maximilian e J\u00fcrgen Grether<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hamburg (HH)<br>Glorie Hamburg Thomas Alfons Imbusch mindful voices<br>Heimatjuwel Hamburg Marcel G\u00f6rke mindful voices<br>Klinker Hamburg Karl Marianus von H\u00f6rsten mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Berlin (BE)<br>Bonvivant Berlin Nikodemus Berger mindful voices<br>Wilde Klosterk\u00fcche Neuzelle Christian Bauer mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bayern (BY)<br>Aura by Alexander Herrmann &amp; Tobias B\u00e4tz Wirsberg mindful voices<br>June \u00dcbersee Rico Birndt mindful voices<br>Zum Falken Adelshofen Lars Zwick mindful voices<br>Baron.ess Sonderhofen Alexander Gl\u00e4sel mindful voices<br>Beetle Munich Andreas Schneider mindful voices<br>Rehbergers im Schloss Hohenstein Ahorn Andreas Rehberger mindful voices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baden (BW)<br>Hawara Freiburg im Breisgau Yannick Spielmann e Nicolai Heuer delete Green Star<br>Raro im M\u00fchlenhof Schriesheim Jan Hildenhagen mindful voices Tobias Schumacher<br>Gasthaus Schwanen St\u00fchlingen Markus Wekerle<br>Drexlers Freiburg im Breisgau Mario Fuchs minful voices<br>Goldene Sonne Neuenstein Heiner Bohnet minful voices<br>Sennh\u00fctte Kleines Wiesental Maximilian Grether e J\u00fcrgen Grether mindful voices<br>Treibgut Ulm Nico K\u00f6rner delete Green Star<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">out<br>Wolfs Junge Hamburg (HH) Sebastian Junge<br>Ramster Schneverdingen (NI) Marcus Ramster<br>Tisk Berlin (BE) Ahmed Ohmer<br>Anthony&#8217;s Kitchen Meerbusch (NW) Anthony Sarpong<br>Gustav Frankfurt am Main (HE) Jochim Busch<br>Hofgut Ruppertsberg Ruppertsberg (RP) Jean-Philippe Aiguier<br>Mural M\u00fcnchen (BY) Johannes Maria Kneip e Joshua Leise<br>Mural Farmhouse &#8211; Fine Dining M\u00fcnchen (BY) Rico Birndt<br>Treibgut Ulm (BY) Ole Leon L\u00fcckst\u00e4dt<br>Green Beetle M\u00fcnchen (BY)<br>Moosleitner Freilassing (BY) Daniel Schnugg<br>Mural Farmhouse &#8211; \u00e0 La Carte M\u00fcnchen (BY) Rico Birndt<br>Schloss Hohenstein Ahorn (BY) Andreas Rehberger<br>Bergfriedel B\u00fchlertal (BW) Andreas Sch\u00e4uble<br>Gasthaus Widmann&#8217;s L\u00f6wen K\u00f6nigsbronn (BW) Andreas Widmann<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Green Star Michelin of the World<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">*** Green *<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">France<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Paris Arp\u00e8ge<br>L&#8217;Oustau de Baumani\u00e8re Les Baux-de-Provence<br>Le Coquillage Saint-M\u00e9loir-des-Ondes<br>Restaurant Marcon Saint-Bonnet-le-Froid<br>Christopher Coutanceau La Rochelle<br>Troisgros  Le Bois sans Feuilles Ouches<br>La Marine L&#8217;Herbaudi\u00e8re<br>Le Clos des Sens Annecy<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<p class=\"responsive-video-wrap clr\"><iframe loading=\"lazy\" title=\"Mauro Colagreco *** new #1 50 Best 2019 parla italiano avec Elio Crociani et l&amp;apos;origine d&amp;apos;Abruzzo\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/6ldtC_WZFb4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/div><\/figure>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Mirazur Menton<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Spain<br>Barcelona Cocina Hermanos Torres<br>Azurmendi Larrabetzu<br>Aponiente El Puerto de Santa Mar\u00eda<br>Cenador de Am\u00f3s Villaverde de Pontones<br>Casa Marcial Arriondas<br>El Celler de Can Roca Girona<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Italy<br>Atelier Moessmer Norbert Niederkofler Brunick<br>Osteria Francescana Modena<br>Dal Pescatore Runate<br>Piazza Duomo Alba<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Germany<br>Rutz Berlin<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Uk<br>Moor Hall Aughton<br>L&#8217;Enclume Kartmel<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Switzerland<br>Schloss Schauenstein F\u00fcrstenau<br>Sven Wassmer Memories Bad Ragaz<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Denmark<br>Copenaghen noma<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Norway<br>Maaemo Oslo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Slovenia<br>Hi\u0161a Franko Caporetto<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Netherland<br>De Librije Zwolle<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Japan<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">RyuGin Tokyo L&#8217;Effervescence<br>Osaka Kashiwaya<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">China<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Hong Kong Amber<br>Taian Table Shanghai<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">USA<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">San Francisco<br>Quince<br>Atelier Crenn<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Hollywood Providence<br>SingleThread Healdsburg<br>The French Laundry Yountville<br>The Inn at Little Washington<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Brazil<br>Tuju S\u00e3o Paulo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">** Green *<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Italy<br>La Peca Lonigo<br>Terra The Magic Place Sarentino<br>D&#8217;O Cornaredo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">USA<br>Vespertine Culver City<br>Harbor House Elk<br>Blue Hill at Stone Barns Tarrytown<br>Enclos Sonoma<br>Sons &amp; Daughters San Francisco<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Germany<br>100\/200 Kitchen Amburgo<br>AURA by Alexander Herrmann &amp; Tobias B\u00e4tz Wirsberg<br>Essigbr\u00e4tlein Norimberga<br>Horv\u00e1th Berlino<br>etz Norimberga<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Denmark<br>Alchemist Copenaghen<br>Kadeau Copenhagen<br>Henne Kirkeby Kro<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Sweden<br>Signum M\u00f6lnlycke<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Norway<br>Kontrast Oslo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Belgium<br>L&#8217;air du temps Liernu<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">France<br>David Toutain Paris<br>Maison Aribert Uriage-les-Bains<br>Table  Bruno Verjus Parigi<br>Serge Vieira Chaudes-Aigues<br>Le Skiff Club Pyla-sur-Mer<br>Jean Sulpice Talloires-Montmin<br>La C\u00f4te Saint-Jacques Joigny<br>La Table de Yoann Conte Veyrier-du-Lac<br>Cyril Attrazic Aumont-Aubrac<br>L&#8217;Auberge de Montmin Talloires<br>Christophe Hay &#8211; Fleur de Loire Blois<br>La Grenouill\u00e8re La Madelaine-sous-Montreuil<br>Ch\u00e2teau de Beaulieu  Christophe Dufoss\u00e9 Busnes<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Japan<br>Miyamaso Kyoto<br>Kodaiji Wakuden Kyoto<br>Sojiki Nakahigashi Kyoto<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Portugal<br>Il Gallo d&#8217;Oro Funchal<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Uk<br>Restaurant Sat Bains Nottingham<br>Le Manoir aux Quat&#8217; Saisons Great Milton<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Austria<br>Kr\u00e4uterreich by Vitus Winkler Sankt Veit im Pongau<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Greece<br>Delta Atene<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Thailand<br>Baan Tepa Bangkok<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Spain<br>Ricard Camarena Valencia<br>Coque Madrid<br>Pepe Vieira Rax\u00f3<br>Molino de Urd\u00e1niz Urdaitz<br>DSTAgE Madrid<br>Venta Moncalvillo Daroca de Rioja<br>Les Cols Olot<br>Culler de Pau Grove<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Malaysia<br>Dewakan Kuala Lumpur<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Switzerland<br>Magdalena Svitto<br>roots Basilea<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Japan<br>Floril\u00e8ge Tokyo<br>Den Tokyo<br>Crony Tokyo<br>NARISAWA Tokyo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">China<br>King&#8217;s Joy Beijing<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Netherland<br>Flore Amsterdam<br>De Nieuwe Winkel Nimega<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">*Green *<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">France<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Paris<br>Anona<br>Septime<br>Le George<br>FIEF <br>Bellefeuille  Saint James<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Lyon<br>Prairial<br>T\u00eatedoie<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Les Belles Perdrix de Troplong Mondot Saint-Emilion<br>Auberge du Vert Mont Boeschepe<br>L&#8217;Ostal Clermont-Ferrand<br>Lait Thym Sel Angers<br>G.a. au Manoir de R\u00e9tival Rives-en-Seine<br>Le Saint Hilaire Saint-Hilaire-de-Brethmas<br>de:ja Strasbourg<br>Ursus Tignes<br>La Mirande Avignon<br>Pal\u00e9gri\u00e9 Chez l&#8217;Henri Autrans-M\u00e9audre en Vercors<br>La B\u00f2ria Veyras<br>Aux Terrasses Tournus<br>En Pleine Nature Quint-Fonsegrives<br>Choko Ona Espelette<br>Villa Pinewood Payrin-Augmontel<br>Auberge Sauvage Servon<br>Reflet d&#8217;Obione Montpellier<br>Maison Tiegezh Guer<br>Le Jardin de Berne Flayosc<br>Alch\u00e9mille Kaysersberg<br>Maison Caillet Valmont<br>Likok\u00e9 Les Vans<br>Auberge Frankenbourg La Vancelle<br>Fr\u00e9d\u00e9ric Molina au Moulin de L\u00e9r\u00e9 Vailly<br>Atmosph\u00e8res Le Bourget-du-Lac<br>La Chassagnette Le Sambuc<br>Le Manoir de la R\u00e9gate Nantes<br>La Table du Gourmet Riquewihr<br>Thierry Schwartz  Le Restaurant Obernai<br>La Coop\u00e9rative  Domaine Riberach B\u00e9lesta<br>Le Go\u00fbt du Bonheur  La Feni\u00e8re Cadenet<br>Assa Blois<br>L&#8217;Or Q&#8217;id\u00e9e Pontoise<br>Au Vieux Couvent Rhinau<br>La Galinette Perpignan<br>Le Prince Noir &#8211; Vivien Durand Lormont<br>L&#8217;\u00c9tang du Moulin Bonn\u00e9tage<br>Restaurant de la Loire Pouilly-sous-Charlieu<br>La Bastide de Moustiers Moustiers-Sainte-Marie<br>La Table de La Butte Plouider<br>Ar Men Du N\u00e9vez<br>Ima Rennes<br>L&#8217;Oustalet Gigondas<br>Toya Faulquemont<br>La Table d&#8217;H\u00f4tes &#8211; La R\u00f4tisserie du Chambertin Gevrey-Chambertin<br>Fontevraud L&#8217;Ermitage Fontevraud-l&#8217;Abbaye<br>Le Clair de la Plume Grignan<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Spain<br>Els Casals Sag\u00e0s<br>Refectorio Sard\u00f3n de Duero<br>Taller Arzuaga Quintanilla de On\u00e9simo<br>Casa Nova Sant Mart\u00ed Sarroca<br>Monte San Feliz<br>ARREA! Santa Cruz de Campezo<br>El Molino de Alcuneza Sig\u00fcenza<br>Sollo Fuengirola<br>Oba- Casas-Ib\u00e1\u00f1ez<br>L&#8217;Antic Mol\u00ed Ulldecona<br>El Invernadero Madrid<br>Muxgo Las Palmas de Gran Canaria<br>Les Moles Ulldecona<br>Emporium Castell\u00f3 d&#8217;Emp\u00faries<br>Ambivium Pe\u00f1afiel<br>Es Trag\u00f3n Sant Antoni de Portmany<br>Barro \u00c1vila<br>Cancook Saragossa<br>Cal Parad\u00eds Vall d&#8217;Alba<br>La Boscana Bellv\u00eds<br>B\u00e9ns d&#8217;Avall S\u00f3ller<br>Eneko Larrabetzu<br>Andreu Genestra Llucmajor<br>Lera Castroverde de Campos<br>Casona del Jud\u00edo Santander<br>La Botica de Matapozuelos Matapozuelos<br>Lluerna Santa Coloma de Gramenet<br>Maca de Castro Port d&#8217;Alc\u00f9dia<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Italy<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Milan<br>Joia Milan<br>Horto Milan<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Dalla Gioconda Gabicce Monte<br>Vespasia Norcia<br>Prezioso Merano<br>Il Tiglio Montemonaco<br>Il Cantinone e Sport Hotel Alpina Madesimo<br>Il Cappero Isola Vulcano<br>La Tana Gourmet Asiago<br>Saporium Firenze Florence<br>Signum Malfa<br>Le Trabe Paestum<br>Lanterna Verde Villa di Chiavenna<br>Villa Maiella Guardiagrele<br>D.One Restaurant Montepagano<br>La Pres\u00e9f Mantello<br>Oasis &#8211; Sapori Antichi Vallesaccarda<br>Venissa Mazzorbo<br>Casamatta Manduria<br>Bistrot Forte dei Marmi<br>La Bandiera Civitella Casanova<br>Don Alfonso 1890 Sant&#8217;Agata sui Due Golfi<br>Il Piastrino Pennabilli<br>SanBrite Cortina d&#8217;Ampezzo<br>Vignamare Andora<br>Osteria del Viandante Rubiera<br>Grow Restaurant Albiate<br>Il Poggio Rosso Castelnuovo Berardenga<br>Contrada Bricconi Oltressenda Alta<br>Al Gatto Verde Modena<br>Fradis Minoris Pula<br>Marco Bottega Ristorante Genazzano<br>Dattilo Strongoli<br>Hyle San Giovanni in Fiore<br>El Molin Cavalese<br>Saporium Chiusdino<br>I Tenerumi Isola Vulcano<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Germany<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Hamburg<br>Landhaus Scherrer<br>GLORIE<br>Landhaus Scherrer<br>haebel<br>Zeik<br>Heimatjuwel<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Berlin<br>Bandol sur mer<br>Nobelhart &amp; Schmutzig<br>Bonvivant<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">June \u00dcbersee<br>Ursprung K\u00f6nigsbronn<br>MARBURGER Esszimmer Marburg<br>Hawara Freiburg im Breisgau<br>Raro im M\u00fchlenhof Schriesheim<br>Restaurant 1950 Hayingen<br>Oben Heidelberg<br>Traube Efringen-Kirchen<br>Alte \u00dcberfahrt Werder<br>Das Grace Flensburg<br>Bj\u00f6rnsOx Dermbach<br>Seven Swans Frankfurt on the Main<br>Alte Schule &#8211; Klassenzimmer Feldberger Seenlandschaft<br>Veles Nuremberg<br>Zwanzig23 by Lukas Jakobi D\u00fcsseldorf<br>Jacobi Freiburg im Breisgau<br>1804 Hirschau Munich<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Uk<br>Osip Bruton<br>Interlude Lower Beeding<br>Forge Middleton Tyas<br>The Whitebrook Whitebrook<br>Wilsons City of Bristol<br>Black Swan Oldstead<br>St. Barts London<br>Pine East Wallhouses<br>Crocadon St Mellion<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Switzerland<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Zurich<br>elmira<br>EquiTable<br>KLE<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">OZ F\u00fcrstenau<br>La Pinte des Mossettes Cerniat<br>Regina Montium Rigi Kaltbad<br>ZOE Berne<br>Brasserie Uno Zermatt<br>Wiesner Mysterion  Wiesner  Zauber Romoos<br>Gilles Varone Savi\u00e8se<br>Radius by Stefan Beer Interlaken<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Austria<br>Thaller &#8211; Restaurant Sankt Veit am Vogau<br>RAU nature-based cuisine Gro\u00dframing<br>Bootshaus Traunkirchen<br>ZeitRAUM Sankt Kathrein am Offenegg<br>Die Forelle Weissensee<br>Moritz Grafenstein<br>TIAN Vienna<br>dahoam by Andreas Herbst Leogang<br>Guat&#8217;z Essen Stumm<br>Gannerhof Innervillgraten<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Portugal<br>Herdade do Espor\u00e3o Reguengos de Monsaraz<br>\u00d3 Balc\u00e3o Santar\u00e9m<br>Mesa de Lemos Silgueiros<br>Encanto Lisbon<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Netherlands<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Amsterdam<br>De Kas<br>Bolenius<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Lutum Wijk bij Duurstede<br>Triptyque Wateringen<br>ONE Roermond<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Belgium<br>\u00a1Toma! Li\u00e8ge<br>Barge Brussels<br>Arabelle Meirlaen Marchin<br>La Grappe d&#8217;Or Arlon<br>Hofke van Bazel Bazel<br>Humus x Hortense Ixelles<br>Neon Lier<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Luxembourg<br>Fields by Ren\u00e9 Mathieu Findel<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Denmark<br>Kadeau Bornholm \u00c5kirkeby<br>Dragsholm Slot Gourmet H\u00f8rve<br>LYST Vejle<br>Domestic Aarhus<br>Frederiksminde Pr\u00e6st\u00f8<br>Alimentum Aalborg<br>Alouette Copenhagen<br>Tri Agger<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Norway<br>K2 Stavanger<br>Stallen Oslo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Sweden<br>Etoile Stockholm<br>\u00c4NG Tv\u00e5\u00e5ker<br>PM &amp; V\u00e4nner Restaurant V\u00e4xj\u00f6<br>Knystaforsen Ryd\u00f6bruk<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Finland<br>Gr\u00f6n Helsinki<br>V\u00c5R Porvoo<br>Kaskis Turku<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Iceland<br>Reykjav\u00edk<br>DILL<br>\u00d3X<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Slovenia<br>Hi\u0161a Linhart Radovljica<br>Gri\u010d \u0160entjo\u0161t nad Horjulom<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Croatia<br>Korak Jastrebarsko<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Greece<br>Athens<br>Patio<br>Soil<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Hungary<br>Salt Budapest<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Lithuania<br>Demo Vilnius<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Japan<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Kyoto<br>la b\u00fbche<br>Muromachi Wakuden<br>La Paix<br>FARO<br>Daigo<br>Sinc\u00e8re<br>LATURE<br>n\u00f4l<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Nara<br>Da terra<br>S\u00c9N<br>Chugokusai Naramachi Kuko<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Terada Osaka<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">China<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Hong Kong<br>Roganic<br>Mora<br>Feuille<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Yong Guangzhou China Mainland Sichuan<br>Mi Xun Teahouse Chengdu<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Thailand<br>PRU Phuket<br>Haoma Bangkok<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Malaysian<br>Seroja Singapore<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Taiwan<br>Mountain and Sea House Taipei<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">South Corea<br>Fiotto Busan<br>Gigas Seoul<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Usa<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">New York<br>One White Street<br>Dirt Candy<br>Family Meal at Blue Hill<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Miami<br>Stubborn Seed Miami Beach<br>Los F\u00e9lix<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Denver<br>Brut\u00f8<br>The Wolf&#8217;s Tailor<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Oyster Oyster Washington<br>Bacchanalia Atlanta<br>Caruso&#8217;s Montecito<br>Le Comptoir at Bar Crenn San Francisco<br>The Restaurant at JUSTIN Paso Robles<br>Osteria Mozza Los Angeles<br>Heritage Long Beach<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Canada<br>Restaurant Pearl Morissette Lincoln<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Mexico<br>Olivea Farm to Table Ensenada<br>Conchas de Piedra Valle de Guadalupe<br>Los Danzantes Oaxaca Oaxaca<br>Lunario El Porvenir<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Argentina<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Mendoza<br>Zonda Cocina de Paisaje<br>Riccitelli Bistr\u00f3<br>Ang\u00e9lica Cocina Maestra<br>Casa Vigil<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Buenos Aires<br>Don Julio<br>Crizia<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Turkish<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Izmir<br>TurVino Locale<br>OD Urla<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Istanbul<br>Neolokal<br>Casa Lavanda<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Bib Gourmand Green *<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">France<br>La Cour de R\u00e9mi Bermicourt<br>Art&#8217;zain Irissarry<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Croatia<br>Konoba Mate<br>Korcula<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Germany<br>Gutshof Andres Kirchlauter<br>Harmonie Lichtenberg<br>Flux &#8211; Biorestaurant Werratal Hann. M\u00fcnden<br>ROSE Hayingen<br>Wilde Klosterk\u00fcche Neuzelle<br>Landgasthof Zur Post Freiensteinau<br>Gasthof Blumenthal Spalt<br>MEIER Pilsach<br>Gasthaus Goldener Stern Friedberg<br>Landhaus Tanner Waging am See<br>J\u00e4gerwirt Bad T\u00f6lz<br>derWaldfrieden Todtnau<br>Sommerau Bonndorf im Schwarzwald<br>Sennh\u00fctte Kleines Wiesental<br>Gutsk\u00fcche Tangstedt<br>Gasthaus Schwanen St\u00fchlingen<br>Auers Schlosswirtschaft Neubeuern<br>F\u00fcrstenfelder F\u00fcrstenfeldbruck<br>Hirsch Ellwangen<br>Zum Falken Adelshofen<br>Moarwirt Dietramszell<br>Regional Friesoythe Friesoythe<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Denmark<br>Bistro Lupa Copenhagen<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Finland<br>Nolla Helsinki<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Slovenia<br>Gostilna Mahor\u010di\u010d Rodik<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Mexico<br>Flora&#8217;s Field Kitchen San Jos\u00e9 del Cabo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Dubai<br>Teible Dubai<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Brazil<br>S\u00e3o Paulo<br>Corrutela<br>A Casa do Porco<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Japan<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Kyoto<br>Shigetsu <br>Vegan Ramen UZU <br>Juu-go <br>Tan K<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Macau<br>UTM Educational Restaurant<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">South Korea<br>A Flower Blossom on the Rice Seoul<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Uk<br>Pythouse Kitchen Garden Tisbury<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Austria<br>Ziegelwerk Gasthaus Wimpassing an der Leitha<br>s&#8217;Morent Z\u00f6blen<br>Ernele Hittisau<br>Thaller &#8211; Gasthaus Sankt Veit am Vogau<br>Wirtshaus Steirereck am POGUSCH Turnau<br>MAST Weinbistro Vienna<br>Krone Hittisau Hittisau Schwanen Bizau<br>Schwanen Bizau<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">USA<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Austin<br>Emmer &amp; Rye<br>Dai Due<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Daisies Chicago<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">T\u00fcrkiye<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Izmir<br>Asma Yapra\u011f\u0131<br>Hi\u00e7 Lokanta<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Agora Pansiyon Milas<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Spain<br>Bistrot 1965 Castell\u00f3 d&#8217;Emp\u00faries<br>Finca Alfoliz Aljaraque<br>Espacio Amunt Ulldecona<br>O Balado Boqueix\u00f3n<br>L&#8217;Algadir del Delta Amposta<br>Somiatruites Igualada<br>Maskarada Lekunberri<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Italy<br>Osteria Bors\u00f2 Gambrinus San Polo di Piave<br>Antica Locanda al Cervo &#8211; Landgasthof zum Hirschen San Genesio Atesino<br>Lokanda Devetak Savogna d&#8217;Isonzo Agritur El Mas Moena<br>Lerchner&#8217;s In Runggen Saint Lorenzen<br>Ronchi R\u00f2 Dolegna del Collio<br>Caff\u00e8 La Crepa Isola Dovarese<br>Ahim\u00e8 Bologna<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Switzerland<br>Wiesner Mysterion  Werkstatt Kost Romoos<br>DAR Zurich<br>Bistro by Regina Montium Rigi Kaltbad<br>B\u00e4ren Schwarzenburg<br>Gasthof zur Sonne St\u00e4fa<br>Casa Caminada F\u00fcrstenau<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Netherlands<br>H\u00e9ron Utrecht<br>Rotonde Rotterdam<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Canada<br>White Lily Diner Toronto<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Taiwan<br>Little Tree Food (Da&#8217;an Road)<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Green *<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Thailand<br>Jampa Phuket<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Croatia<br>Zinfandel&#8217;s Zagreb<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Usa<br>Pomet Oakland<br>Chi Spacca Los Angeles<br>Chez Panisse Berkeley<br>Bramble &amp; Hare Boulder<br>Blackbelly Market Boulder<br>The Chastain Atlanta<br>Kaya Orlando<br>Kr\u00fcs Kitchen Miami<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Estonia<br>Fotografiska Tallinn<br>Hiis Manniva<br>Kolm S\u00f5sarat L\u00fcllem\u00e4e<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Germany<br>June \u00dcbersee<br>Hirsch Genusshandwerk Bad Liebenzell<br>Gut Steinbach Reit im Winkl<br>Hohenhaus Grill Herleshausen<br>Traube Heidelberg<br>Rehbergers im Schloss Hohenstein Ahorn<br>Treibgut Ulm<br>Zur Sonne Sankt Peter<br>Spielweg M\u00fcnstertal<br>Klinker Hamburg<br>Alter Wirt Gr\u00fcnwald<br>Reussenstein B\u00f6blingen<br>Berchtesgadener Esszimmer Berchtesgaden<br>freistil. Ofterschwang<br>Wirtshaus zum Herrmannsdorfer Schweinsbr\u00e4u Glonn<br>Lockstein 1 Berchtesgaden<br>Brauereigasthof Aying Aying<br>Lammershof Stuben Birkenau<br>James Farmhouse Flensburg<br>mondi Kassel<br>Beetle Munich<br>HIO Pilsach<br>FREA Berlin<br>Broeding Munich<br>Drexlers Freiburg im Breisgau<br>Goldene Sonne Neuenstein<br>Baron.ess Sonderhofen<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Norway<br>FYR Bistronomi &amp; Bar Oslo<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Denmark<br>T\u00e8rra Copenhagen<br>Ark Copenhagen<br>Molskroen Ebeltoft<br>Treetop Vejle<br>H\u00e6rv\u00e6rk Aarhus<br>Moment R\u00f8nde<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Sweden<br>Oxenstiernan Stockholm<br>JORD Linkoping<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Finland<br>Natura Helsinki<br>Nokka Helsinki<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Slovenia<br>Plesnik Sol\u010dava<br>Gostilna Kri\u0161tof Kranj<br>\u0160pacapanova Hi\u0161a Komen<br>Galerija okusov Petrov\u010de<br>Gostilna Repov\u017e \u0160entjan\u017e<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Poland<br>Eliksir Gda\u0144sk<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Vietnam<br>Lamai Garden Hanoi<br>N\u00e9n Danang Da Nang<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Mexico<br>Baldio Cuauht\u00e9moc<br>Acre San Jos\u00e9 del Cabo<br>Deckman&#8217;s En El Mogor Valle de Guadalupe<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Lithuania<br>Red Brick Radi\u0161kis<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Uea<br>Boca Dubai<br>LOWE Dubai<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Canada<br>Auberge Saint-Mathieu Saint-Mathieu-du-Parc<br>Espace Old Mill Stanbridge East<br>Alentours Qu\u00e9bec<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Japan<br>AWA Naramachiten Nara<br>Sanjuhachi Nara<br>Kuramoto Ryori Maruto Shoyu Nara<br>Kiyosuminosato AWA Nara<br>N\u0153ud. TOKYO Tokyo<br>ristorante DONO Kyoto<br>Unkaku Osaka<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">China<br>Pu Zhu Hangzhou<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Belgium<br>Hors-Champs Ernage<br>Atelier de Bossim\u00e9 Loyers<br>Sophie &amp; Nicolas Comblain-la-Tour<br>&#8216;t Gasthuis by InstroomArt Mechelen<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Argentina<br>Alcanfor Buenos Aires<br>El Preferido de Palermo Buenos Aires<br>Ancho\u00edta Buenos Aires<br>Osad\u00eda de Crear Mendoza<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">France<br>Huna Le Restaurant Waldersbach<br>Caves Madeleine Beaune<br>Les Jardiniers Ligr\u00e9<br>Les Roseaux Pensants Cormery<br>Sandikala Galan<br>Le Saint Cerf Besan\u00e7on<br>\u00c4ponem  Auberge du Presbyt\u00e8re Vailhan<br>Scratch Restaurant Bourg-en-Bresse<br>Hi\u00e9ly-Lucullus Avignon<br>Auberge des Ruines Jumi\u00e8ges<br>M\u00e9son Chalut Saint-Malo<br>Le Garde Champ\u00eatre Gy\u00e9-sur-Seine<br>Ruche Gambais<br>Empreinte Vannes<br>Jardin Secret Cotignac<br>Osma Sarg\u00e9-sur-Braye<br>Domaine de Baulieu Auch<br>L&#8217;Art de Vivre Narbonne<br>Le Doyenn\u00e9 Saint-Vrain<br>Les Jardins Sauvages  La Gr\u00e9e des Landes La Gacilly<br>Le Saltimbanque &#8211; Auberge du Moulin Eaucourt-sur-Somme<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Portugal<br>Malhadinha Nova Albernoa<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Uk<br>Tillingham Peasmarsh<br>Angela&#8217;s Margate<br>Wild Shropshire Whitchurch<br>The Small Holding Kilndown<br>Marle Heckfield<br>Jericho Plungar<br>CHAPTERS Hay-on-Wye<br>Silo London<br>Inver Strachur<br>Henry Robertson Llandderfel<br>Where The Light Gets In Stockport<br>Coombeshead Farm Lewannick<br>Daylesford Organic Farm Daylesford<br>Exmoor Forest Inn Simonsbath<br>Apricity London<br>Homestead Kitchen Goathland<br>Oak Bath<br>Petersham Nurseries Caf\u00e9 London<br>ANNWN Narberth<br>CULTURE Falmouth<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Ireland<br>Kai Restaurant Galway<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Austria<br>Gaumenkitzel Kirchberg am Wechsel<br>Restaurant Krainer Langenwang<br>Lurgbauer Mariazell<br>Weitmoser Schl\u00f6ssl Bad Hofgastein<br>Rote Wand Stuben Lech am Arlberg<br>Am Mahrbach K\u00f6nigsdorf<br>Walserstuba Riezlern<br>Gut Purbach Purbach am Neusiedler See<br>Floh Langenlebarn<br>B\u00e4r &amp; Schaf Wirtschaft V\u00f6lkermarkt<br>B\u00e4renwirt Hermagor<br>Rauchkuchl Stuhlfelden<br>Hirschen Schwarzenberg<br>Sicher Tainach<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Hungary<br>Graefl Major K\u00e9t\u00fatk\u00f6z Poroszl\u00f3<br>Villa Kabala Szigliget<br>Natura Hill Zebeg\u00e9ny<br>Onyx M\u00fchely Budapest<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">T\u00fcrkiye<br>The BARN Istanbul<br>telezz\u00fcz Istanbul<br>Mezra Yal\u0131kavak Bodrum<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Spain<br>O Secadeiro Serra de Outes<br>Narbasu Cereceda<br>H\u00e1bitat Cig\u00fce\u00f1a Negra Valverde del Fresno<br>Ca Na Toneta Caimari<br>Zelai Txiki Donostia \/ San Sebasti\u00e1n<br>El Visco Fuentespalda<br>Restaurante 1497 Vallromanes<br>Tramo Madrid<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Italy<br>Artifex Brennero<br>Agriturismo Ferdy Lenna<br>Il Mirto Forio<br>Coltivare La Morra<br>l&#8217; Ciocio  Osteria di Suvereto<br>Casa Format Orbassano<br>Mater Terrae Rome<br>Locanda La Raia Gavi<br>PS Ristorante Cerreto Guidi<br>Vite Coriano<br>El Brite de Larieto Cortina d&#8217;Ampezzo<br>1908 Soprabolzano<br>Il Colmetto Rodengo Saiano<br>[\u00e0bitat] San Fermo della Battaglia<br>Villa Pignano Volterra<br>Gardenia Caluso<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Latvia<br>Pav\u0101ru m\u0101ja L\u012bgatne<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Switzerland<br>Osteria Del Centro Comano<br>Helvetia Sankt Gallen<br>Schloss Wartegg Rorschacherberg<br>Le Maguet Les Evouettes<br>Marktk\u00fcche Zurich<br>Elisa  Bistro &amp; 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Whether through intelligent waste recycling or the collection and reutilisation [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","hentry","category-chef","entry"],"_links":{"self":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts\/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1"}],"version-history":[{"count":27,"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":456,"href":"https:\/\/bongusto.org\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions\/456"}],"wp:attachment":[{"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bongusto.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}