Madrid is solidifying its position as a leader in green gastronomy, with innovative and classic restaurants featuring vegetables as their main ingredient. These establishments prioritize seasonality, collaborate with local producers, and restore vegetables to their rightful prominence, proving that eating green is both healthy and exciting.
El Invernadero, located in the Chamberí district, is the sanctuary of Rodrigo de la Calle, globally recognized as a pioneer of plant-based cuisine. Awarded Best Vegetable Restaurant in the World in 2024, his concept revolves around evolving tasting menus that explore the potential of the garden through technique and creativity. The experience is enhanced by house-made artisan mead.
At Pabú, named Restaurant of the Year 2024 by the Madrilenian Gastronomy Academy, Coco Montes leads a "micro-season" cuisine where vegetables, fruits, and mushrooms constitute 70% of the menu. A protégé of Alain Passard, Montes emphasizes vegetables as key to healthy eating, sourcing ingredients from organic gardens.
Vinoteca García de la Navarra embodies tradition, with brothers Pedro in the kitchen and Luis managing the front-of-house (awarded Best Dining Room/Sommelier 2026), renowned for their seasonal vegetable stews and dishes prepared with utmost respect for the product. Their extensive wine cellar boasts over 700 national and international references.
La Manduca de Azagra, with over two decades in Madrid, pays homage to the vegetable gardens of their native region. They receive daily produce from their family farm, including asparagus and artichokes, in a venue designed by the prestigious architect Francisco Mangado.
Lastly, La Huerta de Tudela, situated in the Barrio de las Letras and led by Ricardo Gil, stands as another benchmark for plant-based dining. He was among the first to offer tasting menus centered on vegetables, with options catering to vegetarians, vegans, and celiacs.
